These easy Oreo Brownies are indulgent, extra chocolatey, chewy but moist, and layered with an irresistible Oreo cookie crunch. We keep it easy with a one bowl batter and easy to thaw individual portions. So, pour yourself a tall glass of milk and take a “timeout” from adulting.
When the blissful aroma of chocolate fills your senses, you know it’s going to be a good day.
While I’d be hard pressed to find a brownie that I don’t like – I’ve got recipes for Peanut Butter brownies, Cheesecake Brownies, and even an Oatmeal Caramel version- these Oreo Brownies have been my summertime answer to “Whatcha bringing over?”.
They’ve been a big hit at block parties and family barbecues. Works for me, because it’s best that I’m not left alone with the whole pan.
Why you’ll love this recipe
- These stuffed brownies are thick and rich!
- The perfect balance of fluffy structure and melt-in-your-mouth fudginess without falling apart in your hands.
- The combination of the rich chocolatey goodness and the irresistible cookie crunch creates a blissful balance that satisfies a craving.
- Real chocolate for the best flavor, while being budget friendly. No cocoa powder or low quality baking chocolate.
- Made in one bowl with just a whisk. No mixer needed.
Scroll down to the recipe card for the full recipe and quantities. Below is an overview of the ingredients you’ll need for this recipe.
Tips for Making The Best Brownies
The full instructions are in the recipe card. Here’s a visual representation of each step for easy guidance to make this recipe without hiccup.
Don’t use an electric mixer with this recipe. Using electric or stand mixers can result in over mixing and a cakey texture. Beat your sugar and eggs well (photo 1), and whisk the dry ingredients well, before combining. This cuts down your chance of overmixing. It’s better to have a streak of flour (or two) than to overmix.
Wait for the melted chocolate to cool before mixing. (photo 2) The chocolate isn’t likely to be hot enough to cook the eggs, but don’t take the chance.
Break the Oreos into roughly 4 pieces with your hands. This is the easiest method and it produces the best texture. Stir in all of the chocolate chips and half of the Oreo cookie pieces in the batter (photo 3)
Top the brownies with the other half of the Oreos before baking. This creates a prettier end result.
How to Cut Brownies
When cutting bars/brownies that have chunks in them, you may find it challenging to cut them into square, even pieces. The most effective method I’ve found is to use a sharp, large knife to cut directly through the Oreo cookie.
Chef tip: I recommend getting one or two really good butcher knives and saving money on the rest like bread knives. Although this is the one I currently use and fangirl over, my 8 inch Wusthof classic lasted 14 years and was sharpened about once or twice a year. Totally worth it.
First, let the brownies cool as long as you can. Don’t cut the brownies in the pan.
Second, the sharpest large non-serrated knife is essential. I regularly hone mine. Move the knife back and forth gently (like a saw) without pressing down much. Have some patience. I usually mark the entire line on the top of the brownies and then work my way evenly down. The Oreos on top will be crisper, while the inside Oreos are softer from baking.
Thirdly, for all baked goods, I run a knife under hot water frequently and dry it before each cut. While a hot knife is not necessary for this recipe, cleaning your knife often prevents smearing of the ingredients and, thus, cleaner cuts.
Frequently Asked Questions
To store, cover brownies with non-stick foil and put in an air-tight container in a cool, dry place. I usually put mine in the microwave. Lasts 3-4 days.
Brownies are great for freezing because they’re chewy and buttery, which prevents them from turning into a rock. Make sure they are tightly wrapped and stored in an airtight container. They should stay good for at least a few months.
The best way to defrost brownies is to let them thaw overnight, or at least four to six hours, in the fridge to keep the texture intact. If you just can’t wait, you can microwave a single 2×2 brownie in 15-second intervals on defrost to thaw.
The most common culprit of stiff brownies is overmixing, although baking too long can also be to blame.
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PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes.
- 1 8×8 pan
- 1 Parchment Paper
- 1 cup All-Purpose Flour 125g
- ½ tsp Baking Soda
- ¼ tsp Salt
- 3 large Eggs
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 8 Tbsp Butter
- 3.5 oz Quality Chocolate Bar I used dark chocolate
- 16 Oreos crumbled into pieces
- ¾ cup Chocolate Chips
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt.
- In a large, separate mixing bowl, add eggs, granulated sugar, brown sugar, and vanilla. Whisk together until well blended. Do not use an electric mixer for this recipe. It can be easier to overmix with an electric mixer.
- In a pot on the stove over low heat, add the butter and broken up pieces of chocolate. Stir frequently until completely melted and blended. Remove from heat to cool slightly for 1-2 minutes. Whisk the melted chocolate into egg mixture.
- Add the dry ingredient mixture into the wet ingredients and mix until mostly smooth.
- Finally, fold in the chocolate chips and ½ of the Oreo cookies with a spoon.
- Pour brownie batter evenly into pan. Press the remaining Oreo cookie pieces on top of the batter.
- Bake in oven for 23-35 minutes. Cook about 25 minutes for fudgier brownies and increase time for more cake like brownies.