If you love brownies and you love Oreos, prepare yourself — these Oreo Stuffed Brownies are the best of both worlds baked into one pan. Thick, fudgy brownie batter wraps around a layer of whole Oreo cookies, creating a surprise crunch and cream filling in every slice. To make things even better, more Oreos are crushed on top so you get that cookies-and-cream flavor from the very first bite.
These are one of those desserts that disappear fast in my house. My husband always “tests” a corner piece before I’ve even taken photos, my daughter loves picking off the Oreo halves from the top, and my son… well, he’s still too little to understand patience when it comes to chocolate. These brownies never last more than a day — they’re the kind of treat you hide in the back of the fridge if you want leftovers for yourself.
What Are These?
Oreo Stuffed Brownies are exactly what they sound like: rich, chocolatey brownies with a surprise layer of whole Oreo cookies baked right into the middle. The base brownie recipe is soft, chewy, and fudgy rather than cakey, with melted semi-sweet chocolate for depth and real butter for richness. When you cut into them, the Oreo centers are still intact — the cream filling slightly softens, and the cookie itself stays crisp for contrast.
It’s a simple upgrade to a classic brownie that takes almost no extra time but feels like a bakery treat.
When to Serve
- Birthday parties – Brownies are easier to portion than cake, and Oreos make them extra fun.
- Potlucks – Everyone loves a twist on a classic brownie.
- Movie night – Perfect with a big glass of milk.
- After-school treat – A big hit with kids and adults alike.
- Bake sales – Eye-catching with the Oreo layer showing in each slice.
Why You’ll Love Them
- Fudgy, not cakey – These are melt-in-your-mouth brownies with dense, rich chocolate flavor.
- Cookies in every bite – A whole layer of Oreos means no dry spots.
- Simple ingredients – You probably have most of what you need already.
- Customizable – Try with different Oreo flavors for variety.
Ingredient Breakdown
Butter (salted or unsalted) – Brings richness and helps create a tender texture. If using unsalted, add 1/2 teaspoon salt to the recipe.
Granulated sugar – Sweetens and helps create that shiny brownie crust on top.
Semi-sweet chocolate (melted) – Adds depth of flavor and helps the brownies stay fudgy.
Vanilla extract – Rounds out the chocolate flavor and complements the Oreos.
Eggs – Provide structure and help bind the batter.
All-purpose flour – Just enough to hold everything together without making the brownies dry.
Baking powder – A small lift to prevent the brownies from being overly dense.
Oreo cookies – The star of the show. Whole Oreos are layered in the middle, and crushed Oreos go on top for texture and looks.
Variations
- Double Stuf Oreo Brownies – Use Double Stuf for extra cream filling.
- Mint Oreo Brownies – Perfect for the holidays or St. Patrick’s Day.
- Peanut Butter Oreo Brownies – Swap in Peanut Butter Oreos and drizzle melted peanut butter over the top after baking.
- Birthday Cake Oreo Brownies – Use Birthday Cake Oreos and top with sprinkles before baking.
Troubleshooting
- Brownies too dry – Overbaking is the most common culprit; check at the 30-minute mark.
- Oreos floating – Press the Oreo layer gently into the first half of batter before adding the rest.
- Sinking center – This can happen if brownies are underbaked in the middle. Give them a few extra minutes until the edges pull slightly away from the pan.
Storage & Serving Tips
- Room temperature – Store in an airtight container up to 2 days.
- Refrigerator – Keeps them fresher for up to 5 days; the texture gets even fudgier.
- Serving – Best at room temperature, but incredible slightly warmed with ice cream.
Perfect for Holiday Baking or Brownie Sundae Nights
Oreo Stuffed Brownies are one of those desserts that fit in anywhere — from a cozy family night at home to the busiest holiday baking season. They’re easy to make in big batches, which makes them perfect for Christmas cookie trays, holiday potlucks, or sending home with guests after a festive dinner. The layered look with the Oreos in the middle always gets attention on dessert tables, and they hold up well for travel or gifting.
At home, they’re also an unbeatable base for a decadent brownie sundae. Warm a square in the microwave for 10–15 seconds, top it with a big scoop of vanilla ice cream, drizzle with hot fudge or caramel, and finish with whipped cream. The softened Oreo cream and the melty brownie combine into one of the richest, most indulgent desserts you can make without leaving your kitchen. My family loves doing this on movie nights — it’s a “special treat” that’s just as fun to make as it is to eat.
