Brownies are great. Oreos are great. Together? Unstoppable.
Fudgy brownie batter. A layer of whole Oreos. More brownie on top. Baked until crackly. One bite. You’ll never go back.
Ingredients
Makes 12-16 brownies.
- 1 box brownie mix (plus eggs, oil, water as box directs)
- OR homemade: 1 cup butter, 2 cups sugar, 4 eggs, 1 cup flour, ¾ cup cocoa, 1 tsp vanilla
- 20-24 Oreo cookies (regular or double stuf)
- ½ cup chocolate chips or crushed Oreos for topping (optional)
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 350°F (175°C). Grease a 9×9 or 9×13 baking dish. Line with parchment paper.
Step 2: Make Brownie Batter
- Prepare brownie batter according to package or recipe.
Step 3: Layer the Oreos
- Pour half the brownie batter into prepared dish. Spread evenly.
- Arrange whole Oreos in a single layer on top of batter (about 16-20).
- Pour remaining brownie batter over Oreos. Spread to cover.
Step 4: Top and Bake
- Sprinkle crushed Oreos or chocolate chips on top (optional).
- Bake 30-35 minutes until toothpick comes out with fudgy crumbs (not wet).
Step 5: Cool and Cut
- Let cool completely in pan (at least 1 hour).
- Cut into squares. Serve with cold milk.
Summary
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 40-45 minutes
Yield: 12-16 brownies
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for up to 5 days.
Fridge/Freezer:
Refrigerate for 1 week. Freeze for 3 months. Thaw at room temperature.
Pro Tip:
Underbake slightly for fudgier brownies. Overbake = dry. Watch the timer.
