These Oreo Brownies are a treat for all chocolate and Oreo lovers! They have a creamy Cookies and Cream filling sandwiched between two layers of rich chocolate brownies made with ground Oreos.
Every bite is packed with rich chocolate flavor and bits of Oreo cookies. The outside is chewy, and the inside is gooey and fudgy.
What’s better than homemade brownies, especially when they’re Oreo-flavored? Plus, this recipe is super easy to make!
Oreo Brownies
Ingredients
**Brownie Layer**
- – 1/3 cup semi-sweet chocolate chopped (2 oz)
- – 3/4 cup unsalted butter 1 1/2 sticks
- – 1 1/2 cups granulated sugar
- – 3 large eggs room temperature
- – 1/2 tsp vanilla extract
- – 1/2 cup all-purpose flour
- – 3/4 cup cocoa powder
- – 1/2 cup Oreo crumbs about 14 cookies
- – 1/2 tsp salt
- – 1/2 cup semi-sweet chocolate chopped or chocolate chips
- – 12 Oreos chopped
**Cookies and Cream Layer**
- – 1/2 cup white chocolate chopped (3 oz)
- – 6 tbsp unsalted butter 3/4 stick
- – 1/2 cup granulated sugar
- – 1 large egg room temperature
- – 1/4 tsp vanilla extract
- – 1 cup all-purpose flour
- – 1/8 tsp salt
- – 8 Oreos chopped
Instructions
**Prepare the Pan**
- Preheat the oven to 350°F (or 325°F for a convection oven). Grease an 8×8-inch square pan with spray oil and line with parchment paper. Avoid using a glass pan.
**Brownie Batter**
- In a large bowl, combine the butter and chocolate. Melt in the microwave in 15 to 30-second increments, stirring until fully melted. Alternatively, melt over a double boiler.
- Add the granulated sugar and whisk until combined.
- Add the eggs one at a time, whisking until fully incorporated after each addition. Add the vanilla with the last egg and whisk to combine.
- Sift together the flour and cocoa powder, then add to the bowl along with the Oreo crumbs and salt. Stir to combine.
- Fold in the chopped Oreos and chopped chocolate or chocolate chips.
**Cookies and Cream Layer**
- In a large bowl, combine the white chocolate and butter. Melt in the microwave in 15 to 30-second increments, stirring until fully melted. Alternatively, melt over a double boiler.
- Add the granulated sugar and whisk until combined.
- Add the egg and vanilla extract, mixing well.
- Stir in the flour and salt until combined.
- Fold in the chopped Oreos.
**To Bake**
- Pour half of the chocolate batter into the prepared pan and smooth with a spatula.
- Pour the white batter on top and spread evenly.
- Top with the remaining chocolate batter, spreading gently to avoid mixing the layers.
- If desired, sprinkle with extra chopped Oreos.
- Bake for about 40 minutes, until the edges are set and a toothpick inserted in the center comes out clean.
- Let the brownies cool before slicing and serving.
**Storage**
- – Store brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 6 days. Allow them to come to room temperature before serving.
- – You can also freeze the brownies for up to 2 months. Thaw in the fridge overnight.
Notes
- **Pan**: Use a steel pan, not a glass one, to avoid undercooked centers and overcooked edges.
- **White Chocolate**: Use high-quality white chocolate with over 20% cocoa butter. Avoid candy melts.
- **Chocolate**: Use semi-sweet or dark chocolate in the brownie batter, depending on your preference.
- **Oreo Crumbs**: Process Oreos into fine crumbs using a food processor or blender.
- **Cocoa Powder**: Natural unsweetened or Dutch-process cocoa powder can be used.