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Oreo Brownies

Oreo Brownies

These Oreo Brownies combine rich, fudgy chocolate brownie layers with crunchy Oreo cookies for the ultimate dessert. Perfectly chewy, loaded with chunks of cookies, and easy to make — they’re ideal for parties, bake sales, or an indulgent weekend treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 brownies
Course: Brownies, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder sifted
  • ½ cup all-purpose flour spooned and leveled
  • ¼ tsp salt
  • ½ cup chocolate chips or chunks optional
  • 12 –14 Oreo cookies roughly chopped (divided for batter + topping)
  • ½ tsp espresso powder optional, enhances chocolate flavor

Method
 

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the butter in a microwave or saucepan. Let it cool slightly.
  3. In a large bowl, whisk together butter, sugar, eggs, and vanilla until smooth and glossy.
  4. Sift in cocoa powder, flour, salt, and espresso powder (if using). Gently fold until just combined.
  5. Stir in chocolate chips and half of the chopped Oreos.
  6. Spread the batter evenly into the prepared pan. Top with the remaining Oreos, pressing them gently into the surface.
  7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool in the pan for at least 30 minutes before lifting out and slicing into squares.

Notes

  • For extra fudgy texture, slightly underbake the brownies and chill before slicing.
  • Add a drizzle of melted chocolate or white chocolate on top for a bakery-style finish.
  • Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
  • You can make a cheesecake swirl by adding dollops of cream cheese mixture on top before baking and swirling with a knife.
  • Double the recipe for a 9×13-inch pan; adjust baking time accordingly.