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Fudgy Oreo brownies are everything a brownie should be, and then some. We are talking a shiny, crackly crinkle top, a dense and gooey chocolate center, and a hidden layer of whole Oreos baked right into the middle. This is a completely from scratch oreo brownie recipe, no box mix in sight, and once you see how easy it is you will never reach for the boxed stuff again.
Call them fudgy Oreo brownies, fudge oreo brownies, or simply the best oreo brownie recipe you will make this year. This from scratch version earns every one of those names. I know grabbing a boxed mix and tossing in some Oreos feels like the easy move, but this homemade version takes about the same effort and rewards you with a richer, fudgier, more chocolatey bite that tastes like it came from a bakery.
If you love these, you also have to try my Oreo blondies, thiscookies and cream skillet cookie, these Oreo birthday cake cookies, as well as the all-time favorite McDonald’s Oreo McFlurry!
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Here is the little story behind that hidden Oreo layer. The first few times I made Oreo brownies I did what most people do and just stirred chopped Oreos into the batter. They tasted great, but the cookies basically dissolved into the chocolate and you lost that distinct cookies and cream moment. The Oreos disappeared.
So one afternoon I tried something different. I poured half the batter into the pan, lined up a full layer of whole Oreos across the middle like a little cookie floor, then covered them with the rest of the batter and finished with crushed Oreos on top. When I cut into that first batch and saw the clean stripe of Oreo running through the center, I knew that was it. The whole cookies stay intact, you get a soft creamy bite right in the middle, and the crushed ones on top toast up and add crunch. That layered method is what makes this fudgy oreo brownie recipe different from every stir it in version out there, and it is the one thing I will never change.
Why you’ll love this fudgy Oreo brownie recipe
This fudgy oreo brownies recipe is hands down the best in my recipe box, and here is why it earns that title.
- One bowl, no mixer required. You can make the whole batter with a whisk and a microwave safe bowl, though a hand or stand mixer works too.
- Genuinely fudgy, never cakey. The ratio of butter and oil to flour keeps the center dense and gooey instead of light and spongy.
- That signature crinkle top. A glossy, paper thin crackle every single time, no special tricks needed.
- A surprise Oreo layer. Whole Oreos baked into the middle give you that cookies and cream crunch in every slice.
- Made to share. They are rich enough that a small square satisfies, which makes a single pan stretch across a crowd.
These are the best oreo brownies I know, the ones I bring to my local fire station, and they always disappear first.
Ingredients for fudgy Oreo brownies
Here are the Oreo brownie ingredients you will need to make these from scratch. Scroll down to the recipe card for the full measurements.
- Oreos. Use regular, not Double Stuf, for the batter and the center layer. Too much cream filling changes how the batter bakes. Feel free to use Double Stuf for the crushed topping if you want extra pizazz.
- Butter, melted, for richness and that fudgy texture.
- Oil. Vegetable, canola, or even melted coconut oil. The oil keeps the brownies moist and fudgy even after they cool.
- Granulated sugar and brown sugar. The combo gives you sweetness plus a little chew from the brown sugar.
- Eggs. Use them cold, straight from the fridge. Cold eggs help create that crackly crinkle top.
- Vanilla extract.
- Salt, to balance all that chocolate.
- All purpose flour. Measure it correctly, spoon and level or weigh it, so the brownies stay fudgy and do not turn cakey.
- Cocoa powder. I like Dutch process for a deeper, darker flavor, but any high quality unsweetened cocoa powder works.
How to make homemade brownies with Oreos
Here is how to make Oreo brownies that come out fudgy every single time, no box mix required. These homemade brownies with Oreos are easier than they look. Full instructions are in the recipe card below.
- Melt. In a microwave safe bowl, melt the butter, oil, both sugars, and cocoa powder together in 30 second bursts, stirring between each. Once melted, microwave one more minute and stir hard so the sugar starts to dissolve. This step is the secret to the crinkle top.
- Add eggs and vanilla. Whisk in the cold eggs one at a time, then the vanilla. Whisk until the batter looks glossy and pulls away from the bowl a little.
- Fold in the dry. Add the flour and salt and fold just until no streaks remain. Do not overmix.
- Layer. Spread half the batter in a parchment lined 8×8 inch pan. Lay the whole Oreos across the center, then top with the rest of the batter and spread to cover.
- Top and bake. Scatter the crushed Oreos over the top and bake at 350F for about 30 minutes.
- Cool completely. Let them cool fully on a wire rack before slicing. This is the hardest part, but cutting too early means messy slices instead of clean fudgy squares.
Tips for the fudgiest Oreo brownies
- Do not overbake. Pull them when the top is set and a toothpick comes out with a few moist crumbs, not clean. They firm up as they cool.
- Use cold eggs and beat the melted sugar mixture well. Both help create that shiny, crackly crinkle top.
- Weigh your flour if you can. Too much flour is the number one reason brownies turn out cakey instead of fudgy.
- Line the pan with parchment with an overhang so you can lift the whole slab out and cut clean squares.
