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Oreo Brownies are thick, fudgy from-scratch brownies with a whole hidden layer of Oreos baked right into the middle, plus more pressed on top. I made a pan for my girls’ sleepover and the surprise cookie layer got actual gasps. If you love an Oreo-packed treat, they are a brownie cousin to our cookies and cream cookies.
A rich, melted-chocolate brownie batter layered around a row of whole Oreos gives you gooey, fudgy brownies with a creamy cookie crunch in every single square.
Oreo Brownies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 75 minutes
- 🍽️ Serving: 15 bars
- ⚡ Calories: 577kcal
- 🌶️ Flavor Profile: Thick, fudgy chocolate brownies with a hidden layer of whole Oreos
- ✋ Difficulty: Easy, a fun loaded bar like our peanut butter brownies
Quick Answer
To make oreo brownies, melt butter with chocolate chips, then stir in sugar, eggs, and vanilla. Whisk together flour, cocoa, baking powder, and salt, and combine with the wet mixture into a thick batter. Spread half the batter in a 9×13 pan, layer whole Oreos over it, then top with the remaining batter. Bake at 350 degrees for 50 to 60 minutes, press more Oreo pieces on top, and cool completely before cutting.
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Why This Recipe Works
Click to see the technique science
- Hidden Oreo layer. A single layer of whole Oreos baked into the center gives every brownie a creamy, crunchy cookie surprise.
- Melted chocolate base. Melting real chocolate chips with the butter makes these brownies extra fudgy and rich.
- Cocoa for depth. A little cocoa powder in the batter deepens the chocolate flavor beyond just the melted chips.
- Plenty of eggs. Six eggs give the brownies a glossy, crackly top and a dense, fudgy center.
- Oreos on top too. Pressing extra Oreo pieces on top right out of the oven makes them look as good as they taste.
- One bowl batter. The batter comes together in one bowl with no mixer needed, so cleanup is easy.
Why You’ll Love This Recipe
- They are thick, fudgy brownies with a whole hidden layer of Oreos in the middle.
- They deliver double the cookie with Oreos baked in and on top, like our cookies and cream cookies.
- The one-bowl batter comes together fast and makes a big 9×13 pan, perfect for a crowd.
Key Ingredients
Here is what you need for oreo brownies. See the recipe card below for exact amounts.
- Oreos: A full layer of whole Oreos goes in the middle, plus more pressed on top. Any flavor works.
- Chocolate chips: Melted with the butter for a rich, fudgy brownie base.
- Cocoa powder: Adds an extra layer of deep chocolate flavor to the batter.
- Sugar and eggs: Lots of sugar and six eggs give the brownies a shiny, crackly top and fudgy center.
- Flour and baking powder: Just enough structure to hold the fudgy brownies together.
See recipe card for exact quantities.
Variations and Substitutions
These oreo brownies are easy to make your own. Here are a few ideas.
- Use flavored Oreos: Try mint, peanut butter, or Golden Oreos for a fun twist.
- Add a drizzle: Drizzle melted white or dark chocolate over the cooled brownies.
- Make them extra gooey: Underbake slightly and chill for a denser, fudgier bar.
- Add chocolate chips: Fold extra chips into the batter for even more chocolate.
- Top with frosting: Spread on a peanut butter topping like our peanut butter brownies.
How to Make Oreo Brownies
- Preheat the oven to 350 degrees and line a 9×13 pan with parchment. Place the chocolate chips and cut-up butter in a large bowl and microwave in short bursts, stirring, until melted and smooth.
- Stir the sugar into the melted chocolate until combined.
- Add the eggs one at a time, mixing each in completely, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Pour the wet mixture into the dry and stir until combined with no dry patches left.
- Spread half the batter in the pan, layer the whole Oreos over it, then spread the remaining batter on top. Bake 50 to 60 minutes, press more Oreos on top, and cool completely before cutting.
Recipe Tips & Tricks
- Line the pan with parchment. A parchment sling lets you lift the whole slab out for clean cuts.
