{Fudgy & Fantastic} Easy Oreo Brownies
A fun spin on my classic Fudgy brownie recipe, these Easy Oreo Brownies are rich, exploding with cookies and cream, and a delicious texture explosion! Grab your glass of milk, you’re in for a treat!
With a layer of everyone’s favourite childhood cookies baked into the middle and a healthy amount of chopped Oreos on top, these brownies will have you reliving your childhood with every bite! My Easy Oreo Brownies require one bowl, 10 minutes to prepare, and turn out perfectly, every time!
Immerse yourself in the decadent, chocolatey goodness and delicious cookie crunch that is an – Easy Oreo brownie!
To make these brownies you will need:
- Butter (unsalted, melted)
- Sugar (Granulated)
- Cocoa (unsweetened, Dutch-processed)
- Espresso Powder** For that rich, chocolatey, decadence!
- Eggs
- Flour
- Chocolate Chips
- Oreo Cookies (1 Box)
- Baking essentials: salt, vanilla extract
Let’s make my favourite Easy Oreo Brownies!
Preheat oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8″x8″ baking pan)
In a large mixing bowl, combine melted butter with sugar, and cocoa powder.
Add vanilla, and eggs to your mixture. Mix for 2-3 minutes, until smooth and silky chocolate mixture forms.
Add flour, espresso powder, and salt to batter. Whisk/Fold ingredients until combined.
Fold chocolate chips into batter.
Add 1/2 of brownie batter into the prepared pan. On top of batter, place Oreo/chocolate sandwich cookies, side by side, until surface is evenly covered. Top with remaining 1/2 of brownie batter and chopped cookie pieces.
Bake in a preheated oven for 30-35 minutes, or until edges are set. The brownies will continue to cook once removed from the oven.
Let brownies cool completely in baking pan. Cut into squares and enjoy!
{Fudgy & Fantastic} Easy Oreo Brownies
Ingredients
- 3/4 cup Unsalted Butter melted
- 1 1/2 cup Granulated Sugar
- 1/2 cup Cocoa Unsweetened, Dutch-processed
- 1 tsp Vanilla Extract
- 3 Eggs large, room temperature
- 1 cup All-purpose Flour
- 1 tsp salt
- 1 1/2 tsp Espresso powder
- 1/2 cup Chocolate chips (semi-sweet)
- 1 Box Oreo Cookies (16 for centre, remaining roughly chopped for topping)
Instructions
- Preheat oven to 350F (325F convection bake). Line a 9”x9” baking pan with parchment paper. Set aside. (Note: recipe can also be made with 8"x8" baking pan)
- In a large mixing bowl, mix melted butter with sugar, and cocoa powder until a wet, dark brown mixture forms.
- Add vanilla, and eggs to your mixture. Mix for 2-3 minutes, until a smooth and silky chocolate mixture forms.
- Add flour, espresso powder, and salt to batter. Whisk/Fold ingredients until combined.
- Fold chocolate chips into batter.
- Add 1/2 of brownie batter into the prepared pan. On top of batter, place Oreo/chocolate sandwich cookies, side by side, until surface is evenly covered. Top with remaining 1/2 of brownie batter and chopped cookie pieces.
- Bake in a preheated oven for 30-35 minutes, or until edges are set. The brownies will continue to cook once removed from the oven.
- Let brownies cool completely in baking pan.
- Cut into squares and enjoy!
Video
Notes
- Underbaked is better than over baked with this recipe! These brownies will continue to bake once removed from the oven
- You are looking for wet crumb on a toothpick inserted into the centre.
- If making this recipe in a 8×8” pan – bake for 35-40 minutes.
- These brownies last up to 1 week when stored in an airtight container at room temperature.
- They can be easily frozen in a tightly sealed freezer bag for up to 6 months.
I’m an amateur baker with a love for fudgey decadent brownies and oreos. This recipe was simple to follow and the brownies came out BEAUTIFULLY. 10/10, chef’s kiss, would make again.
Hi Allison! Thank you for your comment. I’m so happy you tried and liked these brownies! Happy Baking – Sofia