If you are a dessert lover with a serious sweet tooth, this Oreo Brownies Recipe is about to become your new obsession. Combining the fudgy richness of homemade brownies with the irresistible crunch and creaminess of Double Stuf Oreos, it creates a perfect harmony of textures and flavors that will have you coming back for more. Every bite is a chocolate lover’s dream come true, with deep cocoa undertones and surprise pockets of sweet cookie bliss. Whether you’re baking for a party, a cozy night in, or simply because you deserve a treat, these Oreo brownies will not disappoint.
Ingredients You’ll Need
This Oreo Brownies Recipe relies on simple yet essential ingredients that work together to build layers of flavor, a velvety texture, and a stunning chocolate color. Each element plays a starring role—from the butter’s richness to the dual cocoa powders that take the chocolate depth to the next level.
- 1 cup salted butter (227g): Using quality butter like Kerrygold ensures a creamy richness that forms the perfect brownie base.
- 2½ cups granulated sugar (500g): Domino sugar adds sweetness that balances the cocoa’s bitterness perfectly.
- 2 tablespoons canola oil: Helps keep the brownies moist without overpowering other flavors.
- 1 tablespoon vanilla extract: Adds a warm, aromatic depth that enhances the chocolate flavor.
- 5 large eggs: These Vital Farms eggs provide structure and richness to your batter.
- 1 cup all-purpose flour (130g): King Arthur’s flour yields a tender crumb that’s never cakey.
- ½ cup unsweetened cocoa powder (45g): Ghirardelli cocoa brings classic chocolate intensity.
- â…“ cup black cocoa powder (40g): Boosts the deep dark color and intensifies the chocolate punch.
- ¾ teaspoon salt: Balances sweetness and amplifies the chocolatey goodness.
- 8 ounces milk chocolate: Trader Joe’s Pound of Chocolate adds creamy, melty pockets throughout the brownies.
- 12 Double Stuf Oreos (180g, divided): These iconic cookies provide the signature twist with crunchy, creamy surprises inside the fudgy brownies.
How to Make Oreo Brownies Recipe
Step 1: Get Your Pan Ready
Preheat your oven to 350°F and line a 9×13-inch metal cake pan with parchment paper. Spraying the parchment lightly with cooking spray ensures your brownies will release smoothly after baking. Pro tip: overlap two sheets of parchment, one along the shorter width and one along the full length for easy removal later.
Step 2: Melt Butter and Sugar Together
Slowly melt the salted butter in a heavy-bottomed saucepan over low heat. Add granulated sugar and stir constantly. Watch for the magical moment when butter and sugar form a silky, emulsified mixture with no separation—this creates the perfect texture base for your brownies. Remove from heat and let it cool for about 5 minutes, stirring to release heat without setting the mixture.
Step 3: Add Oil and Vanilla
Mix in canola oil and vanilla extract using a rubber spatula. Stir until there’s no visible separation between the ingredients. The oil keeps your brownies moist, while vanilla brings out all those lovely chocolate nuances.
Step 4: Incorporate the Eggs
Beat in the eggs one at a time, mixing thoroughly after each addition. This careful incorporation ensures a silky, thick batter that will give you brownies with a perfect chewy texture.
Step 5: Blend Dry Ingredients
Sift together all-purpose flour, unsweetened cocoa powder, black cocoa powder, and salt right into your wet batter. Gently fold them in with a spatula just until no dry streaks remain—overmixing can make brownies tough, so be gentle!
Step 6: Add Chopped Oreos
Roughly chop 9 of the Oreos and fold them into the batter for pockets of cookie crunch throughout. Reserve the last 3 Oreos to use as a decorative topping that adds eye-catching appeal.
Step 7: Mix in Milk Chocolate
Chop the milk chocolate and stir most of it into your batter. These chunks melt during baking, creating luscious gooey spots that make each bite extra special.
Step 8: Bake to Perfection
Pour your luscious batter into the prepared pan. Sprinkle the remaining milk chocolate pieces and chopped Oreos on top for an irresistible, textured finish. Bake for 28 to 32 minutes—the brownies should be set around the edges but still fudgy in the center.
Step 9: Cool and Slice
Let the brownies cool completely in the pan before lifting out by the parchment edges. For the cleanest slices, use a plastic knife and cut carefully into 24 generous squares that showcase all the melty chocolate and Oreo goodness.
How to Serve Oreo Brownies Recipe
Garnishes
Elevate your Oreo brownies by adding a dusting of powdered sugar, a drizzle of warm chocolate sauce, or even a dollop of whipped cream for an elegant touch. Fresh berries can add a lovely pop of color and brightness that balances the richness.
