Oreo Brownies Are Pure Gooey Goodness
Oreo Brownies are brownies at a whole new level with whole Oreo cookies in the bottom of the brownies, topped with a chopped caramel milk chocolate bar then topped with more brownie batter and of course more crumbled cookies and chocolate. Plus they only take about 15 minutes to get into the oven and no fancy equipment. If you can stir, you can make you some Oreo brownies.
| Taste | Texture |
| Rich chocolate, Oreo! | Crunchy, fudgy |
| Active time | Total time | Yield | Difficulty |
| 15 minutes | about 1 hour | 16 small brownies | Easy |
What Are Oreo Brownies?

Oreo Brownies add Oreo cookies to classic brownie batter either as whole cookies, chopped up ones, or both. The Oreos add some extra crunch and contrast to the fudgy brownie. Surprisingly, since Oreos are about as sweet as a standard brownie, the brownies don’t taste extra sweet, but they are very rich and absolutely indulgent.
These brownies are definitely not on anyone’s healthy list, even though you can make these dairy free and gluten free.

Why You’ll Make a Winding Path Around Your House to Sneak More Oreo Brownies
- Pure Oreo Love: If you’ve ever been guilty of eating a row of Oreos, these brownies have your name on them. The Oreos get a little more crispy in the oven, which combined with the fudgy gooeyness of the brownies is absolutely delicious.
- Fun to Make: This is a great recipe for kids to make, who will appreciate layering the cookies in the bottom of the pan.
- So Darn Pretty: These brownies look great with their gorgeous cross section of whole cookies in each bar and sprinkle of smashed Oreos on top. The added caramel chocolate bar adds some extra flavor and balance.

Ingredients for Oreo Brownies
Oreo Brownie Batter
- Butter
- Granulated sugar
- Eggs
- Vanilla paste or vanilla extract
- Flour
- Dutch-process cocoa
- Baking powder
- Salt
- Caramel milk chocolate bar
- Oreo cookies or other brand of chocolate sandwich cookies, any flavor
Equipment Needed
- 8×8 pan or a 7×11 toaster oven pan
- parchment
There are a lot of caramel chocolate bars out there. I’m using Milka, but Ghiradelli and Lindt both make nice caramel-filled chocolate bars. If it’s around Halloween and you’re looking to use up some Rolo candies or even Snickers, you could use these; just chop them up into pieces a little bigger than chocolate chips.
How to Make Oreo Brownies Step By Step









- Prep the Pan: Spritz an 8×8 or a 7×11 toaster oven pan with cooking spray. Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan. Place a second piece of parchment over the first that covers the other two sides.
- Chop and Crush: Chop the caramel milk chocolate bar into pieces about 1/2″. Count out 16 Oreos for the pan. Crush 2 more Oreos into rough pieces inside a small plastic bag or under plastic wrap.
- Make the Batter: Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts. Whisk together the flour, baking powder and salt into a small bowl. Whisk the sugars into the butter and chocolate mixture until smooth. Mix the eggs and vanilla into the chocolate. You should have a smooth, shiny mixture. Pour in the dry ingredients and fold together just until the flour disappears.
- Add the Oreos: Scoop about 1/3 of the batter into the prepared pan. Smooth the batter into the corners of the pan. Lightly press the whole Oreos into a 4×4 grid into the bottom of the pan. Scatter about half of the caramel milk chocolate pieces over the cookies. Scoop the rest of the batter over the top of the cookies and chocolate. Scatter the crushed Oreos and the rest of the caramel milk chocolate over the batter.
- Bake the Brownies: Bake the brownies in a 350 F (180 C) oven for 15-18 minutes until they no longer jiggle and a toothpick inserted into the center comes out clean.
- Cool and Cut: Set the brownies in the fridge for about an hour before cutting into 16 small brownies or 9 large brownies.

