Oreo Brownies
After perfecting the brownie base itself, these Oreo brownies are the next level of chocolatey goodness. Ultra-fudgy, deeply chocolatey brownies are topped with a rich, creamy Oreo buttercream frosting, creating a cookies-and-cream dream in every bite. These brownies hit the perfect balance, never cakey, never overly sweet, just pure fudgy chocolate with a fun twist. Completely doable at home, they’re better than bakery style and perfect for any occasion, especially when you want to wow friends, family, or yourself!
Secret to a Crackly Top and a Fudgy Brownie
The secret to a thin, crackly top on a brownie isn’t a special ingredient. The key is thoroughly beating the eggs and sugar before the rest of the ingredients are incorporated. The sugar dissolves into the eggs and helps the mixture incorporate just enough air to create that perfect crust on top. You’ll know it’s ready when the color changes from a deep golden yellow to a lighter, yellowish white.
Another tip to keep just the right amount of air in your brownies is to switch from a whisk to a spatula and gently stir in the dry ingredients. This keeps your brownies dense, rich, and fudgy instead of opening the door to cakey brownies… yuuuckkk! (PSA: if you do love cakey brownies, I respect you—but this recipe is not for you.)
5 Other Ways to Top These Brownies
Try Gingerbread Frosted Brownies!
Try S’more Frosted Brownies!
Try Hot Cocoa Frosted Brownies!
Try Peppermint Frosted Brownies!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are rich, fudgy, and perfectly chocolatey!
Once you have all of the ingredients ready to go, you’re officially set up for Oreo brownie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the fudgiest Oreo brownies possible!
Oreo Brownies
Ingredients
- 1/3 cup butter unsalted or salted
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1/2 cup vegetable oil
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 cup cocoa powder
- 2 tsp vanilla extract
- 1 tsp salt
- 1/2 cup butter
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
- 1 tbsp heavy cream
- 4 Oreos crushed
Method
- Preheat the oven to 350°F (convection).
- In a medium bowl, mix together the room-temperature butter and granulated sugar until combined.
- Add the eggs and egg yolks. Whisk for 2–3 minutes, until the mixture turns light and off-white.
- (This step is key for that classic crackly brownie top!)
- Stir in the vegetable oil and vanilla extract until fully incorporated.
- Stir in the cocoa powder, all-purpose flour, cornstarch, and baking soda until just combined.
- Line an 8×8-inch square pan with parchment paper, then pour the batter evenly into the pan.
- Bake for 28–32 minutes, until the edges are set and the center is just slightly soft.
- Let the brownies cool in the pan for about 10 minutes, then transfer to the refrigerator to chill for about 15 minutes.
- (This step helps prevent crumbling when slicing.)
- While the brownies chill, beat the room-temperature butter in a separate bowl until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick.
- Mix in the heavy cream and vanilla extract, then gently fold in the crushed Oreos.
- Once the brownies are fully chilled, spread the Oreo frosting evenly over the top.
- Cut into 16 squares (4×4) and enjoy! Store leftovers in an airtight container in the refrigerator for up to 10 days.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
