I finally perfected my Oreo Brownies Recipe and I can’t wait to show you the clever trick that tucks Oreo pieces into every square to keep things surprising.

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I’ve been hooked on making what I call Fudgy Oreo Brownies, a slab that hides big Oreo cookie pieces in every bite. Unsalted butter lends a rich, almost glossy mouthfeel, and chopped Oreo cookies add crunch and pockets of creamy filling.

People always type Oreo Brownies Recipe into my comments thinking theres a secret trick, but really its just the texture that fools you, all shiny and fudgy. Its messy, loud and kinda wrong in the best way, you will eat more than you planned.

Honestly I cant promise youll stop at one square.

Ingredients

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Adds richness and fat, mainly saturated fat, makes brownies super fudgy and tender.
Provides deep chocolate flavor, antioxidants, sugar, and contributes to fudgy texture.
Sweetens and raises carbs, boosts chewiness, not exactly a health food.
Binders add protein and moisture, they give structure and glossy top when baked.
Source of carbs and a bit gluten, gives structure but can get dry if overmixed.
Adds intense chocolate taste without extra fat, adds color and slight bitterness.
Crushed cookies add crunch and sweetness, lots of sugar and processed ingredients.
Extra melty pockets of chocolate, more sugar and fat, pure indulgence though.

Ingredient Quantities

1/2 cup (115 g) unsalted butter

4 oz (115 g) semisweet or bittersweet chocolate, chopped

1 cup (200 g) granulated sugar

2 large eggs, room temp

1 tsp vanilla extract

2 tbsp (10 g) unsweetened cocoa powder

1/2 cup + 2 tbsp (about 65 g) all purpose flour

1/4 tsp fine sea salt

15 Oreo cookies, roughly chopped (about 2 cups of pieces)

Optional: 1/2 cup (90 g) semisweet chocolate chips for extra gooeyness

How to Make this

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1. Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment, leaving an overhang so you can lift the brownies out easily, lightly grease the parchment if you want extra insurance.

2. Melt 1/2 cup butter and 4 oz chopped semisweet chocolate together using a double boiler or microwave in 20 second bursts, stirring between each, until smooth; let cool a little so it is warm not hot.

3. Stir 1 cup granulated sugar into the melted chocolate mixture until mostly dissolved, then whisk in 2 room temperature eggs one at a time until glossy, then add 1 teaspoon vanilla. Don’t add eggs to piping hot chocolate or they might scramble.

4. Sift or whisk in 2 tablespoons unsweetened cocoa powder so it blends smooth.

5. Add 1/2 cup plus 2 tablespoons all purpose flour and 1/4 teaspoon fine sea salt, folding gently until just combined, do not over mix or you’ll lose the fudgy texture.

6. Fold in about 15 roughly chopped Oreo cookies (around 2 cups of pieces) and if using, 1/2 cup semisweet chocolate chips, but reserve about a half cup of Oreo pieces to scatter on top.

7. Pour the batter into the prepared pan, spread it evenly and press the reserved Oreo pieces into the top so it looks pretty and extra cookie filled.

8. Bake for about 22 to 28 minutes until the edges are set and the center is still slightly jiggly, a toothpick will come out with moist crumbs not raw batter; ovens vary so watch closely after 20 minutes.

9. Cool completely in the pan on a wire rack, at least an hour, then chill 20 to 30 minutes for cleaner slices, lift out using the parchment and cut with a warm dry knife wiping the blade between cuts.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper, leave an overhang so you can lift the brownies out easy
2. Saucepan and heatproof bowl for a double boiler or a microwave safe bowl
3. Measuring cups and spoons
4. Two mixing bowls (one medium one large)
5. Whisk
6. Rubber spatula
7. Sharp knife and cutting board for chopping Oreos and later slicing
8. Wire cooling rack
9. Toothpick or cake tester to check doneness
10. Oven mitts, and a warm dry knife for cleaner slices, wipe the blade between cuts

FAQ

Q: How do I get the fudgiest center not cakey? A: Bake in an 8×8 inch pan at 350°F (175°C) and start checking at 20 minutes. Pull them when a toothpick comes out with a few moist crumbs not wet batter. Don’t overmix after adding flour, that makes them cake-y. Let cool 20 to 30 minutes so they set up before cutting.

Q: Can I use the optional chocolate chips and how much? A: Yes, fold in 1/2 cup (90 g) semisweet chips for extra gooey pockets. Press a few extra chips on top before baking so you get melty blips on the surface.

Q: What if I want a different cookie or Oreos are all I have? A: Double Stuf or regular Oreos both work, just chop them roughly. You can use other sandwich cookies but flavor and salt level will change. For chunkier texture keep some bigger pieces, for even distribution chop finer.

Q: Can I make these egg free or use a substitute? A: Eggs give fudgy structure so it’s not ideal to remove them, but you can try 2 flax eggs (2 tbsp ground flax + 6 tbsp water) or 1/2 cup applesauce. Expect a denser, slightly different texture though.

