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Oreo Brownies are so easy and a MILLION times more delicious than boxed brownie mix! Loaded with rich chocolate flavor, chocolate chips, and plenty of crushed Oreo cookies! Preheat your oven to 350 and bake these brownies today!
Oreo Brownie Recipe
It’s no secret I’m obsessed with anything chocolate! But lately, my obsession has taken a laser focus on homemade brownies! I can’t stop baking them! And I constantly find myself dreaming up new flavor and texture combinations.
So I decided to poll you guys on IG stories and get your feedback on some of my ideas! In case you missed it, I asked if you’d rather see Oreo Brownies OR S’mores Brownies on the blog. And guess which recipe won?
That’s right: OREO! But guess what? S’mores only lost by 3%! So I’ve decided I’ll make that recipe next. Because you can never have too many brownie recipes… right?
Ingredients for Oreo Fudge Brownies:
- Butter: I always suggest using unsalted butter, but salted will work in a pinch. Simply omit the salt called for in the recipe.
- Sugar: Granulated sugar works best for these brownies. If you only have brown sugar and are dying to bake these, it will work… but because brown sugar contains more moisture than granulated, the brownies will be slightly more cakey.
- Oil: Liquified coconut oil, vegetable oil, and canola oil are all great options. I don’t suggest olive oil because it will add an aftertaste I don’t find particularly desirable. At least not in brownies!
- Vanilla extract: Just a dash enhances all of the flavors. If you’re out, don’t fret! You can simply omit this ingredient and bake as directed.
- Eggs: Make sure you have large eggs, not medium or extra large. And bring them to room temperature before you begin baking!
- Flour: All-purpose flour, measured the right way! Which is by fluffing the flour up in the bag, then lightly spooning the flour into the measuring cup. Fill the cup up until it’s heaping over, then use the flat edge of a knife to level it off. Measure your cocoa powder the same way! Or use an electric scale!
- Cocoa powder: Because this recipe doesn’t call for baking soda or baking powder, you can use Dutch-process cocoa powder OR unsweetened cocoa powder. I prefer Dutch-process because it gives the brownies a rich cocoa flavor and color!
- Salt: Don’t skip the salt! Just a dash balances out the sweetness and enhances the chocolate flavor!
- Oreo cookies: You’ll need 14 Oreo cookies for this recipe! I like to just roughly break them up with my hands. You’ll fold half into the batter, and then press the other half on top of the brownie batter.
- Chocolate chips: I like to add between a 1/2 cup to 1 cup. You can use any variety of chocolate chips, but I prefer semi-sweet or dark chocolate. Note: using white chocolate chips or milk chocolate chips will make these brownies MUCH sweeter. You can omit the chocolate chips all together, but the tops of the brownies may be a little less shiny.
Please see the recipe box for exact quantities! The above is simply a more in-depth look at the ingredients needed, as well as suggestions for substitutions!
Tips for Baking Perfect Brownies
- Use the right baking pan! I suggest using a reflective metal baking pan, like this one.
- If you’re using a glass or ceramic baking pan, you’ll need to increase the bake time by about 10 minutes.
- Be sure your eggs are a room temperature! This will ensure your ingredients properly bond together, and that your eggs don’t scramble when they’re combined with the hot butter.
- Don’t over mix your brownie batter! This is what causes CAKEY brownies.
- Pro tip: stop mixing when you still see the tiniest trace of dry ingredients. Then fold in your chocolate chips and oreo cookies. You should only need 3 or 4 stirs to incorporate those final ingredients. It’s better to under mix than over mix!
- Bake your brownies on the middle rack. I get a lot of questions about this, so just wanted to point out that unless otherwise stated, I always suggest baking on the middle rack.
- You’ll also want to be sure not to over bake your oreo brownies! They should still be a little jiggly in the center, and a few moist crumbs will come out when a toothpick is inserted.
- Place your brownies on a cooling rack and cool completely in the pan! You’ll be amazed at how much they firm up as they cool.
- If you want a warm and gooey brownie, simply reheat in the microwave for a few seconds.
Can I freeze Brownies?
Yes! I freeze these all the time. I like to individually wrap each brownie, then pop them in a large freezer bag, and place that in the freezer.
They’ll keep for 2 months! But they never last that long in my house lol. To thaw, simply place it on the counter for a few hours. Or, if you really can’t wait, unwrap and microwave for a few seconds.
More Brownie Recipes:
More Oreo Recipes:
- Chocolate Oreo Truffles
- 5-Ingredient Oreo Cheesecake Cookies
- Oreo Peppermint Mocha Brownies
- No-Bake Chocolate Oreo Pie
If you’re an Oreo lover, jump to the recipe below and get baking! You can also print the recipe 😉
Oreo Brownies
Ingredients
- 3/4 cup (95 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (43 grams) unsweetened Dutch-processed cocoa powder
- 3/4 cup (170 grams) unsalted butter
- 3 Tablespoons (35 grams) *oil
- 1 and 1/2 cups (300 grams) granulated sugar, divided
- 2 teaspoons vanilla extract
- 2 large eggs plus 1 egg yolk
- 3/4 cup (128 grams) semi-sweet chocolate chips
- 14 Oreo Cookies, roughly chopped
Instructions
- Preheat the oven to 350 degrees. Line a 9x9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
- In a large bowl, sift together the flour, salt, and cocoa powder. Set aside until needed.
- In a medium saucepan, combine the butter, oil, and 1/2 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat.
