Go Back
Cookie Oreo Brownies

Cookie Oreo Brownies

Cookie Oreo Brownies are the ultimate decadent treat, combining the rich, fudgy goodness of brownies with the irresistible crunch and creaminess of Oreos. This recipe is your shortcut to a stunning dessert that's surprisingly easy to whip up for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Servings: 12 brownies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup chopped dark chocolate or chocolate chips
  • 12-15 Oreo cookies, roughly chopped

Equipment

  • 8x8 inch baking pan
  • Microwave-safe bowl
  • Saucepan
  • Whisk
  • Medium Bowl
  • Spatula
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large microwave-safe bowl, melt the unsalted butter. You can also do this in a saucepan over low heat. Allow it to cool slightly for a few minutes.
    1 cup unsalted butter, melted
  3. To the melted butter, add the granulated sugar and whisk until well combined. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
    1 cup unsalted butter, melted, 2 cups granulated sugar, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
  4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, preventing clumps.
    1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.
  6. Gently fold in the chopped dark chocolate or chocolate chips, distributing them evenly throughout the batter. Next, delicately fold in the roughly chopped Oreo cookies. You want chunks, not crumbs.
    1 cup chopped dark chocolate or chocolate chips, 12-15 Oreo cookies, roughly chopped
  7. Pour the brownie batter into the prepared baking pan and spread it into an even layer using a spatula.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set and slightly pulling away from the sides of the pan.
  9. Let the Cookie Oreo Brownies cool completely in the pan on a wire rack before cutting them into squares. This is crucial for achieving clean cuts and the perfect fudgy texture.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for up to 2-3 months.