Fudgy Oreo Brownies
If you’re in need of a seriously sweet treat, these Oreo brownies are the ultimate treat—rich, fudgy, and packed with chunks of crunchy Oreos in every bite. A crackly top, gooey centre, and that classic cookies-and-cream flavour make them totally irresistible! They’re ridiculously easy to make and perfect for when you need a chocolate fix.
Why You’ll Love These Brownies
Super Fudgy & Chocolatey – If you love rich, gooey brownies, these are the brownies for you. The combination of melted chocolate and cocoa powder makes them intensely chocolatey.
Packed with Oreos – Every bite is loaded with crunchy, chocolatey Oreo goodness. Plus, they look amazing with chunks of Oreos on top!
Easy Recipe – No need for fancy techniques—just mix, bake, and enjoy. Perfect for when you want something homemade but low effort.
That Crackly Top – Thanks to the sugar and eggs, these brownies bake up with that irresistible shiny, crinkly top.
Perfect for Any Occasion – Whether you’re making them for a party, bake sale, or just as a treat for yourself, these brownies are guaranteed to impress.
I cut these brownies into 9 portions (3×3) but you could get 16 smaller portions by cutting them into 4×4.
What You’ll Need for These Oreo Brownies
These brownies are really simple to make using store cupboard ingredients.
- Unsalted Butter – Melted butter gives these brownies a rich, fudgy texture and enhances the deep chocolate flavour. Using unsalted butter and adding in a pinch of salt later on seems weird, but this way you’re in control of the amount of salt in the recipe.
- Dark Chocolate – The key to ultra-chocolatey, indulgent brownies. Use at least 50-70% cocoa for the best flavour. If you don’t have dark chocolate to hand, don’t worry – you can make these brownies with milk chocolate too for a sweeter taste.
- Caster Sugar & Light Brown Sugar – A mix of sugars helps create that classic crackly top while keeping the brownies soft and gooey. The brown sugar also adds a slight caramel note.
- Eggs – These help bind everything together and give the brownies their signature chewy texture.
- Vanilla Extract – A little vanilla balances out the richness of the chocolate and adds extra depth of flavour.
- Plain Flour – Just the right amount to hold everything together without making the brownies cakey.
- Cocoa Powder – Boosts the chocolate flavour even more for an intense, fudgy brownie.
- Salt – A pinch of salt enhances all the flavours and keeps the brownies from tasting too sweet.
- Oreo Cookies – The star ingredient! Chopped Oreos add crunch and that classic cookies-and-cream flavour, making these brownies extra indulgent. You’ll need a whole packet to make these Oreo Brownies.
Fudgy Oreo Brownies
Equipment
- 8 inch cake tin (square)
- Greaseproof Paper
- Mixing Bowl
- Small saucepan
- Knife
Ingredients
For the Brownies
- 170 grams unsalted butter ¾ cup
- 200 grams dark chocolate, chopped 1 cup
- 200 grams caster sugar 1 cup
- 100 grams light brown sugar ½ cup
- 3 large eggs
- 1 teaspoon vanilla extract
- 100 grams plain flour ¾ cup
- 30 grams cocoa powder ¼ cup
- ½ teaspoon salt
- 10-12 Oreo cookies roughly chopped
For the topping
- 6 Oreo cookies roughly chopped
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F.
- Line your 8″ x 8″ square tin with baking paper, leaving an overhang to make it easy to lift the brownies out later.
- In a heatproof bowl, melt the butter and dark chocolate together over a pan of simmering water (or microwave in 30-second bursts, stirring between each until smooth). Set aside to cool slightly.
- In a large mixing bowl, whisk together the caster sugar, light brown sugar, eggs, and vanilla extract until pale and slightly thickened (about 1-2 minutes). This helps create that perfect crackly top!
- Pour the melted chocolate mixture into the egg mixture and whisk until combined.
- Sift in the flour, cocoa powder, and salt, then gently fold everything together with a spatula until just combined. Be careful not to overmix!
- Fold in the chopped Oreos, making sure they’re evenly distributed throughout the batter.
- Pour the brownie batter into your prepared tin, smoothing out the top. Scatter the extra Oreo cookie chunks on top for that perfect finishing touch.
- Bake for 30-35 minutes, or until the edges are set but the centre still has a slight wobble. A skewer should come out with a few sticky crumbs—this means they’re fudgy!
- Let the brownies cool COMPLETELY in the tin before slicing (I know, it’s hard to wait!). For extra neat slices, chill them in the fridge for an hour before cutting.
It’s really important to let these Oreo brownies cool completely before you try and slice them. The first time I tried this recipe I was impatient and tried to cut them while they were still warm. I didn’t end up with nice neat brownies, but did have a tasty gooey mess to eat! They firm up slightly as they cool, so patience is key – they’ll still be lovely and fudgy in the middle, just easier to eat!
- For extra fudginess, take them out at 30 minutes and let them finish setting as they cool.
- For crispier edges, bake a few minutes longer.
- Want extra gooey brownies? Add an extra 50g of chocolate chips to the batter!
- Serving idea: Warm them up and serve with vanilla ice cream—trust me, it’s heaven.
- Don’t have any Oreos? Just make the recipe without! You’ll have some delicious fudgy brownies.
