These fudgy Oreo brownies are rich chocolate brownies full of chocolate chips and Oreos. They come together in one bowl, require no mixer, and have a crinkle top.
The secret in this recipe is using two types of cocoa powder. It really enhances the chocolate flavour.
The brownies use melted butter, which adds richness. Combined with the sugar and dry ingredients, the brownies are then poured into a prepared pan and baked to perfection. Oreo lovers, this one’s for you!
Why this recipe works
Better than boxed – After making these homemade brownies you’ll never go back to a boxed mix.
Easy to make – No electric mixer required. One bowl, simple everyday ingredients.
Extra fudgy brownies – Using two types of cocoa powder really makes these the ultimate fudgy brownies!
Oreo crunch – The Oreos give a satisfying crunch that compliments the gooey fudgy brownies well.
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – Unsalted works best for baking. This will be melted.
Eggs – Remove two hours before baking.
Dark unsweetened cocoa powder – Dark unsweetened cocoa powder balances the sweetness from brown sugar well. It also provides this darker brownie colour, which contrasts well with the chocolate chips.
Natural unsweetened cocoa powder – Natural cocoa powder is acidic and bitter. It’s got a strong chocolate flavour. My favourite go-to is Hershey’s.
Chocolate chips- I used milk chocolate chips to contrast the brownies. If this is to sweet for you, use semi-sweet, dark, or omit it all together.
Step by step instructions
Here is how to make and bake these Oreo brownies. You will need a 9×9 pan, a whisk, and a spatula.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
Step 2 – Melt the butter and sugar. Using a double boiler method, melt the butter. Once it’s very warm, add in the brown sugar. Whisk on low until it turns glossy. Remove from heat. There will still be some sugar grains, and that is ok.
Step 3 – Add in eggs and vanilla. Whisk in one egg at a time as well as the vanilla.
Step 4: Add in dry ingredients. Mix in the dry ingredients. Make sure there are no dry streaks. Then, fold in chocolate chips and crushed Oreos.
Step 5: Bake the brownies. Pour the batter into the prepared pan. Place extra Oreo pieces on top of the brownie batter. Bake for 40-50 minutes, depending on your oven. Bake until a toothpick inserted comes out with a few crumbs.
Step 6: Cool the brownies. The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart.
Expert baking tips
Here are a few expert baking tips from my kitchen to yours
- When you are making the brownies, you need to gently fold the rest of the ingredients after the eggs are beaten. Use a spatula, and not a whisk.
- The eggs have to be added in one at a time to help maximize the amount of air added into the batter.
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- You want to mix the butter and sugar together when the butter is really hot. Allow it to cool for 5 min before adding in the eggs – you don’t want to cook them!
Do I have to add Oreos/chocolate chips?
Nope! Feel free to leave either or both out!
Can I just use one type of cocoa powder?
Yes. But be aware your texture will be different as they carry different moisture/acidic levels. Substitute whatever you’re not using with the one you are. (You should have 1 1/2 cups total cocoa powder).
How do I know my brownies are ready?
When the edges are set and the middle is a little bit under baked. If you stick a toothpick in and it comes out with wet batter on it give it another 5 minutes of baking time and check again. If the toothpick comes out with crumbs it is ready.
Why did my brownies sink?
This means that the brownies were too under done. Even if the edges look set, you have to make sure the middle is too because that takes the longest to bake. Mine took nearly 50 minutes.
My brownies don’t have a crinkle top.
This is due to several reasons. Was your brown sugar butter mixture dissolved well? Did you over beat your batter when adding in the dry ingredients? Did you substitute or add less of an ingredient in? These topics all work towards that crinkle top!
Can I add in less sugar?
Unfortunately no. If you know me, you know I try to use as little sugar as possible in my recipes. This one requires the full 2 cups if you want that crinkle top and fudgy texture. If you’re worried about sweetness, I would omit the chocolate chips and add less Oreos. The brownies also have a lot of cocoa powder for balance.
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Fudgy Oreo Brownies
- Preheat the oven to 350°F. Grease an 8×8 or 9×9 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Melt the butter using a double boiler method. When it's really hot, stir in the sugar. Continue whisking until it turns glossy. Remove from heat and allow to cool for 5 minutes.1 1/4 cups butter, 2 cups light brown sugar
- Whisk in one egg at a time, and then the vanilla.4 eggs, 1 tbsp vanilla
- Fold in the dark cocoa powder and unsweetened cocoa powder. Make sure you don't over mix.1 cup unsweetened cocoa powder, 1/2 cup dark cocoa powder
- Add in the flour and salt and continue mixing.1/2 tsp salt, 2/3 cups flour
- Add in the Oreos and chocolate chips.14 Oreos, 1/3 cup milk chocolate chips
- Pour into a prepared pan. Top off with extra Oreos if desired. Bake for 40-50 minutes depending on your oven. Start checking after 38 minutes. The brownies will have set edges and the middle will look a little underbaked. When you insert a toothpick it'll come out with moist crumbs.
- Allow to cool completely. The brownies bake as they cool so if you slice before this, the brownies will fall apart. If you don't mind this then go for it! I prefer mine served warm with a scoop of vanilla ice cream.
- If you have any leftovers, which I highly doubt, store in an airtight container on the counter or in the fridge for up to 1 week or individually wrapped in the freezer for up to 3 months!