Soft, fudgy and filled with white chocolate chips and Oreos, these Oreo Brownies are an irresistible dessert recipe that no one can resist.
When it comes to brownies, they really are my weakness. All the chocolate and texture just everything about them I adore.
These Oreo Brownies are a staple in our house, everyone asks for them to be made almost monthly.
They are one of those desserts that are super easy, homemade and just doesn’t take all that much time.
Brownies are a favorite among our family and the fact that you can make them in so many different flavors is the best part.
But these Oreo Brownies have to be one of the best choices to make, and I am really understating that, wait until you try them for yourself.
If you are a lover of that cookies and cream flavor, then you absolutely cannot miss out on making this recipe.
Some of my other favorite chocolate desserts we have on our site include: Chocolate Sugar Cookies, Chocolate Sopapilla Cheesecake Bars and Easy Chocolate Cake.
WHY THIS RECIPE WORKS:
- With Oreos layered inside and then topped with them, you do not have a shortage of that flavor.
- This makes a nice larger batch, but you can absolutely double it if you’d like.
- They are fudgy, rich and absolutely the best texture.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Salted butter
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Salt
Baking powder
White chocolate chips
Oreos
HOW TO MAKE OREO BROWNIES, STEP BY STEP:
- Preheat oven to 350 degrees F and line a 9×13-inch metal baking pan with parchment paper, set aside.
- In a large mixing bowl whisk the melted and cooled butter, sugar, eggs and vanilla extract until well combined.
- Add the flour, cocoa powder, salt, baking powder, and white chocolate chips and mix with a wooden spoon or rubber spatula until just combined.
- Pour half the batter into the prepared pan and spread evenly.
- Layer 24 Oreos in a single layer over the batter.
- Pour the remaining batter over the brownies and smooth it out to make it even.
- Crush up the remaining 10 Oreos in large pieces and scatter on top of the batter.
- Bake for 28-32 minutes. It’s a bit harder to tell when these brownies are done because if you put a toothpick in, they will likely hit an Oreo in the middle. Watch for the center to look set, dry, and starting to crack.
- Remove from the oven and let the brownies cool at least 15-20 minutes before slicing.
CAN I USE ANOTHER FLAVOR OF OREOS?
Absolutely, that is what I love about this recipe is that it works with so many different flavors and you can have a new taste in each batch. Some flavors that you can use include:
- Mint
- Red Velvet
- Golden
- Cookie Dough
- Churro
- Chocolate Peanut Butter Pie
- Birthday Cake
There are so many different flavors of Oreos out there, that you can really pick and choose what you want to use.
WHAT KIND OF COCOA POWDER SHOULD I USE?
You can use normal unsweetened cocoa powder for these or Dutch process.
Dutch process will make them taste and look darker. I used normal unsweetened cocoa powder in the batch the pictures were taken of.
DO I HAVE TO ADD THE WHITE CHOCOLATE CHIPS?
No, this is an optional addition that we like to add to give it more of that cookies and cream flavor.
If you are not a fan of white chocolate chips or simply do not want to use them, you can leave them out.
You can replace with peanut butter chips or regular chocolate chips if you still want a little more substance.
CAN I USE A BOXED MIX FOR THIS RECIPE?
While we highly encourage making the brownies from scratch, you can use a boxed brownie mix for this recipe.
I recommend using a fudge brownie mix so you will still get that nice fudgy texture like the original recipe.
HOW TO STORE:
These Oreo Brownies can be stored in an airtight container on the countertop where they will keep for up to 4 days.
They can also be frozen, I like to wrap in plastic wrap place in a freezer container and they should keep for up to 3 months.
To defrost, you can either remove to the refrigerator or the countertop until thawed.
TIPS AND TRICKS:
- If your butter is very hot when you add eggs you run the risk of cooking your eggs, so make sure your butter has time to cool down
- If you use unsalted butter, increase the salt in your recipe to 1 teaspoon salt instead of ½ teaspoon.
- These can be frozen, see above on how to do that.
- You can use a boxed brownie mix if you like.
- Parchment paper make the brownies easier to remove from the pan and cut.
- The white chocolate chips can be left out if you do not want to use them.
- Other Oreos can be used, see above for flavor ideas.
Love yourself a good chocolate dessert recipe? Then you will absolutely not go wrong when making these Oreo Brownies.
If you like this recipe you might also like:
If you’ve tried these OREO BROWNIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Oreo Brownies
Ingredients
- 1 cup salted butter melted and cooled *see note
- 1 ¾ cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2/3 cup cocoa powder
- ½ teaspoon salt
- ¾ teaspoon baking powder
- 2/3 cup white chocolate chips
- 34 Oreos divided
Instructions
- Preheat oven to 350 degrees F and line a 9×13-inch metal baking pan with parchment paper, set aside.
- In a large mixing bowl whisk the melted and cooled butter, sugar, eggs and vanilla extract until well combined.
- Add the flour, cocoa powder, salt, baking powder, and white chocolate chips and mix with a wooden spoon or rubber spatula until just combined.
- Pour half the batter into the prepared pan and spread evenly.
- Layer 24 Oreos in a single layer over the batter.
- Pour the remaining batter over the brownies and smooth it out to make it even.
- Crush up the remaining 10 Oreos in large pieces and scatter on top of the batter.
- Bake for 28-32 minutes. It’s a bit harder to tell when these brownies are done because if you put a toothpick in, they will likely hit an Oreo in the middle. Watch for the center to look set, dry, and starting to crack.
- Remove from the oven and let the brownies cool at least 15-20 minutes before slicing.
Notes
- If your butter is very hot when you add eggs you run the risk of cooking your eggs, so make sure your butter has time to cool down
- If you use unsalted butter, increase the salt in your recipe to 1 teaspoon salt instead of ½ teaspoon.
- These can be frozen, see above on how to do that.
- You can use a boxed brownie mix if you like.
- Parchment paper make the brownies easier to remove from the pan and cut.
- The white chocolate chips can be left out if you do not want to use them.
- Other Oreos can be used, see above for flavor ideas.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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