Ultimate Fudgy & Chewy Oreo Brookies Recipe: Easy Homemade Delight
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Prepare to fall in love with these incredibly indulgent Oreo Brookies! They are the epitome of dessert perfection, combining the best of both worlds: a rich, fudgy brownie and a delightfully chewy Oreo cookie. Each bite offers an explosion of flavor and texture, making them an irresistible treat for any Oreo enthusiast. Featuring distinct layers of buttery Oreo cookie dough and intensely chocolatey brownie, generously studded with crushed Oreo pieces throughout, these brookies are surprisingly simple to make, requiring no electric mixer and coming together effortlessly by hand.
Oreo brookies have quickly become a staple in my kitchen, and for good reason! Who could possibly resist the magical combination of gooey brownie, soft cookie dough, and, of course, an abundance of classic Oreo cookies? This dessert truly elevates the standard brownie or cookie experience by merging them into one spectacular creation.
The concept of a “brookie” is ingeniously simple yet utterly delicious: it’s the perfect marriage of a rich, chocolatey brownie and a sweet, tender cookie. These two beloved desserts work in incredible harmony, creating a dessert that’s greater than the sum of its parts. What makes *these* particular brookies stand out even more is the generous incorporation of Oreo cookies into every layer, infusing them with that iconic chocolatey creme flavor and satisfying crunch.
Our Oreo Brookies boast an exquisite balance of textures and flavors. You’ll savor the tender, chewy notes from the Oreo cookie dough base, beautifully contrasted with the dense, fudgy richness of the brownie layer. To take things up a notch, they’re crowned with additional dollops of Oreo cookie dough and a sprinkle of crushed Oreo pieces, ensuring an Oreo experience in every single bite. The best part? This recipe is incredibly straightforward and doesn’t require any fancy equipment – just a couple of bowls and a spatula are all you need to create this decadent delight.
If you’re looking to explore more delightful Oreo and brookie creations, be sure to try these fantastic recipes: Oreo Espresso Cookies for a sophisticated twist, Fudgy Peanut Butter Brookies for a nutty indulgence, and the show-stopping Oreo Layer Cake with Cream Cheese Frosting for a celebration-worthy treat.
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WHY THIS OREO BROOKIES RECIPE IS A MUST-TRY
- Effortlessly Easy to Make: Forget about pulling out heavy stand mixers or dealing with complicated steps. These Oreo brookies are designed for simplicity. You’ll mix everything by hand, needing just two bowls, a hand whisk, and a spatula. This approach not only makes the baking process enjoyable but also significantly cuts down on cleanup time, perfect for bakers of all skill levels.
- Irresistible Chewy and Fudgy Texture: This recipe perfectly balances two coveted textures. The brownie batter creates an intensely fudgy, melt-in-your-mouth center, while the Oreo cookie dough contributes wonderfully chewy edges and a satisfying bite. The combination results in a harmonious dessert that hits all the right notes for both brownie and cookie lovers.
- No Chill Time Required: Unlike many cookie dough recipes that demand hours of chilling, this Oreo cookie dough is ready to go as soon as it’s mixed. This means you can assemble and bake your brookies without any frustrating delays, bringing you closer to enjoying your delicious treat sooner. Instant gratification guaranteed!
- No Mixer Needed: Emphasizing accessibility, this recipe eliminates the need for an electric mixer entirely. Whether you’re short on equipment or simply prefer a hands-on approach, you can achieve perfect results with just a basic hand whisk and a spatula. This makes it an ideal recipe for spontaneous baking sessions or for those just starting their baking journey.
ESSENTIAL INGREDIENT NOTES FOR PERFECT OREO BROOKIES
Understanding the role of each ingredient is key to achieving the best results with your Oreo brookies. Here are some detailed notes on the essential components. For a complete list of ingredients and their exact measurements, please refer to the recipe card located further down.
- Oreo Cookies: These are, quite literally, the stars of our Oreo brookies! This recipe utilizes an entire pack of Oreos, ensuring their iconic flavor is present in every layer. To prepare them, you’ll need to crush the Oreos into smaller pieces. A food processor makes quick work of this, but if you don’t have one, simply place them in a plastic bag and crush them with a rolling pin or the bottom of a heavy glass. You’ll use them both crushed into the cookie dough and brownie, and as larger chunks on top for added texture and visual appeal.
- Butter: High-quality butter is crucial for both the cookie dough and the brownie. For both components, you’ll start by melting the butter. This helps create that desirable fudgy texture in the brownie and contributes to the soft, chewy nature of the cookie dough. After melting, allow the butter to cool slightly to avoid cooking the eggs when they are added to the mixture. This step ensures a smooth, well-incorporated batter.
