It’s no secret that Oreo desserts hold a special place in my heart when it comes to baking. After perfecting recipes like chocolate chip Oreo cookies and a delightful Oreo cookie cake, the natural next step was to create these spectacular Oreo brookies! They offer everything you could wish for in a homemade treat: a swift preparation, straightforward steps, and an explosion of flavor that makes them ideal for any chocolate and Oreo enthusiast.

If your love for brownies runs deep, be sure to explore some of my other popular creations like the rich Espresso Brownies, the unique Miso Brownies, and the visually stunning Cheesecake Marble Brownies. But for now, let’s dive into the marvelous world of brookies!

Full ingredient measurements and detailed instructions can be found in the comprehensive recipe card below!

Preparation:

First, line a square 8×8 baking pan with parchment paper, making sure the paper hangs over all four sides. This creates “handles” that will make it incredibly easy to lift your brookies out of the pan once they’re baked and cooled. Preheat your oven to 350°F (180°C) and prepare to embark on a delicious journey!

Making the Chewy Cookie Dough:

Step 1: Cream Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream together the room-temperature unsalted butter, granulated sugar, and light brown sugar. Beat these ingredients for about two minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, contributing to the cookie’s tender texture. Next, mix in the large egg yolk and vanilla extract until they are fully incorporated and the mixture is smooth.

Step 2: Fold in Dry Ingredients & Oreos. Gently fold in the all-purpose flour, baking soda, and fine sea salt until just combined. Be careful not to overmix, as this can lead to tough cookies. Finally, add the chopped Oreo pieces to the dough, mixing just enough to distribute them evenly. Set this delicious cookie dough aside (image 1 below).

Crafting the Fudgy Brownie Batter:

Step 3: Melt Butter & Chocolate. In a medium microwave-safe bowl or over a double boiler, melt the unsalted butter and chocolate chips together until completely smooth and combined. Stir occasionally to prevent burning. Once melted, set the mixture aside to cool slightly.

Step 4: Whisk Wet Ingredients. In a separate mixing bowl, whisk together the large egg, granulated sugar, and vanilla extract vigorously for about two minutes. The mixture should become noticeably lighter in color and fluffy. This step is crucial for achieving that desirable crackly top on your brownies. Gradually stream the slightly cooled melted butter and chocolate mixture into the egg mixture, mixing until just combined. Avoid overmixing to keep the brownies fudgy.

Step 5: Fold in Dry Ingredients. Finally, gently fold in the all-purpose flour, unsweetened cocoa powder, and salt until just combined and no streaks of dry ingredients remain. Again, mix minimally to maintain the brownie’s tender texture (image 2 above).

Assembling Your Oreo Brookies:

Step 6: Scoop Cookie Dough. Using a standard cookie scoop (about 2 tablespoons per scoop), drop portions of the cookie dough into your prepared baking pan. Arrange them so there’s some space in between each dollop. You’ll want enough cookie dough to cover roughly half of the pan’s surface area (image 3 above).

Step 7: Scoop Brownie Batter. With the same-sized scoop, fill the empty spaces in between the cookie dough portions with the brownie batter. Alternate the cookie dough and brownie batter, creating a checkerboard pattern or simply filling in the gaps. Don’t worry if it looks a little messy; it will all meld together beautifully (image 4 above).

Step 8: Bake to Perfection. Gently use your finger or the back of a spoon to press down the tops of the cookie dough balls so they are roughly the same height as the brownie batter. This helps ensure an even bake. Sprinkle extra chopped Oreos generously over the entire surface for an extra burst of flavor and crunch. Bake in the preheated oven for 25-27 minutes.

After about 20 minutes of baking, keep an eye on the cookie dough. If it starts to brown too quickly, lightly place a piece of aluminum foil loosely over the top of the pan. This will prevent the cookie layer from over-browning and becoming too crispy while allowing the fudgy brownie to finish baking through. You’ll know your brookies are perfectly done when a toothpick inserted into the brownie batter comes out with a few moist crumbs attached, indicating a gooey, fudgy center (image 5 above). The edges should be set, and the cookie portions golden brown.

The beauty of this recipe is its adaptability! While classic Original Oreos are fantastic, feel free to experiment with any variety that tickles your fancy. Double-Stuffed Oreos will add extra creaminess, and seasonal flavors like Mint Oreos, Golden Oreos, or even Peanut Butter Oreos can create unique and exciting twists. Just make sure they are coarsely chopped for the best texture distribution throughout the brookies.

Absolutely! If you’re looking for a super quick shortcut, using a boxed brownie mix and pre-made refrigerated cookie dough is a great option. Follow the instructions on your box mix for preparing the brownie batter, and add your chopped Oreos directly into it. For the cookie dough, you can either chop and fold in extra Oreos or simply use it as is. When baking, keep a close eye on your brookies, as the baking time may differ slightly from this homemade recipe. Start checking for doneness around the 20-minute mark.

Yes, you can! For a warm, gooey treat, gently reheat individual brookie squares. You can pop them in the microwave for 10-20 seconds until warm and soft, or place them in a preheated oven at 300°F (150°C) for about 5-7 minutes. They’re particularly delightful when served warm with a scoop of vanilla ice cream or a glass of cold milk!

Definitely! Feel free to customize your brookies further. White chocolate chips, chopped nuts (like walnuts or pecans), or even a swirl of caramel sauce could make fantastic additions. Just fold them into either the cookie dough or brownie batter, or sprinkle them on top before baking.

This recipe is designed for an 8×8-inch square baking pan. Using a pan of this size ensures the proper thickness for both the brownie and cookie layers, resulting in perfectly proportioned brookies. If you use a larger pan, your brookies will be thinner, and the baking time will likely be reduced.

• Hi-Hat Oreo Cupcakes
• Oreo Cheesecake Cookies
• Oreo Topped Brownies
• Cookies and Cream Cinnamon Rolls

If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

Equipment

• square 8×8 baking pan

Ingredients

Instructions

1. Line a square 8×8 baking pan with parchment paper to hang over all four sides. Then preheat the oven to 350°F (180°C).
2. In a large mixing bowl, cream the 6 tbsp butter, 1/2 cup light brown sugar, and 1/8 cup granulated sugar for 2 minutes until light and fluffy.
3. Mix in the egg yolk and 1 tsp vanilla extract until combined.
4. Fold in the ¾ cup + 2 tbsp flour, 1/2 tsp salt, 1/2 tsp baking soda, and 4 chopped Oreos until just combined. Set aside.
5. In a separate medium bowl, melt the 4 tbsp butter and 1/3 cup chocolate chips together until smooth and combined. Set aside to cool slightly.
6. In another mixing bowl, whisk the 1/4 cup + 1/8 cup sugar, 1 large egg, and 1 tsp vanilla together until light and fluffy, about 2 minutes.
7. Stream the melted butter and chocolate into the egg mixture and mix until just combined.
8. Fold in the 1/4 cup flour, 1/4 cup cocoa powder, and 1/4 tsp salt until just combined.
9. Scoop two tablespoon sized portions of cookie dough into the prepared baking pan, leaving spaces in between.
10. Scoop the brownie batter into the alternate spots, filling the spaces between the cookie dough.
11. Gently press down the top cookie dough balls so that they are the same height as the brownie batter.
12. Sprinkle extra chopped Oreos on top.
13. Bake at 350°F (180°C) for 25-27 minutes or until the cookie dough is golden brown and a toothpick inserted into the brownie batter comes out covered in a few moist crumbs. (After 20 minutes, loosely cover the top with foil to prevent the cookie from browning too much.)
14. Allow to cool completely in the pan before lifting out and cutting into squares.