Oreo Brownies are fudgy brownies with chewy edges. This quick, one-bowl recipe makes tasty homemade brownies in no time!
Forget the prepackaged mixes and messy cleanup! These one-bowl homemade Oreo brownies are the ultimate indulgence for people who can’t decide between cookies and brownies.
This simple recipe is made with basic pantry staples, and it only takes a few minutes longer than opening a box of brownie mix.
These brownies have chewy edges and fudgy middles with Oreo flavor in every bite. So ditch the store-bought mixes and whip up a batch of these easy Oreo brownies today!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar: I use light brown sugar in this recipe.
- Chocolate chips:Â Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- If you omit the stirred in portion of the chocolate chips, the brownies won’t have the shiny crust on top.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
- Oreos: I used original Oreo cookies in this recipe. Feel free to use a different flavor if you prefer.
How to make Oreo brownies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
Step 2: In a large saucepan, combine butter, sugars, and water. Bring to a boil, stirring regularly.
Step 3: Remove pan from heat.
Step 4: Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
Step 5: Add eggs and vanilla. Whisk until well-combined.
Step 6: Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
Step 7: Stir in the remaining 1 cup chocolate chips and 20 of the Oreo cookies until combined.
Step 8: Pour the batter into the prepared baking pan, smoothing as needed.
Step 9: Gently press the remaining 20 Oreo cookies into the top of the batter.
Step 10: Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
Step 11: Let the brownies cool to room temperature before cutting and serving.
Recipe Tips!
- Mixing: I recommend whisking the brownies by hand. This helps to avoid overmixing brownies, and overmixing will give you cakey brownies.
- Checking for doneness: Brownies are a bit different when it comes to checking for doneness. The toothpick should still have a few moist crumbs (fudgy crumbs) on it. If it has batter, continue baking. If it has no crumbs, the brownies are overbaked.
- Fudgier brownies: The brownies have chewy edges with chewy centers. For fudgy brownies, store the cooled brownies in the fridge before cutting and serving.
Recipe FAQs
Sure! I used original Oreos in this recipe, but you can use whatever flavor of Oreo that you like.
You can! You can either freeze entire pan, or you can cut the brownies into pieces, wrap tightly in plastic wrap, and place the wrapped brownies in a freezer-safe container.
Storage
Store any leftover brownies in an airtight container at room temperature. The brownies will keep for up to 3 days when properly stored.
More brownie recipes!
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Oreo Brownies
Equipment
- 9×13 pan
Ingredients
- 2/3 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/4 cup water
- 2 ¾ cups bittersweet chocolate chips divided
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour please see the note below
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 40 Oreo cookies broken, divided
Instructions
- Preheat oven to 325F. Grease or parchment-line a 9×13-inch metal pan. Set aside.
- In a large saucepan, combine butter, sugars, and water. Bring to a boil, stirring regularly.
- Remove pan from heat.
- Whisk in 1 ¾ cups chocolate chips until melted and well-combined.
- Add eggs and vanilla. Whisk until well-combined.
- Add flour, salt, and baking soda. Whisk in just until combined. Don’t overmix.
- Stir in the remaining 1 cup chocolate chips and 20 of the Oreo cookies until combined.
- Pour the batter into the prepared pan, smoothing as needed.
- Gently press the remaining 20 Oreo cookies into the top of the batter.
- Bake for about 30-40 minutes, or until a toothpick inserted in the center comes out with a few fudgy crumbs.
- Let the brownies cool to room temperature before cutting and serving.
Notes
- Butter:Â I use salted butter in this recipe. If using unsalted butter, increase the salt to 3/4 teaspoon.
- Brown sugar:Â I use light brown sugar in this recipe.
- Chocolate chips: Bittersweet chocolate chips are 60% cacao. A good substitute would be dark chocolate chips. If you prefer, you can use semisweet chocolate chips. However, the brownies will be sweeter.
- All-purpose flour: It’s important to use a light hand when measuring flour for brownies. To get the proper amount of flour, weigh the flour or sift or stir the flour. Lightly spoon into the measuring cup and level.
- Oreos: I used original Oreo cookies in this recipe. Feel free to use a different flavor if you prefer.
- Nutrition values are estimates.Â
Nutrition
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