These Oreo Brownies are rich, fudgy, and stuffed with a hidden layer of Oreo cookies. Topped with smooth chocolate coating, white chocolate drizzles, and mini cookies, they are beautiful and absolutely delicious.
If you love Oreo desserts, check out this Oreo mousse cake or this cookies and cream ice cream next.
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Homemade brownies hold a special spot in my heart. There is something about a chocolatey brownie fresh from the oven that makes everything feel a little better. These chocolate chip brownies have been a family favorite for years, but once I started stuffing Oreos inside, I haven't looked back.
Oreo lovers, you will love what happens when you press a full layer of cookies into homemade brownie batter! They soften as they bake, creating a delicious cookies-and-cream layer hiding inside every square.
And the chocolate and mini Oreos on top? That is just the perfect finishing touch, making these treats look like they came straight from the bakery.
These are the kind of brownies that disappear faster than you can cut them. I always recommend making a double batch because one pan is never enough. Trust me on that one!
Why You'll Love Brownies Stuffed with Oreos
- Two desserts in every bite. A fudgy brownie with a hidden layer of Oreo cookies is the best idea ever! Every bite has the perfect combo of brownie and cookies and cream goodness.
- Made completely from scratch. The homemade brownie batter is rich, dark, and so fudgy. No box mix needed here. The results are worth the extra few minutes it takes to make it.
- Extra chocolate on top! A smooth milk chocolate coating, a drizzle of white chocolate, and more cookies make these treats look so pretty and impressive.
- Perfect for every occasion. These bars are always a hit at parties, bake sales, potlucks, cookie exchanges, or a random weeknight.
- Guaranteed to disappear fast! Every single time I make these, they are gone before I have a chance to get seconds. Make a double batch and save yourself the disappointment!
Ingredients Needed
Oreo stuffed brownies come together with basic pantry staples and two kinds of Oreo cookies. Scroll down to the printable recipe card for the exact amounts and full recipe.
- Unsalted Butter: Melted butter gives these brownies a rich and fudgy texture that is so much better than using oil. If you have salted butter, just reduce the amount of salt in the recipe by half.
- Unsweetened Cocoa Powder: The key to that deep, dark chocolate color and bold flavor. Hershey's dark cocoa powder is my favorite. Regular cocoa powder works too, but the brownies will be lighter in color.
- Large Eggs: Whisk until foamy, then add the other ingredients. This technique gives the top a slightly crinkly top and a gorgeous shine.
- Granulated Sugar: Sweetens the batter and helps create that flaky meringue crust on top.
- All Purpose Flour: Just enough to give the batter some structure while keeping it fudgy and chewy. Make sure to measure it correctly by spooning and leveling, or by using a scale, for best results.
- Baking Powder: Just a small amount provides a slight lift.
- Oreo Cookies: You will need a full package of classic Oreos for the hidden layer in the batter. 24 cookies fit perfectly in a single layer in a 9x13 pan.
- Milk Chocolate Melting Wafers: Spread a smooth layer over the cooled brownies for a "frosting" finish. Ghirardelli wafers are my favorite because they melt smoothly and taste good. A bag of regular chocolate chips melted with a little coconut oil works as a good substitute.
- White Chocolate Melting Wafers: drizzled over the milk chocolate topping for that beautiful two-tone finish. Just a quarter cup is all you need!
- Mini Oreos: The tiny cookies pressed into the chocolate add the most adorable and impressive touch!
Recipe Variations
- Try flavored Oreos. Use mint, peanut butter, birthday cake, or chocolate cream Oreos for a fun flavor twist.
- Use a box brownie mix shortcut. Short on time? A box of your favorite brownie mix works great. Just prepare the mix according to the package directions and follow the same layering and baking steps.
- Swap the chocolate topping. Not a fan of melting wafers? A simple ganache made with heavy cream and chocolate chips works, too. Plus, it gives the brownies a slightly softer topping.
- Add peanut butter. Drizzle melted peanut butter over the chocolate topping alongside the white chocolate for a fun peanut butter and chocolate flair.
- Make brownie sundaes. Serve a warm square of these Oreo brownies with a scoop of vanilla ice cream, hot fudge, and a swirl of homemade whipped cream.
How To Make Oreo Brownies
Follow our simple Oreo brownie recipe, and you will end up with stuffed brownies in no time. Perfect for parties or just when you want something sweet.
- Make the chocolate mixture. Melt the butter in a microwave-safe bowl, then stir in the dark cocoa powder.
