Irresistible 4-Ingredient Oreo Brownies That Wow Everyone

These Oreo brownies are a chocolate lover’s dream—fudgy, rich, and packed with crunchy bits of Oreo cookies in every bite. I first made them on a whim, hoping to satisfy a sudden craving, and now they’ve become my go-to for every gathering or sweet emergency. With just a handful of pantry staples and one bowl, I whip these up fast—and they vanish even faster. Whether I’m baking for family, friends, or just myself (no judgment), this recipe never fails to deliver on flavor and fun.

Why You’ll Love This Recipe

I keep coming back to this recipe for a few irresistible reasons:

• It’s a one-bowl wonder, so there’s barely any cleanup.

• The texture is spot-on: fudgy centers, crisp edges, and Oreo crunch.

• Everyone, from kids to grown-ups, goes wild for them.

• It only calls for basic ingredients I usually have on hand.

• The recipe is practically foolproof—even for beginner bakers.

Once I made a batch and brought them to a bake sale. They disappeared in minutes. That’s when I knew I had something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, melted and slightly cooled

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 3/4 cup cocoa powder

• 1/2 teaspoon salt

• 1 1/2 cups crushed Oreos

Pro tip: I never crush the Oreos into dust—I leave big chunks for extra crunch and texture.

Directions

Step 1: Preheat and Prep
I preheat the oven to 350°F (175°C) and line a 9×13-inch metal baking pan with parchment paper. The overhang makes lifting them out so much easier later.

Step 2: Mix the Batter
I melt the butter and whisk in the sugar until it looks sandy. Then I beat in the eggs one at a time before adding vanilla. Once that’s smooth, I gently stir in the flour, cocoa powder, and salt. I fold in the crushed Oreos last, being careful not to overmix.

Step 3: Bake and Cool
I pour the thick batter into the pan, smooth the top, and bake for 25–30 minutes. A toothpick should come out with moist crumbs (not clean!). Then I let the brownies cool completely in the pan before slicing—this part is hard, but so worth it.

Servings and Timing

Servings: 16 brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Once I got the classic version down, I started playing around with different twists:

• Swirl in peanut butter for a salty-sweet combo

• Use mint Oreos for a cool chocolate-mint treat

• Press extra Oreos on top before baking for a dramatic look

• Sprinkle flaky sea salt on top right out of the oven

• Try seasonal Oreo flavors like peppermint or birthday cake

Storage/Reheating

I store leftover brownies in an airtight container at room temperature for up to 3 days. They actually taste even better the next day!

If I need them to last longer, I freeze them: I wrap each brownie in parchment paper and seal them in a zip-top bag. They’ll stay fresh for up to a month. When I want one, I just thaw it at room temp or microwave it for 15 seconds for warm brownie bliss.

FAQs

Can I use Double-Stuff Oreos?

Yes! I’ve done it and they make the brownies even richer. I just fold them in gently since they’re more fragile, and I usually reduce the sugar a tiny bit.

Why did my brownies sink in the middle?

This usually happens when the batter gets overmixed after adding flour. I always stop stirring as soon as I don’t see any more dry streaks—less is more!

Can I make these gluten-free?

Absolutely. I’ve swapped in 1:1 gluten-free flour and gluten-free sandwich cookies. The texture turns out a little more crumbly, but still delicious.

Do I need to use Dutch-process cocoa powder?

Not necessarily, but I prefer it for its rich, smooth chocolate flavor. If I only have natural cocoa powder, I still use it—the brownies will just be a bit tangier.

Can I double the recipe?

Yes, I’ve doubled it for parties by using two pans or one large sheet pan. I just keep an eye on the bake time—larger batches sometimes need a few extra minutes in the oven.

Conclusion

These Oreo brownies are more than just a dessert—they’re a guaranteed hit every time I bake them. With minimal effort and maximum flavor, they satisfy my chocolate cravings and impress anyone lucky enough to grab a square. Whether I’m baking for a birthday, a bake sale, or just a Tuesday, this recipe always delivers the kind of indulgent joy that only a fudgy, Oreo-loaded brownie can.