Decadent Oreo Brownies Delight

There are brownies, and then there are these intensely fudgy, deeply chocolatey, Oreo-stuffed squares that make you wonder why you ever bothered with dessert plates. Decadent Oreo Brownies Delight is the kind of bake where the middle is gooey, the edges are chewy, and the crushed cookie bits turn into these surprise pockets of crunch and cream. If you’ve got 45 quiet minutes and a box of Oreos that hasn’t been mysteriously “sampled,” you’re basically halfway there.

My husband has a sixth sense for when these hit the oven. He’ll wander into the kitchen like, “Are those…?” and then hover around, opening and closing drawers that have nothing to do with brownies. The kids now think cooling racks are negotiable. Last time, we cut the pan into 12 pieces and somehow ended up with “corner tax,” “taste test tax,” and “crumbs don’t count.” Honestly? Worth every chaotic crumb.

Why You’ll Love This Decadent Oreo Brownies Delight

– Triple texture situation: fudgy center, shiny crinkle top, crispy Oreo bits.
– Layer of whole Oreos in the middle for that dramatic cross-section. People clap. Sometimes literally.
– Pantry-friendly. Butter, cocoa, sugar, flour, eggs… and a not-so-innocent sleeve of Oreos.
– One bowl, no mixer, minimal adulting. Stir, bake, slice (if you can wait).
– They freeze beautifully, which is adorable because they rarely make it that far.

How to Make It

Preheat the oven to 350°F and line an 8×8-inch pan with parchment, leaving little handles to lift later. Melt 1/2 cup (115 g) unsalted butter in a saucepan or microwave until just melted, not sizzling. While it’s warm, whisk in 1 cup (200 g) sugar and 1/4 cup (50 g) brown sugar—don’t panic if it looks grainy; it smooths out.

Whisk in 2 large eggs, one at a time, plus 2 teaspoons vanilla. Give it a 30–45 second whisk until glossy; that’s how you get that crinkle top. Sift or stir in 1/2 cup (50 g) cocoa powder, 1/2 teaspoon fine salt, and 1/2 teaspoon espresso powder if you’re feeling fancy. Fold in 3/4 cup (95 g) all-purpose flour—stop as soon as you don’t see dry bits. If you’ve got it, toss in 1/2–3/4 cup chopped dark chocolate or chips for extra melty pockets.

Spread half the batter in the pan (it’ll be thick, that’s right). Press in a cozy layer of 9–12 whole Oreos. Crush another 6–8 Oreos over the top like confetti, then blanket with the rest of the batter. Swirl the top with an offset spatula and smash a few extra cookie chunks on there because we’re not minimalists.

Bake 28–32 minutes, until the edges are set and a toothpick comes out with damp, fudgy crumbs. If it’s wet batter, give it 2–3 minutes more. Cool in the pan at least 30 minutes (I know), then lift and slice. If you can’t wait, I am not the brownie police.

Ingredient Notes

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– Unsalted butter: Melted butter = fudgier brownies than oil. If it’s sizzling hot, let it cool a minute so you don’t scramble the eggs.
– Sugar + brown sugar: White sugar helps with the shiny top; brown adds chew and a tiny caramel vibe. Don’t skip the combo.
– Eggs: Whisk until glossy. That little bit of extra elbow grease is your crinkle magic.
– Cocoa powder: Natural or Dutch-process works. Dutch gives it a darker, moodier chocolate. I once used a random brand and it was meh—use a good one.
– All-purpose flour: Go light here. Overmix and you’ll wander into cakey territory. We are not here for cake.
– Espresso powder: Optional, but it boosts chocolate without turning things “coffee.” Forget it and you’ll still have great brownies.
– Dark chocolate/chips: Not required, but those melty puddles are drama. Chop a bar for the best melt.
– Oreos: Whole layer in the middle + crushed on top. Double Stuf works, gluten-free Oreos work, seasonal ones are cute but taste the same.

