In today’s post: These Oreo brownies are to die for! The batter is made with crushed Oreo crumbs, then the brownies are filled with whole Oreos and topped with Oreo pieces. They’re rich and fudgy and easy to make.
Does the world really need another Oreo brownie recipe? I’m gonna go ahead and say yes, yes it does. Because this recipe isn’t just a stuff-some-Oreos-in-the-boxed-brownie-mix kind of recipe. It’s an easy to make, from-scratch brownie recipe that includes crushed up Oreo crumbs right in the batter, giving you brownies with the flavor of Oreos! Of course, we do stuff some even more Oreos in them, just for fun. And some dark chocolate chips because why not?
The result is a rich, fudgy brownie that tastes like the best possible combination of brownie and Oreos. Easy to make, impressive to look at, and crazy delicious! Many thanks to my nineteen year old son for developing this recipe for me.
How to Make Oreo Brownies
Before you start mixing things up, you need to do just a little bit of prep. You’ll be working with a family size package of Oreos here (19 oz). That’s 46 amazing Oreos that go into this 9×9 pan of brownies. Oreo Overload? Yes. Oreo Overkill? Absolutely not.
Start by separating out 25 Oreos and placing them into a large ziplock bag. Then use a rolling pin or meat mallet or other kitchen instrument to crush the heck out of them until you have nice crumbs. Alternately, you can use a food processor – I just hate washing mine.
Once the crumbs are ready, prep your pan. Line a 9×9 inch metal baking pan with two pieces of parchment paper, allowing the paper to hang over all four edges as shown. You can use a bit of cooking spray below the parchment paper to help it not move around in the pan.
Make the Brownie Batter
Now you can make the brownie batter. The batter gets its rich chocolate flavor from dark chocolate chips, which you’ll melt with butter. Beat in the rest of the wet ingredients: sugar, eggs, and vanilla. Then add flour, baking cocoa (unsweetened cocoa powder), baking powder and salt. Finally mix in the Oreo crumbs using a wooden spoon – the batter will be quite thick at this point.
Layer Batter with Oreos
Let’s get this batter in the pan with lots more Oreos! Start by spreading half the brownie batter into the prepared pan. The batter will be fairly thick so you’ll likely need to press it down into the pan. You can use the bottom of a glass to do this, or you can dampen your hands with a little water and use them. Then place 16 whole Oreos on top of the batter, and press them down. You can place the whole Oreos in four rows of four if you’d like; however, if you plan to cut these brownies into 16 pieces you’ll end up cutting in between the Oreos instead of through them when you slice the brownies. If you’d like to see the Oreos when you slice the brownies, break some of the 16 Oreos in half and offset them as shown below:
Press the Oreos down into the batter, then top with the remaining batter and press it out flat. Break the five remaining Oreo cookies into pieces and press them on top of the brownie batter. Sprinkle the another quarter cup of dark chocolate chips on top and press them down as well.
Bake, Cool, Slice
You’ll bake these brownies in a 350 degree oven for about 20 minutes if you’re using a metal 9×9 pan. These brownies are definitely better if they are a little underdone – they fudgify beautifully as they cool. So watch the brownies carefully and start checking them a few minutes early. If you can smell them, check on them! You can test the brownies by poking them with a toothpick near the middle of the pan – you want it to come out with moist crumbs attached, not completely clean. Remember you may need to poke in a couple different places so you don’t get blocked by an Oreo. If the toothpick comes out with wet batter on it, give them a few more minutes. If it comes out completely clean, pull them out immediately and bake a few minutes shorter next time. If you accidentally over bake a little, don’t stress, they will still taste good, they’ll just be a bit more like cakey brownies instead of fudgy brownies.
Once the brownies are out of the oven, you need to cool them completely before slicing and serving. This will likely be at least 4 hours. Six to eight hours is even better. Leave them in the pan at room temperature. Once they are completely cool, use the parchment paper to lift them out of the pan and place them on a cutting board. Use a sharp knife to slice them into 16 or more pieces – they are very rich so a small piece goes a long way! You may want to consider 20 pieces instead of 16. Store any leftovers in an airtight container at room temperature
- 46 Oreo Cookies, divided an entire 19 oz family size package
- 10 oz Dark Chocolate Chips about 1.5 cups, see note
- 1/2 cup Butter
- 2 teaspoons Vanilla Extract
- 2 Large Eggs
- 1/2 cup Brown Sugar white can also be used
- 7/8 cup All Purpose Flour
- 3 tablespoons Baking Cocoa
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
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- Preheat the oven to 350 degrees. Line a 9×9 metal baking pan with parchment paper.
- Separate Oreo cookies. Place 25 Oreos in a large ziplock bag and crush into crumbs (or use a food processor). Reserve 16 Oreos whole. Break remaining 5 Oreos into pieces.
- Place one and a quarter cup of the dark chocolate chips into a medium microwave safe bowl (reserve the remaining chips for later). Add the butter and microwave 30 seconds, then stir well. Microwave again if needed until completely melted.
- Pour chocolate mixture into a mixing bowl. Add the sugar, eggs, and vanilla and beat until combined.
- Add the flour, baking powder and salt and beat to combine. Then switch to using a wooden spoon and stir in the Oreo crumbs until combined.
- Press half of the brownie batter into the lined 9×9 inch pan. Place 16 whole Oreo cookies over the batter and press them down. Spread the remaining brownie batter out into the pan. Top with the broken Oreo cookie pieces and the reserved dark chocolate chips, and press those down.
- Bake for approximately 20 minutes, checking the brownies a few minutes earlier or as soon as you can smell them. A toothpick inserted near the center of the brownies should come out with moist crumbs attached – just remember you'll need to poke it a couple times to find a place where an Oreo doesn't block the toothpick. (If it comes out with wet batter on it they need a few more minutes, if it comes out clean you've overcooked them a bit.)
- Cool brownies in the pan completely, at least four hours, preferable six to eight hours. Use the parchment paper to removed the brownies from the pan and slice into 16-20 pieces.