These super chocolatey, fudgy, and easy Oreo Brownies are the dessert that every chocolate lover and Oreo lover has been dreaming of! Ready in just 45 minutes, these extra fudgy brownies have a rich chocolate flavor and are loaded with delicious Oreo cookie pieces!
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We don't just love brownies here, we're OBSESSED with them. There are more than 15 different brownie recipes on my site, and I can assure you that the list won't stop there!
We also LOVE Oreos. There are more than 30 recipes on my site using Oreos, so it really was just a matter of time before these bad boys came freshly baked out of the oven!
The combination of fudgy brownie texture with the creamy Oreo filling that softens as they bake is fantastic and results in these brownies being more than the sum of their parts.
These decadent brownies are just my favorite fudgy brownie recipe with plenty of crushed Oreo cookies mixed in and sprinkled on top. You can serve them with ice cream or a tall glass of milk. It takes just 45 minutes to whip up a batch, so they're the perfect brownies for movie nights or last-minute baking for parties or potlucks.
Why We Love This Recipe
- Customize this recipe to use your favorite kind of Oreo or other cookies for a different flavor! Change it up to match a special event or holiday season.
- Using simple ingredients you'll already have in your pantry!
- These sweet treats are ready in under an hour! Perfect for last-minute baking!
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Butter - Use salted butter to help enhance all the flavors in these brownies! You can use oil if you prefer/in a pinch, but butter gives brownies a richness that you won't get as well with oil.
- Chocolate - You can use bittersweet, semisweet, or dark chocolate. They each vary slightly in sugar content, but for all intents and purposes any of them will work in this recipe.
- Cocoa Powder - Use good-quality cocoa powder for the best results. I used Rodelle dutch process cocoa powder but you can use whichever unsweetened cocoa powder you like. I tend to have Hershey's or Ghiradelli unsweetened natural cocoa powder on hand, which also work well.
- Sugar - White granulated sugar will work best in these brownies. You can substitute some of the white sugar for brown sugar if you prefer, but the brownies will be perfectly fudgy and chewy with just the white sugar and it's easier to achieve a crackly top without brown sugar.
- Vanilla - Use storebought or Homemade Vanilla Extract to add a subtle warmth that blends in so well with the Oreo bits!
- Eggs - Binds together the ingredients, helps the mixture rise, contributes to the crackly top, and makes the brownies chewy! Eggs are super important for brownies!
- Flour - I pretty much always use unbleached all-purpose flour in my recipes.
- Salt - It enhances all the flavors, so don't forget it!
- Chocolate Chips - I tend to use semi-sweet chocolate chips, but they are totally optional here since there is plenty going on with the brownies and Oreos themselves! See below for other filling variations.
- Oreo Cookies - I used original Oreo cookies in these brownies, but you can use any kind you like, including double stuf Oreos.
How to Make Oreo Brownies
- Make chocolate mixture. In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in the cocoa powder.
- Add sugar, eggs, and vanilla. Add the granulated sugar, whisking well to combine. Then add the eggs and vanilla extract, beating well either by hand with a whisk or using a hand mixer.
- Add flour and salt. Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in the chocolate chips.
- Assemble brownies. Pour half of the brownie batter into the prepared baking dish and spread it into the corners. Arrange the whole Oreos in an even layer on top of the brownie batter to ensure that there will be Oreo in every single bite of brownie. Top with the remaining brownie batter, spreading it into an even layer. Sprinkle the additional broken Oreo pieces on top of the brownies.
- Bake. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake. Cool completely before cutting and serving.
Store these chocolatey brownies in an airtight container for up to 5 days on the counter or in the fridge. They are best served at room temperature.
Yes, you can freeze Oreo brownies in a freezer-safe container or in a Ziploc bag for up to 3 months. Thaw on the counter and let them come to room temperature before enjoying.
Tips for Success
- Use a good quality cocoa powder like dutch-process cocoa powder for the absolute best flavor in these brownies.
- Really beat in the eggs. I have found that vigorously whisking in the eggs or using a hand mixer to combine them with the melted chocolate and sugar contributes to the fudgy texture and crackly tops of homemade brownies.
- Don't overbake. You aren't looking for a toothpick to come out clean, which would actually indicate that the brownies are dry and overbaked. Instead, you want some crumbs on the toothpick when you test the brownies. If the toothpick is wet from batter, let the brownies bake a little bit longer.
- Serve with a glass of cold milk, or serve warm for dessert with a scoop of vanilla ice cream.
What kind of pan is best for brownies?
I have found that when brownies are baked in a metal pan, they tend to bake faster than when using a glass pan. If you are using a glass baking dish, you may need to increase the bake time by 5 minutes.
Substitutions and Variations
- Oreos. I have used regular Oreos, but you can use any kind you like. Golden Oreos, Peanut Butter Oreos, Mint Oreos, or even Birthday Cake Oreos would be a great substitution here! I particularly like the Halloween Oreos that taste just like the regular kind but have orange cream filling for a pop of color.
- Chocolate. You can use any kind of chocolate chips in this recipe. White chocolate will be a sweeter addition, and also give you more of the white color in these brownies, but milk chocolate works well too. Peanut butter chips and mint chips would also be fantastic and change the flavor as well.
- Try adding nuts. Instead of chocolate chips, you could add chopped nuts like walnuts, pecans, or peanuts for added flavor and texture.
More Amazing Brownies Recipes
- Peanut Butter Swirl Brownies
- Caramel Cornflake Brownies
- Homemade Cosmic Brownies
- Irresistible Mississippi Mud Brownies
- Mint Brownies
- Cream Cheese Brownies
Brownies and bars
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Homemade Fudgy Oreo Brownies Recipe
- ¾ cup salted butter (170g)
- 4 ounces bittersweet chocolate chopped
- ½ cup unsweetened cocoa powder (43g)
- 1½ cups granulated sugar (300g)
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup all-purpose flour (95g)
- ½ teaspoon salt
- ¾ cup semisweet chocolate chips
- 24 Oreo cookies (16 for the filling + 8-10 more broken Oreos for the top)
- Preheat oven to 350°F. Line a square 9x9" baking dish with a parchment paper sling or spray with baking spray.
- In a large microwave-safe bowl, combine the bittersweet chocolate and butter. Microwave on high in 20-30 second bursts, stirring well between bursts of heat until melted and smooth. Whisk in the cocoa powder.
- Add the granulated sugar, whisking well to combine. Add the eggs and vanilla extract, beating well either by hand with a whisk or using a hand mixer.
- Sprinkle the flour and salt over the brownie batter and gently stir it in with a wooden spoon or spatula. Stir in the chocolate chips.
- Pour half of the brownie batter into the prepared baking dish and spread into the corners. Arrange the whole Oreos in an even layer on top of the brownie batter. Top with the remaining brownie batter, spreading it into an even layer. Sprinkle the additional broken Oreo pieces on top of the brownies.
- Bake for 30 to 35 minutes, until a toothpick inserted into the center of the brownies comes out mostly clean with only a few crumbs attached. Be sure not to overbake.
- Cool completely before cutting.
- 8x8-inch pan: These will be thicker and take longer to bake, more like 40-45 minutes.
- Storage: Store in an airtight container for up to 5 days on the counter or in the fridge.
- Freeze: Freeze Oreo brownies in a freezer-safe container or in a Ziploc bag for up to 3 months.