- In a large mixing bowl, combine the eggs, egg yolk, and remaining sugar. Whisk until well combined, about 30 seconds. Stir in vanilla.
- Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined.
- Add in the dry ingredients and, using a rubber spatula, slowly stir until just combined.
- Finally, fold in the chocolate chips and 1/2 of the Oreo cookies! *Do not over mix!
- Scrape the batter into the prepared pan and smooth the top. Press the remaining Oreo cookies on top of the batter.
- Bake for 30 minutes, or until the edges are firm and the top is shiny and slightly cracked.
- Place the pan on a cooling rack and cool for at least 2 hours before slicing.
Hands down the best brownie recipe I have made and very easy. Adding Oreos makes it a fan favorite for my kiddos as well. Thank you for sharing the delicious recipe. Yum!
What on size would be appropriate if I halved the recipe?
What pan size would be appropriate if I halved the recipe?
I would bake in a loaf pan
These were super easy to make and so fudgy! My idea of a perfect brownie is that dense, fudgy slightly underbaked chocolate goodness and these fit that bill perfectly! Also love that the recipe is given in both cups and grams since I will pretty much only bake by weight now – easier and much more accurate. Will definitely make these again!
Two questions. Would this recipe benefit from espresso powder and what are your thoughts on baking brownies in a cast iron skillet?
I’ve never made brownies that haven’t come out of a box, and I will never go back! These are amazing, and so quick and easy to make! I just shared the recipe with my mom and sister.
The best brownies I’ve ever made!!! & so easy to make too
hello, can i bake in a slicon mold ?
cant wait to try this recipe!! would like to make them in an 8×8 in pan.. could you help me with the correct measurement of the recipe? thanks in advance
Best brownie recipe ever, I make them with my Nan. There definitely a favourite throughout my family, whenever my boyfriend comes round he asks I sometimes make them with him and we all enjoy them. There definitely a winner in my house!
I’ve made these brownies 3 times this month! I would honestly make them everyday if I could. Absolutely delicious and the recipe is incredibly easy to follow. I’ve shared the recipe with all my close friends and family and everyone’s raved about it
First time making oreo brownies and this are the best brownies I’ve ever made! Fugdy and not too sweet! Loved them!
These cake our really nice but they only took about 15 mins to cook – for anyone else who gives it a go keep an eye on them as I guess it all depends on the oven
Hi! Thanks for the tip! It definitely sounds like your oven may run hot, so I would suggest always checking your baked goods 10 minutes earlier than the estimated bake time 🙂
Since egg sizes vary from country to country… Would you kindly let me know the weights of an egg in gms… Large and medium…. Pls… Thanks in advt
Hi! I use standard size large eggs. Since I don’t weigh them, I wouldn’t be comfortable suggesting weight for them.
Made this… it was yum but the too oily.. the oil was pooled… what did I do wrong that this happened
Hey, how we can create a flakey crust on top??
Oh my word these are the best brownies I’ve ever had! I can’t stop eating them lol
East and delicious! Thanks!
Hi can I substitute all purpose flour with cake flour
What is the benefit of lining the pan with parchment? It’s a bit of a pain to work with.
it allows you to pull out the entire item thats in the pain easily for cutting/serving
whoops *pan
I always scrunch the baking parchment under cold tap makes easier to form into tin works a treat ?
Scrunch the paper first or wet under the tap before lining
Hello, Can i use springfoam metal pan to bake it?
Thank you
What size? I think a 9″ or 10″ could work, but you may need to adjust the baking time.
Can’t I just use the box mix and add in the oreos and chocolate chips?
I don’t have any oil at my house at the moment can I subsitute them with more butter?
For future, apple sauce, yogurt or sour cream are all good substitutes for oil. 🙂
This is sooo good ! Made it today ! This one is a keeper ! Thank you !
I own a small convection oven, so I don’t think putting the brownies in the middle rack would be possible for me. Any suggestions?. Thank you!
The best brownies!! Haven’t even finished the first batch and already making another pan. For reference – I only have an 8×8 glass pan so added 10 min to bake time as the recipe suggests for baking in glass and additional 5 for the smaller pan size and they were perfect! You definitely do have to let them cool for a couple of hours as the recipe suggests so they set properly in the middle, which is really hard but ultimately so worth it!
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this recipe doesn’t have any baking powder/soda and i have regular unsweetened cocoa not dutch-process. is that a problem?
For best results, dutch-process cocoa powder is needed. This recipe does not use baking powder or baking soda.
Hello! Do you have a brand of Dutch process powder you recommend? I’m having a hard time finding it. Thanks!
If i skip the chocolate chips, do i need to alter anything else in the recipe?
The first time made Oreo brownies, so yummy and delicious. My family and my friend like it so much. I will make it again and again
Thanks
Can you double the recipe and bake in a 9×13 pan? If so, how long do you think?
I just made these for a family cookout and they were a complete hit! Definitely saving this recipe for later. I ended up doubling it, baking in a bigger pan, and adding time. So delicious!
These are soo delicious! I love the slight crunch from the combination of the edge of the brownie and the Oreos but the inside is still perfectly fudgy. This was my first time baking brownies from scratch and after this – won’t be my last!
Hi there, what can I substitute the eggs for, for egg less brownies?
Very excited to try these. Do you have any recommendations for a vegan replacement for the egg yolk?
I don’t! But let me know if you experiment 🙂
Hi I love this recipe. If I make them with out the Oreo’s will it still work? Thinking of adding triple chocolate instead but hoping for the same consistency and flaky top as these brownies.