If you’re anything like me and have a serious sweet tooth craving for something rich, fudgy, and a little bit nostalgic, this Oreo Brownies Recipe is about to become your new best friend in the kitchen. Imagine decadent chocolate brownies infused with the perfect amount of creamy, crunchy Oreo cookie goodness baked right inside, making each bite a delicious celebration of textures and flavors. It’s the ultimate crowd-pleaser that’s easy to whip up and impossible to resist.
Ingredients You’ll Need
This Oreo Brownies Recipe uses simple yet essential ingredients that come together to create a powerhouse of flavor, gorgeous texture, and irresistible appearance. Each ingredient plays a specific role, from adding richness to balancing sweetness and ensuring that perfect fudgy crumb.
- 1 cup salted butter (227g): Using salted butter like Kerrygold adds a slight savory edge to balance the sweetness and creates a silky base for the batter.
- 2½ cups granulated sugar (500g): Domino sugar provides the essential sweetness and helps with the fudgy texture.
- 2 tablespoons canola oil: Adds moisture and keeps the brownies soft and tender.
- 1 tablespoon vanilla extract: Brings a warm, inviting aroma and enhances the chocolate’s depth.
- 5 large eggs: Vital Farms eggs add structure and richness while making the batter wonderfully smooth.
- 1 cup all-purpose flour (130g): King Arthur flour provides the perfect amount of structure without drying out the brownies.
- ½ cup unsweetened cocoa powder (45g): Ghirardelli cocoa powder delivers a deep chocolate flavor that’s robust but not overpowering.
- â…“ cup black cocoa powder (40g): This adds an extra level of dark, intense chocolate complexity and that beautiful deep color.
- ¾ teaspoon salt: Just enough to enhance all the chocolatey notes.
- 8 ounces milk chocolate: Trader Joe’s Pound of Chocolate gives sweet creamy pockets of melted chocolate throughout.
- 12 Double Stuf Oreos (180g), divided: The star of the show adding crunchy texture and that iconic cookie flavor dispersed perfectly.
How to Make Oreo Brownies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and lining a 9×13-inch metal cake pan with parchment paper. Make sure to let the parchment hang over the edges for easy removal later. Using two sheets of parchment—one across the shorter side and one along the length—works wonders to get that perfect lift-out later on. A light spray of cooking spray on the parchment ensures the brownies don’t stick and slice cleanly.
Step 2: Melt Butter and Sugar
In a heavy-bottomed saucepan set on low heat, melt 1 cup of salted butter. When melted, stir in 2½ cups of granulated sugar. Keep stirring until you achieve a smooth, emulsified mixture where the butter and sugar are perfectly blended, with no separation. This step is essential to getting those brownies to be fudgy and glossy. Remove from heat and let it cool down for about 5 minutes while stirring often to release some heat.
Step 3: Add Oil and Vanilla
Next, stir in 2 tablespoons of canola oil and 1 tablespoon of vanilla extract using a rubber spatula. Mix until fully combined and there’s no visible separation between the ingredients. This creates a luscious liquid base that will help the brownies stay moist and flavorful.
Step 4: Incorporate the Eggs
Add 5 large eggs one by one, beating each egg in thoroughly with your spatula or fork before adding the next. The eggs help give the brownies structure but maintain their dense, fudgy texture. Be sure not to rush this step; slow incorporation ensures a silky-smooth batter.
Step 5: Sift in Dry Ingredients
Sift together the 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt directly over the wet batter. Gently fold the dry ingredients in using a rubber spatula, just until the streaks disappear. Avoid over-mixing here to keep the brownies tender.
Step 6: Mix in Chopped Oreos
Chop 9 of the 12 Double Stuf Oreo cookies into small pieces and fold them into the batter. The cookie bits will distribute throughout, adding delightful crunchy bursts that contrast with the fudgy brownies. Save the remaining 3 Oreos for topping.
Step 7: Add the Milk Chocolate
Roughly chop the 8 ounces of milk chocolate and fold most of it gently into the batter. These melted chocolate chunks create gooey pockets of sweetness in every bite.
Step 8: Pour, Top, and Bake
Pour the batter into your prepared pan and smooth out the surface. Sprinkle the reserved chopped milk chocolate and the 3 reserved Oreo pieces evenly on top—this gives the brownies a beautiful finish and extra texture on top. Bake for 28 to 32 minutes, just until the edges have set but the center still looks fudgy.
Step 9: Cool and Slice
Allow the brownies to cool completely in the pan before attempting to remove them. Once cooled, use the parchment overhang to lift the block out gently. A plastic knife will give you the cleanest slices and keep those Oreo chunks intact. Now you’re ready to indulge!
How to Serve Oreo Brownies Recipe
Garnishes
To make your Oreo Brownies Recipe presentation even more irresistible, add a dusting of powdered sugar or a drizzle of melted chocolate on top. For an extra touch, place a whole Oreo cookie on each slice or a dollop of whipped cream spiked with crushed cookies.
