Indulgent Oreo brookies! They are super fudgy, delicious, rich in flavor and are perfect for any Oreo lover. They have layers of chewy Oreo cookie dough and fudgy brownie, and filled with lots of crushed Oreo. They are mixed by hand and super easy to make.
Oreo brookies are without a doubt a favorite of mine! Who doesn't love cookie dough, brownie and of course lots of Oreo.
Brookies are the perfect combination of brownie and cookie dough. They work so incredibly together, and what makes these brookies even better is all of the Oreo.
These Oreo brookies are so good as they have chewy Oreo cookie, with a fudgy brownie, and topped with more Oreo cookie dough and crushed Oreo. They are so easy to make and require no mixer.
For more Oreo and brookie recipes, try Oreo Espresso Cookies, Fudgy Peanut Butter Brookies, and Oreo Layer Cake with Cream Cheese Frosting.
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WHY THIS RECIPE WORKS
- Easy to make: They are mixed by hand, you only need two bowls, a hand whisk and a spatula.
- Chewy and fudgy texture: The center of these brookies are fudgy from the brownie batter and chewy edges from the Oreo cookie dough.
- No chill time: No need to chill the cookie dough, you can assemble it as soon as you have made it.
- No mixer needed: You only need a hand whisk and spatula for this recipe, making it super easy to put together.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Oreo: There is a whole pack of Oreo's in this recipe. Use a food processor or a plastic bag to crush the Oreos into smaller pieces.
- Butter: For both the cookie dough and the brownie, start by melting the butter. Let it cool down slightly while prepare the rest of the ingredients.
- Brown sugar: The brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- Eggs: Take them out of the fridge 1-2 hours before baking.
- Dark chocolate: I recommend a dark chocolate on the sweeter side, e.g. 54,5%, and therefore a not too bitter dark chocolate.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona.
STEP BY STEP INSTRUCTIONS
Here is how make and bake these Oreo Brookies. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prep a 20x20 cm square pan with parchment paper.
OREO COOKIE DOUGH
STEP 1: In a bowl add the melted butter, peanut butter, brown sugar and granulated sugar and whisk it together for 1-2 min.
STEP 2: Add the egg and mix it in. Then add the vanilla extract and mix it in.
STEP 3: In a separate bowl, stir together all-purpose flour, baking powder, and salt. Then add it into the butter sugar mixture together with the crushed Oreos. With a spatula, fold it together until just combined.
STEP 4: Add ¾ off the cookie dough to the bottom of the baking pan and even it out. Set it aside the baking pan and the remaining ¼ of the cookie dough in the fridge while making the brownie batter.
BROWIE BATTER AND ASSEMBLING
STEP 5: Melt the butter and chocolate over a double boiler or in the microwave.
STEP 6: In a bowl, mix together the eggs, brown sugar and granulated sugar until light and fluffy, about 1 min.
STEP 7: While mixing, in a steady stream pour the melted butter and chocolate into the batter and mix until combined. Then add the vanilla extract and whisk it until combined.
STEP 8: With a spatula fold in the all-purpose flour, cocoa powder and salt into the batter, together 5 Oreo broken into smaller pieces, but not too small, and gently fold it together until combined. Pour the batter over the cookie dough and smooth it out with the spatular.
STEP 9: Add the remaining ¼ of the cookie dough. Flatten out the cookie dough pieces between your fingers before laying it on the brownie. Add extra Oreo cookies broken into big pieces.
STEP 10: Bake for about 55-65 min. It shouldn’t jiggle when taken out of the oven, and when using a cake tester, and a few moist crumbs should be one it. Let it cool down completely until cold and it’s ready to be enjoyed.
TIP: I personally love eating brownies cold, so they are also really good to make a day ahead of serving. Just store them in the fridge overnight uncut.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Don't over bake the brookie: Over baking the brookies, will make them dry. You will rather want them soft and fudgy in the middle.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
You'll know the Oreo bookies are done, when the cookie dough looks golden brown and the brownie has just set. It shouldn’t jiggle when taken out of the oven but when using a cake tester, moist crumbs should be one it
I personally love eating brownies cold, so they are also really good to make a day ahead of serving and storing them in the fridge overnight.
Yes, absolutely. As mentioned above, these brookies get super rich and fudgy by staying in the fridge overnight. You can also easily make the cookie dough a day ahead and assemble the rest of the brookie on the day and bake it.
STORAGE
- Room temperature: To keep these brownies fudgy I recommend storing these brookies at room temperature in an airtight container. To keep the edges from drying out, I suggest waiting to cut them until you're ready to serve them. They will stay soft for 2-3 days when stored properly.
- Fridge: I personally love cold brookies. It tightens up the texture of the brownie part of the brookie and makes them extra fudgy. They are therefore really good to make a day ahead of serving. Just store them in the fridge overnight uncut.
Other Oreo and Brookie Recipes To Try
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Oreo Brookies
Equipment
Ingredients
OREO COOKIES DOUGH
- 50 g butter melted
- 40 g brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 140 g all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 4 Oreo cookies
BROWNIE BATTER
- 125 g butter
- 125 g dark chocolate
- 125 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoon cocoa powder
- ¼ teaspoon salt
- 5 Oreo cookies for the batter
- 5 Oreo cookies for on top of the brookie
Instructions
OREO COOKIE DOUGH
- Preheat the oven to 160ºC conventional oven. Prep a 20x20 cm square pan with parchment paper.
- Melt the butter. In a bowl add the melted butter, brown sugar and granulated sugar and whisk it together for 1-2 min.50 g butter, 40 g brown sugar, 70 g granulated sugar
- Add the egg and vanilla and mix it in.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together all-purpose flour, baking powder, and salt. Then add it into the butter sugar mixture together with the crushed Oreos. With a spatula, fold it together until just combined.140 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt, 4 Oreo cookies
- Add ¾ off the cookie dough to the bottom of the baking pan and even it out. Set it aside the baking pan and the remaining ¼ of the cookie dough in the fridge while making the brownie batter.
BROWNIE BATTER
- Melt the butter and chocolate over a double boiler or in the microwave.125 g butter, 125 g dark chocolate
- In another bowl, mix together the eggs, brown sugar and granulated sugar until light and fluffy, about 1 min.125 g brown sugar, 100 g granulated sugar, 2 large eggs
- Pour the melted butter and chocolate into the batter and gently mix until combined.
- Then add the vanilla extract and whisk it until combined.1 teaspoon vanilla extract
- With a spatula fold in the all-purpose flour, cocoa powder and salt, together 5 Oreo broken into smaller pieces, but not too small, into the batter and gently fold it together until combined.150 g all-purpose flour, 2 tablespoon cocoa powder, ¼ teaspoon salt, 5 Oreo cookies for the batter
- Pour the batter over the cookie dough and smooth it out with the spatular.
- Add the remaining ¼ of the cookie dough, flattening out the cookie dough pieces between your fingers before laying it on the brownie, and extra Oreo cookies broken into big pieces.5 Oreo cookies for on top of the brookie
- Bake for about 55-65 min. When using a cake tester, moist crumbs should be one it. Let it cool down completely until cold and it’s ready to be enjoyed.
Adelaide Miller
These are a VERY indulgent treat- amazing but plan on not eating any more calories the rest of the day! I will say that the cookie dough bakes a little faster than the brownie layer, so keep the cookie layer pretty thick, and don't overbake them. ALso, I've found that using black cocoa in the brownie layer makes the bars taste even more Oreo-y. Either way, these were a tasty snack that I will most likely make again.