Thick, chewy, fudgy and full of Oreos this Oreo brownies recipe is a family favorite. Starting with a rich, chocolatey brownie base filled with a layer or whole Oreo cookies more brownie and then crushed Oreos on top. Step-by-step photos show you how to make these delicious brownies.
Well, well, well here we are with yet again another brownie recipe. Clearly I cannot get enough brownies in my life. This brownie recipe is adapted from my homemade brownies recipe, which creates fudgy brownies, just the kind I like. Oh, and the brownie mix is super easy!
My niece and I love baking brownies together, this time she shot the brownies with me. I shoot tethered to my computer so she could trigger the photo to take with the space bar, she had a blast! I don't know what she loved more being a part of the creative process or just devouring the brownies.
Let's get to the recipe
Ingredients
For the Oreo brownies you will need:
- Water. Just good old tap water is needed.
- Butter. You can use salted or unsalted butter it doesn't really matter. We are only using a small amount of butter and will use oil for the rest of the "fat" in the recipe. Butter gives great flavor.
- Sugar. You'll just need granulated sugar or caster sugar for these brownies. We will be cooking the sugar with a few other ingredients. Making sure the sugar melts down helps create the gorgeous crinkly brownie top we all love so much.
- Dutch Cocoa Powder. I prefer to use Dutch-process cocoa powder, specifically Bensdorp Dutch Cocoa Powder, but you could use natural if you wanted. Dutch has a stronger, richer flavor. I don't even have natural cocoa powder in my pantry.
- Vegetable Oil. Oil provides great moisture and chew to this brownie recipe.
- Pure Vanilla Extract. Use the real stuff, adding vanilla to chocolate desserts helps enhance the chocolate flavor.
- Eggs. You'll use a whole egg and an additional egg yolk. The egg yolk helps create a richer and chewier brownie, sign me up! Make sure your eggs are room temperature.
- Baking Soda. A lot of brownie recipes don't call for a chemical leavening agent but I like to use just a touch to help them rise just a smidge more.
- Salt. Just like vanilla helps bring out the chocolate flavor salt also brings out the flavors of other ingredients and also helps balance out all of the sweetness.
- Cornstarch. Also known as cornflour this ingredient helps tenderize the brownies and create a softer baked good.
- Flour. You only need all-purpose flour also known as plain flour. Make sure not to overmix it into the batter, we don't' want to overdevelop the gluten.
- Chocolate Chips. I like to use Callebaut Chocolate Callets, they are just real chocolate drops, nothing else, most store-bought chocolate chips are made to stay in chip form so there are stabilizer and other ingredients in them. I use dark chocolate or milk chocolate.
- Oreos. The star of the show! I like to put the Oreo cookies in a layer in the middle of the brownies and also crush a few to place on top for. looks.
For your next brownie try these Butterfinger Brownies or my Brookie recipe and for delicious cookies and cream dessert try my cookies and cream cookies!
Instructions
Preheat your oven to 350 degrees and line a 9X9 or 8X8 baking pan with foil and grease heavily.
In a large pot add the water, butter, sugar, and cocoa powder. Cook the mixture on medium heat for 2-3 minutes until it is all combined together.
I like to let it cool for a few minutes.
Then add the oil and mix in, the oil may not be fully combined that is just fine.
Let sit for another couple of minutes. Letting the brownie batter cool down helps prevent the eggs from scrambling when we add them. Now, add the eggs and vanilla. Whisk to combine, make sure you fully incorporate the oil and the eggs at this point.
Now for the dry ingredients.
Add the baking soda, salt, cornstarch, and mix to combine. Gently fold in the flour and chocolate by using a spatula to fold in until just combined. Do not over mix, this will affect the end product.
Spread half of the batter into prepared pan then lay down 16 Oreos (in a 4X4 pattern)
Pour the remaining brownie batter on top and use a spatula to spread into an even layer to make sure all Oreos are covered.
Using clean hands crush the remaining 4 Oreos into chunks and press on top of brownie batter.
Bake the brownies for 25-35 minutes.
Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven.
Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
There you have it, my Oreo Brownies! Next, try my Oreo cheesecake bars recipe.
How to freeze
Brownies are great for freezing. Once the brownies have cooled completely place them in an air-tight freezer-safe container.
To thaw the brownies let them sit at room temperature for 30 minutes or so, or place in the microwave for 20-30 seconds.
Check out my Oreo Milkshake or Oreo Cake Recipe next!
More brownie recipes
These peanut butter brownies have a peanut butter layer in the middle and swirled peanut butter on top, they're so good!!
Cream cheese makes everything better, including brownies! These cheesecake brownies are the perfect dessert mashup!
A classic childhood favorite Cosmic Brownies are even better homemade!!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Oreo Brownies
Thick, chewy, fudgy, and full of Oreos this Oreo brownie recipe is a family favorite. Starting with a rich, chocolatey brownie base filled with a layer or whole Oreo cookies more brownie and then crushed Oreos on top. Step-by-step photos show you how to make these delicious brownies.
- Total Time: 41 minutes
- Yield: 9-16 Brownies 1x
Ingredients
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (Scant Cup) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose/ Plain Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
- 20 Oreo Cookies
Instructions
- Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together. Take off heat and let cool for five minutes. Then add the oil.
- Let sit for another couple of minutes then add the egg, egg yolk, and vanilla. Whisk to combine, make sure everything is evenly combined.
- Add the baking soda, salt, cornstarch, and mix to combine. Gently add the flour and chocolate chips by using a spatula to fold in until just combined. Do not over mix, this will affect the end product.
