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Oreo Brownies

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Fudgy, rich, and filled with chunks of Oreo cookies, these Oreo brownies are perfect for any fan of the classic chocolate sandwich cookie.

Two oreo brownies stacked on a white plate. A bite has been taken out of the corner of the top brownie.

If I’m going to make a chocolate dessert, I want it to be really chocolatey.

You know, like decadent and rich black magic cake, chocolate zucchini cake, or chocolate crinkle cookies. Or like these rich and fudgy Oreo brownies.

I know some people like cakey brownies, but dense and fudgy brownies are the way to go for me. This recipe is exactly that.

A super rich, super chocolatey brownie base studded with pieces of Oreo cookies? Count me in. Top it with a layer of buttercream and more chopped Oreos? A dream!

Close up of sliced oreo brownies topped with vanilla frosting and chopped oreo pieces.


Do you ever buy something at the grocery store and then can’t remember what you bought it for?

That’s how these Oreo brownies came to be. I had a package of Oreo cookies sitting in my pantry for about a month and wanted to find the perfect way to use them.

Lucky for all of us, I developed a pretty fierce craving for rich, decadent brownies and decided that Oreo brownies sounded even better. I took my favorite fudgy brownie base and simply folded chopped Oreo cookies into the batter.

I was pretty thrilled to discover that the cookies held up quite well in the brownie batter, leading 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 buttercream frosting and more chopped Oreos.

These Oreo brownies are rich, decadent, and will definitely quell any intense chocolate cravings that you may encounter.

Oreo brownie ingredients arranged on a gray countertop.


Brownies are such a great dessert to make because they’re so easy to throw together. Like my Snickers brownies and my peanut butter cup brownies, Oreo brownies come together in one bowl.

A decadent chocolate treat and minimal cleanup? Count me in.

Ingredients you’ll need

To make these brownies and their accompanying frosting, you will need:

Unsweetened chocolate: The melted chocolate in the brownie batter is what makes these Oreo brownies so rich and fudgy.

Butter: We will use ¾ cup of butter in the brownies and another ½ cup of softened butter in the frosting. 

Brownie batter base being whisked together in a white mixing bowl.

Sugar: We will use granulated sugar in the brownies and confectioner’s sugar (aka powdered sugar) in the frosting. 

Eggs: Eggs are the only rising agent in this recipe. This also helps make the brownies perfectly fudgy and dense in the very best way.

Vanilla extract: A little vanilla goes into both the brownie batter and the buttercream frosting. You can use your favorite brand of vanilla extract or homemade vanilla extract

Chopped oreos being added to brownie batter in a white mixing bowl.

Fine sea salt: A pinch of salt in the brownie batter and the frosting helps balance out the sweetness and add depth of flavor to the final brownies.

Flour: Make sure you know how to measure flour correctly so that your Oreo brownies turn out perfect every single time.

Milk: A bit of milk will help give our frosting the perfect consistency.

Oreo cookies: We’ll use about 12 Oreos in the batter and top the frosted brownies with another 8 cookies. All of the Oreos will be chopped.

Baked pan of oreo brownies cooling on a gray countertop.

Making this recipe

Oreo brownie batter starts with a base of melted chocolate and butter. Place the chopped chocolate and the butter in a microwave safe bowl and microwave on 50% power for a few minutes, or until the butter is melted.

Whisk the mixture until the chocolate is melted and the mixture is smooth. Whisk in the sugar, followed by the eggs (one at a time), the vanilla, and the salt.

Slowly add the flour and stir just until the batter is combined, then fold in the 12 chopped Oreo cookies. Do this gently so that you don’t break up the cookie pieces too much.

Bowl of vanilla buttercream frosting in a metal bowl, ready to be spread on top of baked oreo brownies.

Spread the batter into a lined and greased pan and bake for about 30 minutes. Make sure you don’t over bake – under-baked brownies are always better than over-baked brownies!

Let the brownies cool completely before you frost them or cut into them.

To make the frosting, beat the butter until smooth and fluffy, then add the powdered sugar until well combined. Add the salt, vanilla, and milk to smooth out the frosting, then beat at high speed to get the perfect fluffy consistency.

Spread or pip the frosting over the brownies and sprinkle with the rest of the chopped Oreos.

Overhead view of a pan of sliced oreo brownies on a piece of parchment paper.

Oreo brownies from a boxed mix

As you can see, making the brownie batter for Oreo brownies is super quick and easy, but that doesn’t mean you have to make your own brownie batter!

You can adapt the method from my salted caramel brownies to turn your favorite boxed mix into Oreo brownies.

Grab a box of your favorite brownie mix – I prefer the Ghirardelli brand mixes. Prepare it according to the package instructions, folding in the chopped Oreos before adding the batter to the baking pan.

Bake according to the box instructions and let cool. Make the frosting below and spread it over the cooled brownies. Top with the rest of the chopped Oreos and voila! Oreo brownies.

Close up of two oreo brownies topped with frosting and chopped oreos on a white plate.


If you’re like me and love turning packages of Oreos into other desserts, you came to the right place. In addition to my Oreo brownies, consider giving one of these treats a try:

White plate holding a fork and two stacked oreo brownies.
Oreo brownie topped with vanilla frosting on a white plate.

Oreo Brownies

Love Oreos? Then you'll love this rich and fudgy Oreo brownies! The perfect brownie batter packed with pieces of Oreo cookies and topped with a creamy vanilla frosting.
4.54 from 13 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16


  • 4 ounces unsweetened chocolate coarsely chopped
  • ¾ cup butter 12 tablespoons
  • 1 ¾ cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 cup all-purpose flour
  • 12 Oreos chopped

For the Frosting

  • ½ cup unsalted butter room temperature
  • 2 cups confectioners’ sugar
  • ¼ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 8 Oreos chopped


  • Preheat oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
  • Microwave chocolate and butter in a large bowl at medium (50% power) for 3-4 minutes or until butter is melted.
  • Whisk until chocolate is melted. Whisk in sugar until fully blended, then whisk in eggs one at a time, then vanilla and salt. Gradually add flour and stir until just combined. Fold in 12 chopped Oreo cookies.
  • Spread batter into prepared pan. Bake for 30 minutes; do not over bake.
  • Remove to cooling rack. Allow to cool completely before cutting or frosting.

For the Frosting

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


Serving: 1brownie | Calories: 359kcal | Carbohydrates: 56g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 215mg | Potassium: 122mg | Fiber: 2g | Sugar: 28g | Vitamin A: 491IU | Calcium: 23mg | Iron: 4mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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Recipe Rating

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Ashley Merchant

Thursday 16th of February 2023

These worked out well when I tried them. God bless you for sharing!


Thursday 16th of February 2023

So glad you enjoyed, Ashley! Thanks so much for sharing your feedback. Happy baking! Jamie


Monday 13th of February 2023

Excellent brownies. Sometimes from scratch brownies taste bitter to me. These were great. I halved the frosting as I thought it would be sweet enough and it was. Just right.


Monday 13th of February 2023

So glad you enjoyed them, Kathie! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie


Monday 26th of September 2016

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


Friday 30th of September 2016

I'm so glad you liked them, Mell!


Thursday 27th of March 2014

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

Monday 5th of May 2014

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


Sunday 1st of December 2013

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.


Friday 10th of January 2014

Ashley, I think that would work fine. - Jamie

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