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
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.
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!
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.
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!Print
- 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
- 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.
- 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
Keywords: oreo brownie recipe, easy oreo brownies, oreo chocolate brownies