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.
Browse all of my favourite Amazon products! Shop now >>
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
Hi. These look amazing! Would it work if I use oil instead of butter?
Hi Hannah! I’ve not used oil in this recipe, so I cannot say what the outcome would be.
I made the brownies but as soon as they cool down they get super hard. If you can help.
It sounds like you may have over-baked them. Leaving them in the oven until cooked completely through will result in the brownies going hard when cooling. You want to pull them out of the oven when the centre only just stops being jiggly, and moist crumbs/batter will appear on a toothpick when inserted. They will continue cooking as they cool down.
Absolutely amazing! I made these yesterday and they’re sooooo good! Thick and fudgy!
Will definitely be baking these at every event!
Put these in the oven for 35 minutes but toothpick inserted came out quite gooey. How can I tell if that’s due to unbaked brownie or melted chocolate chips? I put it back in for another 5 minutes and am keeping my fingers crossed.
Brownies can be quite hard to test with a toothpick because they’re full of gooey chocolate. If the centre of the brownies is no longer jiggly, they should be done – you don’t want to overbake these 🙂
I would give this recipe more than 5 stars if it was an option. They are awesome! Whenever I go to a function now, folks who have had them beg me to make them. My family begs me to make enough to leave some home too.
Love this recipe! Have made these brownies for fundraisings multiple times now, and they are always sold out quick. Highly recommend, super simple yet great fudgy brownies 🙂 cocoa powder should be good quality tho
Hi, how do I adapt the recipe for a 9x9inch square tin?
The recipe should be fine as it is for that pan size.
How long would you bake in the 13x 9 pan?
Double the recipe for a 13×9-inch pan, and bake around the same time.
Hi Marsha, this is a great recipe I want to do a birthday cake and use this recipe as a cake layer. I have a round form of 26 diameter. What do you think about my idea? Would it work? Should I keep the given ratio of ingredients?
Looking forward for you opinion ☺️
Cheers, Sarah
That’s fine. No need to change any measurements! That sounds like one awesome birthday cake! 🙂
Hiya. Really good recipe. Planning to make these next. Just a doubt, I hope you can clear. Do the eggs not get scramble when you add them to hot butter sugar mix?
Nope, not if you whisk them in quickly once added 🙂
I have all of the ingredients at home except the chocolate chips. Do you think I would still get the gooey texture without it? Does it just intensify the chocolate flavor?
You can leave the chocolate chips out if needed to. The brownies will still be fudgy and chocolatey. The chocolate chips do contribute to the crinkly, shiny tops, but you may still achieve it without. Enjoy!
These are amazing!!! I’m not a huge fan of brownies normally, but the texture and thickness of these far surpasses that of a normal brownie. I was worried when cutting them up that they weren’t fully cooked because of the fudgey texture compared to a cake-like brownie, but don’t be fooled – they’re done baking if you follow the recipe instructions! I had to bake mine for about 39 minutes before the toothpick came out with only a few crumbs.
Recipe looks great! Can I replace the eggs with anything?
These are amazing! Took them into work and they went down an absolute treat. Have made them on two occasions in the past two weeks 🙂
I so want to make these for Thanksgiving. Can the recipe be doubled and baked in a 13×9 pan? Anyone tried it? If so for how long to bake? Thank you.
Yes, the recipe can be doubled and baked in a 13×9-inch pan. Baking time should be about the same, but keep an eye on them around the 30 minute mark. Pull them out when the centre is no longer jiggly, and a toothpick inserted comes out clean with a few moist crumbs. Enjoy!
Hey!! Awesome recipe – can the recipe be doubled and put in two 64cm2 tins? (I say squared as ones rectangular but they have very similar volumes) 🙂
Hi Chanyel! Could I have your pan size in inches please, and I’ll get back to you with that 🙂
How much should I multiply the recipe for a rectangular tin of 13x9x2in
You’ll only need to double the recipe 🙂
These were the best brownies. They turned out perfectly. Every time I make brownies they never turn out. They always look and taste more like a chocolate cake. These brownies were so easy to make, I did a couple things differently; but I am so glad I found this recipe. Even without the oreos they would be good. Thank you so much for sharing. So glad I found this recipe.
