Soft, chocolatey, and irresistibly rich, if you're a chocolate lover you're going to love this Oreo Brownies recipe. You'll have a hard time not reaching for a second one!
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Oreo Brownies make a delicious sweet dessert full of rich chocolate flavor. They're one of my favorite desserts to make with the kids - they love them just as much as our strawberry brownies and s'mores pie especially for cookouts and picnics. They turn out soft, fudgy and full of crunchy Oreo chunks that make them extra tasty!
We make brownies throughout the year too, and have lots of festive options for holidays. Try our spooky graveyard brownies, Easter egg brownies and Christmas brownies for seasonal gatherings.
Equipment Needed
To make our oreo brownies you need these supplies:
- 9x13 baking dish
- large mixing bowl
- small saucepan
- spatula
- whisk
- parchment paper
- knife or pizza cutter for slicing
Ingredients
- ½ cup unsalted butter
- ½ cup semi-sweet chocolate chips
- 1 ¼ cup all-purpose flour
- 1 ¼ cup white sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- ⅓ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 16 Oreos, chopped into quarters
How To Make Oreo Brownies
- Preheat the oven to 350℉ and line a 9x13 baking dish with parchment paper.
- Add the butter and chocolate chips to a small saucepan and cook on medium to low heat, stirring constantly, melted and well combined, about 5 or so minutes. Remove the pan from the burner.
- Add the all-purpose flour, sugar, cocoa powder, and baking powder to a bowl and whisk until combined. Make a well in the center and add the milk, eggs, vanilla extract and melted chocolate mixture. Stir until you can no longer see any dry ingredients.
- Gently fold in the chopped oreos using a spatula (reserving some for the top), then pour the brownie batter into your parchment lined baking dish. Spread evenly in the baking sheet and top with reserved chopped Oreos.
- Bake for about 50 minutes, or until a toothpick comes out clean. Remove the brownies from the oven and let cool completely before slicing.
Tips from the Chef
To get clean, even cuts let the brownies cool completely before slicing. Lift the brownies out of the baking dish by grabbing the edges of the parchment paper. Lay them on a cutting board, then slice with a sharp knife or pizza cutter.
Recipe FAQs
Store in an airtight container at room temperature for up to 5 days. They can be frozen for up to 6 months and defrosted on the countertop or overnight in the fridge.
Yes! Feel free to use any flavored Oreo.
To get clean cuts when slicing brownies make sure to wait until they are completely cooled before cutting. This will ensure clean, even lines with the least amount of crumbling brownie pieces.
Recipe
Oreo Brownies
Equipment
- 9x13 baking dish
- small saucepan
- large mixing bowl
- whisk
- spatula
- parchment paper
Ingredients
- ½ cup unsalted butter
- ½ cup semi-sweet chocolate chips
- ⅓ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 1 ¼ cup white sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoon baking powder
- 16 Oreos, chopped into small pieces
Instructions
- Preheat the oven to 350℉ and line a 9x13 baking dish with parchment paper.
- Add the butter and chocolate chips to a small saucepan and cook on medium to low heat, stirring constantly, melted and well combined, about 5 or so minutes. Remove the pan from the burner.
- Add the all-purpose flour, sugar, cocoa powder, and baking powder to a bowl and whisk until combined. Make a well in the center and add the milk, eggs, vanilla extract and melted chocolate mixture. Stir until you can no longer see any dry ingredients.
- Gently fold in the chopped oreos using a spatula (reserving some for the top), then pour the brownie batter into your parchment lined baking dish. Spread evenly in the baking sheet and top with reserved chopped Oreos.
- Bake for about 50 minutes, or until a toothpick comes out clean. Remove the brownies from the oven and let cool completely before slicing.
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