Fudgy Oreo Brownies – Deliciously thick and fudgy brownies that are chocolatey rich, and loaded with Oreo cookies – The BEST Oreo cookie brownies you’ll ever try!
Fudgy Oreo Brownies
Raise your hands if you love brownies. How about Oreo cookies? Well, today I’ve combined the two to create the ultimate brownie recipe.
You are absolutely going to LOVE these!
These brownies are super thick, fudgy, and rich in flavour. I’ve stuffed them with whole Oreos, and topped them with broken ones. Perfection.
You won’t be able to stop at just one brownie – trust me. 🙂
These Fudgy Oreo Brownies are requested quite a lot, but I don’t mind. It means I get to have a few every time I make them!
Why this recipe works
- Using only a small amount of flour (1/2 cup/60g) is what makes these brownies extra fudgy.
- The perfect ratio of ingredients, and the method used is what contributes to the signature shiny, crinkly top.
- The added chocolate chips also help towards creating the crinkly top.
- Adding Oreo cookies to the centres and top gives a balancing crunch to these chewy, fudgy brownies.
How to make Fudgy Oreo Brownies
Ingredients you’ll need:
- unsalted butter
- granulated sugar
- cocoa powder: I use and love Dr. Oetker Fine Dark Cocoa Powder.
- salt
- eggs
- vanilla extract
- plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using a small amount of flour is what makes for extra fudgy brownies.
- chocolate chips
- Oreo cookies (you’ll want about 20 – 24 Oreos)
You’ll need 16 Oreos to fill the brownies with, and about 4 – 8 broken Oreos to place on top. Yup. These brownies are FULL of Oreos!
To make these fudgy brownies, simply place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 seconds.
Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
Pour half of the batter into an 8×8-inch square baking pan lined with parchment paper or foil, and spread out evenly.
Place the whole Oreos evenly over the batter, and top with the remaining batter. Top with the chopped Oreos.
Bake for 30 – 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
Allow to cool completely in the pan on a wire rack before cutting into squares.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Tools used for this recipe
Here are a few handy tools I used to make these brownies. As an Amazon Associate, I earn from qualifying purchases.
- 8×8-inch square baking pan
- Mixing bowls
- Rubber spatulas
- Kitchen scales: I always recommend weighing out your ingredients for accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
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Tips & tricks for this recipe
Here are a few tips and tricks for making these brownies.
- After your brownies have been in the oven for 25 – 30 minutes, start checking on them. Give the pan a little shake to see if the centre of the brownies jiggle. If they don’t, they are done. Pull them out when the centre have only JUST set though – this will guarantee you’ll have super fudgy brownies.
- Make sure to allow the brownies to cool completely before slicing. Because of how fudgy these brownies are, they need to set and firm up during the cooling process.
- Want to speed up the cooling time? Place the pan of brownies in the freezer for 1 hour, then slice and enjoy!
- You can omit the chocolate chips if you want, or you can replace with white chocolate chips for a pop of colour, or even chopped nuts for extra crunch.
These Fudgy Oreo Brownies are:
- seriously thick and fudgy!
- deliciously rich in chocolate flavour
- loaded with Oreo cookies
- perfect for sharing (or not!)
How long will these brownies last? These brownies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these brownies? Yes, they also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
More brownie recipes to try next!
- Nutella Fudge Brownies
- Peppermint Mocha Brownies
- Cheesecake Brownies
- Strawberry Mint Brownies
- Chocolate Chip Cookie Dough Brownies
Want a change from brownies? Try my blondie recipes!
Craving for more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.
Fudgy Oreo Brownies
Deliciously thick and fudgy brownies that are chocolatey rich, and loaded with Oreo cookies!
Ingredients
- 1 and 1/4 sticks (140g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 3/4 cup (75g) cocoa powder
- 1/4 teaspoon salt
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 1/2 cup (60g) plain/all-purpose flour
- 1/2 cup (90g) chocolate chips
- 16 Oreos, whole
- Oreos, chopped
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour half of the batter into the prepared pan, and spread out evenly. Place the whole Oreos evenly over the batter, and top with the remaining batter. Top with the chopped Oreos.
- Bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into squares.
Notes
Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Information:
Yield: 16 brownies Serving Size: 1 brownieAmount Per Serving: Calories: 259Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 89mgCarbohydrates: 36gFiber: 2gSugar: 27gProtein: 3g
Nutrition information isn’t always accurate.
126 comments
Heaven in edible form. There’s an alternate name for you, just in case you ever need one. But for real, I cannot get over how good these look! NEED to try them soon!
Thanks, Karly! 🙂
These look incredible! Brownies are such a delicious and decadent treat – the addition of Oreos would only enhance their wonderful chocolate-y taste!
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Oh my goodness these look divine! I love anything with chocolate in it, so this is right up my alley! I hope I get a chance to try this recipe sometime! 🙂
Thanks, Alia! 🙂
How did I almost miss this delectable treat? Because, honestly, the only thing better than brownies is brownies STUFFED with oreos!! These brownies look perfectly moist, Marsha! Loving that crispy top too. Now I’ll just be dreaming about a nice warm batch of these all day. Wishing you and the fam an amazing weekend ahead. Hugs! xoxo
Thanks, Demeter! 😀 xoxo
I made these today and they are unbelievable! We served with ice cream on top! 😉 The Oreos inside AND on top made the brownies THAT much better. Thanks for sharing your recipe! I plan on making again for lots of upcoming get togethers!
Hi Hannah, I’m so glad you enjoyed them! 🙂
What type of cocoa powder did you use?
I use Dr. Oetker Fine Dark Cocoa Powder which I believe is Dutch-processed. I also love Green and Black’s!
Thank you! I’ll check out those brands. I made these tonight using regular cocoa powder not Dutch, so I’ll see how they turned out in the morning. I know sometimes using one type of cocoa versus the other can make a difference in the final product. They smelled great though!!
It certainly can, but I always stick to this cocoa powder for whatever I’m making 🙂 Enjoy!
How did it come out with the regular cocoa powder?
What type of chocolate chips do you use?
You can use any you like – your favourite ones 🙂 I typically use milk chocolate.
Absolutely amazing. I made these today and adapted to make dairy free for my son. Such a quick and easy recipie. Thankyou!
I’m so glad you enjoyed them! 🙂
Love these brownies so easy to make and the Oreos take them to another level. I used cheesecake Oreos crushed on top of the brownies does this matter?
Any Oreos will do! I’m glad you enjoyed them 🙂
Have you tried making these in a 9×13 pan? I’m going to try them for a potluck so will need a larger serving.
Yes, I double the recipe when I want to bake in a 9×13 pan 🙂
Im planning on doubling the recipe, what would be the baking time if i use a 9×13 pan?
The baking time shouldn’t be that much different, as the thickness of the brownies should be about the same. Keep an eye on it at the 25 minute mark, just in case. Take it out as soon as the centre of the brownies stop jiggling. Enjoy! 🙂
Super chocolatey brownies that are perfect for a chocolate lover. Everyone I made them for raved about them. (Personally, I could only have a bite because of the richness.) Overall I say that they were a complete success.
Hi Samantha – I’m so glad to hear it! 🙂
I’ve just made this recipe with some small modifications and it’s SO tasty and easy to made.
Thank you for sharing!!!
Two questions: am I supposed to soften the butter first before I combine it with the sugar, cocoa, and salt into the microwave? I’m accustomed to baking with semi sweet chips. I didn’t see semi sweet in the ingredients. Am I supposed to use regular chip?
No need to soften the butter, just cut it up into cubes so it melts faster. You may use any chips you like! 🙂
I’ve made these for years. Every time I share them people name them disgusting brownies because they tell other people they are no good so they can eat them all themselves. THEY ARE THAT GOOD! Thanks for sharing this great recipe
Haha, it’s definitely hard to share these brownies!
this taste amazing your recipe is the best 😉
I’m so glad you like them!
This is my new favorite brownie recipe. Absolutely fabulous.
