Homemade Oreo Fudge Brownies

What are Homemade Oreo Fudge Brownies?

Homemade Oreo Fudge Brownies are everything you love about a classic, crinkly-topped brownie—only richer, fudgier, and studded with a double hit of chocolate and cookies-and-cream crunch. The base batter leans fudgy rather than cakey, thanks to a high fat-to-flour ratio, cocoa powder for pure chocolate intensity, and a gentle mixing method that preserves density. Brown butter adds a toasty, nutty depth (without tasting like actual nuts), while two sugars—granulated and brown—balance crisp, shiny tops with moist, chewy centers. Folded through the batter are crushed Oreo cookies for crunch and nostalgia; a few extra cookies on top bake into mosaic-like pieces that beg to be pulled apart.

If you’ve ever been disappointed by dry, crumbly brownies, consider this the cure. These bars deliver a soft set in the middle with set edges, a glossy top that crackles as it cools, and pockets of melty chocolate chips. They’re simple enough for weeknights, crowd-pleasing for parties, and sturdy enough to slice into clean squares for bake sales—yet still gooey and indulgent by design. Best of all, the batter comes together in one bowl with a whisk and spatula, so there’s minimal clean-up and no special equipment required.

What is Brown Butter (and Why Use It in Brownies)?

Brown butter (beurre noisette) is regular butter gently melted and cooked until the milk solids turn golden and aromatic. That browning step unlocks roasted, caramelized notes that add complexity to desserts without the heaviness of added spices. In brownies, brown butter deepens flavor and complements cocoa’s natural bitterness, rounding it with toffee-like warmth. It also contributes a slightly denser, fudgier texture because some water cooks off as the butter browns, concentrating the fat.

To brown butter, place sliced butter in a light-colored saucepan over medium heat. Stir as it melts, foams, then turns golden with brown specks on the bottom. When it smells nutty and the foaming subsides, remove from heat and transfer to a heatproof bowl to stop the cooking. For this recipe, you’ll use ½ cup (113 g) brown butter measured after browning (your starting amount of butter should yield roughly that amount once browned).

How to Make Oreo Fudge Brownies

Step 1: Prep the Pan and Oven

Heat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) metal pan with parchment paper, leaving overhang on two sides for easy lifting. Lightly mist the parchment with nonstick spray. Using metal rather than glass encourages better heat conduction and crinkly tops.

Step 2: Whisk the Butter and Sugars

In a large bowl, whisk together the ½ cup (113 g) brown butter, ½ cup (100 g) brown sugar, and ½ cup (100 g) granulated sugar until glossy and combined. Whisking helps dissolve some sugar and lays the groundwork for that signature shiny crust.

Step 3: Add Eggs and Vanilla

Add 2 eggs and 1 teaspoon (4.2 g) vanilla extract. Whisk for 30–45 seconds until the mixture thickens slightly and looks satiny. This brief emulsification step helps with a crackly top while keeping the interior fudgy.

Step 4: Sift and Fold in the Dry Ingredients

Sift together the ½ cup (60 g) all-purpose flour, ½ cup (40 g) cocoa powder, ¼ teaspoon (1.5 g) fine salt, and ¼ teaspoon (1.25 g) baking soda directly into the bowl. Using a flexible spatula, fold just until no dry streaks remain. Overmixing develops gluten and introduces extra air, which can push the texture toward cakey.

Step 5: Add Mix-Ins

Fold in ¼ cup chocolate chips and 5 crushed Oreo cookies. Reserve the remaining 3 Oreos for the top. Mix just until the add-ins are evenly distributed.

Step 6: Pan, Top, and Bake

Scrape the batter into the prepared pan and smooth the surface. Break the remaining 3 Oreos into large chunks and press lightly onto the top. Bake on the center rack for 25–35 minutes, checking at 24 minutes. You’re looking for set edges and a center that no longer jiggles but still yields moist crumbs on a toothpick.

Step 7: Cool, Set, and Slice

Cool the pan on a rack for at least 30–45 minutes, then lift the slab out using the parchment. For clean squares and maximum fudginess, chill the brownies 30 minutes before slicing.

Tips & Troubleshooting

• Pan size: An 8×8-inch pan gives thicker brownies. A 9×9-inch pan will bake faster—check early.
• Don’t overmix: Once dry ingredients are in, fold gently to avoid cakiness.
• Shiny top: Whisk eggs and sugars well before folding in dry ingredients.
• Doneness: Aim for moist crumbs on a toothpick. Wet batter means underbaked; dry means overbaked.
• Cooling: Let brownies set before slicing for neat squares.
• Storage: Airtight at room temp for 2 days or refrigerated for 4. Freeze up to 2 months.

Enjoy!

These brownies have everything—fudgy centers, glossy tops, and crunchy Oreo pockets. They’re simple to make, visually impressive, and delicious served warm or at room temperature. Perfect for bake sales, parties, or whenever you need a chocolate fix.