Side Dishes
These brownies are supremely rich on their own, but pairing them with cold milk, vanilla ice cream, or even a fruity raspberry compote can brighten up the dessert experience and elevate every bite.
Creative Ways to Present
Try serving these brownies in individual glass jars layered with whipped cream and Oreo crumbs for a grab-and-go dessert or cut them into bite-sized cubes and skewer with marshmallows and mini Oreos for a fun dessert kabob. Either way, the Oreo Brownies Recipe shines no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Leftover brownies can be stored in an airtight container at room temperature for up to 3 days while maintaining their fudgy texture. If the weather is warm, store them in the refrigerator to keep the chocolate and Oreo pieces intact.
Freezing
These Oreo brownies freeze beautifully! Wrap individual slices tightly with plastic wrap and place them in a freezer-safe container or bag. They will stay fresh for up to 3 months. Just thaw them at room temperature before serving.
Reheating
If you prefer warm brownies, reheat slices in the microwave for about 15 to 20 seconds or pop them in a warm oven at 300°F for 5 minutes. This warms the chocolate and softens the dense texture without drying the brownies out.
FAQs
Can I use different types of Oreos in this Oreo Brownies Recipe?
Absolutely! While Double Stuf Oreos work wonderfully because of their extra cream filling, you can experiment with other Oreo flavors like Golden Oreos or even special editions for a fun twist on the classic.
What if I don’t have black cocoa powder?
If you can’t find black cocoa powder, just increase the unsweetened cocoa powder to a total of about ¾ cup. Your brownies will still be delicious though the color may be a little lighter.
How can I tell when the brownies are done baking?
The edges should look set and beginning to pull away from the pan, but the center will still be slightly soft or fudgy. Avoid overbaking for the best chewy, dense texture.
Is it okay to substitute the canola oil with another oil?
You can use light olive oil or vegetable oil instead of canola oil. Just avoid strong-flavored oils to keep the brownie’s rich chocolate profile intact.
Can I make these brownies gluten-free?
Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Make sure it has xanthan gum or a similar binder to achieve a similar structure and texture.
Final Thoughts
I honestly can’t recommend this Oreo Brownies Recipe enough for your next baking adventure. It’s a crowd-pleasing, lipstick-on-the-collar kind of dessert that’s easy to make and impossible to resist—guaranteed to bring smiles, happy sighs, and serious brownie love. So grab those Oreos, get baking, and prepare to wow everyone you share these with.
Print
Oreo Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in rich, fudgy Oreo Brownies made from scratch with a perfect blend of cocoa powders, melted butter, and chunks of milk chocolate and Double Stuf Oreos. This decadent treat offers a moist and chewy texture with crunchy Oreo pieces baked right on top, perfect for chocolate lovers and Oreo fans alike.
Ingredients
Wet Ingredients
- 1 cup salted butter (227g, preferably Kerrygold)
- 2½ cups granulated sugar (500g, such as Domino)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (e.g., Vital Farms)
Dry Ingredients
- 1 cup all-purpose flour (130g, e.g., King Arthur)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli recommended)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate (chopped, ideally from Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided into 9 chopped and 3 halved pieces)
Instructions
- Prepare the Pan: Preheat the oven to 350°F and line a 9×13-inch metal cake pan with parchment paper. Spray lightly with cooking spray. Use two sheets of parchment to cover the pan fully, ensuring the shorter sheet goes underneath the longer sheet for easy removal later.
- Melt Butter and Combine with Sugar: Melt the salted butter in a heavy-bottomed saucepan over low heat. Stir in the granulated sugar until the mixture is smooth and emulsified without separation. Remove from heat and let cool for 5 minutes, stirring often to release heat.
- Add Oil and Vanilla: Stir in canola oil and vanilla extract using a rubber spatula until fully combined and no oil separation is visible.
- Incorporate Eggs: Beat in the eggs one at a time with a spatula or fork, mixing thoroughly after each addition until fully incorporated.
- Sift and Add Dry Ingredients: Sift the flour, unsweetened cocoa powder, black cocoa powder, and salt into the wet mixture. Gently fold with a rubber spatula just until the dry streaks disappear, careful not to overmix.
- Add Chopped Oreos: Fold in the chopped 9 Oreo cookies evenly throughout the brownie batter. Reserve the remaining 3 chopped Oreos for topping.
- Add Milk Chocolate: Chop the milk chocolate and stir most of it into the batter, keeping some pieces aside for topping.
- Transfer to Pan and Top: Pour the batter into the prepared pan. Sprinkle the reserved chocolate chunks and Oreo pieces evenly over the top.
- Bake: Bake in the preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the parchment edges. Slice with a plastic knife for clean cuts and serve.
Notes
- Use parchment paper generously to ease removal of brownies from the pan.
- Cooling completely ensures clean cuts and the brownies set properly.
- Chopping Oreos and chocolate into uneven pieces adds texture contrast.
- The combination of regular cocoa and black cocoa powder delivers deep, rich chocolate flavor.
- Canola oil is used to keep the brownies moist without overpowering the chocolate flavor.
