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These Oreo brownies have a dark, rich chocolate flavor and little pockets of cookie goodness in every bite. Who doesn’t love little pockets of cookies??
Think about chewy edges, a shiny crackly top, and a layer of classic Oreo cookies hidden inside like treasure.
Oreo Brownies cannot be resisted!
I think some of the best recipes start with a pack of Oreos.
When they made the first Oreo, do you think they knew how many recipes would include them over the years?
This one is super simple.
Melt chocolate chips with butter, whisk in sugar, then mix in eggs and vanilla.
Fold in flour, cocoa, and salt, and spread half the batter into a parchment‑lined pan.
Lay down a blanket of Oreos, top with the rest of the batter, and pop the pan in a hot oven. That’s it!
When the timer dings, let the brownies cool on a cooling rack—the hardest part is waiting!
Ohhh the waiting… Once they’re firm, grab a sharp knife and slice clean bars.
Press extra chopped Oreos on top of the brownies while they’re still warm for a bakery look.
Serve plain, or add a scoop of vanilla ice cream on the side for the perfect way to end a family dinner.
Kids go wild for the hidden cookies, and adults love the deep cocoa taste.
Plus, these Oreo Brownies stay moist for days! That is, if they last that long.
Some of our other favorite OREO RECIPES we have on our site include: No Bake Oreo Pie, Fudgy Oreo Brownies Cookies Recipe, and Easy Oreo Mug Cake Recipe.
WHY THIS RECIPE WORKS:
- Melted chocolate chips + cocoa powder = double chocolate punch
Using both creates a shiny top and the dense, moist crumbs everyone expects from homemade brownies. - Cookie layer boosts texture
A single sheet of Oreos baked in the middle delivers crunch without making the batter gummy. Each square has perfect bites of cream and cookie. - Easy prep, no mixer needed
Everything stirs together in minutes, so even beginners can achieve bakery‑style decadent brownies without a bowl of a stand mixer.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Salted butter
- Semi‑sweet chocolate chips
- Granulated sugar
- Large eggs
- Vanilla extract
- All‑purpose flour
- Unsweetened cocoa powder
- Baking powder
- Fine sea salt
- Oreo cookies
HOW TO MAKE OREO BROWNIES:
- Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
- Cut the butter into tablespoons.
- 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.
- Add the sugar into the chocolate mixture and stir to combine.
- Add the eggs one at a time, mixing them in completely before adding the next.
- Stir in the vanilla.
- In a large 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 out half of the mixture into the prepared baking dish.
- Place the oreos in a single layer over the batter.
- 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.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FLAVOR OREO?
Yes! Swap in flavored Oreos like mint, peanut butter, or birthday cake Oreos for fun twists.
Keep the amount the same so you don’t overcrowd the pan.
CAN THIS BE MADE AHEAD?
Definitely. Brownies taste even better the next day.
Cool completely, wrap the slab in plastic wrap, then keep at room temperature in an air‑tight container up to four days.
For longer storage, wrap and freeze for two months.
ANY ADDITIONS?
YES! Oreos go so well with all kinds of flavors. Textures too!
- Handful of white chocolate chips mixed into the batter
- Swirl of peanut butter or softened cream cheese for cheesecake brownies vibes
- Sprinkle of coarse sea salt on top after baking
- Crushed pretzels for a salty crunch
- Mini marshmallows pressed into the surface in the last five minutes of bake time
- Drizzle of melted caramel over cooled brownies
- Chopped peanut butter cups inside the batter
- Dash of instant espresso powder to deepen chocolate flavor
- Sprinkle of colorful sprinkles for parties
- Thin layer of Oreo buttercream spread over cooled brownies
ANY SUBSTITUTIONS?
I’ve got all kinds of things we could do here. I’ll list just a few to get you started.
- Unsalted butter + ¼ teaspoon extra salt instead of salted butter
- Vegetable oil or melted coconut oil for part of the butter (yields slightly cakey brownies)
- Dutch‑process cocoa powder for a darker color and stronger flavor
- Gluten‑free 1:1 baking flour in place of all‑purpose flour
- Brown sugar for half the white sugar for chewier bars
- Dark chocolate chips instead of semi‑sweet for intense taste
HOW TO STORE:
ROOM TEMPERATURE: Keep whole slab or cut brownies in an airtight container up to 4 days.
Slip a sheet of parchment paper between layers to prevent sticking.
REFRIGERATOR: If your kitchen is warm, chill brownies in a lidded box for up to a week.
Let come to room temperature before serving for best texture.
FREEZER: Wrap individual squares in plastic, place in a freezer‑safe bag, and freeze up to two months.
Thaw at room temperature or microwave 15 seconds for gooey brownies on demand.
DANA’S TIPS AND TRICKS:
- 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.
Oreo Brownies take a trusty baked chocolate bar and make it even more fun with hidden cookies and a crackly top.
Bake a pan, share the love, and watch every Oreo lover smile!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Homemade Oreo Brownies Recipe
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.