Recipe Steps

1. Preheat oven to 350°F and line an 8×8-inch pan with parchment.
2. Melt butter and whisk in granulated and brown sugar until combined and glossy.
3. Whisk in eggs and vanilla for 30–45 seconds until shiny.
4. Sift in cocoa, salt, and espresso powder; stir just to combine.
5. Fold in flour (and chopped chocolate, if using) until no dry spots remain.
6. Spread half the batter in the pan, layer whole Oreos, add crushed Oreos, top with remaining batter, and bake 28–32 minutes; cool, slice, devour.

What to Serve It With

– A scoop of vanilla or coffee ice cream (melty edges + fudgy center = bliss).
– Cold milk, obviously.
– Fresh berries for a tiny moment of balance.
– Warm salted caramel drizzle if you’re here for drama.
– Whipped cream and a sprinkle of flaky salt when company drops by and you want to look effortless.

Tips & Mistakes

– Don’t overbake. Pull them when the center still looks a little soft; they set as they cool.
– Shine factor: whisk the eggs and sugar mixture until it’s glossy before adding flour.
– Parchment sling saves your sanity. Lift, slice, clean edges—no pan wrestling.
– Room-temp eggs blend better and help with that crackly top.
– If using a 9×9 pan, start checking at 24–26 minutes; they’ll be thinner.
– Resist the urge to cut hot. They’ll taste great but look like a chocolate landslide.

Storage Tips

Counter: Cover and keep at room temp for 2–3 days. They stay soft and fudgy.

Fridge: Airtight up to 5 days. Cold brownies are elite breakfast food—extra dense, super chewy, zero regrets.

Freezer: Wrap individual squares and freeze up to 2 months. Thaw on the counter or microwave 10–15 seconds for that just-baked vibe.

Variations and Substitutions

– Gluten-free: Use a 1:1 baking blend. Bake time stays about the same; texture still fudgy.
– Dairy-free: Swap butter for coconut oil or a neutral oil; you’ll lose a bit of buttery flavor but it works.
– Extra chocolate: Fold in white chocolate chips or chopped milk chocolate for contrast.
– Peanut butter swirl: Dollop 1/3 cup warmed PB on top and marble it with a knife.
– Mint moment: Use mint Oreos and a drop of peppermint extract (literally a drop—peppermint is loud).
– Less sugar: Reduce granulated sugar by 2–3 tablespoons; still shiny, slightly darker chocolate vibe.
– Maple or honey: You can swap 3–4 tablespoons of sugar for maple or honey; reduce bake time by a minute and expect a touch more moisture.
– No espresso powder: Skip it or add a teaspoon of strong brewed coffee to the batter with the eggs.

Frequently Asked Questions

Decadent Oreo Brownies Delight

Ultra-fudgy brownies loaded with chopped Oreo cookies and melty chocolate chips, finished with a crackly top and a sprinkle of flaky salt.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, melted and slightly cooled
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 3 count large eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 1 cup all-purpose flour
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 0.5 teaspoon fine sea salt
• ▢ 1 teaspoon instant espresso powder optional, enhances chocolate flavor
• ▢ 1 cup semisweet chocolate chips
• ▢ 2 cup Oreo cookies, roughly chopped
• ▢ 0.5 cup Oreo cookie pieces, for topping
• ▢ 0.25 teaspoon flaky sea salt optional, for finishing

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy lifting.
• In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy and combined.
• Whisk in eggs one at a time, then add vanilla. Beat vigorously for 0.5 to 1.0 minute until the batter thickens and lightens slightly.
• In a separate bowl, whisk flour, cocoa powder, salt, and espresso powder.
• Fold dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
• Fold in chocolate chips and 2.0 cups chopped Oreos.
• Spread batter evenly into the prepared pan. Scatter the remaining 0.5 cup Oreo pieces over the top and gently press them in.
• Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted 2.0 inches from the edge comes out with moist crumbs (not wet batter).
• Cool in the pan on a rack for at least 30 minutes. Sprinkle with flaky sea salt if using, then lift out and cut into 16 squares.

Notes

For clean slices, chill the brownies for 20 minutes before cutting. Store airtight at room temperature for 3 days or refrigerate up to 5 days. Warm briefly before serving for maximum fudginess.