Can you use self raising flour instead of plain orally purpose flour?
You can use self-raising if that is all you have. Your brownies may be a little on the light and cakey side, but I haven’t tested. I’d love to know if you do! 🙂
They came out good! thanks
Just wanted to say that the taste is great but definitely too little batter for a 9×9 tin! Overbaked it so we’re turning them into a base for a cheesecake.
Need some clarification on the amount of butter. Sticks come in different sizes. Is 140g per stick or 140g is equal 1 1/4 stick? I would suggest listing the measurement in cups if possible
Yes, 1 1/4 stick is 140g, which is 5/8 cup OR 10 tablespoons OR 5-oz. I hope this helps clarify the measurements.
how many eggs do u need?
2 large eggs, as stated in the recipe card at the bottom on the post.
Can you add less sugar if adding soft brown sugar?
Hi, I luv your recipes I’m working my way through but want to master the brownies. I’m in the uk and I’ve made these about 10 times and they taste great. However please can you clarify a couple of things as mine don’t rise, don’t have a crispy top and when I melt the butter etc unlike your video it’s more gritty mixture than smooth.
I used caster sugar (in the U.K. we have granulated too but caster is used for baking), dark chocolate chips as I believe you call our milk chocolate one (semi sweet) and everything else from the recipe. I’ve tried really warm mixture, just warm, whisked the eggs in lots, whisk very little. The results are pretty much the same. Any advice is really appreciated as I won’t stop until they look as good as your pictures!
Hi Sonya! I’m also from the UK but provide US measurements for my US readers 🙂 My brownie batter is not completely smooth and is gritty – this is fine. I always use granulated sugar for my brownies, not caster sugar, and I either use milk chocolate chips, dark chocolate, or semi-sweet – whichever I have on hand. I also microwave until hot to the touch, and mix in the eggs straight away.
I hope this helps! 🙂
I just made these last night. I made a double batch and cooked for 35 minutes. I am glad I read the other comments that said not to keep cooking even if your toothpick doesn’t come out clean because mine did not! But the center was no longer jiggly so I took them out and WOW they are amazing. First time making homemade brownies and I will definitely be making again 🙂
These are amazing, but how do you keep the Oreos from hardening? Or at least how do you re-soften the Oreos?
You could try warming a brownie up in the microwave for a few seconds before serving.
These turned out really awesome my family loved them! I actually substituted the granulated sugar for some organic brown sugar and they still tasted good! This is my first successful attempt at making browiniew so thank you for the awesome recipe !!!!
Is brown/golden granulated sugar okay to use?
Yes, that’s fine.
I must have done something wrong…. :/ I followed the recipe but mine still seemed very granular and turned into a rock once they were cooled. They are still DELICIOUS but they’re just very hard. I warmed the sugar/cocoa/butter until it was very hot to the touch but I’m afraid I did something wrong on that step, it was still thick and grainy but I didn’t want to scorch it. Any thoughts?
I followed your recipe (my first time making brownies), they came out perfect and OMG everybody loved them so much! Now I’m being asked to make them.
Can you swap out the Oreos for other things like speculoos biscuits and spread and just a range of other things?
Sure! 🙂
Hi there. These look absolutely amazing. I don’t have chocolate chips, just whole bars of chocolate. Do you think it would be possible to break the chocolate into small chunks and use that instead of chocolate chips? Thank you
Yes, that’s fine 🙂 Enjoy!
Hi! Will this recipe work with caster sugar?
Yes, caster sugar works just fine too.
Excellent, thank you. Looking forward to trying the recipe!
What about dark sugar or golden brown one? Keep the measurements? I keep on adding less sugar and find it notch to sweet. How can I incorporate dulce de leech or biscoff?
Hii
I don’t have microwave, so I used double boiler to melt butter sugar n coco poweder together.
I halved the recipe exactly. But when butter melted and I sifted in sugar and coco powder, my batter soon got soo sooo thick that it was so hard to whisk even. Can u please tell me what went wrong. I tried again second time but again same thing happened
Hi! I haven’t made these brownies over a double boiler, so I can’t really tell you exactly what went wrong. Did you have the heat too high? I would keep it at low, and put butter, sugar, and cocoa powder in there together and mix until melted and combined.