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Oreo Brookies: Gooey Chocolate Brownies with Oreo Layers

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Indulgent Oreo brookies: fudgy, rich, and overflowing with crushed Oreo. These brookies combine a chewy Oreo cookie dough layer with a gooey brownie layer. They’re mixed by hand in just two bowls—no mixer required—and are simple to prepare.

Oreo brookies cut into slices.

Brookies are my go-to dessert: half cookie, half brownie, and entirely irresistible—especially when Oreo is involved. These have a chewy cookie base, a fudgy brownie center, and more cookie dough and crushed Oreos on top.

WHY THIS RECIPE WORKS

  • Easy to make: Everything is mixed by hand in two bowls with a whisk and a spatula.
  • Chewy and fudgy texture: Fudgy brownie center and chewy Oreo cookie edges make a perfect contrast.
  • No chill time: No need to refrigerate the cookie dough—assemble and bake right away.
  • No mixer needed: Simple tools only: a whisk and a spatula.
The finished brookie.

INGREDIENT NOTES

Below are a few notes on key ingredients. The full list and amounts appear in the recipe card.

  • Oreo: The recipe uses a full pack of Oreos. Crush them in a food processor or place them in a sealed bag and smash with a rolling pin to get coarse pieces.
  • Butter: Melt the butter for both doughs and allow it to cool slightly before mixing with eggs or sugar.
  • Brown sugar: Adds moisture and chewiness to the cookie dough for a soft texture.
  • Eggs: For best results, bring eggs to room temperature 1–2 hours before baking.
  • Dark chocolate: Choose a dark chocolate that’s not too bitter—around 54–55% works well.
  • Cocoa powder: Use a good-quality Dutch-processed cocoa for deeper chocolate flavor.

STEP BY STEP INSTRUCTIONS

This recipe is straightforward and does not require an electric mixer—just two large bowls, a whisk, and a spatula. The complete recipe card is below.

Before you begin, preheat the oven to 160ºC (325ºF) conventional. Line and prep a 20 x 20 cm square pan with parchment paper.

OREO COOKIE DOUGH

STEP 1: Melt the butter. In a bowl whisk together the melted butter, brown sugar and granulated sugar for 1–2 minutes.

STEP 2: Add the egg and vanilla, mixing until combined.

STEP 3: In a separate bowl, combine the all-purpose flour, baking powder and salt. Fold the dry ingredients and the crushed Oreos into the wet mixture with a spatula until just combined.

STEP 4: Press three-quarters of the cookie dough evenly into the bottom of the prepared pan. Refrigerate the remaining quarter of the dough while you make the brownie batter.

Oreo Cookie dough in a bowl
¾ of the Oreo cookie dough in the bottom of a square baking pan and evened out.

BROWNIE BATTER AND ASSEMBLING

STEP 5: Melt the butter and chocolate together using a double boiler or microwave, stirring until smooth.

STEP 6: In another bowl, whisk the eggs with the brown and granulated sugar until light and slightly fluffy, about one minute.

STEP 7: Pour the melted chocolate-butter mixture into the egg and sugar mixture in a steady stream while whisking, then stir in the vanilla.

STEP 8: Fold in the flour, cocoa powder and salt, then gently fold in five Oreos broken into medium pieces. Spread the brownie batter over the cookie dough base and smooth with a spatula.

STEP 9: Break up the reserved quarter of cookie dough into flattened pieces and arrange them on top of the brownie batter. Scatter extra broken Oreo pieces on top.

STEP 10: Bake for 55–65 minutes. The brookie should not jiggle when removed; a cake tester should come out with a few moist crumbs. Cool completely before slicing. For a firmer but still fudgy texture, chill overnight.

TIP: These are delicious chilled—make them a day ahead and store in the fridge uncut for the best texture.

Oreo brownie batter in a bowl
The Oreo brookie assembled in a baking pan.

