The BEST Oreo brownies have a brownie base, stuffed with Oreos, frosted with dark chocolate ganache and topped with more Oreos!
Ok ok, before you say anything, I know this is my third post with the black background. I promise not everything will include a black background from now on but let’s be real, Oreo fudge brownies deserve a bold statement!! Just look at them… they’re beautiful, thicccccq, chocolatey, fudgey & absolutely delicious.
I’ve actually been craving these for suchhhh a long time. I think the last time I made Oreo brownies was like 2-3 years ago & they were from boxed brownies. It’s really a shame that I’ve gone this long with posting a recipe to one of the ultimate chocolate desserts.
How To Make Oreo Fudge Brownies
Let’s start with the worst part about make these brownies…waiting. The best brownies are slightly under-baked & allowed to cool before devouring. These brownies have that step but they also require to be refrigerated for at least a couple hours after adding the ganache so it makes it a tincy wincy bit harder.
Other than that, the recipe is pretty basic. You always want to beat the eggs with the sugar first to get that crackly top on the brownies. Then you add the melted butter & chocolate. Last but not least you fold in your dry ingredients JUST UNTIL COMBINED. You can even still have a few streaks of flour here and there, just don’t over-mix. Layer with Oreos. Bake. Cool. Top with ganache & more Oreos. Refrigerate. Slice. Serve. End of story.
What you’ll need:
- Butter: the butter gets melted so it doesn’t matter if it’s cold but it is quicker if the butter is already soft. I use unsalted but if you only have salted you can use that too and just omit the salt in the recipe.
- Chocolate: you can use milk chocolate, semi-sweet chocolate or dark chocolate. I prefer semi-sweet for this recipe and I’m partial to Ghirardelli or Guittard Chocolate.
- Eggs: always use large, room temperature eggs unless specified otherwise.
- Sugar: I use both brown sugar and granulated sugar in this recipe for stability, flavor and ultra gooeyness.
- Flour: I always use all-purpose flour unless otherwise specified and I HIGHLY recommend using a digital kitchen scale to measure all your ingredients, especially the flour.
- Cocoa Powder: the better quality your cocoa powder is, the better your brownies will taste! Make sure it’s UNSWEETENED cocoa powder. My favorite is Ghirardelli Dutch Process, King Arthur Dutch Process or Rodelle Dutch Process Cocoa Powder. It doesn’t have to be dutch process for the recipe but I prefer the flavor and color of dp cocoa.
- Salt: salt brings out the flavor in all baked goods.
How to store Oreo fudge brownies
If the brownies aren’t sliced, you can just cover the pan with foil and leave it out on the counter overnight. If the brownies are sliced, I recommend placing them in an airtight container and leaving them on the counter for a couple days.
If it’s any longer, you can refrigerate them for up to a week or freeze them for 2-3 months. If you freeze them, place the airtight container in a freezer bag and squeeze all the excess air out. Leave the brownies at room temperature overnight to thaw.
It really is quite simple. & well worth every dollar, second & calorie. If you make these, I’d LOVE to see so please tag me @baranbakery on instagram & let me know what you think. They’re one of my favs & I’m sure they will be yours too!
If we have any other Oreo lovers, make sure to check out famous oreo cake and cookies. If you’re just here for the brownies, you’ll love my slutty brownies and my biscoff brownies recipe, for more cookie brownies!
As always, have a blessed day and happy baking!
- 1/2 cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips
- 1/2 cup all-purpose flour, spooned and leveled
- 1/2 tsp salt
- 1/2 cup Dutch-process cocoa powder, spooned and leveled
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 tsp vanilla
- 12-16 oreos
- 1 1/2 cup dark chocolate
- 1/2 cup heavy cream
- 4-8 oreos
- Preheat the oven to 350F (177C) and grease and line an 8"x8" pan.
- Melt the butter with chocolate together and set aside. Whisk together the flour, salt and cocoa powder and set aside.
- With the hand mixer, beat together the eggs and sugars just until they're combined. Add in the chocolate/butter mixture and vanilla and beat until it is fully combined.
- Fold in the dry ingredients, just until the flour is mostly incorporated.
- Spread half of the batter on the bottom of the pan. Layer whole Oreos on top and spread the rest of the batter over the Oreos.
- Bake for about 35-40 minutes. Allow the brownies to cool in the pan for about 30 minutes, then refrigerate them while making the ganache.
- Place your chocolate in a heat proof bowl. Heat the heavy cream in a medium sauce pan and remove just before boiling. Pour over the chocolate and stir until smooth.
- Pour over the brownies (while they are still in the pan). Separate the Oreos in half and layer on top of the ganache.
- Refrigerate the brownies for at least 2 hours before removing from the pan and slicing (best if refrigerated overnight).
You can use a different pan size such as 9″x6″ that has a similar square inch.
If you are having difficulty slicing (Oreos sliding through ganache) you have to refrigerate longer.
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Amount Per Serving: Calories: 434Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 164mgCarbohydrates: 55gFiber: 3gSugar: 41gProtein: 4g
Nutrition information may not be fully accurate.