5.0 from 54 votes
Oreo Brownies
These better than ever Oreo brownies are rich, fudgy, and incredibly easy to make. My recipe squeezes almost an entire pack of Oreos into one batch for the best tasting brownies you've ever had! Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 16 servings
Calories: 326 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 10 Tablespoons unsalted butter cut into pieces
- 4 oz semisweet or dark chocolate bar chopped (see note)
- ½ cup Dutch process cocoa powder
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips optional
- 25 Oreo cookies divided
Instructions
- Preheat your oven to 350F (175C) and line a 9x9” baking pan with parchment paper (or lightly grease). Set aside.
- In a microwave-safe bowl, combine butter and chopped chocolate. Microwave for 30 seconds. Stir well and continue to heat in 20 second intervals until butter and chocolate are completely melted and combined.
- Immediately add cocoa powder to the melted chocolate mixture and stir well.
- In a separate large mixing bowl, vigorously whisk together sugar and eggs until lightened in color (I use an electric mixer but this may be done by hand).
- Drizzle the chocolate mixture into the egg mixture and stir until just combined.
- Add vanilla extract and stir well.
- Sprinkle flour and salt over the batter and stir until completely combined and batter is uniform.
- Stir in chocolate chips, if using.
- Pour half of the brownie batter into the bottom of the prepared pan and spread into an even layer. Nestle 20 Oreo cookies into the batter in even rows. Spread remaining batter evenly over Oreo cookie layer.
- Break or crumble your remaining 5 Oreo cookies and press gently into the top of your brownie batter.
- Bake on 350F (175C) for 30 minutes (note: I use a metal pan, a glass pan will take longer) or until a toothpick inserted in the center comes out clean or with fudgy crumbs (but not wet batter). Allow brownies to cool completely in the pan before cutting and serving.
Cup of Yum
Notes
- May substitute ⅔ cup (113g) semisweet chocolate chips. I like to use a 60% bar of chocolate.
- Store in an airtight container at room temperature for up to 5 days.
- I've updated and improved this recipe as of September 2023. If you are looking for the original recipe, you can find it here.
Nutrition Information
Serving
1serving
Calories
326kcal
(16%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
40mg
(13%)
Sodium
216mg
(9%)
Potassium
151mg
(4%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
264IU
(5%)
Vitamin C
0.03mg
(0%)
Calcium
25mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 326
% Daily Value*
| Serving | 1serving | |
| Calories | 326kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 216mg | 9% |
| Potassium | 151mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 25mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.