I love how simple this recipe is while still delivering bakery-style brownies with minimal effort. The combination of dark chocolate, cocoa powder, and brown sugar creates an incredibly rich and moist texture that stays chewy for days. The chopped Oreos add a delightful crunch and cookies-and-cream flavor that pairs perfectly with the fudgy base. I also appreciate that the recipe comes together in under an hour, making it ideal whenever I want an impressive homemade dessert without spending all day in the kitchen.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 ounces dark chocolate chopped
10 tablespoons unsalted butter room temperature
½ cup granulated sugar
¾ cup brown sugar
¼ cup vegetable oil
3 large eggs room temperature
2 teaspoons vanilla extract
⅔ cup all-purpose flour
¼ cup cocoa powder
2 tablespoons cornstarch
¾ teaspoon sea salt
28 Oreos chopped and divided
Directions
I start by preheating the oven to 350°F and lining an 8 x 8 baking pan with parchment paper.
I combine the butter, dark chocolate, granulated sugar, and brown sugar in a saucepan over medium heat, stirring frequently until the chocolate is almost completely melted.
I remove the pan from the heat and continue stirring until the remaining chocolate melts completely, then allow the mixture to cool for about 5 minutes.
While it cools, I whisk together the flour, cocoa powder, cornstarch, and sea salt in a separate bowl and set it aside.
I add the eggs and vanilla extract to the cooled chocolate mixture and beat everything well for about 3 minutes until smooth.
I gently stir in the dry ingredients until just combined, making sure not to overmix.
I fold in three-quarters of the chopped Oreos throughout the batter.
I pour the batter into the prepared pan and sprinkle the remaining Oreos evenly over the top.
I bake the brownies for 25 to 30 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
I let the brownies cool for 5 to 10 minutes before transferring them to a wire rack and wait until they have completely cooled before slicing for the cleanest cuts.
Servings and Timing
This recipe makes 9 generous brownies.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I like using double-stuffed Oreos when I want even more cookies-and-cream flavor throughout the brownies.
I sometimes mix white chocolate chips into the batter for extra sweetness and contrast.
I enjoy adding chopped walnuts or pecans for a crunchy texture that pairs beautifully with the fudgy base.
I occasionally drizzle melted chocolate over the cooled brownies for a more decadent presentation.
I can also swap dark chocolate for semi-sweet chocolate if I prefer a slightly milder chocolate flavor.
Storage/Reheating
I store the brownies in an airtight container at room temperature for up to one week while keeping them soft and chewy. If I want them to last longer, I freeze individual slices in airtight wrapping for up to three months and thaw them at room temperature before serving. When I prefer a warm brownie, I microwave a slice for about 10 to 15 seconds to bring back its gooey texture.
FAQs
Can I use milk chocolate instead of dark chocolate?
I can, but the brownies will be sweeter and slightly less rich than the original version.
Why should I use room temperature ingredients?
I find that room temperature ingredients blend more smoothly and create a more even batter.
Can I use Dutch-process cocoa powder?
I can use it if that’s what I have available, although the flavor may be slightly different.
How do I know when the brownies are done?
I look for a toothpick with a few moist crumbs attached rather than completely clean, which helps keep the brownies fudgy.
Can I add more Oreos?
I can easily increase the amount if I want an even chunkier cookies-and-cream experience.
Why shouldn’t I overmix the batter?
I avoid overmixing because it can make the brownies tougher instead of soft and chewy.
Can I make these ahead of time?
I actually like making them a day ahead because the flavor develops even more after resting overnight.
Can I use a different pan size?
I can, but changing the pan size will affect the baking time and thickness of the brownies.
Should I refrigerate the brownies?
I usually keep them at room temperature, but refrigeration works if I want them to last a bit longer, though they may become firmer.
Can I freeze Oreo Brownies?
I freeze them successfully for up to three months and simply thaw them before serving or warm them briefly in the microwave.
Conclusion
I love making these Oreo Brownies whenever I want a dessert that combines classic fudgy brownies with the unmistakable crunch and flavor of Oreo cookies. They’re easy to prepare, packed with chocolate, and always disappear quickly whenever I serve them. Whether I’m baking for a celebration or simply treating myself, this recipe consistently delivers rich, chewy, and satisfying results.
These rich, fudgy Oreo Brownies are loaded with chopped Oreo cookies for the perfect balance of deep chocolate flavor and cookies-and-cream crunch. Every bite is chewy, decadent, and ideal for parties or satisfying a chocolate craving.
Ingredients
4 ounces dark chocolate, chopped
10 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup brown sugar
1/4 cup vegetable oil
3 large eggs, room temperature
2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/4 cup cocoa powder
2 tablespoons cornstarch
3/4 teaspoon sea salt
28 Oreos, chopped and divided
Instructions
Preheat the oven to 350°F and line an 8 x 8-inch baking pan with parchment paper.
In a saucepan over medium heat, combine the butter, dark chocolate, granulated sugar, and brown sugar, stirring frequently until the chocolate is almost melted.
Remove from the heat and continue stirring until the chocolate melts completely. Let the mixture cool for about 5 minutes.
In a separate bowl, whisk together the flour, cocoa powder, cornstarch, and sea salt.
Add the eggs and vanilla extract to the cooled chocolate mixture and beat for about 3 minutes until smooth.
Gently stir the dry ingredients into the wet mixture until just combined without overmixing.
Fold in three-quarters of the chopped Oreos.
Spread the batter into the prepared pan and sprinkle the remaining Oreos evenly over the top.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Cool in the pan for 5 to 10 minutes, then transfer to a wire rack and allow to cool completely before slicing.
Notes
Use double-stuffed Oreos for extra cookies-and-cream flavor.
Add white chocolate chips or chopped nuts for additional texture and sweetness.
Drizzle melted chocolate over cooled brownies for an elegant finish.
Store in an airtight container at room temperature for up to 1 week.
Freeze individual slices for up to 3 months and thaw before serving.
Warm a brownie in the microwave for 10 to 15 seconds for a gooey texture.