EXPERT BAKING TIPS

  • Use a kitchen scale: Metric measurements are precise—using a scale improves consistency.
  • Don’t overmix: Fold gently with a spatula at the end to avoid overworking the batter.
  • Watch the bake time: Slightly underbaked brookies stay fudgy. Remove when a tester shows moist crumbs.
  • Choose the right pan: A light-colored aluminum pan bakes more gently than a dark pan, producing a softer interior and less chance of a dry crust.
Close up picture.

FAQ

How do I know when it’s done?

The brookies are done when the cookie dough is golden at the edges and the brownie has set. It shouldn’t jiggle much; a cake tester should come out with a few moist crumbs.

Are they best cold or room temperature?

Both are good—cold brookies are firmer and extra fudgy, while room temperature slices are softer. I enjoy them chilled.

Can it be made a day ahead?

Yes. Refrigerate the uncut brookies overnight to develop an even richer, fudgier texture. You can also prep the cookie dough ahead and assemble the day you bake.

STORAGE

  • Room temperature: Store in an airtight container and keep uncut until ready to serve. They stay soft for 2–3 days.
  • Fridge: Chilling tightens the brownie texture and makes the brookies extra fudgy—store uncut overnight for best results.
Slices of brookies.

Other Oreo and Brookie Recipes To Try

  • Blueberry Crumb Bars (Buttery Shortbread & Blueberry Filling)
  • Brown Butter Blondies (Chewy with Crispy Edges)
  • The Best Lemon Bars with Buttery Shortbread Base
  • Strawberry Blondies (With Strawberry Glaze)

If you loved this recipe, please leave a STAR REVIEW and tag me on Instagram @juliemarieeats. Follow for more ideas on Pinterest.

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Oreo Brookies

Super fudgy Oreo Brookies with a light, crinkly top and a soft, fudgy interior. A cookie dough base, brownie layer, and extra Oreo on top make these irresistible.
5 from 2 reviews
Prep Time
30
Cook Time
55
Course Dessert
Cuisine American
Servings
16 slices

Equipment

  • 20 x 20 cm baking pan

Ingredients

OREO COOKIE DOUGH

  • 50 g butter, melted
  • 40 g 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 butter
  • 125 g dark chocolate
  • 125 g brown sugar
  • 100 g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 150 g all-purpose flour
  • 2 tablespoons cocoa powder
  • ¼ teaspoon salt
  • 5 Oreo cookies, broken for batter
  • 5 Oreo cookies, broken for topping

Instructions

OREO COOKIE DOUGH

  1. Preheat oven to 160ºC (325ºF) conventional. Line a 20 x 20 cm square pan with parchment paper.
  2. Melt 50 g butter. Whisk the melted butter with 40 g brown sugar and 70 g granulated sugar for 1–2 minutes.
  3. Add 1 large egg and 1 teaspoon vanilla extract; mix until combined.
  4. Combine 140 g flour, ¼ teaspoon baking powder and ¼ teaspoon salt in a separate bowl. Fold the dry mix and 4 crushed Oreos into the wet mixture until just combined.
  5. Press ¾ of the cookie dough into the prepared pan. Chill the remaining ¼ of dough while you make the brownie batter.

BROWNIE BATTER

  1. Melt 125 g butter with 125 g dark chocolate until smooth.
  2. Whisk 125 g brown sugar, 100 g granulated sugar and 2 eggs until light, about one minute.
  3. Slowly pour the melted chocolate mixture into the egg-sugar bowl, whisking to combine. Stir in 1 teaspoon vanilla extract.
  4. Fold in 150 g flour, 2 tablespoons cocoa powder, ¼ teaspoon salt and 5 Oreos broken into medium pieces. Mix gently until combined.
  5. Spread the brownie batter over the cookie dough base and smooth with a spatula.
  6. Break the reserved cookie dough into flattened pieces and place on top of the batter. Scatter the remaining 5 broken Oreos on top.
  7. Bake 55–65 minutes. A tester should come out with a few moist crumbs. Cool completely before slicing.

Nutrition

Carbohydrates: 48g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Sugar: 28g
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