Extra-Fudgy Oreo Brownies Recipe for Chocolate Lovers

These delicious Oreo brownies are extra fudgy and slightly gooey with crinkly tops. They’re filled with Oreo cookies and finished with more Oreos on top. Made from scratch and surprisingly easy to prepare.

This post was updated August 17, 2022 with new photos, tips and a slightly adjusted recipe for even gooier brownies.

If you love Oreo cookies and intensely fudgy brownies, these Oreo-stuffed brownies are a must-try. This from-scratch brownie batter produces thick, slightly gooey brownies that are rich, decadent, and irresistible. Packed with Oreos inside and sprinkled with more on top, they’re a real crowd-pleaser.

Making Oreo Brownies: Step-by-Step Tips

Follow these steps and tips to get fudgy, slightly gooey Oreo brownies:

1. Preheat the oven to 350°F (180°C or 170°C fan). Line an 8×8 inch (20×20 cm) pan with parchment paper or aluminum foil, leaving an overhang so you can lift the cooled brownies out for easy slicing.
2. Whisk the dry ingredients together: 1/2 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt. There’s no baking powder or baking soda—keeping leavening out prevents cakey brownies and helps retain a gooey texture.
3. In a large bowl, melt 1/2 cup (112 g) unsalted butter and 1 cup (180 g) chocolate chips (or chopped chocolate). Use a double boiler or microwave in 30–45 second intervals on medium power, stirring between intervals until smooth. Melting chocolate slowly at low temperature prevents graininess. Semi-sweet or dark chocolate between 50–70% works best.
   
4. Let the chocolate-butter mixture cool slightly, then whisk in 2 large eggs (beaten), 1 cup (200 g) granulated sugar, and 1 teaspoon vanilla extract. Whisking the eggs first makes them easier to incorporate.
5. Fold the dry ingredients into the chocolate mixture until combined. It’s normal to see a few sugar granules in the batter.
   

Assembling & Baking the Brownies

1. Spoon about half of the batter into the prepared pan and smooth into an even layer.
2. Arrange 16 Oreo cookies in a 4×4 grid over the batter and press down slightly.
3. Spoon the remaining batter over the Oreos, distributing small dollops and then smoothing to cover the cookies evenly.
4. Chop or crush the remaining Oreos (about 4–5) and sprinkle them over the top.
   
5. Bake for 27–32 minutes, depending on how gooey you prefer your brownies. Remove when the top looks set and a toothpick inserted into the center comes out with a few moist crumbs. I prefer a very gooey center and took mine out around 27 minutes.

Baking Tips & Questions

• This recipe is made for an 8×8 inch (20×20 cm) pan. A 9×9 pan will make it hard to fully cover the Oreos with batter because there’s slightly less batter relative to surface area.
• To double the recipe, use a 9×13 inch pan and bake for about 35–40 minutes; the brownies will be thicker and need more time.
• Grease the pan lightly before lining it with parchment—this keeps the paper from sliding when you spread the batter.
• Cool the brownies completely (typically 3–4 hours) before removing from the pan and slicing. Cutting warm brownies can be messy and make it harder to serve neat slices.

If you’re an Oreo fan, these brownies are a decadent way to enjoy the classic cookie inside a rich, fudgy brownie.

Oreo Brownies

Equipment

• 8×8 inch (20×20 cm) pan

Ingredients

• 1/2 cup all-purpose flour (63 g)
• 1/4 cup cocoa powder (20 g)
• 1/4 tsp salt
• 1/2 cup unsalted butter (112 g), cut into chunks
• 1 cup chocolate chips (180 g) or chopped chocolate
• 1 cup granulated sugar (200 g)
• 2 large eggs
• 1 tsp vanilla extract
• 20 Oreo cookies

Instructions

Making the Brownie Batter

1. Preheat the oven to 350°F (180°C or 170°C fan). Line an 8×8 inch pan with parchment paper or foil, leaving an overhang. Lightly grease the pan first if using parchment so it stays in place.
2. Whisk together the flour, cocoa, and salt. If the cocoa is lumpy, sift it first.
3. Place the butter and chocolate in a large bowl and melt together over a double boiler or in the microwave in 30–45 second intervals on medium power, stirring until smooth.
4. Let the mixture cool slightly, then whisk in the beaten eggs, sugar, and vanilla extract.
5. Whisk the dry ingredients into the chocolate mixture until combined and no lumps of flour remain.

Assembling & Baking

1. Spoon about half of the batter into the prepared pan and spread flat.
2. Arrange 16 Oreos in a 4×4 grid over the batter and press down gently.
3. Spoon remaining batter over the Oreos in small dollops, then smooth to cover them.
4. Chop or crush the remaining Oreos and sprinkle them over the top.
5. Bake 27–32 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
6. Cool fully in the pan (about 3–4 hours). Use the overhanging parchment or foil to lift the brownies onto a cutting board and slice with a sharp knife.

Notes

1. Chocolate: Use semi-sweet or dark chocolate (50–70%). Avoid milk or very bitter chocolate. Chocolate chips or chopped chocolate both work well; 50% dark is a good choice.
2. Storage: Store brownies in an airtight container at room temperature for up to 5 days.
3. Portions: Nutrition and yield assume 12 equal-sized brownies; you can cut 16 smaller pieces if preferred.

Nutrition (per brownie, approximate)

Calories: 336 kcal; Carbohydrates: 46 g; Protein: 4 g; Fat: 16 g; Saturated Fat: 9 g; Sugar: 34 g.