Description
These homemade Oreo brownies combine a rich, fudgy from-scratch brownie base with chunks of Oreo cookies mixed right in. Simple to make with basic pantry ingredients, they’re perfect for family gatherings, bake sales, or satisfying your chocolate cravings.
Ingredients
For the Brownie Batter:
- 1 cup unsalted butter (2 sticks), melted and slightly cooled — salted butter works too, just reduce the added salt
- 1½ cups granulated sugar
- 4 large eggs, room temperature — this helps them mix in smoothly
- 2 teaspoons vanilla extract — use the real stuff for best flavor
- ¾ cup unsweetened cocoa powder — Dutch-process or natural both work beautifully
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Add-Ins & Topping:
- 12–15 Oreo cookies (regular or double-stuf), roughly chopped — I love double-stuf for extra creaminess
- Optional: additional Oreo co
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with butter or cooking spray, or line it with parchment paper for easy removal later.
In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and glossy. This should take about a minute of good whisking.
Add the eggs one at a time, mixing well after each addition. This helps create a nice emulsion and keeps your batter smooth. After all four eggs are in, stir in the vanilla extract.
Add the cocoa powder, flour, salt, and baking powder all at once. Using a wooden spoon or spatula, stir until just combined and no streaks of flour remain.
Don’t overmix here — we want tender brownies, not tough ones. A few small lumps are perfectly fine.
Fold the roughly chopped Oreo cookies into the brownie batter. I like to chop them into quarters or smaller pieces so you get cookie bits in every bite.
Save a few extra cookies if you want to press them on top before baking — it makes for a beautiful presentation.
Pour the batter into your prepared pan and spread it evenly with a spatula. If you’re adding whole or halved Oreos on top, gently press them into the surface now.
Bake for 25–30 minutes, until the edges are set and pulling away slightly from the pan, and a toothpick inserted near the center comes out with a few moist crumbs clinging to it. Remember, we want fudgy, not dry, so don’t overbake.
This is the hardest part — waiting! Allow the brownies to cool completely in the pan before slicing.
I know it’s tempting to dig in right away, but cooling helps them set up properly so you get clean, beautiful squares instead of a gooey mess. Once cooled, slice into 12–16 squares.
Notes
- Don’t skip the parchment paper — it makes removal so much easier and you’ll get perfect edge pieces every time
- Chop Oreos roughly — don’t pulverize them; you want visible chunks for texture and visual appeal
- Try the “knock test” — gently shake the pan at 25 minutes; if the center jiggles like Jello, they need more time; if it barely moves, they’re perfect
- Cool completely before cutting — I mean it! Warm brownies will crumble and fall apart; cooled brownies slice like a dream
- Use a plastic knife for cleaner cuts — sounds odd, but plastic knives don’t drag through fudgy brownies the way metal ones do
- Avoid overmixing after adding flour — this develops gluten and makes brownies tough instead of tender
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American