Fudgy Oreo Brownies filled with chocolate chips and topped with crunchy Oreo cookies. These soft and chewy brownies are full of real chocolate flavour. The best part? You don’t need an electric mixer and they’re ready to eat in one hour.
These Chocolate Oreo Brownies are the belle of the ball 💃
Made with real dark chocolate and stuffed with chocolate chips, you’ll enjoy an extra fudgy brownie, topped with a boatload of crunchy, cream-filled Oreos.
The best part? All you need is a bowl and spoon to make a batch of these chewy Oreo Brownies. No electric mixer needed.
why you will love this recipe
- Expect soft and chewy brownies
- Quick and easy to make
- You don’t need an electric mixer
- Ready to eat in one hour
If I had to name my top five favourite desserts of all-time, a good chocolate brownie would definitely make the list. It’s hard to beat their gooey texture, chocolate flavour, not to mention the chewy edges, oooh and that signature crinkly top ❤️
Truthfully, this Oreo Brownie recipe has been my go-to for years. While I love a classic Crinkle Top Brownie, these brownies are extra chewy, fudgy and topped with crunchy, crispy Oreo cookies.
what you will need
Unlike a classic brownie, these Oreo Brownies use brown sugar for their deliciously chewy texture. If you have a packet of Oreos sitting in your pantry, you’re likely to have everything you need to make a batch.
- Dark chocolate: I recommend using a good quality dark chocolate that’s between 45-70% cocoa. I prefer a darker chocolate (70%) for these brownies to balance the sweetness of all those cream-filled Oreos.
- Brown sugar: You can use castersugar or granulated sugar if you prefer.
- Vanilla extract
- Plain flour: Or all purpose flour.
- Chocolate chips: You can use milk chocolate or dark chocolate chips here. Or even chocolate chunks – whatever you have on hand.
- Oreos: I use plain Oreo cookies for this recipe, but you could mix things up if you like. Mini Oreos also work.
how to make them
These Oreo Brownies are so easy to make – you don’t even need to get out the electric mixer. Just a bowl and spoon and away you go! Here’s a simple breakdown of how to make them. Detailed instructions are included in the recipe card below.
- Melt butter and dark chocolate together until smooth (but not hot).
- Add sugar and vanilla and stir. Add egg and stir until combined.
- Add flour and chocolate chips and stir until thick brownie batter forms.
- Transfer batter to prepared pan. Cover with chopped Oreo cookies.
How do I know when they’re ready?
You can typically tell brownies are ready when they form a crinkly skin or crust on top and they no longer wobble in the middle. If you do a skewer test, like you would with cake, you’ll find that a few crumbs will still be left on the skewer.
Overbake brownies and you’ll end up with something similar to cake. Underbake them and they’ll be too gooey and runny in the middle. I find they tend to firm up as they cool, so I prefer to take them out a few minutes early.
Also, placing brownies in the fridge once they are cooked is a great way to get a firm, fudgy texture. This is also handy if you want to slice them into neat slices for serving.
why are my brownies cakey?
If you’ve had problems in the past with cakey brownies, it usually comes down to these two things.
- You have over-measured your flour: Just a touch more flour, even just a tablespoon extra, will immediately turn your brownies from fudgy to cakey. Use a baking scale to make sure you get JUST the right amount of flour every time.
- You have over-baked your brownie: Even a perfectly made brownie will eventually lose its fudgy centre if it’s over-baked.
frequently asked questions
Yes. You can use caster sugar or granulated sugar instead of brown sugar in these brownies. It’ll give you a slightly sweeter brownie with a crinkler top. I enjoy the chewiness that brown sugar brings – either way, both are delicious.
I use a regular block of chocolate (such as Nestle or Cadbury) from the supermarket. It doesn’t have to be anything fancy, just something nice enough to eat on it’s own. I prefer to use dark chocolate between 45-70% cocoa for this recipe. The less sweet you want your brownies, the more bitter your dark chocolate should be.
Yes of course. Without the Oreos, you’ll have a deliciously fudgy double chocolate brownie.
Yes. You can store this brownie in an airtight container at room temperature or in the fridge for up to five days. Or you can freeze it. If you want a warm brownie, you can briefly microwave each slice and that gooey centre will return.
Extra fudgy Oreo Brownies loaded with chocolate chips and Oreo cookies.
- 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped
- 200 grams (1 and 1/4 cup) good quality dark chocolate (45-70% cocoa)
- 180 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 90 grams (2/3 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
- 70 grams (1/2 cup) milk chocolate or dark chocolate chips
- 130 grams (1 and 1/2 cups) plain Oreo cookies, broken into pieces
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted and smooth, stirring every 30 seconds. Leave to cool slightly.
- Next, add sugar and vanilla to the chocolate mixture and stir. Add eggs, one at a time and stir again. Add flour, salt and chocolate chips and stir until mixture is smooth.
- Pour mixture into the prepared pan and very gently smooth over the top. Place the broken Oreo pieces over the top of the brownie and press down slightly into the mixture.
- Bake the brownie for about 30 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares.
Dark chocolate: I recommend using a good quality dark chocolate that’s between 45-70% cocoa. I prefer a darker chocolate (70%) for these brownies to balance the sweetness of all those Oreos.
Brown sugar: You can use caster sugar or granulated sugar if you prefer.
Chocolate chips: You can use milk chocolate or dark chocolate chips here. Or even chocolate chunks – whatever you have on hand.
Oreos: I used plain Oreo cookies for this recipe, but you could mix things up if you like. Mini Oreos also work.
Make-ahead: Yes. You can store this brownie in an airtight container at room temperature or in the fridge for up to five days. Or you can freeze them. If you want a warm brownie, simply microwave each slice and that gooey centre will return.