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Easy Oreo Brownies

Easy Oreo Brownies

Easy Oreo Brownies are your new go-to for a quick, decadent dessert that combines the rich fudginess of brownies with the irresistible crunch of Oreos. This recipe is incredibly useful when you need a show-stopping treat with minimal effort, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 45 minutes
Servings: 12 brownies
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups chopped Oreos (about 15-20 cookies), divided

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Small mixing bowl
  • Spatula
  • Wooden spoon
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. This ensures your brownies won't stick.
  2. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined and smooth.
    1 cup unsalted butter, melted, 2 cups granulated sugar
  3. Add the four large eggs to the butter-sugar mixture, one at a time, whisking well after each addition. Stir in the vanilla extract until everything is fully incorporated.
    4 large eggs, 1 teaspoon vanilla extract
  4. In a separate, smaller bowl ( or directly on top of the wet ingredients if you're feeling bold and want to minimize dishes!), whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Make sure there are no large clumps of cocoa.
    1 cup all-purpose flour, ⅔ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
  5. Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to tough brownies. You'll know it's ready when you no longer see streaks of flour.
  6. Gently fold in 1 cup of the chopped Oreos into the brownie batter. Reserve the remaining ½ cup of chopped Oreos for topping.
    1 ½ cups chopped Oreos (about 15-20 cookies), divided
  7. Pour the brownie batter into the prepared baking pan, spreading it evenly with your spatula.
  8. Sprinkle the reserved ½ cup of chopped Oreos evenly over the top of the brownie batter. You can lightly press them in if you like, but they will also sink in a bit during baking.
    1 ½ cups chopped Oreos (about 15-20 cookies), divided
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Cooking time can vary slightly depending on your oven, so start checking around the 25-minute mark.
  10. Let the brownies cool completely in the pan on a wire rack before cutting. This is crucial for achieving clean cuts and the best fudgy texture. Once cooled, use the parchment paper overhang to lift the entire brownie slab out of the pan for easy slicing.

Notes

Leftover brownies can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for 2-3 months.