Brace yourselves. This heavenly combo is about to take the world by storm. Neither of these classic treats can really be improved upon, but when you put two good things together the results are bound to be amazing. That's why I'm thrilled to announce that Oreo Brownies are here for all your sweet tooth satisfaction!
Our homemade brownie batter is super quick to whip up, there is no chopping, melting down chocolate, or fussing with finicky steps. This is the perfect brownie that somehow satisfies both cakey brownie lovers as well as fudgy brownie lovers and the Oreos take an already delicious dessert to the next level.
Game days, potlucks, holidays... There is pretty much no wrong time to serve these Oreo Brownies. The crumb is super moist and fudgy, and the bites of crunchy Oreo cookie give them just the right amount of texture. Show up and show off with this next-level, crowd-pleasing dessert.
HOW TO MAKE OREO BROWNIES
This Fudgy Oreo Brownie recipe is easy to make and 100 times better than a box mix. Let's jump into it!
To kick off your Oreo brownies, line a 8 x 8" baking dish with either parchment paper or nonstick aluminum foil. Because this brownie batter is fairly thick, I actually prefer to use aluminum foil. It will not slide around as much and makes it easier to spread the batter once it's in the pan.
You will also want to preheat your oven to 350°F. Once the oven has preheated, you can move on to the brownie batter.
This recipe calls for melted butter, and you'll want to get that underway before mixing up any other ingredients. You want it to have time to slightly cool before it is incorporated into the batter with the eggs. If your butter is too hot, it could cause the eggs to scramble in the brownie batter. Not ideal.
The best way to melt down butter for Oreo Brownies without overheating it is to add it to a microwave-safe pitcher, cover it with plastic wrap (this will prevent any accidental butter explosions), and microwave it at 10 to 15-second intervals until the butter has just melted. Remove it from the microwave and set it aside to cool down slightly while you mix up your dry ingredients!
Add all-purpose flour, unsweetened cocoa powder, baking powder, and salt to a small mixing bowl and whisk to combine. Set the dry ingredients aside and it's back to the wet ingredients!
Add your eggs and granulated sugar to a large mixing bowl and whisk until combined. Slowly stream in the melted butter, still whisking all the while. Now, you'll add in pure vanilla extract and mix again.
Add in your dry ingredients and whisk just until evenly combined.
Time for the add-ins! You will need about 12 Oreos, roughly chopped. I like to leave big chunks of the Oreos intact. This way, when you bite into your baked Oreo Brownies, you'll get both the crunchy Oreo and the melt-in-your-mouth brownie texture all at once. And, it is super dreamy.
Add about ⅔'s of the chopped Oreos and all of your chocolate chips (you can use either semi-sweet or milk chocolate chips for this recipe), and stir to combine. Transfer the brownie batter to the prepared baking pan and spread it to the edges. Top off your brownies with the remaining chopped Oreos and transfer to the oven to bake for about 28 minutes.
Your brownies are ready when a toothpick inserted into the center of the pan comes out either clean or with a few moist crumbs clinging to it. You could also use an instant-read thermometer to determine the doneness of your brownies. If you like a fudgy brownie, you will want to cook them to 165°F. For a cakey, chewy brownie, you might want them somewhere above 165°F and a little closer to 210°F.
Remove your Oreo Brownies from the oven and transfer them to a cooling rack to cool completely. This will give the brownies plenty of time to set up. Use the overhang of your foil or parchment paper to pull them out and transfer them to a work surface or cutting board.
Cut your brownies into nine larger squares or 16 smaller squares. All that's left is to serve and enjoy!
HOW TO STORE LEFTOVER BROWNIES
Any leftover brownies can be stored in an airtight container at room temperature for up to 4 days, or to preserve them longer, store them in the freezer!
To freeze your brownies, first, make sure they have cooled completely. Transferring warm brownies to the freezer will likely lead to condensation, which will turn into icicles on your brownies. No, thanks. Once your brownies are completely cooled, you can store them in a gallon-sized zip-top bag or in a freezer-safe, airtight container.
If you're using a zip-top bag, ensure you get out as much air as possible before sealing and storing the brownies. If you are using an airtight container, make sure your brownies fit snugly and consider separating the brownies with layers of either parchment or wax paper.
You can freeze your leftover Oreo Brownies for up to 2 months. To thaw them out, all you have to do is set them out at room temperature for about 45 minutes.
6 MORE BROWNIE RECIPES YOU’LL LOVE
- Peppermint Brownies
- Nutella Brownies
- Marshmallow Brownies
- Peanut Butter Brownies
- Chocolate Chip Brownies
- Red Velvet Brownies
Peppermint Brownies
Nutella Brownies
Marshmallow Brownies
Chocolate Peanut Butter Brownies Recipe
Chocolate Chip Brownie Recipe
Red Velvet Brownies
Oreo Brownies are the perfect dessert to cure any and all chocolate cravings. You can't go wrong with this incredible combo!
- ¾ cup unsalted butter
- ¾ cup + 2 tablespoons all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 12 Oreos, roughly chopped
- ¾ cup semi sweet chocolate chips
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Preheat the oven to 350° and have ready a greased, 8"x8" square baking dish.
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Melt the butter in a microwave-safe pitcher or bowl, and set aside to cool.
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In a medium-sized mixing bowl, combine flour, cocoa powder, baking powder, and salt. Whisk and set aside.
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Add the eggs, sugar, and vanilla to a large mixing bowl and whisk. Then, slowly stream in the melted butter, mixing all the while. Add the vanilla and mix once more.
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Add the dry ingredients and slowly mix until just combined. Add in the chocolate chips and about ⅔'s of the chopped Oreos. Mix once more.
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Add the batter to baking dish, spread to the edges and smooth over the top. Top with the remaining Oreos and bake for about 28 minutes, or until cooked through. Remove from the oven, and cool on a wire rack for about 20-25 minutes. Cut, serve, and enjoy!
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