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
recipe testing
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.
Ingredients
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.
- Butter
- 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
- Eggs
- 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.
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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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Oreo Brownies
Extra fudgy Oreo Brownies loaded with chocolate chips and Oreo cookies.
Ingredients
- 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
- 80 grams (1/2 cup) milk chocolate or dark chocolate chips
- 130 grams (1 and 1/2 cups) plain Oreo cookies, broken into pieces
Instructions
- 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.
Notes
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.
Nutrition Information
Kaz says
Made many times and very easy to make, always tastes scrummy
Jessica Holmes says
Yes! Love that Kaz!
Karen says
So easy peassie to make and tastes crummy
Jan says
Will it be okay to use less sugar?
Jessica Holmes says
Hi Jan, I wouldn’t cut it back it much more than 1/4 cup, as sugar not only adds sweetness but flavour and moisture too. It’ll also alter the texture of the brownie.
Jan Dumbill says
Thanks, I’ll add what the recipe says then.
Thanks for coming back to me.
Jan
Inga says
Can I add salted caramel before baking?
Jessica Holmes says
Yes if you like!
ashton says
the best in the world. this helped me when a cooking contest
Jessica Holmes says
Oh amazing!
Ellie says
Hi! I love your olive oil brownie recipe, I was wondering if you could use that recipe but add Oreos to it? Thank you so much!
Jessica Holmes says
Yes definitely! That would be amazing!
Batul says
Why do we add chocolate chips in this brownies?
Can we skip it ? If we skip it then do we need to compensate the qty of chips with oreos ?
Jessica Holmes says
You can absolutely leave out the chocolate chips if you prefer.
Haris shaikh says
Outstanding brownies
I am in love with it
Jessica Holmes says
So happy to hear that!
Raz says
Can I substitute brown sugar with regular granulated sugar?
Jessica Holmes says
Yes if you like!
Stephanie Jones says
Hi, definitely making these! But will they work a 9×9 tin but not loose the thickness? Maybe I increase it by 25% as this is what I have done for increasing an 8×8 recipe to a 9×9 in the past?
Thanks! x
Jessica Holmes says
Hi Stephanie, you can bake these brownies in a 9 inch tin if you like but they will be slightly thinner. And you can increase the recipe if you like but I haven’t tested the exact measurements myself so can’t confirm.
Karina says
hey just wondering can I use this recipe and add anything to it such as take the brownies out and add kinder bueno? Thank you 🙂
Jessica Holmes says
Hi Karina, you can definitely double the recipe. I assume you mean take out the Oreos? Haha yes you can swap them for something else. I haven’t tried baking kinder bueno so I can’t say for sure how they would bake – some candies can melt in the oven and then go a bit hard when cooled. But it sounds delicious to me!
Chantel Smith says
I made these with dairy free chocolate and they were delicious!
Jessica Holmes says
Awesome! So glad you liked them Chantel!
Rebecca says
I couldn’t even tell you how many times I’ve made these!! My go-to for every event. So easy and such a crowd pleaser!
Jessica Holmes says
Amazing! Thanks Rebecca!!
Sobia says
Hi I loved your recipes, just wanted to know how to bring crackles on the same Brownies with same recipe with oreo top
Jessica Holmes says
Hi Sobia, using caster sugar or granulated sugar will create more of a crinkly top. And you can try whisking the eggs and sugar separately first.
Anna says
Hi Jessica, thank you for finding this recipe… just made 4 pan of brownies for school events and glad all the kids love it. I’ve reduced the brown sugar portion because i’m afraid it gonna be too sweet and it turns to be the right decision for me!!
Jessica Holmes says
Hi Anna, thanks so much for your comment! I’m so pleased you enjoyed these brownies (they’re one of my favourites). Thank you for using one of my recipes! 🙂
Josh says
These were delicious!
Jessica Holmes says
Glad to hear it Josh!