If you have a serious sweet tooth and adore the irresistible crunch of Oreos paired with rich, fudgy chocolate brownies, you are in for a treat with this Oreo Brownies Recipe. This dessert perfectly balances the creamy sweetness of milk chocolate, the deep chocolate flavor intensified by black cocoa, and the delightful texture of iconic Double Stuf Oreos. Every bite is a luxurious journey of flavor and texture, making these brownies an absolute favorite to bake, share, and bake again. Whether for a casual family dessert or impressing friends at a gathering, this Oreo Brownies Recipe is pure, indulgent magic.
Ingredients You’ll Need
These ingredients might look straightforward, but each one is essential in crafting the perfect Oreo Brownies Recipe. From the lush creaminess of salted butter to the bittersweet complexity of black cocoa, every element builds layers of flavor and texture that make these brownies unforgettable.
- 1 cup salted butter: Adds richness and a tender crumb, enhancing the overall flavor—Kerrygold is my go-to for that buttery depth.
- 2½ cups granulated sugar: Sweetens and helps create that delightful fudgy texture; Domino sugar blends beautifully here.
- 2 tablespoons canola oil: Keeps the brownies moist and chewy without overpowering the chocolate.
- 1 tablespoon vanilla extract: Adds warmth and rounds out the chocolate’s bitterness.
- 5 large eggs: Provide structure and richness; Vital Farms eggs bring a fresh taste.
- 1 cup all-purpose flour: The base of the batter, King Arthur flour ensures consistent results.
- ½ cup unsweetened cocoa powder: Gives the brownies that classic chocolate kick, Ghirardelli brand is the perfect choice.
- â…“ cup black cocoa powder: Intensifies the chocolate flavor and adds a beautiful dark color.
- ¾ teaspoon salt: Balances the sweetness and enhances all chocolate notes.
- 8 ounces milk chocolate: Adds melt-in-your-mouth creaminess; I love using half a Trader Joe’s Pound of Chocolate bar.
- 12 Double Stuf Oreos: Give these brownies their signature cookie crunch and that irresistible sandwich cream contrast.
How to Make Oreo Brownies Recipe
Step 1: Prepare Your Pan
Preheat your oven to 350 degrees Fahrenheit, and line a 9 by 13-inch metal cake pan with parchment paper. Use light cooking spray to ensure the brownies don’t stick, but here’s a pro tip: overlapping parchment sheets can make clean removal much easier—place one sheet along the length and another across the shorter side so you can lift the brownies out effortlessly after baking.
Step 2: Melt Butter and Sugar
Gently melt the salted butter in a heavy-bottomed saucepan on low heat. Once melted, stir in the granulated sugar. Keep stirring until the mixture is smooth and well combined and the butter starts to emulsify with the sugar. This gentle process is key to achieving the luscious texture we want. Remove from heat and give it five minutes to cool while stirring occasionally—it helps eliminate any residual heat that could cook the eggs in the next steps.
Step 3: Add Oil and Vanilla
Next, stir in the canola oil and vanilla extract vigorously with a rubber spatula. The goal here is to combine all the fats completely so you don’t get any greasy layers on top. A smooth, unified mixture is the foundation of your brownie batter’s texture.
Step 4: Incorporate Eggs
Beat the eggs in one at a time, stirring well with your spatula or fork after each addition. This slow incorporation ensures the batter emulsifies beautifully, building the structure that will keep the brownies moist yet sturdy.
Step 5: Mix in Dry Ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, and salt into a bowl. Then gently fold this dry mixture into the wet ingredients, stirring slowly just until the last streaks of flour have disappeared. Overmixing here can lead to tougher brownies, so gentle is the key word.
Step 6: Add Chopped Oreos
Chop up nine of the twelve Double Stuf Oreos and stir them into the batter so each bite has those classic cookie bits baked inside. The remaining three Oreos will later add an enticing crunch on top.
Step 7: Fold in Milk Chocolate
Finely chop the milk chocolate, then fold most of it into the batter. These chocolate chunks melt slightly during baking, creating gooey pockets of milky goodness, balancing the darker cocoa flavors.
Step 8: Bake Your Brownies
Pour the batter into your prepared pan and smooth the top slightly. Sprinkle the remaining milk chocolate chunks and Oreo pieces evenly over the surface to create that stunning topping you’ll love biting into. Bake for 28 to 32 minutes, until the edges are set but the center still jiggles slightly. This is the sweet spot for fudgy delight.
Step 9: Cool and Slice
Allow the brownies to cool fully in the pan to let their texture firm up for clean slicing. Use a plastic knife to cut the brownies to avoid crumbling and enjoy perfectly shaped squares that showcase all the Oreo and chocolate goodness inside.
How to Serve Oreo Brownies Recipe
Garnishes
To elevate these brownies, try frosting with a light dusting of powdered sugar or a drizzle of melted white chocolate for a pretty contrast. A few whole Oreo halves or crushed pieces sprinkled on top can add extra visual and textural appeal, making that first bite even more exciting.
