Oreo Brownies

I have been staring at a package of Oreo Cookies in my pantry for about a month. I honestly can’t remember why I bought them, but I do know that I refused to break that seal until I had something in mind other than a simple cookies and milk dunk fest.

Over the weekend, I developed a pretty fierce craving for rich, decadent brownies and decided that Oreo Brownies sounded even better. I used my favorite brownie recipe and simply folded chopped Oreo Cookies into the batter.

I was pretty thrilled to discover that the cookies held up quite well within the brownie batter which led to distinct cookie chunks in every bite. And since I have always had a problem with leaving well enough alone, I decided to kick these up a notch with a layer of vanilla buttercream and more chopped Oreo Cookies.

These Oreo Cookies Brownies are rich, decadent, and delicious and will definitely quell any intense chocolate craving that you may encounter.

For those of you that are questioning why these Oreo Brownies look so symmetrical, I’ll fill you in! You see I have a pretty intense addiction to bakeware. In fact, I could probably be on the show Hoarders if they had bakeware edition. Thankfully I’m also organized and have plenty of storage, so my little pan addiction isn’t taking over my house…yet.

I used a silicone Dessert Bar Pan from Chicago Metallic. I’m typically not fond of silicone baking forms, but I must say, I was quite pleased with the results from this one and definitely see it getting a lot of use in my kitchen. If you don’t have this pan, no worries because these brownies bake up perfectly in 8-inch square pan.

Oreo Brownies

Yield: 12 bars


For the Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup butter
1 cup sugar
3 eggs
1 teaspoon pure vanilla extract
¼ teaspoon kosher salt
1 cup all-purpose flour
12 Oreos, chopped

For the Frosting

1/2 cup unsalted butter, room temperature
2 cups confectioners’ sugar
¼ teaspoon fine grain sea salt
1 teaspoon clear vanilla extract
2 tablespoons milk
8 Oreos, chopped


For the Brownies

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in large bowl at medium (50% power) for 3-4 minutes or until butter is melted.

3. Whisk until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.

4. Spread batter into prepared pan. Bake for 30 minutes; do not over bake.

5. Remove to cooling rack. Allow to cool completely before cutting or frosting.

For the Frosting

1. In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue mixing until well blended.

2. Add salt, vanilla, and milk. Blend on low speed until moistened. If frosting is too stiff, slowly add in more milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

3. Spread or pipe frosting onto the brownies and top with chopped Oreo cookies.


- I used the silicone Dessert Bar Pan from Chicago Metallic for this recipe. If you use this pan, evenly divide the brownies batter amongst the 12 wells and bake for 20 minutes.
- Store Oreo Brownie Bars in the refrigerator for up to 2 days. Remove to room temperature for 1 hour before serving.

74 Responses to “Oreo Brownies”

  1. H — December 3, 2011 at 10:52 pm

    I made these in a 12-inch cast iron skillet and baked for 15 minutes. Came out beautifully and tastes delicious! This recipe is definitely a keeper. Thank you!


  2. Bailey Ana — December 30, 2011 at 11:06 am

    Just stumbled across your site while looking for a recipe…. OMG this is beautiful!!!! Wow, what a really stunning site. I shall definitely be back here :)



  3. ChristenB — March 6, 2012 at 4:14 pm

    I am really thankful that I found your blog after my pregnancy… although I am still nursing which means that Oreos are still in my top 3 favorite foods. I may have to try these – but whenever we buy oreos with the intent of baking with them, they are gone by the time I get around to baking.


  4. Jay — November 12, 2012 at 9:57 am

    I tried to make these last night, and they didn’t bake very well. I followed the recipe to the T (including all the measurements – I’m based in England but I used US cups etc). They were uncooked after 30 minutes in the oven, and after I sliced them and discovered they were very uncooked in the middle, I put the slices back in the oven for 15 minutes and they still didn’t fully cook. Any ideas as to where I went wrong? I was very disappointed as that has never happened to me! Thanks!


    • MBA — December 19, 2012 at 9:43 pm

      How long did you bake the brownies? This recipe was developed for individual brownie bar pans so this may have been the issue. Have a great day!

  5. may — December 7, 2012 at 11:18 am

    Hi Ms Jaime. Christmas is just around the corner so I want to try a red color sweets for my kids on xmas eve. May I know if you have any recipe of fudgy Red Velvet Brownies. Thanks for sharing your talent and may you help many more homemakers like me.You inspire us..God Bless!


    • MBA — December 26, 2012 at 9:35 am

      I have not tried any recipe for red velvet brownies, I aologize. If you find a good recipe, please stop back and let us know how it turned out! Have a great day!

  6. Avien — February 10, 2013 at 7:30 am

    If i would bake this on a regular pan how long would it take and what temperature?


    • Taryn — April 27, 2013 at 5:57 pm

      I baked mine in a regular non-stick 8 inch brownie pan. Mine were cooked perfect at 40 minutes. I started with 30, and just kept checking every 5 after… didn’t take long for the center to firm up for me. Great recipe!

  7. Ashlesha — May 23, 2013 at 9:40 am

    Tried these and they turned out fantastic….have posted a pic of what mine turned out like on my blog …obviously with a mention to your blog.This is a fool proof recipe and is surely for keeps.
    Thank u


    • Jamie — May 23, 2013 at 11:36 am

      I am so glad to hear you enjoyed the brownies – thank so much for reporting back.

  8. Rozalia — May 27, 2013 at 1:33 am

    I love these brownies! The only different thing I did when making them is that instead of your frosting I made pudding and mixed it with whipped cream (buttercream is not a favorite nor a common thing in the country I live in). They were delicious!


    • Jamie — August 10, 2013 at 2:01 pm


      That sounds delicious! Thank you so much for stopping by. Have a great day!


  9. Ashley — December 1, 2013 at 2:08 pm

    Do you think it’d work to make these in a mini muffin pan? I’d like to get the same bite-size idea as you had with the silicone mold but don’t want to invest in another bakeware item at the moment.


    • Jamie — January 10, 2014 at 3:46 pm

      Ashley, I think that would work fine.
      – Jamie

  10. Erika — March 27, 2014 at 7:20 pm

    For the brownie part of the recipe, if I wanted to use semi-sweet chocolate instead of unsweetened chocolate how much should I cut back on the sugar? Like do 3/4 cup or 1/2 cup of sugar instead, since there will be extra sweetness from the chocolate.


    • Jamie Lothridge — May 5, 2014 at 9:41 pm

      Hi Erika,
      You could use semisweet chocolate instead, but I wouldn’t alter the sugar content at all. There’s certainly not enough sweetness difference in semi-sweet chocolate to drop the sugar content by a full 1/4 cup.
      – Jamie

  11. Mell — September 26, 2016 at 12:26 pm

    I made these twice and they were fantastic both times! Definitely a recipe that is going in my “keeper” pile. Thanks!


    • Jamie — September 30, 2016 at 11:00 am

      I’m so glad you liked them, Mell!


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