I perfected my Fudgy Oreo Brownies and am finally sharing the clever secret that tucks Oreo pieces into every slice.

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I’ve been chasing the perfect fudgy brownie for years and these Fudgy Oreo Brownies finally made me stop testing and stare. I folded in chunks of Oreo cookies and leaned on melted unsalted butter plus coarsely chopped semi sweet chocolate to get that dense, glossy center that seems illegal.

They look like a simple tray of chocolate but one bite turns into this satisfying mess that you cant help but grin at, and somehow they stay gooey without falling apart. If you like rich, slightly reckless desserts, these will ruin other brownies for you.

I promise you’ll want to hide the pan.

Ingredients

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Butter: adds rich fat and fudgy mouthfeel, mostly calories not much nutrition
Semisweet chocolate: deep chocolate flavor, some antioxidants, adds sugar and cocoa solids
Sugars: sweetens and helps chew, adds carbs but no fiber or real nutrients
Eggs: bind and give structure, add protein and moisture for fudgy crumb
Flour: provides structure, mostly carbohydrates, little fiber or protein
Cocoa powder: intense chocolate flavor, low calories, some antioxidants and natural bitterness
Oreos: cookie chunks add crunch and sugary flavor, mostly refined carbs and fat
Instant espresso powder: tiny pinch boosts chocolate depth without tasting like coffee

Ingredient Quantities

1 cup (225 g) unsalted butter, melted

8 oz (225 g) semi sweet chocolate, coarsely chopped

1 1/2 cups (300 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

3 large eggs

2 tsp vanilla extract

3/4 cup (95 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1/2 tsp salt

15 to 18 Oreo cookies, coarsely chopped, divided (about 1 1/2 cups)

optional pinch instant espresso powder to boost the chocolate flavor

How to Make this

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1. Preheat oven to 350 F (175 C). Line an 8 inch square pan with parchment, leaving an overhang for easy removal, or lightly grease the pan.

2. Put 1 cup melted unsalted butter and 8 oz coarsely chopped semi sweet chocolate in a heatproof bowl and melt together until smooth using a double boiler or microwave in 30 second bursts, stirring between each one. If you want, stir in a pinch of instant espresso powder now to boost the chocolate flavor. Let the mixture cool a few minutes.

3. In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar. Add the warm chocolate butter mixture and whisk to combine.

4. Whisk in 3 large eggs one at a time until glossy, then stir in 2 tsp vanilla extract. Dont overbeat, you just want it combined.

5. Sift or whisk together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/2 tsp salt. Fold the dry ingredients into the chocolate mixture gently until almost combined, its okay if a few streaks remain.

6. Coarsely chop 15 to 18 Oreo cookies and divide them: fold about 1 cup of the chopped Oreos into the batter, reserve the rest for the top.

7. Pour the batter into the prepared pan, spread evenly, then scatter the reserved chopped Oreos over the top and press them in lightly so they stick.

8. Bake 25 to 30 minutes until the edges are set and the center is slightly jiggly but not liquid. A toothpick should come out with moist crumbs not dry. Dont overbake or youll lose that fudgy texture.

9. Cool completely in the pan on a wire rack, chill for an hour if you want cleaner slices, then lift out using the parchment and cut into squares. Store airtight at room temp for a day or refrigerate for longer.

Equipment Needed

1. 8 inch square baking pan lined with parchment (leave an overhang) or lightly greased
2. Heatproof bowl plus a small saucepan for a double boiler, or a microwave safe bowl
3. Large mixing bowl
4. Whisk
5. Rubber spatula (or wooden spoon) for folding and scraping
6. Measuring cups and spoons (or a kitchen scale if you have one)
7. Sifter or fine mesh sieve for the flour and cocoa
8. Chef knife and cutting board to chop the Oreos
9. Wire cooling rack, toothpick to test doneness, and oven mitts

FAQ

Q: How do I make these brownies fudgy and not cakey?
A: Use the recipe amounts, dont overmix once the flour and cocoa go in, and watch the bake time. The edges should look set and the center still a little soft, a toothpick should come out with moist crumbs not dry batter. Let them cool completely, or chill for cleaner slices, that helps the fudgy center firm up.

Q: Can I swap the semi sweet chocolate or change the cocoa?
A: Yep. Bittersweet or dark chocolate works great for a deeper flavor, milk chocolate will make them sweeter so you might cut back a bit on sugar. If you swap to Dutch process cocoa the taste is smoother, regular natural cocoa is brighter. No leavening here so swaps wont break the texture.

Q: How should I handle the Oreos so they dont turn to dust?
A: Coarsely chop 15 to 18 cookies and fold most of them gently into the batter so you get big chunks. Reserve a handful and press them on top before baking for a pretty crunchy top. If you smash them too much they'll just make the batter gritty.

Q: Is the instant espresso powder necessary?
A: No, its optional. A tiny pinch boosts the chocolate flavor without tasting like coffee, but skip it if you hate coffee. Don't add more than a pinch unless you want real espresso notes.

