These indulgent Oreo brookies feature layers of moist brownie and chewy cookie dough, are stuffed full of crunchy Oreo pieces, and only require 8 ingredients for a dessert you won't forget!
If you are unfamiliar, a brookie is an unforgettable combination of brownie and I am obsessed with them.
My second obsession...Oreos! I love incorporating them into cookies, cupcakes, and macarons which is why I decided to add them to these brookie bars.
Every bite bursts with chocolaty and caramelized cookie flavor, with bites of crunchy Oreo in every single piece.
If you're looking for a reason to spoil yourself, look no further than these insanely indulgent and easy-to-make Oreo brookies!
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why you'll love these oreo brookies
- These bars are extra chewy and moist
- You only need 8 ingredients to make them!
- The best of both worlds being half brownie half cookie
- Crushed Oreo pieces in the bar and on top!
ingredient notes
- Unsalted butter: If you substitute it with salted butter you should omit half and salt.
- Eggs: Take the eggs out a few hours before baking so they can come to room temperature. If you forget, place the eggs in a jar or cup and fill it with hot tap water for 5-10 minutes.
- Light brown sugar: The light brown sugar gives the oreo brookies a soft and chewy texture.
Full ingredient measurements and instructions can be found in the recipe card below!
instructions
Before you start: Butter an 8x8 baking pan and line it with parchment to hang off the sides, then lightly butter the sides. Preheat the oven to 325F/165C.
Step 1: In a medium mixing bowl, whisk together the melted butter, light brown sugar, and white sugar until combined.
Step 2: Add the eggs to the bowl and whisk to combine.
Step 3: Add the flour, salt, and cocoa powder and whisk to combine. Pour the batter into the baking pan and use a spatula to spread it evenly in the pan. Bake for 15 minutes. Meanwhile, make the cookie dough.
Step 4: In a medium bowl, whisk together the melted butter, light brown sugar, and white sugar until combined. Then add the egg and mix until well combined.
Step 6: Whisk in the flour, baking powder, salt, and ⅓ of the chopped Oreos and mix until just combined.
Step 7: Carefully remove the pan from the oven and add spoonfuls of the cookie dough on top of the brownie layer. Evenly top the cookie layer with the rest of the Oreo pieces, then continue baking for another 25-28 minutes, or until the cookie is a golden brown.
expert baking tips
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Don't chop the Oreo's too small: If the chunks are too small, you won't get crunchy pieces when you bite into the bars.
- Butter the baking pan: Buttering the sides of the pan will keep it from sticking to the pan and making it easier to remove once baked.
- Don't over mix the batters: Mix the batters just until combined otherwise they will be dense and tough instead of soft and chewy.
- Don't over bake them!: This is the big one! Overbaking the bars will make them dry and crumbly.
- Dark vs. light baking pans: Baking pans conduct heat differently depending on what color the pan is. If your pan is glass or white, you should increase the heat to 350 F/177 C.
storage & freezing
- Room temperature: Store the baked bars in a sealed container at room temperature. They will stay fresh for 2-3 days if stored properly!
- Freezer: Store the baked bars in a sealed container in the freezer for one month.
faq's
When the bars are done, the top of the cookie layer should look golden brown. The dough should be set on top but still soft underneath the crust. They will continue to bake even out of the oven, this will give you gooey bars that stay soft for days!
I have not tested this recipe to be gluten-free but would love to hear how it turns out!
related brownie recipes you'll love
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Oreo Brookie
Equipment
- 1 8x8 nonstick baking pan *SEE NOTES*
Ingredients
Brownie Layer
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup dark cocoa powder
- ½ teaspoon salt
Cookie Layer
- 6 tablespoon unsalted butter melted
- ½ cup light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- ⅔ cup all-purpose flour
- ⅛ tsp salt
- ¼ teaspoon baking powder
- 10 Oreos chopped
Instructions
- Preheat the oven to 325F/165C. Prepare an 8x8 nonstick baking pan with parchment so it hangs over the sides, then lightly butter the sides of the pan.
- In a large bowl make the brownie batter, combine the melted butter, light brown sugar, and white sugar.½ cup unsalted butter, ½ cup light brown sugar, ⅔ cup granulated sugar
- Whisk in the eggs one at a time until well combined.2 large eggs
- Whisk in the flour, cocoa powder, and salt until just combined. Pour the batter into the prepared pan and bake for 20 minutes.½ cup all-purpose flour, ½ cup dark cocoa powder, ½ teaspoon salt
- While the brownie is baking, prepare the cookie dough layer. In a large bowl, whisk together the melted butter and sugars.6 tablespoon unsalted butter, ½ cup light brown sugar, ⅓ cup granulated sugar
- Whisk in the egg until well combined.1 large egg
- Whisk in the flour, salt, baking powder, and ⅓ of the chopped Oreos.⅔ cup all-purpose flour, ⅛ teaspoon salt, ¼ teaspoon baking powder, 10 Oreos
- When the time for the brownie layer goes off, remove the pan from the oven and drop the cookie dough with a spoon on top. Sprinkle the rest of the chopped Oreos on top of the dough, then continue baking it for another 25 minutes or until the top looks golden brown.
- To check doneness with a toothpick, insert it at an angle into the center of the bar. It should come out streaked with chocolate and a few moist cookie crumbs, but no wet batter.
- Let it cool completely on a wire rack before cutting. Enjoy!
Notes
Recipe Notes
- Use a kitchen scale: I highly recommend using a kitchen scale to weigh the ingredients. They are very affordable and ensure you have the most accurate measurements when baking!
- Don't chop the Oreo's too small: If the chunks are too small, you won't get crunchy pieces when you bite into the bars.
- Butter the baking pan: Buttering the sides of the pan will keep it from sticking to the pan and making it easier to remove once baked.
- Don't over mix the batters: Mix the batters just until combined otherwise they will be dense and tough instead of soft and chewy.
- Don't overbake them!: This is the big one! Overbaking the bars will make them dry and crumbly.
Elise says
I loved everything about these brookies! The oreos on top stayed super crunchy even after baking and the bars were so moist and chewy. Everyone loved them!