Oreo brownies are made from scratch so they truly are fudgy, chewy, and chocolatey! This is our family’s go to recipe for homemade brownies with oreo cookies, because oreo makes everything better!
- are fudgy on the inside
- have crispy edges
- are slightly chewy
- have decadent chocolate flavor
- are loaded with oreo cookies
- all purpose flour: flour is necessary to build structure
- salt: just a pinch to balance the sweetness and enhances the other flavors
- unsweetened natural cocoa powder: adds chocolate flavor
- unsweetened chocolate bar: adds real and deep chocolate flavor
- butter: adds flavor and moisture
- granulated sugar: adds sweetness and flavor
- eggs plus additional egg yolk: binds the batter together by providing structure
- vegetable oil: adds moisture
- vanilla extract: enhances the other flavors
- oreos: the star ingredient!
Butter VS. Oil in Brownies
For my personal tastes, I found that my optimal brownie uses a combination of butter and vegetable oil. Butter enhances the natural chocolate flavor but oil helps to produce a chewier brownie.
How to Make Chewy Homemade Brownies
I originally started with a brownie that was really heavy on melted chocolate. Lots of melted chocolate is what makes a brownie super fudgy. But in order to achieve a chewier texture, I cut back on the amount of melted chocolate and increased the amount of cocoa powder.
Should I Bake Brownies in a Glass or Metal Pan?
I used a glass 8×8 inch baking pan because that’s what I have in my kitchen! You can use a metal pan, I would recommend decreasing the baking time by 5 minutes. Metal pans heat up faster and can produce chewier brownies.
How To Neatly Cut Brownies
To get really nice clean brownie squares, I like to refrigerate my brownies for at least 30 minutes before cutting. Then I use a long 8 inch chef’s knife to cut them. But here’s the MOST IMPORTANT TIP 👉 wipe the knife CLEAN between each cut. Yes, it’s annoying, but it works!
Total Time Required
- 10 minutes to prep
- 35-40 minutes (glass pan) 27-32 minutes (metal pan) to bake
- 30 minutes to cool
How To Freeze Brownies
Make the cookies and cream brownies and allow them to cool completely. Cut the bars into your desired size. Next, wrap a row at a time in plastic wrap then in aluminum foil. Place them inside a ziplock bag and freeze for up to 3 months.
To thaw: remove the number of bars you want and place them on the counter until thawed.
How to Make Gluten Free Oreo Brownies
I have made this recipe multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. You can also try another brand of gluten free all purpose flour. Be sure to measure the flour properly. Be sure to use gluten free oreos as well. It’s awesome that Oreo now offers those!
Tips for Baking Perfect Brownies
- Properly measure the flour using the spoon and level method.
- Line the pan with parchment paper or aluminum foil. This makes cutting the brownies so easy because you can lift them out of the pan.
- Bake brownies in the middle of your oven.
- Watch the bake time. Glass pans usually bake 5 minutes longer than metal pans.
More Oreo Desserts
- ¾ cup all purpose flour
- ½ tsp salt
- ⅓ cup unsweetened natural cocoa powder
- 2 oz unsweetened chocolate bar chopped
- 1 stick unsalted butter, cubed 1/2 cup
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 8 whole oreos crushed for the batter
- 10 oreos broken into pieces for the top of the brownies I used regular and mini oreos
- Preheat the oven to 350º F. Line a 8×8 or 9×9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
- In a mixing bowl, combine the properly measured flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
- In a small saucepan over low heat, combine the chopped unsweetened chocolate and cubed butter. Stir occasionally until it’s fully melted, about 5 minutes.
- Meanwhile, in a larger mixing bowl, beat the granulated sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
- Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine.
- Spoon the flour mixture into the wet ingredients, add the crushed oreos for the batter and mix with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour.
- Pour the brownie batter into the prepared pan and press the additional rough chopped oreos on top, pushing them into the batter. Bake for 35-40 minutes (glass pan) 27-32 minutes (metal pan) or until a toothpick inserted in the center comes out clean. Allow the brownies to cool, then slice.