Homemade Oreo Brownies Recipe

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??

Course Dessert

Cuisine American

Keyword Oreo Brownies

Prep Time 15

Cook Time 1

Servings servings

Calories 577kcal

Author Dana DeVolk

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 9x13 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.

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