Delicious Oreo Brownies Recipe

Oreo brownies are thick and fudgy with fluffy icing and cookie pieces. They're also simple to create!


FOR THE BROWNIES: – 3/4 cup (170g) unsalted butter – 2 ounces (57g) unsweetened chocolate, roughly chopped – 1/4 cup + 2 tablespoons (31g) unsweetened cocoa powder – 1 & 3/4 cups (350g) granulated sugar – 3 large egg – 1 teaspoon vanilla extract – 1 cup (120g) all-purpose flour – 1/2 teaspoon salt – 1 to 1 & 1/2 cups Oreo cookie pieces (approximately 10 to 12 cookies) FOR THE FROSTING: – 1/2 cup (113g) unsalted butter, softened – 1 & 1/2 cups (165g) confectioners’ sugar, sifted – 2 tablespoons milk – 1 teaspoon vanilla extract – 1/4 teaspoon salt – 3/4 - 1 cup finely crushed Oreos (approximately 8 to 10 cookies) – more cookies for garnish (optional)


Step 1

MAKE BROWNIES: Preheat oven to 350°F. Spray a 9-inch square baking pan with flour-based nonstick cooking spray. For pan-served brownies, omit the liner and spray the pan.

Step 2

Put butter and chocolate in a microwave-safe bowl. In 30-second increments, microwave at half-power until butter and chocolate melt when mixed. Allow to cool after stirring until smooth. 

Step 3

Next, whisk in the cocoa powder, sugar, eggs, and vanilla. Stir in flour and salt. Mix in cookie pieces.

Step 4

Spread batter evenly in the pan. A pick inserted into the center should come out with a few moist crumbs after 30–35 minutes.  The brownies should cool completely on a wire rack.

Step 5

FOR FROSTING: Beat butter until creamy with a medium-speed electric mixer. Slowly add confectioners' sugar and stir well.

Step 6

Using the mixer on low speed, combine the milk, vanilla, and salt. If your frosting is too thick to spread, add little quantities of milk. 

Step 7

Mix the frosting on high until frothy and smooth. Mix in cookie crumbs. Cover the cooled brownies with icing and additional cookies.

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