How to Make Oreo Brownies Gluten Free and Dairy Free
- Coconut Oil: Substitute coconut oil for the butter.
- Use a gluten-free all-purpose flour: I prefer King Arthur gluten free measure for measure flour . To me it has the best flavor and texture. Since brownies are not a flour-heavy bake, this flour performs wonderfully here.
- Use gluten free chocolate sandwich cookies: Choose gluten free Oreos, or even better, Goodie Girl chocolate creme cookies (I almost think they’re better than regular Oreos).
- Swap Out Dark Chocolate in Place of Milk Chocolate: Use a dairy-free chocolate bar in place of the caramel milk chocolate. Lindt 70% is my favorite all-purpose dairy free bar, but there are many many choices, just read your labels.
Oreo Brownies
- Total Time: 1 hour
- Yield: 16 small brownies 1x
Description
Upgrade classic brownies with a layer of Oreo cookies and caramel milk chocolate for crunchy, gooey brownies that’ll disappear faster than you know.
Ingredients
Cooking spray for the pan
Oreo Brownie Batter
- 1 stick butter (113 g)
- 3 and 1/2 Tablespoons Dutch process cocoa powder (such as Droste or Hershey’s Special Dark)(18 g)
- 3 ounce caramel milk chocolate bar (85 g)
- 1/3 cup granulated sugar
- 1/3 cup powdered sugar (40 g)
- 2 large eggs
- 1 teaspoon vanilla paste
- 3/4 cup all-purpose flour (98 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 18 Oreo cookies or other chocolate sandwich cookie, any flavor (204 g)
Equipment
- 8×8 brownie pan or a 7×11 toaster oven pan
- parchment
Instructions
Preheat the oven to 350 F (180 C).
Prep the Pan
- Spritz an 8×8 or a 7×11 pan with cooking spray.
- Line the bottom of the pan with one piece of parchment that covers the bottom and sides of the pan.
- Place a second piece of parchment over the first that covers the other two sides.
Prep the Mix-Ins
- Chop the caramel milk chocolate bar into pieces about 1/2″.
- Count out 16 Oreos for the pan.
- Crush 2 more Oreos into rough pieces inside a small plastic bag or under plastic wrap.
Make the Batter
- Place the butter and cocoa in a small pan on the stove over medium heat. Heat just until the butter melts.

- Whisk together the flour, baking powder and salt into a small bowl.
- Whisk the sugars into the butter and chocolate mixture until smooth.
- Mix the eggs and vanilla into the chocolate. You should have a smooth, shiny mixture.
Pour in the dry ingredients and fold together just until the flour disappears. 
Add the Oreos
- Scoop about 1/3 of the batter into the prepared pan.
- Smooth the batter into the corners of the pan and level out the batter as best as you can.
- Lightly press the whole Oreos into a 4×4 grid into the bottom of the pan.
- Scatter about half of the caramel milk chocolate pieces over the cookies.

- Scoop the rest of the batter over the top of the cookies and chocolate.
- Smooth out the batter and then scatter the crushed Oreos and the rest of the caramel milk chocolate over the batter.

Bake the Brownies
- Bake the brownies for 15-18 minutes until they no longer jiggle and a toothpick inserted into the center comes out clean.

- Set the brownies in the fridge for about 30 minutes before cutting into 16 small brownies or 9 large brownies.
Notes
Gluten Free Dairy Free Oreo Brownies
- Coconut Oil: Substitute coconut oil for the butter.
- Use a gluten-free all-purpose flour: I prefer King Arthur gluten free measure for measure flour . To me it has the best flavor and texture. Since brownies are not a flour-heavy bake, this flour performs wonderfully here.
- Use gluten free chocolate sandwich cookies: Choose gluten free Oreos, or even better, Goodie Girl chocolate creme cookies.
- Swap Out Dark Chocolate in Place of Milk Chocolate: Use a dairy-free chocolate bar in place of the caramel milk chocolate. Lindt 70% is my favorite all-purpose dairy free bar, but there are many many choices, just read your labels.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bar cookies
- Method: Oven
- Cuisine: American



Pour in the dry ingredients and fold together just until the flour disappears. 




