50 minutes
Oreo Brownies
Submerge yourself in deep brownie bliss with these homemade Oreo Brownies! Rich, fudgy brownies are studded with chunks of chocolate and crumbled Oreo cookies, making this batch of brownies love at first bite!
The Best Brownie Recipe With Oreo Cookies
Homemade brownies get a major upgrade with these deeply rich Oreo Brownies! A batch of these brownies is made with a pantry staple ingredient base and then loaded with chocolate and chopped Oreos.
We didn’t stop there, though, for an elevated finish, we sprinkled more Oreo cookie crumbles over the top before baking. Aahh, delicious nostalgia in every bite!
To make this the best brownie recipe with Oreo cookies, we created a rich brownie batter using black cocoa and unsweetened cocoa, and then melted the butter and sugar together instead of creaming them. These two recipe secrets serve up a totally irresistible brownie!
Rebecca’s Recipe Review
Taste: Deep, rich brownies made with black cocoa and dotted with sweet milk chocolate chunks and chopped Double Stuf Oreos.
Texture: Firm but fudgy brownies with firm bits of chocolate and cookies.
Ease: 5/10
Would I Make This Again? Yes, these brownies are delightful and filled with both sophisticated and nostalgic flavors.
Oreo Brownie Ingredients
- Salted Butter
- Granulated Sugar
- Canola Oil
- Vanilla Extract
- Large Eggs
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Black Cocoa Powder
- Salt
- Milk Chocolate (Bar or Chips)
- Double Stuf Oreos
How To Make Oreo Brownies
- Preheat the oven and line a metal cake pan with parchment paper. Then spray the parchment paper lightly with cooking spray.
- Melt salted butter over low heat in a heavy-bottomed saucepan. Once melted, stir in granulated sugar until the mixture becomes smooth and has started emulsifying with no butter separated from the sugar. Afterward, remove the pan from the heat and allow the mixture to cool.
- Beat canola oil and vanilla extract into the melted butter and sugar mixture until fully combined.
- Beat in the large eggs, one at a time, beating after each addition. Then mix until fully incorporated.
- Sift all-purpose flour, unsweetened cocoa powder, black cocoa powder, and salt into the melted butter and sugar mixture until all of the dry streaks are gone.
- Chop up a portion of the Double Stuf Oreos and then mix them into the brownie batter. Chopped up the remaining Double Stuf Oreos and then set them aside.
- Chop up the milk chocolate and stir the chunks into the brownie batter.
- Pour the Oreo Brownie batter into the prepared baking pan and then top it with the remaining chocolate chunks and chopped up Oreo pieces.
- Bake the Homemade Oreo Brownies and then cool them completely before removing them from the pan to slice and serve.
Rebecca’s Oreo Brownie Tips
- I prefer baking this recipe in a 9×13-inch pan, which yields about 1-inch thick brownies. However, if you enjoy thicker brownies, you can bake this recipe in an 8×8 or 9×9-inch pan, delivering brownies that will be about 2 inches thick. If you opt for thicker brownies, keep in mind that you will need to adjust the baking time.
- To effortlessly remove the whole batch of brownies from the pan to slice, it’s important to allow some of the parchment paper to hang over the edge of the pan. This may require two sheets, one going in each direction.
- For the most accurate batch of brownies, I suggest using a kitchen scale to measure out the dry ingredients.
- As you’re melting the butter and sugar together, it’s important to remove the saucepan from the heat once the two have started to emulsify to prevent evaporation. If the mixture begins to boil, it will cause evaporation, which can negatively impact the recipe.
- Once the brownies have completely cooled, you can remove them from the pan and then slice them with a plastic knife for the cleanest, mess-free lines.
Oreo Brownie Variations
- Oreo Flavors – Mix this Oreo Brownie recipe up by trying different flavors of Oreos! Peanut butter, mint, or birthday cake would make for a tasty flavor variation, while peppermint bark and pumpkin spice would make for a delicious holiday treat!
- Different Chocolate Add-Ins – Feel free to trade in the milk chocolate bar for another chocolate bar or chips of your choice.
- Frosted – Turn up the indulgence on these brownies by giving them a frosting finish and then topping them with more chopped Oreos. My Fluffy Peanut Butter Frosting or Chocolate Buttercream Frosting would both be sweet options!
- Chocolate Drizzle – Top a batch of these homemade brownies off with a drizzle of Hot Fudge Sauce, Homemade Chocolate Syrup, or even Ganache!
More Delicious Oreo Recipes
- Oreo Thumbprint Cookies – A simple cookie recipe that uses store-bought sugar cookie dough!
- 2-Ingredient Oreo Popsicles – The easiest summer treat that kids will go crazy for!
- Oreo Crumb Cake – Made with simple pantry staple ingredients and Oreos!
- No Bake Oreo Cheesecake – Loaded with Oreos from the crust to the topping!
- Marshmallow Oreo Treats – The perfect no-bake treat that’s made with only 3 ingredients!
Did You Make This Recipe?
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Oreo Brownies
Indulge in the ultimate recipe for homemade Chocolate Chunk Brownies that are fudgy, rich, and loaded with melting chunks of dark chocolate in every bite.
Ingredients
- 1 cup salted butter 227g, I use Kerrygold
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- ½ cup unsweetened cocoa powder 45g, I use Ghirardelli
- ⅓ cup black cocoa powder 40g
- ¾ teaspoon salt
- 8 ounces milk chocolate I like using half a Trader Joe's Pound of Chocolate bar
- 12 Double Stuf Oreos 180g, divided
Instructions
- Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until the dry streaks are gone.
- Chop up 9 of the 12 Double Stuf Oreos and add them to the brownie batter. Chop up the remaining 3 Oreos and set aside.
- Chop up the 8 ounces milk chocolate and add most of it into the batter.
- Pour the brownie batter into the prepared baking pan, sprinkle the remaining chocolate chunks and Oreo pieces on top, and bake for 28 to 32 minutes.
- Cool completely before removing it from the pan and slicing it for best results. Use a plastic knife for the cleanest cuts.
Video
Notes
- Feel free to use milk chocolate chips instead of a chocolate bar.
Nutrition
Calories: 255kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 90mg | Potassium: 130mg | Fiber: 2g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 0.004mg | Calcium: 19mg | Iron: 2mg
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