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!
Why you’ll love this recipe
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.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Granulated sugar
- Cocoa powder: I use and love Dr. Oetker Fine Dark Cocoa Powder.
- Salt
- Large 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: You can use milk, dark, or semi-sweet.
- Oreo cookies: You’ll want about 20 – 24 Oreos.
How to make Fudgy Oreo Brownies
You’ll need 16 Oreos to fill the brownies with, and about 4 – 8 broken Oreos to place on top. Yup. These brownies are stuffed 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, their measurements, 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.
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 Oreo 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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these brownies 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!
- Chocolate Chip Blondies
- Apple Cinnamon Blondies
- Carrot Cake Blondies
- Chocolate Peanut Butter Blondies
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Fudgy Oreo Brownies
Ingredients
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
- 16 Oreos, whole
- Oreos, chopped
Instructions
- Preheat the oven to 180C/350F/Gas 4. Line an 8×8-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.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg these turned out amazing! A delicious substitution I made was using special dark, dutched cocoa powder instead of normal cocoa powered – it made the brownies really rich and dark without being bitter since there’s a considerable amount of sugar in the recipe – and you can make this substitution safely since there is no leavening agents in this recipe so it won’t mess it up! Totally recommend everyone tries it
Tasty
Hi. Just wondering after melting butter etc in microwave should I wait to cool before adding in eggs and other ingredients please?
No need to wait 🙂
This is but far the best brownie recipe I have come across for many years! The brownies are so moist and delicious
I made these and they are the best brownies I’ve ever had! Soo much easier than other recipes and so much fudgier too. Thank you for sharing!
I used oil instead of butter in these brownies and they turned out so well! They’re dense and chewy with a really nice deep chocolate flavor, I am bringing them to a picnic with my sports team 🙂
Thank you for this amazing recipe! The brownies taste delicious and the consistency is just perfect! Love them!
I tried the Tasty recipe, but failed at it, but with your recipe my brownies turned out absolutely amazing! Just like store-bought from my favourite pastry shop
Hi Marsha I made them this morning, the look and taste amazing but I had a little problem with the texture though. The middle was fudgy but top and bottom were slightly separating. When I tried to cut them the bottom was stuck to the base so they were not coming out in one piece. I need to make them in a bigger batch for a fundraiser so can you please give some advice? Thank you
Hi Saliha! Did you line the pan with parchment paper or foil? I like to leave an overhang of parchment paper so I can easily lift the brownies out of the pan, then slice them. Also, make sure to let them cool completely. You can even put the pan of brownies in the freezer for an hour before removing and slicing. Hope this helps!
@Marsha, I used parchment paper butbyes they were slightly warm when I cut them as we had unexpected guests lol
Will try again with your tips, thanks 🙂
I decided to bake a test cake for Easter and added mini eggs and OH MY GOODNESS!!! This Brownie cake is unreal!!!!! Thank you so much for this recipe.
best brownies ever. so sweet and crunchy and delicious.
Hello, the brownie recipe looks absolutely amazing but can you switch granulated sugar for brown sugar considering that it makes the Brownies chewier.
Using all brown sugar can add too much moisture which may result in no crinkly, shiny top and a slightly different texture. If you want to use brown sugar, try using half brown and half white sugar. In my opinion, these brownies are chewy/fudgy enough 🙂
I’ve made many a brownie and these are by far the best ones. You dont need a million ingredients and the method is super simple! A massive hit with family and friends!
My family love these brownies! I would like to make these gluten free to give as a gift to a friend who is allergic to gluten. Can I use cornflour (cornstarch) instead of regular wheat flour? Or should I use a gluten free flour? I’m based in the UK……
I would use gluten-free plain flour. I’m so glad your family loves them! 🙂
Amazing! I doubled and baked in a 9.5 x 13.5″ pan for about 32min. Made them non-dairy (used margarine instead of butter and non-dairy chocolate chips) and they came out great. These are super fudgy, so even after letting sit overnight in the pan, it took a bit of extraction for the middle pieces. But truly delicious. I froze the rest in a tupperware for a party in 5wk.
These were a huge hit at an office party! They got so many compliments and were so rich and fudgey. Thank you for this recipe, I will definitely be saving it for future get togethers!
Made these today to take to work tonight. Hopefully they are not raw! I baked them for 45 minutes and the toothpick was still covered in raw batter. I know my oven temp is good because I have a thermometer in there. Not sure what the problem was. Hopefully, they will be edible tonight.
I pull my brownies out of the oven when the centre of the brownies just stop jiggling. They will firm up as they cool completely. Enjoy!
Hubby bought A LOT of oreos on sale. A girl can only eat so many oreos “as is”. Plus, we’ve got 4 grands. So I decided these were a perfect try. I love coffee, so I did add 1 TBSP instant to the first step. Plus, my open package was the golden variety. I combined them w/ the traditional. Fantastic! and love the idea of putting whole ones in to make sure the servings are equal. Delish
Hi, Would melting the butter and then adding the dry ingredients achieve the same result of putting it all in the microwave in intervals?
I’m afraid not. I highly recommend following the instructions for best results.
These were incredible! I had to play around with the time so I baked them for a little less time and they were perfect.
I want to make them with reeses PB cups instead of Oreos next time. Do you think the same method would work? Thanks!
Brownies look amazing.
So I really want to make these, for work, but I work with a lot of people. I’m thinking I need at least 2 13×9 pans. Can you dumb the recipe down for me and tell me what measurements I would use for a 13×9 pan? Also, what temp and how long to bake em at? I’m not a pro at baking and recently started doing it as a kind gesture for my co-workers and as a hobby. Any tips or suggestions would be super appreciated! We’re excited to try them. Thank you!
Hi Elicia! To fit a 13×9-inch pan, simply double the recipe. No need to change oven temp, and the time should be roughly the same. Enjoy! 🙂
Followed the recipe like gospel, let them cool and they came out of the oven after 30 mins, after cooling were rock hard and gritty. Waste of time and ingredient
Hi. Substitute for eggs please?
These were OK but not spectacular. I’m not sure why the dry ingredients need to be microwaved with the butter, so I melted the butter and then added to the dry. I didn’t make the mixture too hot as I didn’t want to risk cooking the eggs. It could have used more batter overall, and I think the Oreos on top may have gotten a smidge burnt (they were in for 30 minutes). They’re not bad, but I think they could be better.