Q: How long do these keep and can I freeze them?
A: Store in an airtight container at room temp for 3 to 4 days, or in the fridge up to a week. You can freeze cut brownies for up to 3 months, wrap pieces individually or in layers with parchment. Thaw in the fridge or at room temp, warm briefly for that just-baked feel.

Q: Any tips for clean slices and presentation?
A: Cool completely, then chill 30 to 60 minutes so they set. Use a sharp knife wiped clean between cuts or run the blade under hot water and dry it before slicing for smooth edges. If you want, top with a few extra chopped Oreos or a dusting of cocoa or powdered sugar.

Fudgy Oreo Brownies Recipe Substitutions and Variations

Unsalted butter: swap with melted coconut oil 1:1 by weight (225 g) for similar richness and a slight coconut note, or use 3/4 cup (180 ml) neutral vegetable oil for an even fudgier brownie — works great if you want softer edges.
Semi sweet chocolate: replace with bittersweet or dark chocolate (70%) 1:1 by weight, or use 8 oz (225 g) good quality chocolate chips if that’s what you have on hand.
All purpose flour: use a cup for cup gluten free all purpose blend that contains xanthan gum, same volume as AP flour, it’s the easiest swap to make the recipe gluten free.
Eggs: use flax “eggs” (1 tbsp ground flax mixed with 3 tbsp water per egg, so 3 tbsp flax plus 9 tbsp water total, let sit 5 minutes) or 3/4 cup unsweetened applesauce for a dairy free egg substitute that gives a softer, slightly cake like crumb.

Pro Tips

1) Melt the butter and chocolate slowly and stir a lot, microwave in short bursts if thats easiest. Stir in a pinch of instant espresso with the warm chocolate to make the chocolate taste deeper, and let the mix cool until just warm to the touch before you add the eggs or you risk scrambling them.

2) Dont overmix once the flour and cocoa go in, fold gently until a few streaks remain, its totally fine if its slightly marbled — overworking gives you cakey brownies not fudgy ones.

3) Chop the Oreos in mixed sizes, fold the smaller crumbs into the batter and save the big chunks for the top so you get those gooey pockets and crunchy bites. Press the top pieces in lightly so they stick and dont just fall off after baking.

4) Watch the bake time closely, edges should be set and the center still jiggle a bit, a toothpick should pull out moist crumbs not dry dust. Cool fully in the pan and chill an hour for perfectly clean slices, and when cutting wipe a hot knife between cuts for sharp edges.

Fudgy Oreo Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected my Fudgy Oreo Brownies and am finally sharing the clever secret that tucks Oreo pieces into every slice.

Servings

servings

Calories

496

kcal

Equipment: 1. 8 inch square baking pan lined with parchment (leave an overhang) or lightly greased
2. Heatproof bowl plus a small saucepan for a double boiler, or a microwave safe bowl
3. Large mixing bowl
4. Whisk
5. Rubber spatula (or wooden spoon) for folding and scraping
6. Measuring cups and spoons (or a kitchen scale if you have one)
7. Sifter or fine mesh sieve for the flour and cocoa
8. Chef knife and cutting board to chop the Oreos
9. Wire cooling rack, toothpick to test doneness, and oven mitts

Ingredients

1 cup (225 g) unsalted butter, melted
8 oz (225 g) semi sweet chocolate, coarsely chopped
1 1/2 cups (300 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
3 large eggs
2 tsp vanilla extract
3/4 cup (95 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1/2 tsp salt
15 to 18 Oreo cookies, coarsely chopped, divided (about 1 1/2 cups)
optional pinch instant espresso powder to boost the chocolate flavor

Directions

Preheat oven to 350 F (175 C). Line an 8 inch square pan with parchment, leaving an overhang for easy removal, or lightly grease the pan.
Put 1 cup melted unsalted butter and 8 oz coarsely chopped semi sweet chocolate in a heatproof bowl and melt together until smooth using a double boiler or microwave in 30 second bursts, stirring between each one. If you want, stir in a pinch of instant espresso powder now to boost the chocolate flavor. Let the mixture cool a few minutes.
In a large bowl whisk together 1 1/2 cups granulated sugar and 1/2 cup packed light brown sugar. Add the warm chocolate butter mixture and whisk to combine.
Whisk in 3 large eggs one at a time until glossy, then stir in 2 tsp vanilla extract. Dont overbeat, you just want it combined.
Sift or whisk together 3/4 cup all purpose flour, 1/2 cup unsweetened cocoa powder and 1/2 tsp salt. Fold the dry ingredients into the chocolate mixture gently until almost combined, its okay if a few streaks remain.
Coarsely chop 15 to 18 Oreo cookies and divide them: fold about 1 cup of the chopped Oreos into the batter, reserve the rest for the top.
Pour the batter into the prepared pan, spread evenly, then scatter the reserved chopped Oreos over the top and press them in lightly so they stick.
Bake 25 to 30 minutes until the edges are set and the center is slightly jiggly but not liquid. A toothpick should come out with moist crumbs not dry. Dont overbake or youll lose that fudgy texture.
Cool completely in the pan on a wire rack, chill for an hour if you want cleaner slices, then lift out using the parchment and cut into squares. Store airtight at room temp for a day or refrigerate for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.