Oreo stuffed brownies are an easy crowd pleaser. This recipe is quick and completely from scratch too!

Every kid loves Oreos. I'm pretty sure most adults love them too! I recently made these Oreo stuffed brownies and they were a huge hit with kids. How can brownies with Oreos NOT be a huge hit?

I mean it's a cookie PLUS brownie. I guess you could say this is another type of brookie. An Oreo brookie! Plus, it only took me about 15 minutes of prep time too!

The basic batter for these brownies is made using my classic brownies recipe. You could use your favorite boxed mix too but I honestly don't think this is that much more time if you already have the ingredients.

Oreos are sandwiched in between the brownie batter and then baked. The result is a fudgy rich brownie that’s perfect with a glass of cold milk or served warm with a scoop of vanilla ice cream.

Oreo brownies stacked on a small white pedestal.

How to Make Oreo Cookie Brownies:

Start by prepping an 8x8 metal pan by greasing it with butter and laying either parchment or foil on the bottom with an overhang on two sides.
Next, melt the butter and sugar together on the stove until it’s melted, smooth and shiny.
In a large bowl, whisk together the egg, cocoa, salt, baking powder, espresso powder (optional), and vanilla. Add the butter-sugar mixture and stir. Finally, stir in the flour and mini chocolate chips.
Spread half the brownie batter into the pan using an offset spatula. Then arrange the Oreos in one flat layer over this batter. Cover it with the remaining batter and bake away!

Close up detail of two Oreo stuffed brownies stacked.

Tips for Making Brownies

Be sure to use a high quality Dutch Process cocoa powder. It is less acidic, darker in color and reacts better with baking powder.
Lining your pan with parchment paper (or foil) with an overhang makes for easier cleanup and allows you to pull out the brownies from the pan before cutting them.
For clean cuts and making perfect squares see my tips on cutting perfect brownie squares

Variations:

Use any type of Oreo you like. I used “thin bites” Oreos but you can use the regular ones too. I would just give them a rough chop first, since they are larger. They will actually be more prominent in your brownie because they are thicker too.
Add extra chopped Oreo cookies on the top layer before baking for a more decorative look.
Add a layer of chocolate ganache to the top once the brownies are cooled for a finished look.

Storing and Freezing Oreo Brownies:

Store the brownies in an airtight container for up to 5 days at room temperature. Freeze brownies in an airtight container for up to 3 months. Be sure to place parchment paper between layers of brownies before freezing.

More Brownie Recipes You May Like:

Oreo Brownie Recipe

Name: Oreo Brownie Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup unsalted butter, plus extra for greasing pan; 1 cup granulated sugar; 2 eggs; 1/2 cup plus 2 TBS Dutch process cocoa powder; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 teaspoon espresso powder (optional); 1/2 Tablespoon vanilla; 3/4 cups all purpose flour; 1/2 cup semi sweet mini chocolate chips; 16 Oreo cookies (or 50 "thin bites" sized cookies)

Yield: 12 brownies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Oreo brownies are an easy crowd pleaser. This recipe is quick and completely from scratch!

Ingredients

½ cup unsalted butter, plus extra for greasing pan
1 cup granulated sugar
2 eggs
½ cup plus 2 TBS Dutch process cocoa powder
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon espresso powder (optional)
½ Tablespoon vanilla
¾ cups all purpose flour
½ cup semi sweet mini chocolate chips
16 Oreo cookies (or 50 "thin bites" sized cookies)

Instructions

1. Preheat the oven to 350F. Prepare a 8x8 metal pan by greasing the bottom and sides with butter. Line the bottom with parchment paper large enough for it to overhang on two of the sides. Grease the parchment.

2. Heat the butter in a large saucepan over low heat. Once the butter has melted, add the sugar, increase the heat to medium and stir until the mixture is smooth and shiny. This should take 1-2 minutes.

3. In a large bowl, beat the eggs, cocoa powder, salt, baking powder, espresso powder and vanilla until smooth.

4. Add the butter-sugar mixture and stir with a spatula until smooth.

5. Add the flour and mix in the chocolate chips. Stir with a spatula until incorporated.

6. Transfer half the batter to the baking pan.

7. Place Oreo cookies over the top of the batter close together and in a single layer. Add the remaining batter on top of the cookies and smooth it out with a spatula.

7. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool completely. Gently use a plastic knife around the edge of the pan to release brownie that may be stuck to the sides with no parchment. Use the two parchment paper flaps to lift the brownie slab out of the pan.

8. Cut into squares and serve.

Notes

Espresso powder is optional but enhances the taste of chocolate.
Be sure to use a high quality Dutch Process cocoa powder. It is less acidic, darker in color and reacts better with baking powder.
Lining your pan with parchment paper (or foil) with an overhang makes for easier cleanup and allows you to pull out the brownies from the pan before cutting them.
You can double this recipe and use a 9x13 inch pan.
Store the brownies in an airtight container for up to 5 days. (They won’t last that long)
Freeze brownies in an airtight container for up to 3 months. Be sure to place parchment paper between layers of brownies before freezing.

Nutrition Information:

Yield: 16 Serving Size: 1 brownie
Amount Per Serving: Calories: 378Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 68mgSodium: 243mgCarbohydrates: 52gFiber: 2gSugar: 36gProtein: 4g

This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.