Oreo Stuffed Brownies Recipe

I’m sharing my Oreo Recipes twist on brownies stuffed with whole Oreos and topped with chocolate chips that hides an unexpected cookie center.

I keep making Oreo Stuffed Brownies even though my friends tease me for it. Theyre fudgy, oddly decadent and somehow childish, stuffed with Oreos and dotted with semi sweet chocolate chips so every bite surprises you.

I love how the crumb looks normal from the top then boom, a hidden cookie in the middle, like a secret you cant wait to share. Call it a Brownie With Cookie Dough And Oreos vibe if that helps, but honestly its the kind of thing you try once and then cant stop imagining.

Trust me, curiosity will make you taste it.

Why I Like this Recipe

– I love the mix of gooey middle and slightly crisp top, it just hits right every time
– I like that there’s a little surprise in each bite, keeps it fun to eat
– I like how quick and low-effort it is so I can make it on a busy weeknight
– I like that it always gets devoured at parties and people act like i did something fancy

Ingredients

• Adds rich mouthfeel and fat, helps brownies texture, mostly fat not many nutrients.
• Pure sweetener, gives chew and crust, mostly simple carbs with little nutritional value.
• Binders that add protein and moisture offer vitamins but still add calories.
• Bitter chocolate flavor, low fat, provides antioxidants and intense cocoa taste.
• Gives structure, mostly starch carbohydrates some protein but little fiber or nutrients.
• Make it sweet with crunchy layers, mostly sugar and refined carbs not very healthy.
• Add melty pockets of chocolate, sugar and cocoa boost sweetness and richness.

Ingredient Quantities

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• About 16 regular Oreo cookies
• 3/4 cup semi-sweet chocolate chips

How to Make this

1. Preheat oven to 350 F (175 C). Line an 8×8 inch pan with parchment or foil leaving an overhang and lightly grease the paper so brownies lift out easy.

2. Melt 1/2 cup butter in microwave or on the stove, let it cool a minute. In a bowl stir the melted butter with 1 cup sugar until glossy.

3. Add 2 large eggs, one at a time, mixing after each, then stir in 1 teaspoon vanilla. Room temp eggs mix better, but dont worry if theyre straight from the fridge.

4. Sift or whisk in 1/3 cup unsweetened cocoa, 1/2 cup all purpose flour and 1/4 teaspoon salt. Fold until just combined, dont overmix, batter will be thick and fudgy.

5. Spread about half the batter into the prepared pan, smoothing with a spatula or wet spoon so you have an even base.

6. Arrange about 16 Oreos in a single layer on top of that batter, they can touch, press them down slightly so they sink into the batter a bit.

7. Drop spoonfuls of the remaining batter over the cookies and gently spread to mostly cover them, its ok if some cookies peek through. Sprinkle 3/4 cup semi sweet chocolate chips evenly on top and press them lightly into the batter.

8. Bake 20 to 25 minutes until edges are set and a toothpick in the center comes out with moist crumbs, not raw batter. Dont overbake if you want fudgy brownies, take them out a little under if needed.

9. Cool completely in the pan on a rack, at least an hour, then use the parchment or foil overhang to lift out. For cleaner slices chill 30 minutes, warm a knife under hot water and wipe between cuts. Store in an airtight container at room temp for a few days.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment or foil, leave an overhang and lightly greased
2. Parchment paper or aluminum foil (for lining)
3. Microwave-safe bowl or small saucepan to melt butter
4. Medium mixing bowl
5. Whisk and a rubber spatula (or wooden spoon)
6. Measuring cups and spoons
7. Tablespoon or small scoop to drop batter, plus an offset spatula or a wet spoon to smooth it out
8. Cooling rack, toothpick for testing doneness, and oven mitts (dont forget to use them)

FAQ

Oreo Stuffed Brownies Recipe Substitutions and Variations

• Butter: swap melted coconut oil or a neutral vegetable oil 1:1 for the butter for a dairy-free option, or use melted margarine 1:1 if you like
• Granulated sugar: use light brown sugar 1:1 for a chewier, richer brownie, or coconut sugar 1:1; if you want to use honey or maple syrup, use about 3/4 cup syrup for 1 cup sugar and reduce other liquids slightly
• Eggs: replace each egg with 1/4 cup applesauce or 1/4 cup mashed banana for moisture, or make a flax egg with 1 tbsp ground flax + 3 tbsp water (let it sit 5 minutes)
• All-purpose flour: use a cup-for-cup gluten-free flour blend 1:1 to go gluten-free, or swap in whole wheat pastry flour 1:1 but expect a bit denser texture

Pro Tips

– For fudgy, not cakey brownies, pull them when a toothpick comes out with moist crumbs, not clean. Let the pan cool completely, then chill 20 to 30 minutes before slicing. Warm a knife under hot water and wipe it between cuts for neat squares, but dont skip the chill if you want tidy layers.

– If you want extra cream in every bite, use double-stuffed Oreos or twist and scatter separated halves/creme around instead of whole cookies. Press the cookies just enough so they sink a bit into the batter, but dont bury them or the top will turn flat.

– Measure and mix like this: sift the cocoa to avoid lumps, spoon the flour into the cup and level it (or weigh about 60 g) and fold gently so you dont overdevelop gluten. Overmixing will give you cakeier brownies.

– For better flavor and texture, try browning the butter first for a nutty note, then cool it before adding eggs. Also save a handful of chips to press on top right before baking so you get a glossy, melty finish.