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These Oreo Brownies are rich, moist, and extra chocolate-y with pieces of Oreos in every bite. Made with just 8 ingredients, a whisk, and a bowl!
We’re huge Oreo fans and I am always incorporating Oreos into other desserts we love, like Oreo cheesecake and Oreo fluff. These Oreo brownies may win as the new favorite though. They’re so easy to make and the texture is rich, fudgy, and so moist. Not to mention that there’s actual Oreos in every bite! They’re a must-make for any Oreo fan.
Why I Love This Oreo Brownies Recipe
Here are a few reasons why this recipe will be a hit with Oreo-lovers everywhere.
- So many Oreos! Crushed Oreos are mixed into the batter and sprinkled on top of these brownies, ensuring that every bite has a bit of Oreo in it.
- Rich & chocolatey. In addition to the Oreos, these brownies are also super chocolate-y, with chocolate chips mixed into the chocolate batter. The chocolate adds a rich flavor and makes the brownies extra melty and gooey when enjoyed warm!
- Whisk only! There’s no need to break out the mixer to make these Oreo brownies. A whisk and a bowl are all that’s needed, making the prep super simple with minimal clean-up required.
What You’ll Need
Even though these brownies are made from scratch, you’ll need just 8 ingredients to make them! Scroll down to the recipe card below for the exact measurements.
- Butter – I recommend using unsalted butter to control the flavor. If using salted butter, omit the added salt in the recipe.
- Vegetable oil – Adds moisture to the brownies. Any neutral cooking oil, like canola or coconut oil, can also be used.
- Eggs – The extra egg yolk is important in achieving the perfect texture, so don’t skip it!
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder – Adds the chocolate to the brownies.
- Chocolate chips – For extra gooey, melted chocolate-y goodness.
- Oreo cookies – Roughly chopped but not completely crushed. You want to know you’re biting into Oreos!
How To Make Oreo Brownies
One thing I love about this recipe is just how easy it is. No equipment needed beyond a bowl and a whisk! The printable version of the instructions can be found in the recipe card below.
- Prep. Preheat the oven to 350F. Line the baking pan with parchment paper, making sure some of the paper hangs over the edges.
- Make the batter. Stir the melted butter, oil, and sugar until smooth. Whisk in the eggs and egg yolk one at a time, followed by the vanilla. Sift in the dry ingredients, gently folding with a spatula. Stir in half of the Oreos and chocolate chips.
- Bake. Pour the batter into the prepared pan. Add the remaining chocolate chips and Oreos to the top, gently pressing them into the batter. Bake for 35-40 minutes, until the edges are firm but the center still looks slightly underbaked.
- Enjoy. Let the brownies cool in the pan for at least 20 minutes. Lift out to the pan with the parchment paper then slice and enjoy!
Tips & Variations
Here are a few suggestions to perfect this Oreo brownies recipe, as well as some ideas to customize it.
- Let the parchment paper overhang. It’s a lot easier to remove the brownies from the pan when the parchment paper overhangs on two sides.
- Don’t overmix. When folding in the dry ingredients, do so until just combined with no streaks of flour.
- Avoid overbaking. The edges of the brownies should be set but the center should look a little underbaked when these brownies are removed from the oven. A toothpick inserted in the center should come out with a few moist crumbs.
- Shortcut. I highly recommend making these homemade brownies, but you can use a boxed brownie mix to save on time. Simply stir in half of the chocolate chips and Oreos in the batter and add the rest on top.
- Add-in ideas. Customize these brownies by adding chopped nuts, caramel bits, mini peanut butter cups, or white chocolate chips to the batter. Also feel free to switch out the semi-sweet chocolate chips to dark chocolate, milk chocolate or peanut butter chips.
- Refrigerate before slicing. For clean and even cuts, refrigerate the brownies for 30 minutes before slicing for cleaner edges. Use a sharp knife, cleaning it between cuts.
Serving Suggestions
I highly recommend enjoying these Oreo brownies while they’re a bit warm from the oven! While the brownies themselves are a decadent, tasty treat they’re also wonderful paired with vanilla ice cream for a brownie sundae or drizzled with warm chocolate sauce or caramel sauce.
Proper Storage
- Room temperature. Store Oreo brownies in an airtight container at room temperature. They’ll last for up to 3 days.
- Fridge. For longer storage, keep them in the fridge. They’ll stay fresh for up to a week.
- Freezer. Once cooled, wrap the brownies tightly in plastic wrap then place in a ziploc bag. Freeze for up to 3 months. Thaw on the counter before enjoying.
Oreo Brownies
These Oreo Brownies are rich, moist, and extra chocolate-y with pieces of Oreos in every bite. Made with just 8 ingredients, a whisk, and a bowl!
Servings: 12 brownies
Ingredients
- 3/4 cup unsalted butter (1 1/2 sticks), melted
- 3 Tablespoons vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 15 Oreo cookies roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure the paper hangs over the edges.
- Pour the melted butter into a large mixing bowl. Add the vegetable oil and sugar, stirring until smooth and combined.
- Add the eggs and egg yolk one at a time, whisking completely after each addition. Stir in the vanilla extract.
- Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined, avoid overmixing.
- Stir in half of the chocolate chips and half of the chopped Oreos, making sure they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth out the top with a spatula. Sprinkle the remaining chocolate chips and chopped Oreos over the top. Press them gently into the batter but don’t submerge them completely.
- Bake the brownies in the preheated oven for 35-40 minutes. The edges should be firm, and the center should still look slightly underbaked. A toothpick inserted in the center should come out with a few moist crumbs.
- Remove from the oven and cool the brownies in the pan for at least 20 minutes. Use the parchment paper to lift the brownies onto a cutting board, then slice and serve. Enjoy!
Last Step:
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Store Oreo brownies in an airtight container at room temperature. They’ll last for up to 3 days.
Nutrition
Calories: 427kcal | Carbohydrates: 54g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 131mg | Potassium: 115mg | Fiber: 2g | Sugar: 41g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 3mg
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