Oreo Brownies That Steal the Show (and Your Leftover Oreos)
Warm hello — I’m Anna, and if you’ve ever stood in front of the pantry wondering how to turn a cookie stash into a celebration, you’re in the right place. These Oreo Brownies are my go-to cheat-and-charm dessert: fudgy, chocolate-forward, and studded with those beloved cookies for a cookies-and-cream finish. They’re perfect for busy weeknights when you want a treat that’s fast but still impressive enough for bake sales, family nights, or that last-minute potluck invite.
If you like playful mashups, you might also enjoy our twist on cookie hybrids — like these chocolate chip cookie brownies that marry two classics into one glorious bite.
Why You’ll Love These Oreo Brownies
- Quick to make even on a packed evening.
- Rich and fudgy — not cakey — so each bite feels indulgent.
- Picky eaters (and grown-ups) love the crunchy Oreo pockets.
- Great for using up extra sandwich cookies hiding in the pantry.
Prep time: 15 minutes
Bake time: 25–30 minutes
Cool time: 30 minutes
Yields: 16 squares
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder (good-quality)
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips (optional for extra melty pockets)
- 12–18 Oreo cookies, coarsely chopped (reserve 6 whole cookies for the top)
- Optional: flaky sea salt for sprinkling
Notes on ingredients: Use real butter for the best flavor; chocolate chips are optional but lovely for extra goo. I prefer classic Oreos, but double-stuffed works beautifully if you want more cream in each bite.
Step-by-Step Directions
Preheat and ready the pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or foil, leaving enough overhang to lift the brownies out later. Lightly grease the parchment.Melt butter and mix with sugar
In a medium saucepan or microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the sugar until glossy. This step gives the batter a shiny, fudgy texture.Add eggs and vanilla
Whisk the eggs in one at a time, mixing well after each. Stir in the vanilla until smooth. The batter may look slightly looser than a typical cake batter — that’s a good thing for fudgy brownies.Combine dry ingredients
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry mixture into the wet mixture. Mix just until combined; overmixing can make brownies tougher.Stir in chocolate chips and chopped Oreos
Fold in the semisweet chocolate chips and the coarsely chopped Oreos, leaving a bit of the chopped cookies for the top. The batter will be thick, dark, and very tempting to spoon right off the spatula.Transfer to pan and top with whole Oreos
Spread the batter evenly into the prepared pan. Press the reserved whole Oreos gently into the top so they peek out after baking. If you like, sprinkle a tiny pinch of flaky sea salt across the top for contrast.Bake until fudgy set
Bake 25–30 minutes. You want the edges set and the center slightly soft — a toothpick inserted near the middle should come out with a few moist crumbs, not wet batter. Resist the urge to overbake; fudgy is our destination.Cool and slice
Cool the brownies completely in the pan on a wire rack, about 30 minutes. Use the parchment overhang to lift them out and slice into 16 squares. These are best at room temperature or gently warmed for a melty edge.
Quick tips interlude: if you’re in a rush, pop squares in the fridge after they’re cool; a quick 10–15 second zap in the microwave revives the gooey texture.
Baking Tips & Tricks (Because Life Happens)
- Don’t overmix: Stir only until you see no more flour. Overworking creates cakier brownies.
- For ultra-fudgy brownies: Substitute 1/4 cup of the flour for an extra 1/4 cup of cocoa powder and reduce bake time by a couple of minutes.
- Safe substitutions: Swap half the butter for neutral oil for a slightly denser crumb. Use gluten-free 1:1 flour if needed — texture will vary slightly.
- Cookie placement: If you’re serving these to kids (or a roomful of adults), press whole Oreos in a grid so each square gets a pretty cookie on top. It’s a great trick for parties.
- Make-ahead: Bake ahead and store airtight at room temp for up to 3 days, or freeze for up to 2 months. Thaw overnight in the fridge before enjoying.
