Fudgy chewy Oreo brownies and a glass of ice-cold milk are all you need for the best night ever. It’s the best thing to ever happen to dessert.
What is your favorite part of the brownie? The centers or the edges? Honestly, I can’t pick. I love both. If the brownie is fudgy and chewy, there isn’t a part of the brownie I don’t want.
A while back, I made peppermint bark Oreo brownies and I could not stop thinking about how much I loved those brownies in particular, so I decided to make regular Oreo brownies to eat year-round. They’re the kind of brownies I want to eat every day anytime.
Ingredients for Oreo Brownies
I use one of my favorite brownie recipes for these brownies. The main difference is that I like using brown sugar to up the chewiness.
- all-purpose flour
- cocoa powder
- unsalted butter
- semi-sweet chocolate
- brown sugar
- vanilla extract
Although I have listed a number of Oreos in the actual recipe, I say you should measure that with your heart. There is no such thing as too many Oreos in these brownies!
How to Make Oreo Brownies
These brownies can easily be made in one bowl, which is my favorite part of the recipe. In fact, the only reason I used more than one bowl in the recipe is was for the photos.
- Add your butter, sugar, and chocolate to a heatproof bowl and put over a saucepan filled with hot water (a double boiler).
- Allow the butter and chocolate to melt and stir well to combine – remove from heat and allow to cool slightly.
- Add the eggs and beat well.
- Beat in the flour, cocoa powder, and salt.
- Fold in the crushed Oreos, then put in a pan. Top with more Oreos.
- Bake and Enjoy!
Can You Freeze These Brownies
Yes, you can freeze your Oreo brownies. Tightly wrap your brownies, then place them in an airtight container. Freeze in the back of your freezer. When you are ready to eat them, thaw them in the refrigerator first before bringing them to room temperature.
How to Make Vegan Oreo Brownies
You can easily make these brownies vegan! Simply replace the unsalted butter with a vegan butter/margarine. You can replace the eggs using this:
1/4 cup ground flax seeds mixed with 1/2 cup water. Leave to rest for 5 minutes.
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 5 ounces semi-sweet chocolate
- 3/4 cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 28 Oreos, crushed and divided
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper.
- Mix together the four, cocoa powder, and salt together in a bowl, then set aside.
- In a double boiler, mix together the butter, chocolate, and sugar.
- Once the chocolate is melted, remove the bowl from the double boiler and mix until everything together.
- Add in the eggs and beat well for about 2 minutes until it is fully incorporated. Stir in the vanilla.
- Stir in the flour mixture and mix until just combined.
- Add 3/4 of the crushed Oreos into the batter.
- Pour the batter into the baking pan, then top with the Oreos.
- Bake for about 25 - 30 minutes, or until a toothpick comes out clean.
- Cool and cut.
Store the Oreo brownies in an airtight container for up to a week.
Amount Per Serving: Calories: 457 Total Fat: 24g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 68mg Sodium: 281mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 3g Sugar: 38g Sugar Alcohols: 0g Protein: 5g