Oreo Brownies

These Oreo Brownies feature a Cookies and Cream brownie filling, that’s baked in between two layers of rich chocolate brownies made with ground Oreos in the batter. This dessert is a dream for all chocolate and Oreo lovers!

Each bite of these Oreo Brownies is loaded with rich chocolate flavor and bits of Oreo cookies. The outside of the brownie is chewy, while the inside is gooey with moist crumbs and a fudgy texture.

What’s better than homemade brownies, specially when they are oreo flavored! And the best thing is that this recipe is super easy to make!

Oreo Brownie Recipe

In this post I will show you step-by-step how to make these cookies and cream brownies.

Find the detailed instructions alongside pictures here, and on the bottom of the page you can find the ingredient amounts.

This dessert consists of two different brownie batters: a Cookies and Cream Brownie Batter, and an Oreo Chocolate Brownie Batter.

Let’s start by making the Oreo Chocolate Brownie Batter.

Oreo Brownie Batter

In a large mixing bowl mix the chocolate and butter. Preferably use good quality chocolate. I used Callebaut chips. You can use chopped chocolate bars such as Lindt that you can easily find at the store.

Melt the chocolate and butter over a double boiler or in the microwave, stirring in between until completely melted together.

Add the sugar to the bowl with the chocolate mixture, and whisk to combine. Follow with the eggs, adding one at a time, mixing until completely incorporated before adding the next egg.

You can add the vanilla along with the final egg, or add it afterward and mix it in with the batter.

Sift the flour and cocoa powder together, you can sift them right over the batter bowl.

Add the Oreo crumbs and salt. The Oreo crumbs can be obtained by finely processing the oreos in the food processor.

Mix the batter with a spatula until incorporated.

Add the chopped oreos and chopped chocolate, or chocolate chips to the bowl, stir until combined.

Set aside while you make the Cookies and Cream layer.

Cookies and Cream Brownie Batter

To make the white chocolate brownie batter, start by melting the white chocolate with the butter in the microwave or over a double boiler, whisking until the chocolate has melted entirely with the butter.

Add the sugar to the bowl. Mix to combine.

Add the egg and vanilla, and mix.

Then, add the flour and salt to the batter, fold until incorporated and smooth.

Finish by adding the chopped oreo cookies, and mixing to combine.

To assemble and bake

Line a 8×8″ pan with parchment paper, and spray with oil.

Pour half of the brownie batter on the bottom of the baking pan.

On top, spread all of the white cookies and cream brownie batter with a spatula.

Spread dollops of the remaining batter on top of the white layer. Then use a spatula to spread the batter out on an even layer.

Top with more chopped oreos if desired.

Bake in the oven for about 40 minutes, until the edges and the top are set. If you insert a toothpick in the brownie, it will come out without any gooey batter attached to it.

Let it cool down before slicing and serving.

Storage

The best way to store the brownies is in the fridge for up to 4 or 5 days. Keep them in an airtight container.

Let the brownies come to room temperature before eating, so they have a chance to soften up.

You can also freeze the brownies. Slice into squares and wrap each individually in plastic wrap, then place it in an air tight container in the freezer for up to 2 months.

Let the brownies thaw on the counter for an hour or so, or in the fridge overnight.

Oreo Brownie Variations

There are many ways to get creative and spice up this recipe. Here are some ideas.

• Golden Oreo Brownies: Use golden Oreos instead of the regular ones. Sprinkle the brownies with white chocolate chips and golden Oreo crumbs before baking.
• Birthday Cake Oreo Brownies: Instead of regular Oreos, use the birthday cake oreos, and add 2 teaspoon of funfetti sprinkles to the white batter. You can also top the brownies with some funfetti sprinkles before baking.
• Mint Oreo Brownies: Use mint Oreos for the recipe, and add 1/4 tsp of mint extract to the brownie batter.
• Peanut Butter Oreo Brownies: Use peanut butter Oreos instead of regular ones. Also substitute the chocolate chips that get mixed into the batter with peanut butter chips instead, or chopped peanut butter cups. Top the brownies with a drizzle of melted peanut butter to serve.

Want another fabulous idea? Heat up a slice of these Oreo brownies and serve with a big dollop of vanilla ice cream! That’s just what I am going to do!

