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oreo brownies on a black wire rack on a grey surface

Oreo Brownies

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5 from 8 reviews

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


Units Scale
  • 2oz (1/4 Cup) Water
  • 1oz (2 Tbsp) Unsalted Butter
  • 250 grams(1 1/4 cups) Granulated Sugar
  • 90 grams (Scant Cup) Bensdorp Dutch Cocoa Powder
  • 3oz (scant 1/3 cup) Vegetable Oil
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Large Egg Yolk and 1 Large Egg, at room temp.
  • 1/8 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Cornstarch/ Cornflour
  • 60 grams (scant 1/2 cup) All-Purpose/ Plain Flour
  • 4oz Chocolate (chips, chunks, or bars chopped)
  • 20 Oreo Cookies


  1. Preheat your oven to 350F/180C and line a 9X9 or 8X8 square pan with foil and grease heavily.
  2. 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. 
  3. Let sit for another couple of minutes then add the egg, egg yolk, and vanilla. Whisk to combine, make sure everything is evenly combined. 
  4. 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.
  5. 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.
  6. 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!
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 10
  • Cook Time: 31
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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