Side Dishes
Serve these brownies with a tall glass of cold milk or a scoop of vanilla ice cream to complement their fudgy texture and boost the indulgence factor. A cup of freshly brewed coffee or espresso also pairs wonderfully, cutting through the sweetness.
Creative Ways to Present
For a playful presentation, try stacking brownies with layers of whipped cream and crushed Oreos to create brownie parfaits or break them into chunks and mix them into milkshakes or ice cream for a decadent twist on dessert.
Make Ahead and Storage
Storing Leftovers
Keep your brownies fresh by storing them in an airtight container at room temperature. They will stay fudgy and delicious for up to four days, making them a perfect make-ahead treat for busy weeks.
Freezing
To enjoy Oreo brownies anytime, wrap individual squares tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen brownies will maintain their flavor and texture for up to three months.
Reheating
Warm brownies gently in the microwave for about 15 seconds or until slightly gooey and soft—this brings back that freshly baked charm. Avoid overheating to keep the texture perfect.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
Yes, regular unsweetened cocoa powder will work just fine. Black cocoa powder gives pancakes a deeper color and a slightly different flavor, but your brownies will still be delicious without it.
Do I need to use salted butter or unsalted?
Salted butter is recommended for this Oreo Brownies Recipe as it adds an extra layer of flavor and balances the sweetness. If you only have unsalted butter, add a pinch more salt to the batter.
Can I substitute the Double Stuf Oreos with regular Oreos?
Absolutely, regular Oreos will add a great cookie crunch and texture. The Double Stuf version just offers more creamy filling inside for even more indulgence.
Is it okay to use a different type of chocolate?
Feel free to experiment with dark or semisweet chocolate chunks in place of milk chocolate if you prefer a less sweet brownie. The flavor profile will shift slightly but remain delicious.
What’s the best way to get clean brownie slices?
Using a plastic knife and wiping it clean between cuts helps achieve neat slices without dragging crumbs. Letting brownies cool completely also ensures cleaner cuts.
Final Thoughts
There’s just something magical about this Oreo Brownies Recipe that turns an ordinary dessert into an extraordinary experience. Baking these is like opening a treasure chest filled with fudgy, chocolaty bliss and crunchy cookie surprises. Whether you’re baking for family, friends, or simply treating yourself, these brownies promise smiles with every bite. So, grab your ingredients and get ready to create some unforgettable brownie moments—you’ll be so glad you did!
Print
Oreo Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and fudgy Oreo Brownies featuring a decadent blend of milk chocolate and double-stuffed Oreos, baked to perfection with a moist, chocolaty crumb and crunchy cookie bits on top. Perfect for chocolate lovers and Oreo fans, these brownies are easy to make and yield 24 generous squares.
Ingredients
Wet Ingredients
- 1 cup salted butter (227g, Kerrygold)
- 2½ cups granulated sugar (500g, Domino)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (Vital Farms)
Dry Ingredients
- 1 cup all-purpose flour (130g, King Arthur)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-Ins
- 8 ounces milk chocolate (Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch metal cake pan with parchment paper, ensuring some parchment overhangs the edges for easy removal. Lightly spray the parchment with cooking spray. Use two sheets if necessary for full coverage.
- Melt Butter and Mix with Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup salted butter. Add 2½ cups granulated sugar and stir continuously until the butter and sugar emulsify smoothly without separating. Remove from heat and let cool for 5 minutes, stirring often to release heat.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract with a rubber spatula until fully combined and no oil separates on the surface.
- Incorporate Eggs: Beat in 5 large eggs one at a time using a spatula or fork, mixing thoroughly after each addition until fully incorporated.
- Sift Dry Ingredients: Sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt. Gently fold the dry ingredients into the wet mixture using a rubber spatula just until no dry streaks remain.
- Add Chopped Oreos: Chop 9 of the 12 Double Stuf Oreos and fold them into the batter. Reserve the remaining 3 Oreos for topping.
- Add Milk Chocolate: Chop the 8 ounces of milk chocolate and fold most of it into the brownie batter, reserving some chunks for topping.
- Assemble and Bake: Pour the batter into the prepared baking pan. Sprinkle the remaining chocolate chunks and chopped Oreos on top. Bake in the preheated oven for 28 to 32 minutes, until set but still fudgy in the center.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into 24 pieces using a plastic knife for the cleanest cuts and serve.
Notes
- Ensure not to overbake to keep the brownies moist and fudgy.
- Use a plastic knife for neat brownie slices.
- Double layering parchment helps prevent sticking and makes removal effortless.
- Cooling completely before slicing is key for clean cuts.
- Black cocoa powder adds an intense dark chocolate flavor and deep color.
