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These extra fudgy Oreo brownies are perfect for Oreo lovers! All you'll need are 10 ingredients and they're made in just one bowl. They have a perfect crinkle top and Oreo deliciousness in every bite!
These Oreo fudge brownies are based off of my popular dairy free brownie recipe. These brownies are simple to make but pack a punch of chocolate flavor. They’re loaded up with Oreo cookie pieces and chocolate chips!
These Oreo brownies are also perfect for those with food allergies as you can easily make them dairy free or gluten free.
Why You'll Love These Oreo Brownies
- You only need 10 simple ingredients that you probably already have in your pantry.
- These Oreo brownies are made in just one bowl, so minimal clean up and no fancy equipment required!
- The brownies are loaded up with Oreo pieces, and I’ve added extra Oreo pieces on top of the brownies to get that bakery style look.
- This brownie recipe uses just two eggs and instead of melted chocolate I use cocoa powder, making it a much more budget friendly recipe.
- Butter: you can use regular butter or dairy free butter to make these brownies - they've been tested both ways!
- Oreos: if you want these brownies to be gluten free make sure to use gluten free Oreos! Did you know Oreos are actually dairy free? So if you need these Oreo brownies to be dairy free then you can just use regular Oreos!
- Flour: I used all purpose flour for this recipe, but if you’re gluten free make sure to use gluten free 1-1 all purpose baking flour.
- Chocolate Chips: feel free to use semi sweet chocolate chips or white chocolate chips. You can also use a chopped up chocolate bar instead.
- Cocoa Powder: I’ve used unsweetened dutch processed cocoa powder but if you only have natural cocoa powder on hand you can use that instead.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat the oven to 350°Fahrenheit and line an 8x8 baking pan with parchment paper. Make sure the paper is hanging over the sides of the pan so you can easily remove the brownies once they’ve cooled. Roughly chop your Oreos and set aside.
Step 2: In a large bowl, whisk together the melted butter, granulated sugar and light brown sugar. Whisk until the mixture forms almost a paste and is quite thick - this is going to give you that crinkly brownie top!
Step 3: Add the eggs and vanilla extract, whisking once more.
Step 4: Add the dry ingredients - the flour, cocoa powder and salt. Whisk until just combined - you don’t want to over mix the brownie batter as that would change the texture of the brownies!
Step 5: Stir in the chopped oreos and chocolate chips.
Step 6: Pour the brownie batter into your prepared pan. Add more oreos and chocolate chips on top if you like! Bake for 30-40 minutes. A toothpick inserted in the middle of the brownies should come out with some wet crumbs. Let the brownies cool completely in the pan before removing and slicing.
FAQs and Expert Tips
Yes, store the unsliced brownies in the baking pan covered with foil for up to 4-5 days at room temperature.
To double up these brownies, use a 9x13 baking pan and double all of the ingredients in the recipe card. They might bake slightly faster so keep an eye on them in the oven!
You may have added too much flour or cocoa powder, or you over-mixed the brownie batter! Also be careful to not overbake the brownies, as that will lead to cakey and dry brownies.
- Measure your flour and cocoa powder - make sure you’re either using a weighing scale or the scoop and level method to measure the flour and cocoa powder. Adding too much of either can lead to a dry and cakey brownie!
- Cool the brownies - Make sure the brownies are completely cool before removing from the pan and slicing them. If you cut into them too early they might still be gooey and fall apart!
- Use white chocolate chips - To get a cookies and cream look for the brownies use white chocolate chips instead of semisweet chocolate chips!
- Switch up the Oreos - Instead of regular Oreos, swap them out for seasonal Oreos or flavors like mint or peanut butter Oreos.
Storage and Freezing Instructions
Once sliced, store the Oreo brownies in an airtight container at room temperature for 4-5 days.
You can freeze the brownies by wrapping them tightly in plastic wrap and freezing them in a ziploc bag for up to 2 months. Let them thaw at room temperature before enjoying!
More Oreo Recipes You'll Love
- ¾ cup butter, melted (regular or dairy free)
- ¾ cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 Tablespoon vanilla extract
- ¼ teaspoon salt
- ¾ cup unsweetened cocoa powder
- ½ cup + 2 Tablespoons all-purpose flour
- ½ cup semisweet chocolate chips or chopped chocolate (or white chocolate if desired)
- 14 Oreo cookies, roughly chopped (plus more for topping)
- Preheat the oven to 350°Fahrenheit and line an 8x8 baking pan with parchment paper. Make sure the paper is hanging over the sides of the pan so you can easily remove the brownies once they’ve cooled. Roughly chop your Oreos and set aside.
- In a large bowl, whisk together the melted butter, granulated sugar and light brown sugar. Whisk until the mixture forms almost a paste and is quite thick - this is going to give you that crinkly brownie top!
- Add the eggs and vanilla extract, whisking once more.
- Add the dry ingredients - the flour, cocoa powder and salt. Whisk until just combined - you don’t want to over mix the brownie batter as that would change the texture of the brownies!
- Stir in the chopped oreos and chocolate chips.
- Pour the brownie batter into your prepared pan. Add more Oreos and chocolate chips on top if you'd like! Bake for 30-40 minutes.
- A toothpick inserted in the middle of the brownies should come out with some wet crumbs, but not completely covered in batter. Let the brownies cool completely in the pan before removing and slicing.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.