These are incredible fudgy brownies, and anyone that tries them will be delighted!

If you liked this recipe, here are some other recipes you might like:

• Oreo Brownie Blondie Bars
• Strawberry Brownies
• Lemon Brownies
• Biscoff Brownies
• Nutella Stuffed Brownies
• White Chocolate Brownies
• Peanut Butter Filled Brownies

I hope you enjoyed this recipe. Leave a comment below or tag me on instagram, I love to see your creations.

Oreo Brownies

Camila Hurst

These Oreo Brownies feature a Cookies and Cream brownie filling, that’s baked in between two layers of rich chocolate brownies made with ground Oreos in the batter. This dessert is a dream for all chocolate and Oreo lovers!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 40 minutes mins

Cooling down time 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine American

Servings 9 pieces

Calories 300 kcal

Ingredients

  

1x2x3x

Brownie layer

• 1/3 cup semi-sweet chocolate chopped (56 grams)
• 3/4 cup unsalted butter 170 grams
• 1 1/2 cup granulated sugar 300 grams
• 3 large eggs room temperature
• 1/2 tsp vanilla extract
• 1/2 cup all-purpose flour 64 grams
• 3/4 cup cocoa powder 75 grams
• 1/2 cup oreo crumbs 56 grams see note
• 1/2 tsp salt
• 1/2 cup semi-sweet chocolate chopped or chocolate chips (85 grams)
• 12 Oreos chopped

Cookies and cream layer

• 1/2 cup white chocolate chopped (85 grams)
• 6 tbsp unsalted butter 85 grams
• 1/2 cup granulated sugar 100 grams
• 1 large egg room temperature
• 1/4 tsp vanilla extract
• 1 cup all-purpose flour 127 grams
• 1/8 tsp salt
• 8 Oreos chopped

Instructions

 

Prepare the pan

• Pre-heat the oven to 350ºF. If your oven runs hot, or if it’s convection or gas, use 325ºF instead. Grease with spray oil, and line a 8×8” square pan with parchment paper. Don’t use a glass pan.

Brownie Batter

• Mix the butter and chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
• Add the granulated sugar to the bowl and whisk until combined
• Add the eggs, one at a time, whisking until completely incorporated before adding the next egg.
• Along with the final egg you can add the vanilla.
• Whisk to combine.
• Sift the flour and the cocoa powder together and add it to the bowl. Also add the Oreo crumbs and salt to the bowl. Stir with a spatula to combine.
• Add the chopped Oreos and chopped chocolate, or chocolate chips. Stir to combine.
• Set aside.

Cookies and Cream Layer

• Mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together.
• Add the granulated sugar to the bowl with the melted white chocolate and butter. Whisk to combine.
• Add the egg and the vanilla to the batter and mix.
• Add the flour and salt. Stir with a spatula to combine.
• Add the chopped oreos and mix.

To bake

• Pour half of the chocolate batter on the bottom of the prepared pan. Use a spatula to smooth it out.
• Pour the white brownie batter on top, and smooth it out with a spatula to distribute the batter on an even layer.
• Top with the remaining chocolate brownie batter. It helps to use a scoop to evenly distribute the batter on top of the white layer. Then you can use a spatula to gently press down on the chocolate batter and spread it out, avoiding mixing the white and the chocolate batters together.
• Top the brownies with a few chopped Oreos if desired.
• Bake the brownies in the oven for about 40 minutes, until the brownies look set around the edges and on top. And a toothpick inserted in the brownies doesn’t come out with gooey batter stuck on it.
• Remove the brownies from the oven.
• Let them cool down before slicing and serving.

Storage

• Store the brownies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked brownies for up to 2 months. Thaw in the fridge overnight.

Notes

Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel pan. Glass pans heat up slowly, which can results in brownies with an underdone center, and over cooked edges.

White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars, or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Chocolate: In the brownie batter, you can use semi-sweet or dark chocolate, depending on your preference.

Oreo crumbs: Use very fine crumbs to mix in the batter. You can obtain them by processing the Oreos in a small food processor or blender until finely crumbled.

Cocoa powder: I used natural unsweetened cocoa powder, but you can also use dutch-process cocoa powder.

Nutrition

Calories: 300kcal

Keyword brownies, oreo

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