Side Dishes
Serve your Oreo Brownies Recipe alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the rich chocolate flavors. Fresh berries, like strawberries or raspberries, add a bright and refreshing counterpoint that balances the sweet richness beautifully.
Creative Ways to Present
For a fun twist at a party, cut these brownies into bite-sized squares and serve them on sticks as brownie pops, dipped in melted chocolate and sprinkled with cookie crumbs. Alternatively, layer brownie chunks, whipped cream, and crushed Oreos in parfait glasses for an elegant and indulgent dessert presentation everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Oreo brownies in an airtight container at room temperature for up to three days without losing their fudgy magic. For longer storage, refrigerate them carefully wrapped in plastic wrap and foil—they hold their texture and flavor quite well.
Freezing
Oreo Brownies Recipe leftovers freeze beautifully. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll stay fresh for up to three months. Thaw them overnight in the fridge for best results before reheating or serving.
Reheating
Warm your brownies gently in the microwave for about 15 to 20 seconds to revive that just-baked softness and gooey chocolate pockets. You can also pop a slice in the oven at 300°F for 5 to 7 minutes if you prefer a slightly crisp edge with a warm center.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can substitute regular unsweetened cocoa powder if you don’t have black cocoa on hand, but black cocoa adds a deeper color and a subtly different flavor. Your brownies will still be delicious, just a bit lighter in color.
Do I have to use Double Stuf Oreos?
While Double Stuf Oreos provide a fantastic cream-to-cookie ratio that enhances texture, feel free to use regular Oreos or even other sandwich cookies if you prefer. It will just change the balance of cream and crunch slightly.
Why is canola oil added along with butter?
The canola oil helps keep the brownies moist and chewy without making them greasy. It complements the butter fat by improving the overall texture, especially during baking.
How do I know when the brownies are done baking?
Look for edges that are set and slightly pulling away from the pan with a center that jiggles just a little when you gently shake the pan. The brownies will continue to set as they cool, so don’t overbake.
Can I make these brownies gluten-free?
To make the Oreo Brownies Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour, and use gluten-free sandwich cookies in place of Oreos. The texture will be slightly different but still delightful.
Final Thoughts
If you are ready to impress anyone with a dessert that’s both nostalgic and decadent, this Oreo Brownies Recipe is the answer. Every step of making these brownies is a joy—from stirring that glossy batter to biting into the perfect balance of chocolate and cookie crunch. So gather your ingredients, embrace your inner baker, and whip up these heavenly treats that become an instant classic every time.
Print
Oreo Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Decadent and fudgy Oreo Brownies featuring a rich butter and cocoa base mixed with chunks of milk chocolate and Double Stuf Oreos, baked to perfection for a gooey, chocolatey treat with crunchy cookie bits.
Ingredients
Wet Ingredients
- 1 cup salted butter (227g, Kerrygold recommended)
- 2½ cups granulated sugar (500g, Domino recommended)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (Vital Farms recommended)
Dry Ingredients
- 1 cup all-purpose flour (130g, King Arthur recommended)
- ½ cup unsweetened cocoa powder (45g, Ghirardelli recommended)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate (preferably half a Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided into chopped and pieces for topping)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch metal cake pan with parchment paper. Lightly spray the parchment paper with cooking spray. Use two sheets of parchment paper if needed to cover the pan fully, ensuring the sheet going across the shorter distance is underneath the long sheet for easy removal later.
- Melt and mix butter and sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup salted butter. Stir in 2½ cups granulated sugar until the mixture is smooth, emulsified, and no butter is separated. Remove from heat and let cool for 5 minutes, stirring regularly to release heat.
- Add oils and flavoring: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until fully combined, with no separation visible.
- Incorporate eggs: Beat in 5 large eggs one at a time with a spatula or fork, making sure each egg is fully incorporated before adding the next.
- Sift and fold dry ingredients: Sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt. Gently fold these into the wet ingredients using a rubber spatula just until no dry streaks remain.
- Add Oreo chunks: Chop 9 of the 12 Double Stuf Oreos and fold them into the brownie batter. Reserve the remaining 3 chopped Oreos for topping.
- Add milk chocolate: Chop the 8 ounces of milk chocolate and fold most of it into the batter, saving some to sprinkle on top.
- Transfer and top: Pour the brownie batter into the prepared pan. Sprinkle the remaining milk chocolate pieces and reserved Oreo chunks evenly over the top.
- Bake: Bake in the preheated oven for 28 to 32 minutes until the edges are set but the center remains fudgy.
- Cool and slice: Allow the brownies to cool completely in the pan. For the cleanest cuts, use a plastic knife to slice into 24 pieces before serving.
Notes
- Using high-quality cocoa and chocolate bars enhances the rich chocolate flavor.
- Be careful not to overbake to maintain a fudgy texture.
- Letting the brownies cool completely ensures clean slices without crumbling.
- Parchment lining with some overhang makes removing the brownies very easy.
- Chilling the brownies slightly after cooling can help if you want firmer pieces.