- Brown Sugar: The addition of brown sugar is a secret weapon for moist and chewy cookie dough. Its molasses content not only adds a deeper, richer flavor but also contributes significantly to the tender, soft texture of the cookie layer. It helps to retain moisture, preventing the cookie dough from becoming dry or crumbly.
- Eggs: Eggs play a vital role in binding the ingredients and providing structure to both the cookie dough and the brownie batter. For optimal results, ensure your eggs are at room temperature. Taking them out of the fridge 1-2 hours before baking allows them to incorporate more easily into the batter, leading to a smoother consistency and a more evenly baked product.
- Dark Chocolate: For the brownie layer, I highly recommend using a good quality dark chocolate that is on the sweeter side, ideally around 54.5% cacao. This percentage strikes a perfect balance, providing a rich, deep chocolate flavor without being overly bitter. High-quality chocolate melts more smoothly and contributes significantly to the luxurious fudginess of the brownie.
- Cocoa Powder: To achieve that intense, deep chocolate flavor and dark color in the brownie, I use a high-quality Dutch-processed cocoa powder. Dutch-processed cocoa has been treated to reduce its acidity, resulting in a smoother, less bitter taste compared to natural cocoa. My personal favorite is from Valrhona, known for its superior flavor profile.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR OREO BROOKIES
Creating these delightful Oreo Brookies is an enjoyable and straightforward process, made even easier by not requiring an electric mixer. All you’ll need are two large mixing bowls, a reliable whisk, and a spatula. Follow these detailed steps to achieve perfect, fudgy, and chewy results every time. The complete recipe with precise measurements can be found in the recipe card below.
Before you begin, ensure your oven is preheated to 160ºC (325ºF) in a conventional oven setting. Prepare your 20×20 cm square baking pan by lining it with parchment paper, leaving an overhang on two sides to easily lift the brookies out later.
PREPARING THE OREO COOKIE DOUGH
STEP 1: In your first large mixing bowl, combine the melted butter with both the brown sugar and granulated sugar. Whisk these ingredients vigorously for 1-2 minutes until they are thoroughly combined and the mixture becomes light and creamy. The melted butter helps to create a soft base, while the sugars add sweetness and structure.
STEP 2: Incorporate the large egg into the sugar-butter mixture, whisking until it is fully blended. Next, add the vanilla extract, stirring it in until its fragrant essence is evenly distributed throughout the mixture. Ensure the egg is well-integrated for a cohesive dough.
STEP 3: In a separate, smaller bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, and salt. This ensures they are evenly distributed before adding them to the wet ingredients. Gradually add this dry mixture to your wet sugar-butter mixture, along with the crushed Oreo cookies. Using a spatula, gently fold the ingredients together. Mix only until just combined; overmixing can lead to a tough cookie dough.
STEP 4: Take approximately three-quarters (¾) of your freshly prepared Oreo cookie dough and press it firmly and evenly into the bottom of your parchment-lined baking pan. Set the baking pan aside. Place the remaining one-quarter (¼) of the cookie dough in the fridge to keep it firm while you proceed with making the brownie batter. This will make it easier to handle for the topping later.
CRAFTING THE BROWNIE BATTER AND ASSEMBLING THE BROOKIES
STEP 5: In a clean, heatproof bowl, melt the butter and dark chocolate together. You can do this either over a double boiler (a bowl set over a pot of simmering water) or carefully in the microwave, stirring frequently to prevent burning. Ensure the mixture is smooth and fully melted, then let it cool slightly.
STEP 6: In your second large bowl, combine the eggs, brown sugar, and granulated sugar. Whisk this mixture vigorously for about 1 minute until it becomes noticeably lighter in color and fluffy in texture. This step incorporates air, which contributes to the brownie’s crinkly top and tender crumb.
STEP 7: While continuously whisking the egg and sugar mixture, gradually pour in the slightly cooled melted butter and chocolate in a steady stream. Continue to mix until the chocolate mixture is fully incorporated and the batter is smooth and glossy. Then, add the vanilla extract and whisk briefly until it’s just combined, infusing the brownie with its warm aroma.
STEP 8: Switch to your spatula. Gently fold the all-purpose flour, cocoa powder, and salt into the brownie batter. Be careful not to overmix; stop folding once no dry streaks of flour remain. At this point, add 5 additional Oreo cookies, broken into smaller but still discernible pieces (not too fine). Gently fold these Oreo chunks into the batter. Once combined, pour this rich brownie batter evenly over the Oreo cookie dough base you prepared in the baking pan. Use your spatula to smooth out the top.