- Pour half of the batter into prepared pan then lay down 16 Oreos (in a 4X4 pattern) pour remaining brownie batter on top and use a spatula to spread into an even layer to make sure all Oreos are covered. Using clean hands crush the remaining 4 Oreos into chunks and press on top of brownie batter. Bake for 25-35 minutes. Everyone's oven is different, for me, the brownies always bake within 29-31 minutes, but I would start checking at 25 minutes for your oven. Don't overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
Notes
- Doubling the recipe- I have done it a couple of times in a 9X13 inch pan, I can't remember the exact oven time. I would start checking the brownies at 31 minutes and gauge how much longer- 5 more minutes..etc. I will update when I make them double again.
- Olive Oil- I have made this recipe with olive oil instead of vegetable oil, while not economical I was in a pinch and it worked beautifully!
- Prep Time: 10
- Cook Time: 31
- Category: Dessert
- Method: Bake
- Cuisine: American
Sheereen says
It was super easy and delicious to bake
Elizabeth Waterson says
Hi Sheereen, thank you so much for coming back to review the recipe, I appreciate it more than you know!! So happy to hear you enjoyed the brownies! Take care. XX Liz
Monica says
Amazing and easy recipe.
Had never baked a brownie before and just turned perfect.
Kids and visit were impressed with this surprise.It was exactly as described , chewy gooey , simply delicious .
My son was asking if I could put marshmallows , if so should I put them before cooking the brownies or a few minutes after and how long would you suggest ?
Thank you
Elizabeth Waterson says
Thanks so much for coming back to review the recipe Monica, I appreciate it more than you know!! Do you want to add marshmallows on top or inside? I have this S'mores brownies that has marshmallows on top - https://confessionsofabakingqueen.com/smores-brownies/ that you might like which has step by step instructions. IF you want to bake marshmallows inside just fold them in when you add the chocolate! Please let me know if you try I would love to know how they turn out for you!! XX Liz
Aisha Vayani says
I must say... although I normally don’t really write reviews coz I am just horrible with writing down my thoughts, I thought this one was definately a necessity. I have honestly been experimenting quite a lot with different brownie recipes to find the right balance of fudginess and chewiness in my brownies. And after 6 failed attempts, I have finally found the one that works best right here!!! The brownies were soo delicious and everyone in my family absolutely loved them and couldn’t resist another helping (including my diabetic dad who avoids sugar at all costs). It was such a delight to make this recipe and I certainly enjoyed every single step of the process.
While making this,I didn’t use the full 40 Oreos for my brownie coz I was abit worried of the sugar intake (prbbly only used about 15), however the brownies still tasted soo good and I’m 100% sure they would have been even more lush with the extra Oreos I left out. The top layer was nice and shiny and the inside was a perfect mix of fudgy and chewy leaving an end result that was just as promised. The recipe was very very easy to follow with lots of extra and additional explanation for not so experienced bakers like me. It didn’t leave me with many dishes to wash after either which is definitely a major reason why everyone should try this recipe out. Because trust me, it doesn’t disappoint.
If there was anything that i wasn’t quite happy about, it is the fact that after removing the brownie and cooling it, it formed a kind of depression in the centre of my brownie. As if the Oreos had weighed down the centre of my brownie. What would be ur opinion on how to stop that from happening again?
I most definitely look forward to trying out more and more recipes from you and sincerely thank you from the bottom of my heart for your hard work to help everyone. May God bless you for all that you have done and created.
Elizabeth Waterson says
Thank you SO much for coming back to leave this detailed review, Aisha! It seriously makes my day!! 🙂 I am not sure where you got 40 Oreos I only used 20 and did 4 ounces of chocolate too. I am so glad you mentioned all the additional information, I try to make it as easy as possible and I Am glad all the thorough steps helped you! Most brownies deflate a bit after baking but if you had a larger deflation you may have over-mixed the batter. Please do feel free to reach out if you have any questions about another recipe or if you try anything else I would love to know! Thank you again for your kind comment 🙂 XX Liz
Rosie Rose says
My ultimate favorite brownie recipe! I have also made it for muffins <3 Highly recommended 😀
Elizabeth Waterson says
Thank you so much for coming back to rate and review the recipe Rosie, I am so thankful!! So glad you love the brownies as much as me!! XX Liz
Elaine Woo says
Easy to make and a crowd pleaser for sure!!
Casey says
In your explanation of ingredients, you list baking powder, but the recipe itself calls for baking soda. Which should be used?
Elizabeth Waterson says
Hi Casey, thanks for reaching out, so sorry about the confusion. The recipe calls for baking soda not baking powder. But to be honest, since it's such a small amount I have used both and had great results. Let me know if you have any other questions or if you try the recipe I would love to know what you think XX Liz
Casey says
Thank you!
I used baking powder and they turned out great. I am going to try them again increasing the recipe by .5 so they are a tiny bit thicker.
Thank you for sharing! Very tasty recipe 🙂
Elizabeth Waterson says
Yay so glad to hear you enjoyed them, Casey! Thank you so much for coming back to leave a star rating and review. Please report back how the thicker brownies turn out!! Take care. XX Liz
Janelle says
Absolutely delicious! First off the recipe is nice and easy to follow which is always great! And wow did they turn out delicious. I have made them three in two weeks because of how good they are and highly recommend making for a family gathering or such!
Elizabeth Waterson says
Thank you so much for the lovely review, Janelle. So pleased to hear you have all enjoyed them so much!! Take care. XX Liz
Sabina B Ullah says
I came across this recipe on Instagram by chance, best thing to happen today!
I’ve been trying to master brownies for years and just can’t seem to do it.
I gave this a go and no exaggeration it’s THE BEST brownie I’ve ever manage to bake & it’s all thanks to Elizabeth’s recipe!!
Thank you!!