fudgy oreo brownies

Fudgy Oreo Brownies come together in no time, with basic pantry ingredients! These thick, fudgy brownies will rival any box mix you’ve ever had. Every bite is full of crunchy oreo pieces and melty chocolate chips!

this recipe

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Why you’ll love these Oreo Brownies:

• Ultra Fudgy – These brownies are super fudgy and moist thanks to a few special ingredients (see below).
• Oreo Pieces – Fudgy brownies are made even better with oreo pieces! You can even use black cocoa powder (like in my Gluten-Free Brownies) for even more oreo flavor!
• Better than Box Mix – These homemade brownies taste even better than your favorite box mix.
• Paper Thin Crinkly Tops – Making sure your sugar is fully dissolved (this is easily achieved by whisking it into the eggs) and using melted chocolate are key to getting that thin, crackly top!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• Vegetable Oil – Since oil is a liquid at room temperature, it keeps brownies tender! I used to make brownies with all butter but trust me – swapping out some of the butter for oil gives huge payoff, without sacrificing flavor!
• Semi-Sweet Chocolate – We’re using semi-sweet chocolate so the brownies won’t be too sweet. Make my 5-Ingredient Brownies if you’d like a cocoa powder only brownie recipe, and add chocolate chips and oreos!
• Cocoa Powder – I like using cocoa powder with melted chocolate for extra depth of chocolate flavor!
• Sugars – A combo of granulated sugar & powdered sugar makes it easier for the sugar to dissolve – key to achieving the paper thin, shiny crust!
• Eggs – Use large eggs, at room temperature.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Oreos – I used classic oreos this time, but you could use any of the fun flavors – my personal favorites are the dark chocolate ones (the filling is chocolate – they’re irresistible – you’ve been warned!) and the new reese’s peanut butter ones (yes, they’re actually good, and not just a gimmick!).

Recipe Substitutions & Variations:

• Gluten-free – Use my Gluten-Free Brownies as the base! Add in the oreos, and bake in a 9×13 pan to get the same yield as this recipe.
• Dairy-free – Use your favorite, trusted dairy-free butter and chocolate. Oreos are dairy-free (but double check the packaging, formulations can change!).

How to Make this Oreo Brownie Recipe:

Step 1: Melt the Butter & Make the Chocolate Mixture. In a large glass mixing cup or in a saucepan, melt the butter. Stir in the semi-sweet chocolate until melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.

Step 2: Start the Batter. In a large bowl, whisk together the eggs and granulated sugar for about 1-2 minutes, or until you can no longer feel any granules of sugar. Then, whisk in the powdered sugar, salt, and vanilla.

Step 3: Finish the Batter. Whisk the cooled chocolate mixture into the egg and sugar mixture. Then, fold in the flour and espresso powder.

Step 4: Add Mix-Ins. Stir in the chocolate chips and m&ms.

Step 5: Bake. Bake brownies as directed in the recipe card below.

Serving + Storing:

Allow brownies to cool in the pan for about 1 hour and 15 minutes before slicing. Enjoy once sliced! There’s nothing better than warm, fudgy brownies – except maybe warm, gooey Oreo Chocolate Chip Cookies!

Once the slices are completely cool, store in an airtight container at room temperature for 3-4 days. I highlyy recommend gently microwaving leftovers to warm them back up.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Glass vs. Metal Pan – Glass is a poor conductor of heat, making it a poor option for baking. It will bake the edges of your brownies faster than the center. Metal conducts heat faster and more evenly, producing perfectly fudgy, evenly-baked brownies every time.
• Don’t Over Bake – Don’t you dare over bake these m and m brownies! I kid. But really – use the doneness indicators that I give in the recipe card, and don’t over bake. There’s nothing worse than biting into a dry brownie.
• Slicing Neat Squares – Use a plastic knife to slice clean squares – the brownies won’t stick to plastic! Or, heat a sharp knife under very hot water, then dry it. Wipe it clean and repeat between slices (it’s fiddly, but produces bakery-worthy looking results).

FAQs:

Special Tools:

• 9×13 Pan – A metal pan is ideal for this recipe! Ceramic would be the second best option, and use glass only if you have to. It doesn’t conduct heat evenly, so it’s better for casseroles than baking!

More Brownie Recipes to Love:

• Best-Ever 5 Ingredient Brownies (Cocoa powder only!)
• Biscoff Stuffed Brownies
• Decadent Turtle Brownies
• Fudgy M&M Brownies
• Buckeye Brownies
• Best Cheesecake Brownies
• Fudgy Red Velvet Oreo Brownies

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