STEP 9: Retrieve the remaining one-quarter (¼) of the Oreo cookie dough from the fridge. Flatten small pieces of this dough between your fingers before scattering them over the brownie batter. This creates beautiful pockets of chewy cookie goodness. For an extra flourish, break 5 more Oreo cookies into larger pieces and arrange them on top of the brookie for added visual appeal and crunch.
STEP 10: Bake your Oreo brookies in the preheated oven for approximately 55-65 minutes. The brookies are done when they no longer jiggle significantly in the center when gently shaken, and a cake tester inserted into the center comes out with a few moist crumbs attached (not wet batter). Overbaking will lead to dry brookies, so watch them carefully. Once baked, remove the pan from the oven and allow the brookies to cool completely in the pan on a wire rack until they are cold. This patience is crucial for them to set properly and achieve maximum fudginess. Once fully cooled, slice and enjoy!
PRO TIP: I personally find that brownies, and thus brookies, taste even better when enjoyed cold. For an enhanced experience, consider making these a day ahead. Simply store the uncut brookies in an airtight container in the fridge overnight. This allows the flavors to meld and the texture to become even more dense and fudgy.
EXPERT BAKING TIPS FOR FLAWLESS OREO BROOKIES
- Embrace a Kitchen Scale for Precision: For consistently perfect baking results, a kitchen scale is your best friend. My recipes, including this one, are typically developed using gram measurements. Measuring ingredients by weight is significantly more accurate than using volume measurements (cups and spoons), eliminating discrepancies and ensuring your brookies turn out exactly as intended. I highly recommend investing in one if you don’t already have it.
- Avoid Overmixing Your Batter: Whether it’s the cookie dough or the brownie batter, overmixing is a common pitfall. Once the dry ingredients are added, mix only until they are just combined and no streaks of flour remain. Overmixing develops gluten, which can lead to a tough, dry, or rubbery texture in your brookies, rather than the desired fudgy and chewy consistency. I always use a spatula for a final, gentle fold to ensure everything from the bottom of the bowl is incorporated without overworking the batter.
- Do Not Overbake Your Brookies: This is perhaps the most crucial tip for achieving ultra-fudgy brookies. Overbaking will dry them out, sacrificing their wonderful gooey center for a cakey texture. You want the brookies to be soft and moist in the middle, with just a slight jiggle in the center when they’re fresh out of the oven. A cake tester inserted into the center should come out with moist crumbs, not wet batter, and certainly not completely clean. Err on the side of slightly underbaked for maximum fudginess.
- Choose the Right Baking Pan: The type of baking pan you use can significantly impact your baking results. For the best outcome, an aluminum baking pan (light in color) is highly recommended. Light-colored pans reflect heat, allowing your brookies to bake more gently and evenly, which promotes a softer, more uniformly baked product. Always grease your pan and line it with baking paper for easy removal. In contrast, dark or black baking pans absorb more heat, leading to darker crusts and a higher risk of overbaking, which can result in a dryer brookie.
FREQUENTLY ASKED QUESTIONS ABOUT OREO BROOKIES
Determining when your Oreo brookies are done is crucial for that ideal fudgy and chewy texture. You’ll know they’re ready when the cookie dough portion looks beautifully golden brown around the edges, and the brownie center has just set. When you gently shake the pan, the center should no longer have a significant liquid-like jiggle. Insert a cake tester or toothpick into the center; it should come out with a few moist crumbs attached, rather than wet batter. A completely clean toothpick means they are likely overbaked.
This is largely a matter of personal preference, but many, myself included, find brookies and brownies to be exceptionally delicious when chilled. Cooling them completely, and even storing them in the fridge overnight, allows the brownie layer to firm up and become incredibly dense and fudgy, while the cookie layer retains its chewiness. If you prefer a slightly softer, Gooey texture, room temperature is also delightful. For the best of both worlds, try a chilled piece, then let another sit at room temperature for 30 minutes before enjoying.
Absolutely, making these brookies a day in advance is highly recommended and often results in an even richer and fudgier dessert. As mentioned, chilling them overnight in the fridge allows the flavors to deepen and the textures to properly set, enhancing their overall deliciousness. If you’re looking to save time on baking day, you can also prepare the cookie dough a day ahead and store it in the fridge, then assemble the rest of the brookie and bake it the next day for fresh-baked goodness.
