These fudgy Oreo brownies are packed with Oreo cookies and have perfect crinkle tops—Oreo fans will love them!
As a former pastry chef, I love taking fun desserts and turning them into something even more decadent—like Oreo brookies, Oreo cookie cake, and even Oreo cookie cupcakes!
Like most of my Oreo recipes, these brownies are easy to make, stuffed with Oreos, and can even be made in one bowl! They’re extra rich and fudgy (never cakey)—a quick and easy bake for any occasion!
Table of Contents
Tips for the Best Oreo Flavor
Don’t skip the black cocoa powder. Classic Oreos are made with black cocoa powder, so it’s key for achieving the same cookie flavor! You’ll notice I use it in all of my Oreo recipes, like my chocolate Oreo cake!
Top with extra chopped Oreos. Sprinkle crushed Oreos on top of the brownie batter before baking. The extra cookies add texture and amplify the Oreo flavor!
Use double-stuffed Oreos. They have twice the amount of cream filling, which means more of that sweet, creamy texture in your brownies!
Ingredient Notes and Substitutions
Dutch cocoa powder: This recipe uses unsweetened cocoa powder. I don’t recommend substituting it because it contributes to the rich brownie flavor—like in our M&M brownies.
Chocolate chips: I recommend semi-sweet chocolate chips, but you can also use dark chocolate chips!
Black cocoa powder: This ingredient naturally has the perfect Oreo flavor. I use it in my Oreo rolls for this reason, too!
Oreo cookies: You can use regular or double-stuffed Oreos. Feel free to substitute any chocolate sandwich cookie or even one of the specialty or holiday flavors for the original!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
My #1 baking tip for success: use a kitchen scale!
Step 1: Whisk the wet ingredients. In a large mixing bowl, whisk the granulated sugar, brown sugar, egg, egg yolk, and vanilla extract until well combined.
Step 2: Melt the butter and chocolate. In a medium bowl, melt the butter and chocolate chips until smooth. Then, whisk in the cocoa powders.
Step 3: Stream the chocolate mixture into the bowl. Slowly stream the melted chocolate into the egg mixture, whisking until combined.
Step 4: Fold in the dry ingredients. Use a rubber spatula to combine the all-purpose flour, espresso powder, and salt until combined.
Step 5: Layer the Oreo cookies. Pour half of the brownie batter into the prepared baking pan. Then, press 16 Oreo cookies in an even layer on top of the brownie batter.
Step 6: Bake! Pour the other half of the batter on top of the Oreo layer, followed by extra Oreo cookies. Then, bake until a toothpick inserted into the center is covered in a few moist crumbs.
Let the pan cool on a wire cooling rack, then cut and enjoy!
Storage and Freezing
Storage: Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Freezing: Freeze any leftovers in an airtight container or freezer bag for up to 1 month!
FAQs
Too much flour or overbaking the brownies can make them drier and cakier. I highly recommend using a scale to measure the ingredients!
Definitely! Follow the mixing and baking instructions on the back of the box for the best results.
More Oreo Desserts
Oreo Brownies
Equipment
Ingredients
- 10 tablespoons unsalted butter
- 2/3 + 1/4 cup semi-sweet chocolate chips
- 1/8 cup unsweetened Dutch cocoa powder
- 1/8 cup black cocoa powder
- 1/2 cup light or dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour
- 1 teaspoon espresso powder, optional
- 1/2 teaspoon fine sea salt
- 16 Oreo cookies, for the center
- 1/3 cup chopped Oreo cookies, for the top
Instructions
- Line a square 8×8 baking pan with parchment paper to cover all four sides. Then preheat the oven to 350 F/180 C.
- Melt the butter and chocolate chips together until smooth. Then whisk in both cocoa powders. Set aside.10 tablespoons (140 g) unsalted butter, 2/3 + 1/4 cup (156 g) semi-sweet chocolate chips, 1/8 cup (12 g) unsweetened Dutch cocoa powder, 1/8 cup (12 g) black cocoa powder
- Whisk the sugar, eggs, and vanilla extract until combined. Stream the melted chocolate mixture into the egg mixture until just combined.1/2 cup (100 g) light or dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (100 g) large eggs, 1 (18 g) large egg yolk, 1 tablespoon vanilla extract
- Fold in the flour, espresso powder, and salt until just combined. Then pour half of the brownie batter into the prepared baking pan (about 340 grams).2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1 teaspoon espresso powder, 1/2 teaspoon fine sea salt
- Place the Oreo cookies on top of the batter, then spread the rest of the batter on top. Sprinkle the chopped Oreos over the top of the brownies. Then bake for 33-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.16 Oreo cookies, 1/3 cup chopped Oreo cookies
- Let the baking pan cool on a wire rack compeltely before cutting into 16 squares. Enjoy!
- Store leftover brownies in an airtight container at room temperature for 2-3 days. You can also freeze the brownies after cutting in an airtight container or freezer bag for up to one month!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Hi can I double this recipe to make in a bigger rectangular pan? Thanks!
I don’t see why not! 🙂
sooooo good! i was so glad i had leftover black cocoa to make these. super fudgy and perfect oreo flavor!