- For bakery style sharp edges, chill the cooled brownies for 30 minutes before slicing and wipe your knife between cuts.
Variations and add-ins
- Add chocolate chips. Fold a third of a cup of semi sweet chocolate chips or chunks into the batter for an even richer bite.
- Brown the butter. Brown it first for a deeper, nutty flavor. Just measure it after browning since some water cooks off.
- Switch up the Oreos. Golden, mint, peanut butter, or birthday cake Oreos all work beautifully in the center layer.
- Make them extra gooey. Underbake by 2 to 3 minutes and serve slightly warm with a scoop of vanilla ice cream. This is my favorite way to serve oreo fudge brownies.
- Double batch. Double everything and bake in a 9×13 pan, adding a few extra minutes. Start checking at the 30 minute mark so they stay fudgy.
How to store and freeze Oreo brownies
Store these homemade oreo brownies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge and bring them back to room temperature before serving.
To freeze, wrap the cooled brownies and pop them in an airtight container for up to 3 months. Thaw in the fridge overnight or on the counter for a few hours. My favorite impatient trick is to microwave a frozen square for a few seconds until it goes gooey and the chocolate flavor comes right back.
Frequently asked questions – FAQ
You can, but you will lose the rich, fudgy bakery texture this from scratch recipe is known for. If you are short on time, prepare your favorite boxed batter, then use the same layering method: half the batter, a layer of whole Oreos, the rest of the batter, and crushed Oreos on top.
Usually too much flour or overbaking. Measure your flour correctly and pull the brownies when a toothpick still has a few moist crumbs.
Stick to regular Oreos in the batter and the center layer, since the extra cream changes how the batter bakes. Save Double Stuf for the crushed topping.
Use cold eggs, dissolve the sugar well in the warm butter mixture, and do not overmix the batter.
Absolutely. Mix in a third of a cup of your favorite semi sweet chocolate chips or chunks for even more chocolate.
No problem. Melt everything in a double boiler instead. Once it boils, let it stay on the heat for another 2 minutes so the sugar dissolves.
Yes. Double everything and bake in a 9×13 pan, adding a couple of extra minutes. Start checking at 30 minutes so they stay nice and fudgy.
Yes, browning the butter adds a deeper, nutty flavor. Measure it after browning since some water cooks off, then continue as written.
Each brownie has about 247 calories based on 16 servings. See the full nutrition breakdown in the recipe card.
The Best Fudgy Oreo Brownies
Ingredients
- 2/3 cup butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2/3 cup cocoa powder
- 2 egg cold
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup all purpose flour
- 15 Oreos Extra 5 for topping
Instructions
- Preheat the oven to 350F then line an 8×8 inch baking pan with parchment paper and set aside.
- In a microwave-safe bowl melt the butter, oil, both sugars, and cocoa powder together in 30-second intervals mixing in between every time. Once fully melted microwave for another 1 minute and stir vigorously to allow the sugar to melt fully.2/3 cup butter, 1/4 cup vegetable oil, 1 cup granulated sugar, 1/3 cup brown sugar, 2/3 cup cocoa powder
- Whisk in the eggs one at a time then add in the vanilla. You want the batter to pull from the bowl a little bit.2 egg, 1 tsp vanilla extract
- Add in the flour, and the salt and fold just until combined.1/2 tsp salt, 1/2 cup all purpose flour
- Pour half of the batter into the parchment paper-lined baking pan and spread evenly.
- Place the Oreos in the center of the batter (see photo) then top with the rest of the brownie batter and spread to cover.15 Oreos
- Top with the 5 crushed Oreos and bake in the preheated oven for 30 minutes.
- Allow the brownies to cool down fully on a wire rack before slicing into them for the perfect square crinkle top slice every time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my go-to recipe when I need to bring a dessert to a party. They’re chewy and gooey and just delicious! They are always the hit of the party!
Ooo love it! I’m glad it was a hit 😊
Hi! I’m going to make these for my grandsons birthday this week. If I double it should I. Are in a 9 x 13? Thanks!
Hi Rochelle! Yes, if you double the recipe, a 9×13 pan works perfectly. You may need to add just a couple of extra minutes to the baking time, but start checking at the 30-minute mark so they stay nice and fudgy. I hope your grandson loves them, they sound like the perfect birthday treat!
This recipe is ‘oh my word, delicious!’ My pan is a perfect square, I used 16 full Oreos with 5 on top, perfect! Brownie is fudgy, the added Oreos make them extra delicious. Easy to follow recipe. Another great recipe, one I will make again.
Hey, I was wondering if I could brown the butter before mixing and melting the ingredients.
Thanks!
Hi AL! Absolutely, browning the butter will add a deeper, nutty flavor to the brownies. Just make sure to measure it after browning, since some water will cook off, and continue with the recipe as written. That extra toasty flavor pairs so well with the Oreos!
It is so helpful that you list the ingredients and their amounts with each step in the recipe! So helpful not to have to scroll back up to the ingredient list. Thank you!
You’re welcome!