Fudgy Oreo Brownies – The Ultimate Chocolate Lover’s Dream
Rich, chocolatey, and packed with crunchy chunks of Oreo cookies, these fudgy Oreo brownies are everything you love about brownies—taken to the next level! With a crackly top, melt-in-your-mouth center, and surprise Oreo crunch in every bite, this is a dessert you’ll keep coming back to.
Whether you’re baking for a party, a cozy movie night, or just to satisfy your sweet cravings, this easy brownie recipe is sure to impress.
Why You’ll Love These Oreo Brownies
- Easy, one-bowl method – No mixer required.
- Fudgy and chewy texture – Not cakey!
- Loaded with Oreos – Inside and on top for that signature cookies & cream crunch.
- Perfect make-ahead dessert – Stays delicious for days.
Ingredients
- 12 tablespoons (170g) unsalted butter, cut into pieces
- 1/2 cup (100g) semisweet chocolate chips
- 1/2 cup (50g) natural cocoa powder
- 1/2 teaspoon instant coffee grounds (optional – enhances chocolate flavor)
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packed brown sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup (122g) all-purpose flour
- 1/3 cup (70g) mini chocolate chips
- 20 Oreo cookies, divided
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper or lightly grease and flour it.
- In a large microwave-safe bowl, combine the butter and semisweet chocolate chips. Microwave for 30 seconds, stir, then microwave in 15-second bursts (stirring after each) until smooth and fully melted.
- Stir in the cocoa powder and instant coffee (if using) until well combined.
- Add the granulated and brown sugars, stirring until the mixture is smooth and glossy.
- Add the eggs and yolk, one at a time, stirring well after each addition. For that perfect crackly top, stir for an extra 30 seconds after all eggs are added.
- Mix in the vanilla extract and salt.
- Gently fold in the flour until fully incorporated.
- Place 15 Oreo cookies in a large zip-top bag and crush them into chunky pieces (not crumbs). Add the crushed cookies and mini chocolate chips to the batter and stir to combine.
- Pour the batter into the prepared pan and smooth the top.
- Break the remaining 5 Oreos into large pieces and press them gently onto the surface of the batter for a beautiful finish.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).
- Allow the brownies to cool completely in the pan before slicing into squares.
Tips for Success
- Don’t overmix once the flour is added—this helps keep the brownies soft and fudgy.
- For a gooier texture, bake closer to 30 minutes; for a firmer bite, aim for 35 minutes.
- These brownies taste even better the next day after the flavors settle!
Storage
Store leftover brownies in an airtight container at room temperature for up to 4 days, or refrigerate for a fudgier texture. You can also freeze them for up to 2 months—just thaw before serving.