Easy Oreo Brownies – Chocolatey and Irresistible
These easy Oreo brownies are rich, fudgy, and packed with chocolatey Oreo cookies. They’re simple to make, irresistibly delicious, and perfect for parties, holidays, or an everyday chocolate craving.
Ingredients
- 20 Oreo cookies – roughly chopped plus extra for topping
- 1 cup all-purpose flour – for structure
- ½ cup unsweetened cocoa powder – for rich chocolate flavor
- 1 cup granulated sugar – for sweetness and a chewy texture
- ½ cup brown sugar – adds moisture and deeper sweetness
- ½ cup unsalted butter – melted and slightly cooled
- 2 large eggs – for binding and richness
- 2 teaspoons vanilla extract – enhances the chocolate flavor
- ½ teaspoon salt – balances the sweetness
- ½ cup chocolate chips – for extra chocolatey pockets
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Roughly chop the Oreo cookies into small and medium-sized pieces. Reserve a few larger pieces for topping the brownies.
- Melt the butter and let it cool slightly. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to a mixing bowl. Whisk until smooth and well combined.
- Add the flour, cocoa powder, and salt. Stir gently until the dry ingredients are just incorporated. Do not overmix the batter.
- Fold the chopped Oreo cookies and chocolate chips into the brownie batter, reserving a small amount of each for the topping.
- Spread the batter evenly into the prepared baking pan. Sprinkle the reserved Oreo pieces and chocolate chips over the top.
- Bake for about 28–32 minutes, or until the edges are set and the center is still slightly soft. Avoid overbaking if you want fudgy brownies.
- Remove the pan from the oven and let the brownies cool completely before slicing. For cleaner cuts, use a sharp knife and wipe it between slices.
- Lift the brownies from the pan using the parchment paper, cut into 16 squares, and serve.
Notes
- Fudgy texture: For soft, fudgy Oreo brownies, avoid overbaking. The center should look slightly soft when the brownies come out of the oven.
- Oreo pieces: Roughly chop the cookies instead of crushing them completely. Larger pieces give the brownies a better Oreo texture.
- Cooling: Allow the brownies to cool completely before cutting. This helps the center set and creates cleaner slices.
- Storage: Keep leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing: Wrap individual brownies tightly and freeze in a freezer-safe container for up to 2–3 months. Thaw before serving.
- Serving idea: Warm an individual brownie briefly and serve with vanilla ice cream for an easy Oreo brownie sundae.
Nutrition Facts
- Calories: 285 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 13 g
- Saturated Fat: 7 g
- Cholesterol: 45 mg
- Sodium: 170 mg
- Fiber: 2 g
- Sugar: 27 g