These Oreo Brownies are made with cocoa, chocolate chips, and crushed Oreos layered in for the ultimate fudgy, cookie-filled dessert fix.
There’s this very specific kind of craving that hits sometimes. It’s not for cake. Or a cookie. Or anything “light.” It’s the kind of craving that says, you need chocolate, and you need it baked into something dense and unapologetic. For me, that craving has a name now: Oreo Brownies.
I made them for the first time after a week that felt like it had 12 Mondays. I had a kitchen that smelled like burnt toast (long story), a half-used bag of Oreos that were no longer crisp but not quite stale, and—honestly?—I just wanted something warm that didn’t judge me.
The brownies turned out slightly underbaked, the Oreos melted into the batter in a way that felt almost… wrong? But wow. That first bite was gooey and ridiculous and exactly what I didn’t know I needed. My sister came over later that day and ate three, standing barefoot in the kitchen. She didn’t even pretend to be polite about it. That’s how I knew they were good.
Since then, I’ve made these for birthdays, breakups, late-night movies, and yeah—just random Tuesday nights when nothing on Netflix looks good and I need a win. They’re messy. They’re indulgent. And they’ve got this soft, sticky, crunchy Oreo thing going on that doesn’t try to be anything but what it is.
Which is kind of my favorite kind of food.
Why You’ll Love This Oreo Brownies Recipe?
It’s not just that they’re chocolatey. It’s that they’re layered—literally and emotionally. You’ve got buttery melted chocolate and cocoa for depth, chunks of semi-melted chips for texture, and then… the Oreos.
The way those cookies soften slightly in the oven, with the cream filling turning into this warm surprise in every bite? It’s wild. Like if a brownie and a cookie dough truffle had a deliciously chaotic baby.
They’re also not perfect. Sometimes the top cracks weird. Sometimes an Oreo peeks out like it’s trying to escape. And you know what? That’s exactly the kind of homemade comfort we’re going for.
Ingredient Notes:
-
Unsalted Butter (1 cup): Melted. I’ve used salted in a pinch and skipped the added salt. Still worked.
-
Chocolate Chips (8 oz, divided): Dark chocolate chips or chopped chocolate. I’ve even thrown in milk chocolate when it was all I had.
-
Unsweetened Cocoa Powder (¾ cup): Go for quality if you can, but I’ve definitely used grocery store brand before and lived to tell the tale.
-
Granulated Sugar (1½ cups) + Brown Sugar (½ cup): White sugar brings the structure, brown brings the chew.
-
Eggs (3) + 1 Egg Yolk: Room temp is ideal, but let’s be honest—I’ve cracked them straight from the fridge and it was fine.
-
Vanilla Extract (1 tsp): Not optional. Ever.
-
All-Purpose Flour (1 cup): Nothing fancy. Just the classic.
-
Salt (½ tsp): Unless you used salted butter—then maybe skip this.
-
Oreo Cookies (30, divided): Crush some, leave others whole, eat one (okay, two) while mixing.
How To Make Oreo Brownies?
Step 1: Preheat + Prep
Oven to 350°F. Line a 9×13 pan with parchment paper—leave a little overhang so you can lift them out later. Spray it. Trust me, cleaning hardened chocolate from the corners is not the vibe.
Step 2: Melt Stuff
Butter + half the chocolate go into a microwave-safe bowl. Heat in short bursts, stir in between. When it’s glossy, whisk in cocoa powder. It’ll look like chocolate lava and smell like a hug.
Step 3: Beat the Eggs and Sugar
Whip your eggs, yolk, and both sugars until thick and a little lighter in color. You can use a hand mixer or go old-school with a whisk if your arms need a workout.
Step 4: Marry the Two
Slowly drizzle your melted chocolate mixture into the egg-sugar mix while whisking. You want to combine them gently so they stay rich and thick, like brownie royalty.
Want To Save This Recipe?
Step 5: Dry Ingredients + More Chocolate
Fold in the flour and salt. Don’t overmix. Toss in the rest of the chocolate chips. You’re probably drooling at this point. It’s okay.
Step 6: Batter, Oreos, Repeat
Pour half the batter in. Layer crushed Oreos on top like you’re building a chocolate lasagna. Pour the rest of the batter. Add more crushed or whole Oreos. Go with your gut here. I sometimes press one right in the middle because it feels dramatic.
Step 7: Bake
35 to 40 minutes. You want set edges but a soft center. A toothpick should come out with some moist crumbs—if it’s totally clean, you’ve gone too far. It’s brownies, not chocolate cake.
