I would like to take this moment to thank Oreos for making life, well, life.
Oreos. We start with these so young; can anyone remember their first one? I remember my first one. I was three. And utterly fascinated by the dish my Mamaw had placed before me on my little TV tray for my dessert as I watched Hee Haw with my Papaw. Where did these little paisley-cut chocolate flowers filled with a heavenly-looking white concoction come from, anyway?
And hanging out with her was more fun than hanging out with the kids in the neighborhood. We had tea parties wearing little white gloves and nosh-on elephant ears, Nutter Butters, and brownies. Of course, my tea was more milk and sugar than tea—adults don’t encourage a lot of caffeine with the young, you know.
And all the stories they read us are about going to sleep. Funny that, huh?
Mamaw taught me how to drink tea the English way… with my little pinkie out, just so.
But I loved the less formal days when we sat on the porch swing eating Oreos, and she’d say, “Let’s eat ’em our favorite way.” And we’d both pry the chocolate tops off our Oreos and rake our grateful tongues down their fluffy white centers, just enjoying…
Why You and Your Family Will Love Oreo Brownies
Let me let you in on a little secret, home chefs.
You can only experience the full deliciousness that is a brownie when you make them yourself from scratch—aka combine the magic of cocoa with the magic of eggs, butter, sugar, a bit of salt, vanilla, flour, and, of course, chocolate.
This way, you can use your own flour, which you can insist on being a good quality flour. Good unsalted butter, the real kind, good eggs, and cocoa powder that hasn’t been on the shelf too long are the secret to really delicious brownies. Because brownies, like all food we make in our kitchens, can only taste as good as the ingredients we put in them.
Which is why these Oreos are there—a whole, lush, delicious, decadent layer of them.
Now, Oreos, you don’t have to worry if they’ve sat on a store shelf too long. You just have to worry if the store’s out of them. Cause man. They’re popular… and for a good reason….
And just imagine the magic that will happen in the oven when that layer of Oreos is sandwiched between two rich layers of homemade, moist, delicious chocolate brownies.
Because when those fluffy white centers inside melt with the chocolatey shortbread of their chocolate sandwich cookie, they melt right into that decadent chocolate brownie mix and make it magically delicious.
Ingredients
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 16 Oreo cookies
Instructions
Prep time – 15 minutes
Cooking time – 30 minutes
Yields – 16 servings
Step 1: Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
Step 2: In a medium saucepan, melt butter over medium heat. Remove from heat and stir in sugar until well combined.
Step 3: Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
Step 4: Sift flour, cocoa powder, and salt together and add to the wet ingredients. Mix until just combined.
Step 5: Fold in chocolate chips.
Step 6: Pour half of the batter into the prepared pan. Place 12 Oreo cookies evenly on top of the batter.
Step 7: Cover with the remaining batter and smooth the top.
Step 8: Break the remaining 4 Oreo cookies into pieces and sprinkle over the top of the batter.
Step 9: Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 10: Allow to cool in the pan before slicing into squares.
FAQs & Tips
How to Make Ahead and Store?
You can refrigerate these brownies for about 7 days if you tightly wrap them with plastic wrap or store them in an ATC (airtight container). I’m making this acronym a thing. It needs to be one—now. You can freeze baked brownies for three months, and they will return to their original state of deliciousness if you allow them to thaw completely overnight, first in the refrigerator, then on the counter. Or pop them tented with foil into an oven set at 350 for ten minutes. You can also freeze individual brownies for those chocolate cravings we all get and need to satisfy. You can pop those in a microwave and reheat in 30-second bursts after thawing them a bit.
My Brownies Taste a Bit “Off” — What Could This Be?
People tend to keep cocoa powder for a looooong time because it’s not used for many dishes, and rarely does anyone make their own cocoa from scratch, right? I mean, except for no-bake cookies and homemade brownies, that cocoa can sit there for a decade and go unnoticed. But cocoa is very perishable and is only good for three years. I like to use organic cocoa powder. It makes all the diff.
What Nuts Would Be Good in This?
Hazelnuts, pecans, and walnuts would be nice with these Oreo Brownies, especially with their particular flavor profile.
Serving Suggestions
I like a brownie just about any time of day. Serve these brownies with these ice-cold delicious vanilla milkshakes with sprinkles, and you’ll have a swoon-worthy treat for two, three, or four very happy people.
These are a great, kind of new, and exciting sweet treat to take to any gathering. If you like this homemade Oreo Brownie recipe, try this even more decadent Dark Chocolate Brownie with Fluffy Peanut Butter Icing! Or, for all the sweethearts in your home, make these Homemade Sweetheart Brownies with Strawberry Frosting.
Oreo Brownies
Ingredients
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 16 Oreo cookies
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- In a medium saucepan, melt butter over medium heat. Remove from heat and stir in sugar until well combined.
- Add eggs one at a time, whisking after each addition. Stir in vanilla extract.
- Sift flour, cocoa powder, and salt together and add to the wet ingredients. Mix until just combined.
- Fold in chocolate chips.
- Pour half of the batter into the prepared pan. Place 12 Oreo cookies evenly on top of the batter.
- Cover with the remaining batter and smooth the top.
- Break the remaining 4 Oreo cookies into pieces and sprinkle over the top of the batter.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow to cool in the pan before slicing into squares.
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