These rich, moist and fudgy cookies & cream Oreo brownies have a layer of Oreo cookies hiding in the centre and plenty of extra chopped Oreos on top!
Taking just 30 minutes to bake, these brownies are the perfect recipe to satisfy any sweet tooth!
Oreo chocolate brownies are rich, decadent, and are the perfect treat for any chocolate fan! Enjoy a slice for morning tea or quick chocolate fix, or serve warm with a scoop of vanilla ice cream for the most comforting dessert!
I am a huge brownie fan, and believe there is a brownie recipe for every occasion! From luxurious Biscoff brownies to decadent triple chocolate brownies (because you can never have enough chocolate in a brownie!), summery berry-filled raspberry brownies, fudgy Nutella brownies, or my gluten free brownies, there is a brownie flavour for everyone! And if you need a quick brownie fix, my microwave brownie is ready to eat in less than 10 minutes!
Oreos are one of my favourite ingredients, from making the most delicious Oreo cheesecake and fudgy Oreo mudcake, to these 3 ingredient Oreo truffles. So combining the rich chocolate cookie with a cocoa brownie seemed like the perfect pairing! Brownies stuffed with Oreos?! Yes please!
Why You're Going To Love This Recipe
- Easy recipe - taking just 5 minutes to prepare, these Oreo brownies are made in just 1 bowl!
- Chocolate flavour in every bite - with a rich cocoa brownie stuffed with Oreo cookies, there are bursts of chocolate flavour in every mouthful!
- Versatile - enjoy for morning or afternoon tea, take along to picnics or bake sales, or enjoy warmed up for dessert!
- Freezer-friendly - freeze any leftover Oreo brownies, and thaw in the fridge for a quick chocolate treat!
- Conventional and Thermomix - both methods are written in the recipe card at the end of the post.
What You Need
These Oreo stuffed brownies are made with just 7 ingredients!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - you can use unsalted butter or salted butter in this brownie recipe.
- Caster sugar - also known as superfine sugar.
- Cocoa powder - use the best quality cocoa powder for the richest taste and deepest colour. I like to use Nestle or Cadbury.
- Vanilla extract - or vanilla bean paste.
- Eggs - I use large size eggs, which weigh approx. 60g each. Have your eggs at room temperature.
- Plain flour - also known as all-purpose flour.
- Oreo cookies - I use the original Oreo cookies in this recipe.
Equipment Required
You don't need any fancy equipment to make this Oreo cookies brownie recipe, just:
- Microwave safe bowl and microwave - or Thermomix.
- 20cm / 8 inch square tin - lined with baking paper.
- Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
These fudgy Oreo brownies take just 5 minutes to prepare and cook in 30 minutes, making them the perfect easy bake to satisfy sweet cravings!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt The Butter
Preheat the oven and line a square tin with baking paper. Set aside.
Add the butter to a microwave safe bowl and melt in the microwave.
Step 2 - Add The Caster Sugar And Cocoa Powder
Stir in the caster sugar and cocoa powder.
Heat in the microwave in 30 second bursts on half power, stirring in between, until the sugar has almost dissolved and the ingredients have combined.
Step 3 - Whisk In The Eggs And Vanilla Extract
Allow the mixture to cool slightly before whisking in the eggs and vanilla extract.
Step 4 - Sift In The Plain Flour
Sift in the plain flour and fold through.
Step 5 - Pour Into Tin
Pour half of the brownie mixture into the prepared tin. Place 12 Oreo cookies on to the mixture in rows (like in the image below):
Pour over the remaining brownie mixture, making sure it covers all the Oreo's.
Roughly chop the remaining Oreo's and gently press on top of the brownie.
Step 6 - Bake
Bake Oreo brownies in the preheated oven until cooked through. Leave the brownies in the tin to cool completely.
Expert Tips
- Line your tin with baking paper - to make it easier to remove the brownies from the tin once cooked.
- Don't over mix the brownie batter - this will cause the brownies to become cake-like rather than fudgy.
- Don't overcook the brownies - overcooking can make the brownies dry.
- For fudgy/moist brownies - cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
- The brownies will continue to cook as they cool.
- Cool the Oreo brownies before cutting - this will make it easier to slice them neatly.
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
FAQs
Insert a toothpick into the centre of the brownies - if it comes out with a few moist (but not wet) crumbs on it, the brownie is cooked. Remember, the brownie will continue to cook as it cools after being removed fom the oven.
Absolutely! Freeze them in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.
Overmixing can trap more air in your brownie and make it cakey, whereas minimum combining of ingredients keeps them fudgy.
Also the quantity of ingredients makes a difference. Fudgy brownies have a higher fat content (butter and chocolate), whereas cakey brownies have a higher flour content.
Related Recipes
Looking to satisfy a chocolate craving? Here are some of my most popular easy chocolate recipes:
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Oreo Brownies
Ingredients
- 150 g butter
- 275 g (1 ¼ cups) caster sugar
- 75 g (¾ cup) cocoa powder
- 2 teaspoon vanilla extract or vanilla bean paste
- 3 eggs large, room temperature
- 75 g (½ cup) plain flour
- 260 g Oreo cookies 2 x 130g packets
Instructions
- Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
- Place the butter into a microwave-safe bowl. Heat for 1 minute. If using a Thermomix - Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
- Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined - stirring each time.If using a Thermomix - Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Allow to cool slightly.
- Add the vanilla extract and the eggs and whisk until combined.If using a Thermomix - Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
- Sift the plain flour into the bowl and gently fold through.If using a Thermomix - Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
- Pour half of the brownie mixture into the prepared tin. Place 12 Oreo cookies into the mixture.Pour over the remaining brownie mixture.Chop the remaining Oreos and press on top of the brownie mixture.
- Bake for 30 minutes or until cooked through.Leave in the tin to cool completely.
Notes
- Line your tin with baking paper - to make it easier to remove the brownies from the tin once cooked.
- Don't over mix the brownie batter - this will cause the brownies to become cake-like rather than fudgy.
- Don't overcook the brownies - otherwise they will become dry.
- For fudgy/moist brownies - cook for 25-30 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
- The brownies will continue to cook as they cool.
- Cool the brownies before cutting - this will make it easier to slice them neatly.
- Storage - store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
- Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.
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