Make-Ahead & Freezing Tips
- Make-ahead – Bake the day before and store in an airtight container overnight.
- Freezing – Wrap uncut brownies in plastic wrap and foil; freeze up to 3 months. Thaw overnight in the refrigerator, then slice.
Budget Breakdown (Approximate)
- Butter: $2.00
- Sugar: $0.75
- Semi-sweet chocolate: $2.50
- Eggs: $1.25
- Flour & baking powder: $0.50
- Oreos: $3.50
Total:$10.50 for 16 servings ($0.65 per brownie)
Beginner Mistakes to Avoid
- Overmixing after adding flour – Makes brownies tough.
- Using hot melted chocolate – Can scramble eggs; let it cool slightly first.
- Overbaking – The difference between fudgy and dry brownies is just a few minutes.
- Skipping parchment – Makes it much harder to lift and slice neatly.
FAQ
Can I use boxed brownie mix instead of homemade?
Yes. Prepare the boxed mix according to package directions, then layer in the Oreos as in the recipe. The texture may be slightly different but still delicious.
What’s the best Oreo flavor for stuffed brownies?
Classic Oreos give the best contrast of dark cookie and cream, but you can experiment with flavors like Double Stuf, Mint, Golden, or seasonal varieties.
Do I have to use semi-sweet chocolate?
Semi-sweet balances sweetness with deep chocolate flavor. You can use dark chocolate for a richer brownie or milk chocolate for a sweeter one.
Can I make these in an 8×8 pan instead of 9×13?
Yes, but they’ll be much thicker, and you’ll need to increase the bake time by about 10–15 minutes.
How do I know when Oreo Stuffed Brownies are done?
Insert a toothpick about 2 inches from the edge — it should come out with a few moist crumbs, not wet batter.
Do Oreos get soggy when baked into brownies?
No. The cream filling softens slightly, but the cookie layer retains a pleasant crunch that contrasts with the fudgy brownie.
Can I add mix-ins to the batter?
Yes. Chocolate chips, peanut butter chips, or even chopped nuts work well without overpowering the Oreos.
Can I make these gluten-free?
Yes. Use a gluten-free all-purpose flour blend and gluten-free sandwich cookies.
How should I cut brownies neatly?
Use a sharp knife, wipe it clean between cuts, and chill the brownies for 30 minutes before slicing for the cleanest edges.
Personal Kitchen Notes
Brownies are one of those desserts I can whip up on autopilot, but adding Oreos makes them feel special every single time. My husband is always first in line for the corner pieces, my daughter goes for the ones with the most visible cream layer, and my son… well, he tries to steal any piece I’m photographing. This recipe has officially joined our “don’t make unless we’re ready to share” list because they disappear in hours.
Final Thoughts
Oreo Stuffed Brownies are a guaranteed hit for any occasion — rich, fudgy, and full of cookies-and-cream flavor. They’re easy enough for a casual baking day but impressive enough for parties and bake sales. Once you see that Oreo layer in the middle, you’ll want to make them again and again.
Brownie Recipes To Try
- Slutty Brownies (Oreo-Stuffed Cookie Dough Brownie Bars)
- Banana Brownies
- Buckeye Brownies
- Easy Pumpkin Brownies
Oreo Stuffed Brownies
Ingredients
- 1 cup salted butter softened (or unsalted + 1/2 tsp salt)
- 2 cups granulated sugar
- 4 oz semi-sweet chocolate melted and cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- About 30 Oreo cookies divided
Instructions
- Preheat oven to 350°F. Spray a 9×13 baking pan with non-stick spray and line with parchment, leaving 2 inches overhang on the sides for easy removal.
- In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy.
- Mix in cooled chocolate, vanilla, and eggs until just combined, scraping the bowl as needed.
- Add flour and baking powder, mixing until no dry streaks remain.
- Spread half the batter in the pan. Arrange about 24 Oreos in a single layer over the batter.
- Spread the remaining batter over the Oreos, smoothing evenly. Top with about 6–7 crushed Oreos, pressing lightly into the surface.
- Bake 30–35 minutes, or until a toothpick inserted 2 inches from the edge comes out with moist crumbs.
- Cool completely on a wire rack before slicing. Store in an airtight container up to 3 days.
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