Condensed Milk Oreo Brownies

These Condensed Milk Oreo Brownies are the true definition of fudgy. The sweetened condensed milk makes them extra rich and gooey! It’s got Oreos and chocolate in every bite.

The condensed milk makes these brownies extra gooey. They’re also really easy to make!

This is an Oreo version from my Condensed Milk Brownies, which is the most popular recipe on my entire blog!

For more brownie recipes, try Andes Mint Brownies, Fudgy Butterscotch Brownies, and Brown Butter Brownies.

Jump to:

• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Condensed Milk Oreo Brownies

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter – I always use unsalted butter. This will be melted.

Chocolate chips – This is added into the brownie batter. Once again, I used dark chocolate chips, but semi-sweet work too. You may also omit them completely.

Chocolate – A chocolate bar or chocolate chips works. I used a dark chocolate bar to balance the sweetness, but semi-sweet chocolate chips works as well. Don’t use milk.

Oreos - I used regular Oreos that were broken up into pieces. You can use any kind of Oreos flavour, just not double stuf.

Eggs – Eggs and an egg yolk are needed. Remove two hours prior to baking.

Sweetened condensed milk – One 300ml can will be used for the brownies.

Unsweetened cocoa powder – Helps create the chocolate-y texture. Make sure to use unsweetened to help balance the sweetness.

Step by step instructions

Here is how to make and bake these Condensed Milk Oreo Brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 350°F/175°C and line and grease an 8×8 inch square pan.

Step 2 – Whisk butter, chocolate, and condensed milk. Melt the butter over low heat. Add in the sweetened condensed milk and stir with a spatula. Add in the chopped chocolate and continue mixing until smooth. Set aside.

Step 3 – Whisk in wet ingredients. Whisk the eggs, egg yolk, vanilla, and sugars for 2 minutes vigorously. You may also use an electric mixer on high for this part.

Step 4 – Mix together. Add in the chocolate mixture that was set aside and using a spatula, gently fold it in.

Step 5 – Mix in dry ingredients. Add in flour, unsweetened cocoa powder, and salt, and continue folding with a spatula until no flour streaks appear. Add in Oreos and chocolate chips.

Step 6 – Transfer and bake. Pour the brownie batter into a prepared 8×8 square pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted comes out slightly fudgy. 

Step 7 – Slightly open the oven door for 10 minutes to allow the hot air to slowly escape before completely removing from the oven. The brownies may jiggle and appear undone, but will continue to bake as they cool.

Keep on the counter for 3 days or in the refrigerator in an airtight container for up to a week. Enjoy!

Expert Baking Tips

Here are some baking tips from my kitchen to yours

• The brownies take anywhere from 25-40 minutes to bake depending on your oven. Be sure to keep an eye on it after 25 minutes, and continue baking at 5 minute intervals until ready.
• The brownies will look slightly underdone when removing from the oven..but don’t worry! It’ll continue to bake while it cools and that’s how we get the ultimate fudgy brownie!
• Use dark chocolate for this recipe to help balance the sweetness.
• Fold the ingredients after step 4 using a spatula, not a whisk! It’ll introduce more air into the batter and give you cakey brownies. For fudgy brownies, mix with a spatula until dry ingredients just disappear.
• Allow brownies to cool before cutting. It’s best to allow brownies to cool completely. After 10 minutes of sitting on the counter, they may be placed in the fridge to speed up this process!

FAQ

My brownies are cakey! Why?

You probably overmixed them! Overmixing lets more air into the batter and gives you cakey brownies. 

Can I use a glass pan?

I mean technically yes! But for all my brownie recipes I recommend using a light coloured pan. Glass gives you a different texture and outcome!

How do I know my brownies are ready?

This recipe goes anywhere from 25-40 minutes. In one oven, it took me 25 minutes. In the new one I recently purchased, it took me 35. It really depends! You’ll know it’s ready when the edges (about 1 inch in) are set but the inside remains jiggly. When a toothpick is inserted, it should come out sticky, not dripping.

Check out these recipes

• 
  Strawberry Oatmeal Breakfast Cake
• 
  Easy Strawberry Streusel Muffins
• 
  Chocolate Banana Oatmeal Brownies
• 
  6 Ingredient Strawberry Crumb Bars

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