I’m so glad you enjoyed them, Christine! 🙂
Isn’t it too much sugar a cup and a half? As the brownies are very sweet with the Oreos and chocolate chips?
I don’t think these brownies are overly sweet at all, despite the add-ins! The amount of sugar in these brownies is just right and helps towards making them dense and fudgy 🙂
You also found this was too much sugar, thought it was just me getting something wrong, would it make much difference to put in less sugar?
It sounds like a lot, but sugar does much more than sweeten brownies. The sugar liquifies as they bake, creating a softer centre. It also contributes to the shiny, crinkly tops! I’ve found this amount to be the right amount for the perfect texture and sweetness 🙂
I dont have large eggs. How about if I add 3 small eggs instead?
Yes, you’ll need 3 small eggs. Enjoy! 🙂
I tried these out today and they turned out so well!!! Thank you so much for the recipe!! My sister hasn’t stopped devouring them!!
I’m so glad to hear, Ayesha! 🙂
WOW! Hoping to make these for my daughter’s Brownie Troop. Can you please confirm only 1/2 cup of flour is correct? Thanks!
That’s correct! The little amount of flour is what makes these extra fudgy 🙂 Enjoy!
Thanks for confirming flour amount! I made these with Double Stuffed Oreos and Semi Sweet chocolate chips for my daughter’s “Daisy to Brownie” ceremony yesterday and they were DELICIOUS!!! Recipe is perfect as written and very easy to make…didn’t even need a mixer. I will definitely make these again!
Hi Sharon, I’m so glad you enjoyed them! 🙂
These really are very good. Recipe has easy measurements, ordinary ingredients which are both pluses in my book. Very little to wash up, also a good thing. They are soooo fudgy. Flour amount is correct, half a cup is the benchmark for truly fudgy brownies (learned that 40 years ago), and not too sweet. Thanks for another great bookmark!
I’m so glad you enjoyed them, Cathy! 🙂
Can I reduce the amount of sugar? Will that affect the ultimate texture? Coz it’s just way too much sugar IMO
The amount of sugar suggested is just the right amount to create the perfect texture in these brownies. They aren’t overly sweet, and won’t out-do the chocolate flavour. 🙂
I have tried countless brownie recipes and after endless baking I have finally found THE RECIPE. Got fudgy, delicious brownies with that perfect crackly top. Cannot praise them enough! Made them last night and they’re already all gone. Love them!
I’m so happy to hear you enjoyed them! Thank you for the lovely comment 🙂
Love these brownies!! This is now my go to recipe. I’ve made them a couple times now and they are a huge hit. So easy to throw these together. What’s not to like? 🙂 Thank you for sharing.
I’m so glad you enjoyed them, Tamara! 🙂
Can you clarify if it is 1 and 1/4 cup of butter?
1 and 1/4 sticks. That would be 5/8 cup OR 5 ounce OR 10 tablespoons 🙂
I made these for a party, my boyfriend and I ate them all before the party !! Amazing. I added, milk, white and dark choc chips as well as Oreo dairy milk. Thank you!
I’m so glad you enjoyed them so much! 🙂
THIS WAS GREAT 1000000000000000000000000/10!
Hello if I were to make these but only have an 8.5in x 8.5in tin how would I need to tweak the recipe please? Thanks.
Hi Tracy! No need to change anything, just keep an eye on them after the 25 minute mark 🙂 Enjoy!
hi.. loved the response for ur recipe.. i want to try it too but m a vegetarian. can u plz suggest me a egg-free version for this receipe. Thanku
Hi! You can replace the eggs in this recipe by making flax eggs. Simply mix 2 tablespoons of flaxseed meal (ground flaxseeds) with 6 tablespoons of water. Mix together, and refrigerate for 15 – 30 minutes. The mixture will begin to thicken and get goopy (like an egg) – and you’re done! This will replace both eggs. Enjoy! 🙂
Thank you for the recipe!! I won a brownie bake off at work with your recipe! They were loved by many!!
That’s awesome to hear! 😀