Step 8: Cool (Ugh, the hardest part)
Let them cool completely before slicing. Or don’t. I’ve definitely spooned from the pan while they were still warm. No regrets.
Storage Options:
Keep them at room temp in an airtight container for up to 4 days. They stay soft and chewy. Fridge works too—especially if you like firmer brownies.
Freeze ‘em if you must. Wrap individually and store up to 3 months. Heat one up on a random Tuesday when the day’s gone sideways. It’s a good call.
Variations and Substitutions:
-
Use Mint Oreos: Feels festive. Tastes like Girl Scout cookie season.
-
Add Caramel: Swirl it in before baking. Messy but in the best way.
-
Top with Sea Salt: For that bougie sweet-salty contrast.
-
Use Different Cookies: Nutter Butters. Chips Ahoy. Whatever’s in the pantry.
-
Make ‘Em Boozy: Add a splash of bourbon to the batter. Just a splash. You’re not that wild. (Or maybe you are.)
What to Serve with Oreo Brownies?
-
A tall glass of milk. It’s the move.
-
Coffee. Because chocolate + caffeine = magic.
-
Ice cream. You knew this was coming. Vanilla is classic. Peanut butter? Unhinged. Amazing.
-
On their own. Still a 10/10.
Frequently Asked Questions:
Do they need to cool all the way before cutting?
Technically yes. But emotionally? Sometimes you just need a warm one.
Can I use a boxed mix and just add Oreos?
Sure. But the homemade version is richer, and honestly, not much harder.
Are they super sweet?
Yes, but not tooth-achingly so. The cocoa and dark chocolate balance it out. Add salt on top if you need a grown-up edge.
These Oreo Brownies aren’t about perfection. They’re about comfort. Chaos. Late-night cravings. The joy of smashing cookies into brownie batter and calling it self-care. They’re rich and gooey and probably a little dramatic. But hey—so are we sometimes.
Make them. Eat them warm. Share them or don’t. Life’s messy. Dessert should be too.
And if you try them, drop a comment. I’d love to know if you went classic or got creative—and what your pan looked like five minutes after slicing (mine is usually just crumbs).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oreo Brownies
Ingredients
- 1 cup 226 g unsalted butter, melted
- 8 oz 226 g semisweet or dark chocolate chips, divided
- ¾ cup 65 g unsweetened cocoa powder
- 1½ cups 300 g granulated sugar
- ½ cup 100 g packed light brown sugar
- 3 large eggs plus 1 additional egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup 125 g all-purpose flour
- ½ teaspoon salt
- 30 Oreo cookies divided (crushed and whole as noted in instructions)
Instructions
Prepare the Baking Pan and Oven
- Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, ensuring an overhang on the sides for easy removal. Lightly grease the parchment with cooking spray or butter and set aside.
Melt Butter and Chocolate
- In a large microwave-safe bowl, combine the melted butter and 4 oz (113 g) of the chocolate chips. Microwave in 30-second increments, stirring after each, until the mixture is completely melted and smooth. Whisk in the cocoa powder until fully incorporated and set aside.
Beat Eggs and Sugars
- In a separate large mixing bowl, beat together the granulated sugar, brown sugar, eggs, egg yolk, and vanilla extract using an electric mixer on medium speed. Continue beating until the mixture becomes thick and pale, approximately 2 to 3 minutes.
Combine the Wet Ingredients
- Reduce the mixer speed to low and gradually add the melted chocolate-butter mixture to the egg and sugar mixture. Mix until well combined.
Incorporate Dry Ingredients
- Add the flour and salt to the mixture. Gently fold in using a rubber spatula or wooden spoon until just combined. Stir in the remaining 4 oz (113 g) of chocolate chips. Do not overmix.
Assemble the Brownies
- Pour half of the brownie batter into the prepared pan and spread it into an even layer. Roughly crush half of the Oreo cookies and sprinkle them evenly across the batter. Spoon the remaining batter over the crushed cookies and smooth the surface gently with a spatula. Top with the remaining crushed or whole Oreo cookies, pressing them slightly into the batter.
Bake
- Transfer the pan to the preheated oven and bake for 35 to 40 minutes. The edges should appear set, and the center should be slightly soft. A toothpick inserted into the center should come out with moist crumbs attached, but not wet batter.
Cool and Serve
- Allow the brownies to cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out. Slice into squares and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