Q: How should I store or freeze leftovers? A: Store airtight at room temp up to 3 days or in the fridge up to a week. Freeze individual squares in a single layer on a tray then bag them for up to 3 months. Thaw at room temp or zap for 10 to 15 seconds in the microwave to revive gooeyness.

Q: Why did my brownies come out dry or crumbly? A: Most likely overbaked or overmixed. Measure flour by spooning into the cup and leveling it, don’t pack. Also don’t bake until the toothpick is totally clean. Using a little less flour or baking a minute or two less usually fixes it.

Fudgy Oreo Brownies Recipe Substitutions and Variations

Butter: Swap the 1/2 cup (115 g) unsalted butter for 1/2 cup (115 g) melted coconut oil for a dairy free option. It’ll be a touch coconut-y and a little softer, so chill the brownies before slicing.
Chopped chocolate: Use 1/2 cup + 2 tbsp (about 90 g) semisweet chocolate chips in place of the 4 oz (115 g) chopped chocolate. Chips melt fine and are easier to measure, just stir until smooth.
Eggs: Replace the 2 large eggs with 1/2 cup (120 g) unsweetened applesauce for a moist fudgy result, or make flax eggs for a vegan swap by mixing 2 tbsp ground flaxseed with 6 tbsp water, let sit 5 minutes.
All purpose flour: Use an equal-weight 1:1 gluten-free flour blend (about 65 g) to make them gluten-free. Texture might be a bit more tender, but the fudgy vibe stays.

Pro Tips

1) Let the melted chocolate and butter cool until just warm before adding the eggs. If you add eggs to stuff that is too hot they can seize or scramble. If you’re nervous, whisk one egg into a small spoonful of the chocolate to temper it, then add the rest.

2) Measure the flour by spooning it into the cup then level it off, don’t scoop from the bag. Fold only until the last streaks disappear, overmixing makes brownies cakey not fudgy.

3) Chop the Oreos roughly so you keep chunks, and reserve about half to press on top. Toss the pieces in a teaspoon or two of flour so they don’t all sink to the bottom while baking.

4) Watch the bake time closely, ovens vary a lot. Pull them when the edges are set and the center still jiggles a bit, cool fully in the pan then chill for cleaner slices. Run a warm dry knife between cuts wiping it after each slice for neat squares.

Fudgy Oreo Brownies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I finally perfected my Oreo Brownies Recipe and I can't wait to show you the clever trick that tucks Oreo pieces into every square to keep things surprising.

Servings

servings

Calories

312

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper, leave an overhang so you can lift the brownies out easy
2. Saucepan and heatproof bowl for a double boiler or a microwave safe bowl
3. Measuring cups and spoons
4. Two mixing bowls (one medium one large)
5. Whisk
6. Rubber spatula
7. Sharp knife and cutting board for chopping Oreos and later slicing
8. Wire cooling rack
9. Toothpick or cake tester to check doneness
10. Oven mitts, and a warm dry knife for cleaner slices, wipe the blade between cuts

Ingredients

1/2 cup (115 g) unsalted butter
4 oz (115 g) semisweet or bittersweet chocolate, chopped
1 cup (200 g) granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
2 tbsp (10 g) unsweetened cocoa powder
1/2 cup + 2 tbsp (about 65 g) all purpose flour
1/4 tsp fine sea salt
15 Oreo cookies, roughly chopped (about 2 cups of pieces)
Optional: 1/2 cup (90 g) semisweet chocolate chips for extra gooeyness

Directions

Preheat oven to 350°F (175°C) and line an 8×8 inch pan with parchment, leaving an overhang so you can lift the brownies out easily, lightly grease the parchment if you want extra insurance.
Melt 1/2 cup butter and 4 oz chopped semisweet chocolate together using a double boiler or microwave in 20 second bursts, stirring between each, until smooth; let cool a little so it is warm not hot.
Stir 1 cup granulated sugar into the melted chocolate mixture until mostly dissolved, then whisk in 2 room temperature eggs one at a time until glossy, then add 1 teaspoon vanilla. Don’t add eggs to piping hot chocolate or they might scramble.
Sift or whisk in 2 tablespoons unsweetened cocoa powder so it blends smooth.
Add 1/2 cup plus 2 tablespoons all purpose flour and 1/4 teaspoon fine sea salt, folding gently until just combined, do not over mix or you’ll lose the fudgy texture.
Fold in about 15 roughly chopped Oreo cookies (around 2 cups of pieces) and if using, 1/2 cup semisweet chocolate chips, but reserve about a half cup of Oreo pieces to scatter on top.
Pour the batter into the prepared pan, spread it evenly and press the reserved Oreo pieces into the top so it looks pretty and extra cookie filled.
Bake for about 22 to 28 minutes until the edges are set and the center is still slightly jiggly, a toothpick will come out with moist crumbs not raw batter; ovens vary so watch closely after 20 minutes.
Cool completely in the pan on a wire rack, at least an hour, then chill 20 to 30 minutes for cleaner slices, lift out using the parchment and cut with a warm dry knife wiping the blade between cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.