Fudgy, gooey, and loaded with Oreos. These one-bowl Oreo brownies bake up with a shiny crackly top and big cookies-and-cream crunch in every bite.
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These Oreo brownies combine everything you love in one bite — rich chocolate flavor, chewy edges, and crunchy Oreo cookies baked inside and on top. Each square melts in your mouth while giving that signature cookies-and-cream taste everyone loves.
No fancy tools, no mixer needed — just a bowl, a whisk, and a few simple ingredients for a bakery-style brownie with perfect texture every time.
Why you'll love this recipe
Ingredients
- Butter: Use unsalted butter for flavor balance and that rich fudgy texture. You can swap with vegetable oil for a softer crumb.
- Chocolate: use baking chocolate or semi-sweet chips (50–60% cacao) for a deeper flavor.
Eggs: Large eggs at room temperature help the brownie batter mix smoothly and give that shiny crackly top. - Sugar: Use granulated sugar for structure or mix in a bit of brown sugar for extra moisture and caramel notes.
- Cocoa powder: Dutch-process unsweetened for intense color + taste.
- Flour: Regular all-purpose flour works perfectly — just enough to keep the brownies fudgy, not cakey.
- Oreo cookies: crushed + a few halves on top for that bakery look.
- Vanilla & Salt: Pure vanilla extract enhances the chocolate flavor, and a pinch of fine sea salt balances the sweetness.
How to Make Oreo Brownies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Melt the chocolate and butter: In a heatproof bowl, melt the chopped chocolate with the butter in a microwave or double boiler until smooth and glossy. Let it cool slightly.
Whisk the eggs and sugar: In a large mixing bowl, beat together the eggs, granulated sugar, and vanilla extract for about 1–2 minutes until light and shiny.
Combine with the melted chocolate: Pour in the warm chocolate mixture and whisk until fully combined and smooth.
Add dry ingredients: Using a spatula, gently fold in the flour, cocoa powder, and a pinch of salt just until incorporated — don’t overmix to keep that fudgy texture.
Add Oreo pieces: Fold in roughly chopped Oreos into the brownie batter for that cookies-and-cream crunch.
Bake: Pour the batter into a parchment-lined square baking pan and smooth the top. Add extra Oreo pieces on top and press them lightly into the batter.
Cook: Bake at 350°F (180°C) for about 30–35 minutes, until the top is shiny and set but still slightly soft in the center.
Tips for this recipe
Variations & Substitutions
Recipe Questions
How do I make my Oreo brownies fudgier?
Bake them a few minutes less and let them cool in the pan — this keeps the center gooey and rich.
Can I use a brownie mix instead of homemade?
Yes, but the texture and flavor won’t be as deep. If using a mix, stir in extra cocoa and crushed Oreos for more chocolate taste.
Why don’t my brownies have a crackly top?
Make sure to whisk the eggs and sugar enough to aerate the batter before adding the melted chocolate and butter — that’s what creates the shiny crust.
How do I get a crackly top? Whisk eggs + sugar 1–2 min to aerate before adding melted chocolate/butter.
Can I make them extra fudgy? Slight underbake + chill 1 h before slicing.
Pan size? Use an 8-inch square pan for thicker brownies, or a 9-inch for slightly thinner ones (reduce bake time by ~3 minutes).
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I hope you love this Oreo brownie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Oreo Brownies
- Total Time: 45 minutes
- Yield: 16 slices
Description
Make these ultra-fudgy Oreo brownies packed with chunks of Oreo cookies and a shiny crackly top. This easy one-bowl recipe makes one 8-inch square pan (about 16 brownies) — rich, gooey, and full of cookies-and-cream flavor.
Ingredients
- 115 g (½ cup / 1 stick) unsalted butter
- 250 g (1 ½ cups) semi-sweet chocolate chips or baking chocolate, chopped
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder (Dutch-process preferred)
- ½ tsp fine salt
- 10 Oreo cookies, roughly crushed + 4 extra for topping
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch (20 cm) square pan with parchment paper.
- In a medium heatproof bowl, melt the butter and chocolate together in a double boiler or microwave until smooth and lump-free.
- In a large mixing bowl, whisk together the eggs, granulated sugar, and vanilla extract for about 2 minutes, until light and glossy.
- Pour in the melted chocolate mixture and mix again until fully combined.
- Add the flour, cocoa powder, salt, and crushed Oreo cookies. Gently fold with a spatula until the batter is smooth and thick.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Sprinkle extra Oreo chunks on top and press them lightly into the batter.
- Bake for 30–35 minutes, until the top is shiny and slightly set but the center remains soft.
- Check doneness with a toothpick — it should come out with a few moist crumbs (not raw batter). If needed, bake for 5 more minutes.
- Let cool completely in the pan, then cover and refrigerate for 1 hour before cutting into 16 squares.
- Serve with vanilla ice cream or custard for an extra indulgent treat.
Notes
Storage: Store the brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. They can also be frozen for up to 3 months.
Tips:
- Use a kitchen scale: Accurate measurements give you that perfect fudgy texture.
- Don’t overmix: Once you add the flour, gently fold to keep the brownies dense and gooey.
- Check early: Every oven varies — start checking at 30 minutes to avoid overbaking.
- Chill before slicing: Cooling makes cleaner, neater brownie squares.
- Add more Oreos: Press extra on top before baking for extra crunch and a pretty look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: brownies, cake
- Cuisine: American
Nutrition
- Calories: 234
- Sugar: 18
- Sodium: 177
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 3
- Protein: 4
- Cholesterol: 29
Hello, I have just discovered your blog and I must say that it makes me want to try the recipes. Could you please tell me the size of your brownie pan? Thanks in advance.
EDIT - I found the size of the pan. Sorry, I don't know how I missed it.
Good evening!
Thank you for this delicious recipe! I'll try it out next week!
You mentioned lining the pan with parchment paper. Wouldn't buttering and flouring the pan be enough?
Thanks in advance for your reply,
Have a nice evening,
Viviane
Hello, yes it's quite possible to grease the pan, the unmoulding is just perfect when the pan is lined with parchment paper.