STORING YOUR OREO BROOKIES FOR ULTIMATE FRESHNESS
- Room Temperature Storage: To maintain the delightful fudgy texture of your brookies, it’s best to store them at room temperature in an airtight container. To prevent the edges from drying out and to keep them soft and fresh, I highly recommend waiting until you are ready to serve them before cutting into individual slices. When stored correctly, your Oreo brookies will remain wonderfully soft and delicious for 2-3 days.
- Fridge Storage for Extra Fudginess: For those who love a denser, extra-fudgy brownie experience, storing these brookies in the fridge is the way to go. Chilling them not only tightens up the texture of the brownie portion, making it incredibly dense and rich, but also enhances the overall flavor profile as the ingredients meld together. They are truly fantastic when made a day ahead and stored uncut in the fridge overnight, ready to be sliced and enjoyed the next day.
Other Decadent Oreo and Brookie Recipes To Try
- Gooey Pecan Pie Brownies with Brown Butter
- Brown Butter Hot Fudge Cake
- 25 Best Summer Dessert Ideas
- Cheesecake Chocolate Brownie
Make sure to leave a STAR REVIEW if you loved this irresistible Oreo Brookies recipe! Don’t forget to tag me on Instagram @juliemarieeats when you share your delicious creations. For more baking inspiration and delightful dessert ideas, be sure to follow me on Pinterest.
Oreo Brookies
Pin Recipe
Equipment
- 20×20 cm baking pan
Ingredients
OREO COOKIE DOUGH
- 50 g unsalted butter melted
- 40 g light 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 crushed
BROWNIE BATTER
- 125 g unsalted butter
- 125 g dark chocolate 50-60% cacao
- 125 g light brown sugar
- 100 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 150 g all-purpose flour
- 2 tablespoon Dutch-processed cocoa powder
- ¼ teaspoon salt
- 5 Oreo cookies broken into smaller pieces for the batter
- 5 Oreo cookies broken into big pieces for on top of the brookie
Instructions
PREPARING THE OREO COOKIE DOUGH
- Preheat the oven to 160ºC (325ºF) conventional oven. Prepare a 20×20 cm square baking pan by lining it with parchment paper, leaving an overhang on two sides for easy removal.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk thoroughly for 1-2 minutes until light and creamy.50 g unsalted butter, 40 g light brown sugar, 70 g granulated sugar
- Add the large egg and vanilla extract to the mixture, and mix until well combined.1 large egg, 1 teaspoon vanilla extract
- In a separate bowl, stir together the all-purpose flour, baking powder, and salt. Add this dry mixture to the butter-sugar mixture along with the crushed Oreo cookies. Using a spatula, gently fold until just combined, being careful not to overmix.140 g all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt, 4 Oreo cookies
- Press three-quarters (¾) of the cookie dough evenly into the bottom of the prepared baking pan. Set the pan aside and place the remaining one-quarter (¼) of the cookie dough in the fridge while you prepare the brownie batter.
CRAFTING THE BROWNIE BATTER AND ASSEMBLING
- Melt the butter and dark chocolate together over a double boiler or carefully in the microwave until smooth. Let it cool slightly.125 g unsalted butter, 125 g dark chocolate
- In a separate large bowl, whisk together the eggs, brown sugar, and granulated sugar for about 1 minute until the mixture is light and fluffy.125 g light brown sugar, 100 g granulated sugar, 2 large eggs
- While whisking constantly, slowly pour the slightly cooled melted butter and chocolate mixture into the egg mixture in a steady stream. Mix gently until just combined.
- Then, add the vanilla extract and whisk briefly until fully incorporated.1 teaspoon vanilla extract
- Using a spatula, gently fold in the all-purpose flour, cocoa powder, and salt. Then, add 5 Oreo cookies, broken into smaller pieces (but not too fine), and gently fold them into the batter until just combined. Do not overmix.150 g all-purpose flour, 2 tablespoon Dutch-processed cocoa powder, ¼ teaspoon salt, 5 Oreo cookies for the batter
- Carefully pour the brownie batter evenly over the cookie dough layer in the baking pan and smooth the top with your spatula.
- Retrieve the remaining ¼ of the cookie dough from the fridge. Flatten small pieces between your fingers and scatter them over the brownie batter. For a final flourish, break 5 additional Oreo cookies into larger pieces and arrange them on top of the brookie.5 Oreo cookies for on top of the brookie
- Bake for approximately 55-65 minutes. The brookies are done when the center no longer jiggles excessively and a cake tester inserted comes out with a few moist crumbs. Allow the brookies to cool completely in the pan until cold before slicing and serving.