Quick Summary
Oreo Brownies- rich, fudgy brownies filled with chopped up Oreo cookies! These decadent homemade brownies are easy to make and always a crowd pleaser!
My One Bowl Brownies are the perfect brownie recipe. I make them ALL of the time. But whenever I am feeling extra, I make Oreo Brownies. They are EXTRA delicious!
The brownies are rich, fudgy, and filled with chopped up Oreo cookies. The brownie recipe is easy to make and the end results are amazing!
The addition of Oreos add a sweet cookies and cream crunch that is nostalgic and fun! Cut into squares and serve or go above and beyond and top the brownies with ice cream and hot fudge! We like to use cookies ‘n cream ice cream to keep with the theme!
Chocolate lovers will LOVE these decadent brownies. They are a fun and delicious dessert for parties, potlucks, or just because you are craving something sweet!
Table of Contents
Ingredients
- Unsalted butter– melted and slightly cooled.
- Sugar– granulated sugar and brown sugar.
- Large eggs– at room tempearature.
- Vanilla extract– always use pure vanilla extract for the best flavor.
- Flour– spoon and level when measuring.
- Cocoa powder– I prefer Dutch-processed cocoa powder in this brownie recipe because it gives the brownies a deeper chocolate flavor. You can use unsweetened cocoa powder.
- Espresso powder– a little bit of espresso powder amplifies the chocolate flavor.
- Kosher salt– to enhance all of the flavors.
- Chocolate– chop up your favorite bar of semi-sweet chocolate or dark chocolate.
- Oreo cookies– you will need 25 Oreos.
- Flaky sea salt– for sprinkling on top of the brownies.
How to Make Oreo Brownies
- Preheat oven to 350°F. Spray a 9×13″ metal baking pan with nonstick cooking spray.
- Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl stir together melted butter, sugars, eggs, and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don’t over mix.
- Fold in the chopped chocolate.
- Chop up 15 of the Oreos and stir them into the batter.
- Spread evenly into prepared pan.
- Roughly chop up the remaining cookies and place them evenly on top of the brownie batter.
- Bake for 25 to 35 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies.
- Remove from oven and sprinkle with flaky sea salt, if desired. Let cool completely before cutting into squares.
Variations
Instead of using classic Oreos, you can try the any of the following:
- Mint Oreos
- Peanut Butter Oreos
- Birthday Cake Oreos
- Holiday Oreos
- Chocolate Oreos
If you want to amplify the cookies and cream vibes, you can add a handful of white chocolate chips too!
How to Store & Freeze
- Store brownies in an airtight container at room temperature for up to 4 days. If the brownies are already cut into squares you can wrap them individually with plastic wrap and store in a container. Wrapping them will prevent them from drying out.
- Brownies freeze well. Let the brownies cool completely. If you are wrapping an entire pan of brownies, carefully lift out of the pan and wrap in plastic wrap AND aluminum foil. Label and date. If you are freezing individual brownie squares, wrap in plastic wrap and store in a freezer bag or freezer container. The brownies will keep in the freezer for up to 3 months. Thaw and enjoy!
More Brownie Recipes
- One Bowl Brownies
- Raspberry Brownies
- Gluten Free Brownies
- Salted Caramel Pretzel Brownies
- King Arthur Brownies
More Oreo Recipes
- Oreo Balls
- Oreo Rice Krispie Treats
- Chocolate Dipped OREO Cookies
- Chocolate Mint Oreo Cookies
- Oreo White Chocolate Pudding Peppermint Cookies
Oreo Brownies
Ingredients
- 1 cup butter, melted and cooled
- 1 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup Dutch-processed or unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- 1 teaspoon kosher salt
- 1 cup chopped semi-sweet chocolate
- 25 Oreo cookies, divided
- Flaky sea salt, optional
Instructions
- Preheat oven to 350°F. Spray a 9×13″ baking pan with nonstick cooking spray. Line with parchment paper with an overhang on the sides and spray again. This will make it easy to lift the brownies out of the pan after baking. Set the pan aside.
- In a large mixing bowl stir together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.
- Sift in flour and cocoa. Add the salt and espresso powder, if using, and stir until just combined. Don’t over mix. Fold in the chopped chocolate.
- Chop up 15 of the Oreos and stir them into the batter. Spread evenly into prepared pan. Roughly chop up the remaining cookies and place them evenly on top of the brownie batter.
- Bake for 25 to 35 minutes on the middle rack in the oven until the brownies are just set to touch. Don’t over bake the brownies. They will set up as they cool. Remove from oven and sprinkle with flaky sea salt, if desired. Let cool completely before cutting into squares.
Nutrition
Have you tried this recipe?
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Great brownies. The one bowl brownies are practically perfect but these are a wonderful variation! Really good and thank you!
The Oreos are a fun addition!