- Melt low and slow. Microwave the butter and chocolate in short bursts so the chocolate does not seize or burn.
- Layer Oreos in a single row. One even layer keeps the brownies sliceable and gives every piece a cookie.
- Do not overbake. Pull them when a toothpick has a few moist crumbs for the fudgiest texture.
- Cool completely before cutting. Warm brownies fall apart, so let them set for clean bars.
- Wipe the knife between cuts. A clean, warm knife gives bakery-neat squares, like our peanut butter brownies.
Serving Ideas and Suggestions
Oreo brownies are rich and fudgy, so cut them into smaller squares for a party tray. Serve them slightly warm for gooey centers, or at room temperature for a firmer, fudgy bite.
They are perfect with a cold glass of milk and a scoop of our fried ice cream, or on a dessert table next to our cookies and cream cookies.
For another Oreo-loaded treat, try our peanut butter brownies next.
Oreo Brownies FAQs
Oreo brownies are fudgy chocolate brownies with a layer of whole Oreos baked into the middle and more Oreos pressed on top. They combine a rich brownie base with the creamy crunch of Oreo cookies for the ultimate chocolate and cookie dessert.
Yes. To save time, prepare a boxed brownie mix, spread half in the pan, layer the Oreos, and top with the rest of the batter before baking. The homemade from-scratch batter is fudgier, but a mix works great with the signature Oreo layer.
Classic Oreos are perfect, but you can use any variety. Double Stuf gives an extra creamy layer, and flavored Oreos like mint, peanut butter, or Golden add a fun twist. Use whatever you love.
Store cooled brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. The fridge makes them denser and fudgier. Bring them to room temperature or warm slightly before serving.
Yes. Freeze the cut bars in a single layer until solid, then wrap and store in an airtight container for up to 3 months. Thaw at room temperature or in the fridge. They taste freshly baked once thawed.
Cakey brownies usually come from too much flour or overbaking. Measure the flour by spooning and leveling, and pull the brownies when a toothpick has a few moist crumbs. The melted chocolate and plenty of eggs in this recipe keep them fudgy.
Craving more Oreo treats? Try our cookies and cream cookies next.
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Oreo Brownies
Ingredients
- 1 cup salted butter
- 12 ounce bag semi-sweet chocolate chips
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 ½ teaspoons fine sea salt
- 24 Oreos plus more for garnish
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- Cut the butter into tablespoons.1 cup salted butter
- Place the chocolate chips in a large bowl and add the cut-up butter on top. Place them in the microwave for 30 seconds. Stir, microwave for another 30 seconds, and stir again. Continue to microwave in 15-second intervals, stirring in between until everything is melted and smooth.12 ounce bag semi-sweet chocolate chips
- Add the sugar into the chocolate mixture and stir to combine.3 cups granulated sugar
- Add the eggs one at a time, mixing them in completely before adding the next.6 large eggs
- Stir in the vanilla.2 teaspoons vanilla extract
- In a large bowl whisk together the flour, cocoa powder, baking powder, and salt.2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 ½ teaspoons fine sea salt
- Pour the wet mixture into the dry and stir until combined with no dry patches left.
- Spread out half of the mixture into the prepared baking dish.
- Place the oreos in a single layer over the batter.24 Oreos
- Add the remaining batter on top and smooth it out.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- As soon as the brownies come out of the oven, press in more Oreo pieces into the top if desired.
- Let cool completely before cutting into bars.
Notes
- Line the pan completely—the parchment “sling” makes for easy removal and tidy edges.
- Cool fully before slicing; warm brownies are tasty but can crumble.
- Press extra Oreos into the top right after baking so they stick without sinking.
- Measure flour carefully—too much can lead to dry brownies. Spoon and level for accuracy.
- Bake until a few moist crumbs stick to the tester; over‑baking leads to cakey texture.
- For super clean cuts, chill the slab 30 minutes, then slice with a hot knife wiped clean between cuts.
Nutrition
Love This Recipe?
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These were so much fun to make and tasted delicious.