If you are a fan of rich, fudgy brownies with a playful crunch, then this Oreo Brownies Recipe is exactly what your dessert dreams are made of. Combining the deep chocolate flavor of cocoa-infused batter with the classic creaminess of Double Stuf Oreos, these brownies offer an irresistible texture and flavor contrast that feels both indulgent and fun. The remarkable balance of buttery, chocolaty goodness punctuated by Oreo pieces makes every bite a delightful surprise. Whether you’re baking for a crowd or simply treating yourself, this recipe turns simple ingredients into something truly special.
Ingredients You’ll Need
Before you dive into making these scrumptious brownies, it’s great to know that the ingredients list is straightforward yet thoughtfully chosen to create a perfect texture and flavor. Each element—from the rich butter to the special black cocoa powder—plays a crucial role in making this Oreo Brownies Recipe stand out.
- 1 cup salted butter: Using high-quality butter like Kerrygold ensures a rich, creamy base that enhances the brownie’s flavor and moistness.
- 2½ cups granulated sugar: This amount sweetens the batter just right while contributing to the fudgy texture; Domino sugar works wonderfully here.
- 2 tablespoons canola oil: Adds extra moisture and helps keep the brownies soft and tender.
- 1 tablespoon vanilla extract: Boosts the overall depth of flavor and rounds out the chocolate notes.
- 5 large eggs: Eggs provide structure and richness; Vital Farms eggs are an excellent choice for freshness.
- 1 cup all-purpose flour: The backbone of the batter, all-purpose flour from King Arthur offers consistent results.
- ½ cup unsweetened cocoa powder: Gives the brownies that classic chocolate taste with a hint of warmth—Ghirardelli brand is recommended.
- â…“ cup black cocoa powder: Intensifies the chocolate darkness and gives the brownies a deeper color and flavor.
- ¾ teaspoon salt: Balances sweetness and enhances the chocolate flavor.
- 8 ounces milk chocolate: Melted into the batter for smooth richness and then sprinkled on top for melty pockets.
- 12 Double Stuf Oreos: Chopped and mixed in for that signature cookie crunch and creaminess.
How to Make Oreo Brownies Recipe
Step 1: Prep Your Pan
Kick things off by preheating your oven to 350°F. Line a 9×13-inch metal cake pan with parchment paper, spraying it lightly with cooking spray to prevent sticking. A pro tip: place the parchment so that it extends over the edges of the pan for easy lifting once baked. This step saves you a lot of hassle later and ensures clean slices.
Step 2: Melt Butter and Sugar
In a heavy-bottomed saucepan, melt the salted butter over low heat, then stir in the granulated sugar until smooth and shiny. This careful melting and mixing create a unique emulsification, which is what helps these brownies achieve that toe-curlingly good fudgy texture. Afterward, set the mixture aside to cool briefly.
Step 3: Add Oils and Flavorings
Stir in the canola oil and vanilla extract while the butter and sugar mixture is still warm but not hot. Mixing them now ensures a seamless blend with the eggs coming next and prevents oil from separating, which keeps the batter uniform and silky.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating after each addition. This step might seem simple, but it’s key to developing a dense, fudgy brownie rather than a cakey one. The gradual incorporation also helps the mixture absorb the eggs without curdling.
Step 5: Blend the Dry Ingredients
Sift together the all-purpose flour, unsweetened cocoa powder, black cocoa powder, and salt before folding them gently into the wet mixture. This method prevents lumps of flour while distributing the cocoa evenly—essential for those deep chocolate tones and rich color.
Step 6: Add the Oreos
Chop 9 of the Double Stuf Oreos and fold them gently into the batter. The Oreo pieces offer delightful bursts of creamy crunch in every bite, making these brownies stand out from the crowd.
Step 7: Mix in the Milk Chocolate
Roughly chop the milk chocolate and incorporate most of it into the batter, leaving some chunks aside to scatter on top later. This melt-in-your-mouth chocolate will create irresistible gooey patches throughout your brownies.
Step 8: Bake to Perfection
Pour the thick batter into your prepared pan, then sprinkle the reserved Oreo pieces and remaining chocolate chunks on top for a beautiful, inviting finish. Bake for 28 to 32 minutes—right at that sweet spot where the edges set but the center remains slightly molten for maximum fudginess.
Step 9: Cool and Slice
Patience is a virtue here! Let your brownies cool completely before lifting them out of the pan and slicing. Using a plastic knife for cutting helps you achieve clean edges without the crumbs or chocolate sticking and tearing your brownie slices.
How to Serve Oreo Brownies Recipe
Garnishes
Sprinkle a few crushed Oreos or dust powdered sugar on top just before serving to add a touch of elegance and extra cookie crunch. For a more festive presentation, a drizzle of chocolate sauce or a dollop of whipped cream complements these brownies beautifully.
Side Dishes
Serve your Oreo brownies alongside classic vanilla ice cream or a scoop of mint chocolate chip for a dreamy dessert combo. Fresh berries can also help balance the rich chocolate flavors with a fruity brightness that wakes up the palate.