A Little Kitchen Story
Patricia and I made a batch of these last summer for a neighborhood block party after raiding a Costco-sized stash of Oreos. Someone mistook them for professional bakery brownies and asked for the recipe. We laughed — because they came together with pantry basics, a few minutes of stirring, and a deliberate refusal to be fancy. That’s the heart of what I try to share here: food that makes people smile without complicated gymnastics.
Variations to Play With
- Cookies and cream swirl: Lightly beat 4 oz cream cheese with 2 tablespoons sugar and swirl into the batter before baking for a cheesecake ribbon. (Enter “cookies and cream brownies” territory.)
- Peanut butter lovers: Dollop spoonfuls of peanut butter across the batter and swirl for a salty-sweet ripple.
- Coconut twist: For a tropical spin, fold in 1/2 cup sweetened shredded coconut and top with chopped toasted coconut — a nod to our Easy Mounds Brownies that bring a different kind of coconut celebration.
Frequently Asked Questions (FAQs)
Q: Can I use a boxed brownie mix?
A: Absolutely. Substitute your favorite boxed mix; fold in 1 cup chopped Oreos and press whole Oreos on top before baking. It’s a shortcut many busy bakers love.
Q: How do I store leftovers?
A: Keep brownies in an airtight container at room temperature up to 3 days. For longer storage, freeze individual squares wrapped tightly for up to 2 months.
Q: Can I make these dairy-free?
A: Yes — use a dairy-free butter substitute and dairy-free chocolate chips. Texture will be a touch different, but still delicious.
Q: My brownies came out cakier than fudgy. What happened?
A: Likely overbaked or overmixed. Next time, bake a little less and mix gently. Using slightly less flour and a touch more fat (butter or oil) helps the fudgy result.
Q: Can I add more Oreos?
A: You bet. Increasing chopped Oreos adds more cookie crunch, but don’t overload or the batter may not hold together as well.
Serving Suggestions
These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated dessert. For a tea-time twist, serve smaller squares with coffee or a chilled glass of milk — it’s nostalgia and indulgence in one.
A Few Final Notes from My Kitchen to Yours
Baking should feel welcoming, not intimidating. If you spill a few crumbs while sneaking pieces (guilty!), that’s part of the joy. These brownies are forgiving, crowd-pleasing, and a tiny rebellion against overly complicated recipes. Make them for a weekday treat, a party dessert, or a gift to a neighbor — they travel well and disappear fast.
Conclusion
If you want more inspiration or a slightly different Oreo brownie take, check out this fun copycat version inspired by a popular blog: Sugar Spun Run’s Oreo Brownies. For another reliably delicious spin on the classic Oreo-brownie mashup, I also like the texture and presentation suggested by Baker by Nature’s Oreo Brownies.
Thanks for baking with me — next time Patricia and I will show you how to turn leftover brownie crumbs into a no-bake truffle that’s dangerously good. Keep your apron close and your Oreos closer.
Meta description (150 characters):
Oreo Brownies: a quick, fudgy treat for busy moms—easy Oreo brownie recipe that thrills picky eaters and guests. Simple, fast, and chocolatey comfort.
Oreo Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or foil, leaving enough overhang to lift the brownies out later. Lightly grease the parchment.
- In a medium saucepan or microwave-safe bowl, melt the butter. Let it cool slightly, then whisk in the sugar until glossy.
- Whisk the eggs in one at a time, mixing well after each. Stir in the vanilla until smooth.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry mixture into the wet mixture.
- Fold in the semisweet chocolate chips and the coarsely chopped Oreos, leaving a bit of the chopped cookies for the top.
- Spread the batter evenly into the prepared pan. Press the reserved whole Oreos gently into the top.
- Bake for 25–30 minutes. You want the edges set and the center slightly soft. A toothpick inserted near the middle should come out with a few moist crumbs.
- Cool the brownies completely in the pan on a wire rack, about 30 minutes.
- Use the parchment overhang to lift them out and slice into 16 squares.