- Mix the wet ingredients. Whisk the eggs in a large bowl until foamy. Add the sugar and vanilla and beat until dissolved and the mixture is pale yellow. Stir in the cooled chocolate.
- Add the dry ingredients. Gently stir in the flour and baking powder until you get a stiff, thick batter.
- Assemble and bake. Spread half the brownie batter in the prepared baking pan. Press 24 cookies into the batter, then cover them with the remaining batter. Bake and cool the Oreo cookie brownies before frosting.
- Decorate. Melt the milk chocolate and white chocolate wafers in two separate microwave-safe bowls. Spread the milk chocolate evenly over the cooled brownies, then drizzle with the white chocolate. Press mini Oreo cookies into the top and let it set before cutting.
BruCrew Tips
- Do not overmix the batter. Overmixing can result in tough, cakey brownies instead of soft, fudgy ones.
- Line the pan with parchment or foil. It makes it so easy to lift the whole slab out of the pan for clean cutting and makes cleanup a breeze.
- Whisk the eggs until foamy. Taking the time to mix the eggs until foamy and pale is what gives the brownies that shiny, crinkly top that makes them look so good.
- Do not overbake! Pull the pan when you insert a toothpick into the center, and it comes out with moist crumbs. They will continue to bake and set up as they cool.
- Cool completely before topping. If the bars are slightly warm, the topping will not set up fast. Be patient and let them cool first.
- Use a plastic knife to cut. A plastic knife glides through brownies without tearing and dragging. Wipe it clean after every cut for the prettiest edges.
- Want extra fudgy brownies? Pull them out of the oven a few minutes early and let them finish setting in the pan.
Storing and Freezing
On the Counter: Store the brownies in an airtight container at room temperature for 3-4 days. Place a sheet of parchment paper between the layers to prevent them from sticking together.
In the Freezer: Wrap the entire uncut slab or individual brownies tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge or for a few hours on the counter before serving.
More Chewy Brownie Recipes
- Cosmic Brownies
- Salted Caramel Brownies
- Coffee Brownies
- Zebra Brownies
- Thin Mint Brownies
- Mocha Brownies
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Oreo Brownies Recipe
These Oreo Brownies are rich, fudgy, and stuffed with a hidden layer of Oreo cookies. Topped with smooth chocolate coating, white chocolate drizzles, and mini cookies, they are beautiful and absolutely delicious.
Ingredients
For the Brownies
- 1 cup unsalted butter
- ½ cup dark cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon table salt
- 1 ½ cups all purpose flour (180g)
- ½ teaspoon baking powder
- 24 Oreo cookies
For the Topping
- 1 - 10 ounce bag milk chocolate melting wafers
- ¼ cup white chocolate melting wafers
- mini Oreos, for garnish
Instructions
- Preheat oven to 350°F. Line a glass 9x13 pan with foil or parchment paper and spray it with nonstick baking spray.
- Melt the butter and stir in the cocoa powder. Set aside to cool.
- Whisk the eggs until foamy. Add the sugar and vanilla, and beat until pale yellow.
- Stir the melted chocolate mixture into the eggs.
- Add the salt, flour, and baking powder, and mix just until combined.
- Spread half the batter in the prepared pan. Press the Oreo cookies into the batter. Cover with the remaining batter.
- Bake for 30-34 minutes or until a toothpick inserted in the center comes out with moist crumbs. Remove and cool completely.
- Melt the milk chocolate and white chocolate wafers in two separate bowls according to the package directions. Spread the milk chocolate over the cooled brownies.
- Spoon the white chocolate into a baggie and cut off one tip. Drizzle over the top. Press the mini Oreos into the top and let the chocolate set before cutting and serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 331Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 7gCholesterol: 55mgSodium: 167mgCarbohydrates: 47gFiber: 2gSugar: 28gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Debi says
Oh, and one more thing: I just baked a batch of the truffle cookies and they are still extremely dry and stayed in the shape of a ball. Aren't they supposed to flatten out some when they're baked?? Thanks for your help.
Jocelyn says
No, those don't really flatten at all because of the kiss inside. And if they seem dry, your oven may run hotter than mine so they could be over baked. I would bake them 1-2 minutes less next time. I hope that helps.
Debi says
I made your chocolate mint truffle snowball cookies and find that the batter is too dry to roll them properly....any suggestions?
Jocelyn says
You need to keep mixing the dough until it looks like play dough. What kind of a mixer are you using? I find that using a stand mixer makes this dough come together so much quicker than a hand mixer. You could always add a little bit of milk to help it come together if it still seems too dry after mixing.