Creative Ways to Present
If you want to wow your guests, cut the brownies into bite-sized squares and arrange them on a platter with alternating layers of whole Oreos. Alternatively, layer them with whipped cream or cream cheese frosting in a trifle dish for an indulgent, show-stopping dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your brownies fresh by storing them in an airtight container at room temperature for up to 4 days. This helps maintain their fudgy texture while keeping those Oreo bits perfectly crisp.
Freezing
Oreo brownies freeze wonderfully! Wrap individual slices tightly in plastic wrap and then aluminum foil before freezing to protect them from freezer burn. They will stay delicious for up to 3 months, letting you enjoy this treat anytime.
Reheating
Warm leftovers gently in the microwave for 10 to 15 seconds to revive their gooey charm. Be careful not to overheat, or the texture can become dense and dry. A quick reheat brings back that fresh-baked delight in no time.
FAQs
Can I use regular cocoa powder instead of black cocoa powder?
Yes, you can substitute regular unsweetened cocoa for black cocoa powder, but your brownies will be lighter in color and slightly less intense in chocolate flavor. The black cocoa gives these Oreo brownies their signature dark, almost black hue and richer taste.
Is it okay to use salted butter instead of unsalted?
Absolutely! This Oreo Brownies Recipe calls for salted butter to enhance flavor, and it’s perfectly fine. Just keep the salt measurement the same to maintain the right balance.
Why do I need both canola oil and butter?
Butter adds incredible flavor and richness, while the canola oil contributes extra moisture to keep the brownies soft and tender—especially important in a dense brownie like this.
Can I make these Oreo brownies vegan or gluten-free?
With some substitutions, yes. Use flax eggs instead of regular eggs and a gluten-free flour blend to accommodate dietary needs, though keep in mind the texture and flavor may vary slightly from the original recipe.
What if I don’t have Double Stuf Oreos? Can I use regular Oreos?
You can use regular Oreos, but Double Stuf offers more of the creamy filling that pairs beautifully with the fudgy brownie. If you want a similar effect, feel free to add a bit of extra frosting or cream filling alongside your Oreos.
Final Thoughts
If you want a dessert that’s rich, downright delectable, and sprinkled with nostalgic charm, this Oreo Brownies Recipe is an absolute must-try. It’s a simple yet extraordinary way to transform everyday ingredients into a show-stopping treat that will have everyone asking for seconds. So roll up your sleeves, grab those Oreos, and get ready to bake some happiness into a pan!
Print
Oreo Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich and fudgy Oreo Brownies combine classic chocolate brownie flavors with chunks of creamy Double Stuf Oreos and milk chocolate, baked to perfection for a decadent dessert that’s perfect for sharing.
Ingredients
Wet Ingredients
- 1 cup salted butter (227g, I use Kerrygold)
- 2½ cups granulated sugar (500g, I use Domino)
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs (I use Vital Farms)
Dry Ingredients
- 1 cup all-purpose flour (130g, I use King Arthur)
- ½ cup unsweetened cocoa powder (45g, I use Ghirardelli)
- â…“ cup black cocoa powder (40g)
- ¾ teaspoon salt
Add-ins
- 8 ounces milk chocolate (I like using half a Trader Joe’s Pound of Chocolate bar)
- 12 Double Stuf Oreos (180g, divided)
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Line a metal 9×13-inch cake pan with parchment paper, spraying lightly with cooking spray. Use two sheets of parchment (one across the length and one across the shorter side) with some parchment hanging over the edges for easy removal later.
- Melt Butter and Sugar: In a heavy-bottomed saucepan over low heat, melt 1 cup of salted butter. Add 2½ cups granulated sugar and stir constantly until the mixture is smooth, the butter and sugar emulsify, and no separation of butter is visible. Remove from heat and let cool for 5 minutes, stirring often to release heat.
- Add Oil and Vanilla: Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract using a rubber spatula until fully combined and no separation of ingredients remains.
- Incorporate Eggs: Beat in 5 large eggs one at a time, mixing thoroughly with a spatula or fork after each addition until fully incorporated.
- Sift Dry Ingredients: Sift together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ⅓ cup black cocoa powder, and ¾ teaspoon salt. Gently fold the sifted dry ingredients into the wet batter using a spatula, stirring just until the dry streaks disappear.
- Add Oreo Chunks: Chop 9 of the 12 Double Stuf Oreos into small pieces and fold them into the brownie batter. Chop the remaining 3 Oreos and set aside for topping.
- Mix in Milk Chocolate: Chop 8 ounces of milk chocolate into chunks and fold most of them into the batter, reserving some for the topping.
- Bake Brownies: Pour the batter into the prepared pan. Sprinkle the remaining milk chocolate chunks and chopped Oreo pieces evenly on top. Bake in the preheated oven for 28 to 32 minutes until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before carefully lifting them out using the parchment overhang. Slice with a plastic knife for the cleanest cuts. Serve and enjoy!
Notes
- Use quality ingredients like Kerrygold butter and Ghirardelli cocoa for the best flavor.
- Cooling brownies completely ensures cleaner slices and better texture.
- A plastic knife helps prevent sticking when cutting brownies.
- Adjust baking time slightly depending on your oven; check doneness with a toothpick.
- Storing brownies in an airtight container keeps them fresh for up to 4 days.
