If you’re a chocolate lover looking for the easiest way to upgrade your brownies, this Oreo Brownies recipe is for you. Imagine rich, gooey, fudgy brownies topped with chunks of Oreo biscuits that get slightly crisp in the oven but still stay creamy inside. It’s the perfect balance of chewy, chocolatey, and crunchy – and the best part? They’re simple enough to whip up in one bowl.
Why You’ll Love These Oreo Brownies
- Fudgy texture – no cakey brownies here!
- Simple ingredients – pantry staples plus a packet of Oreos.
- One-bowl recipe – less washing up, more chocolate eating.
- Customisable – add extra chocolate chips, swirl in Nutella, or mix some broken Oreos through the batter.
Tips for the Best Brownies
- Don’t overbake – brownies keep cooking as they cool. Take them out when they’re just set in the centre.
- Use room temperature eggs – helps the batter emulsify for a fudgier texture.
- Chill before cutting – for neat, clean slices, refrigerate for at least 1 hour before cutting with a hot knife.
- Mix in extra Oreos – for double the crunch, fold some chunks into the batter as well as scattering on top.
Serving Ideas
These brownies are perfect on their own, but if you want to take them over the top, serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
These easy Oreo brownies recipe is the perfect treat when you want something indulgent without the fuss. They’re fudgy, rich, and just a little bit over the top – everything a brownie should be. Whether you’re baking for friends, family, or just yourself (no judgment here), these brownies are guaranteed to impress.
Oreo Brownies
Ingredients
- 100 g plain flour
- 20 g cocoa powder
- 200 g white granulated sugar
- 60 g light soft brown sugar (or dark)
- 1/2 tsp vanilla extract
- 200 g dark chocolate (broken to pieces)
- 160 g unsalted butter
- 3 large eggs (room temperature)
- pinch of salt
- 10 oreo biscuits (broken into chunks)
Instructions
- Preheat your oven to 180ºC/350ºF. Line up square baking tin with baking paper, make sure it covers the sides as well.
- Sift flour, cocoa and salt together in the bowl and set aside. Break chocolate to pieces and place into heat proof bowl with butter. Melt in the microwave in 30 second burst, always steering in between, until all the chocolate is fully melted.
- Whisk eggs and both sugars with electric whisk or in standing mixer. It will take 3-4 minutes, until the eggs are fluffy, pale in colour and expanded. This will ensure you will have nice flaky crust after baking. Pour in chocolate, vanilla and whisk until fully incorporated. Add dry ingredients and fold in with spatula, that will prevent over-mixing.
- Pour brownie mixture into your prepared baking tray and top it with broken Oreo biscuits. Bake for 20-25 mins. When you insert skewer into the brownie there should be some crumbs, the brownies will still cook whilst they cooling so it is better to underbake for gooey fudgy texture.
- Make sure you let them cool completely in the pan before taking them out, otherwise they will break. You can chill before cutting with a sharp knife, to have nice clean edges.
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