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These Oreo Brownies are rich, ultra-fudgy and totally over the top indulgent! Chewy, dark chocolate brownies are topped with a generous layer of fluffy, cookies and cream frosting. If you love Oreo desserts, these brownies are the best!
Cookies and cream is hands down one of the best flavors out there. I can think of so many amazing ways to add Oreos into all the desserts! Oreo Brownies were just waiting to happen.
These brownies though...whoa.
These things are GOOD. Like, almost too good. 
The homemade brownies are intensely fudgy, chewy and rich. The frosting is sweet, creamy, fluffy and packed with crushed Oreo pieces. I made these brownies a little extra special by adding in some black cocoa powder - one of my top secret ingredients for making chocolate desserts even more chocolatey.
In case you were wondering just how much chocolatey black cocoa is versus regular cocoa, here is the difference:
Black cocoa powder is an under utilized ingredient. Not only does it add the most incredible dark chocolate flavor, it's the only ingredient that will lend to that true Oreo flavor. Not that you can't make these brownies with regular cocoa powder, you certainly can, but black cocoa will turn these into real-deal Oreo brownies.
If you order a bag, you'll find tons of uses for it. If you're a true Oreo lover (I assume you are since you're here!), then you'll also love to use black cocoa powder to make Homemade Oreos. It's the only way to get that TRUE Oreo flavor.
Anyway, back to cookies and cream heaven!
Start with easy Homemade Brownies
If you're not making brownies from scratch yet, you are missing out! I promise that making homemade brownies is just as easy as stirring together all of the ingredients for a box mix.
Essentially, a recipe for homemade brownies is melted butter, chocolate, eggs and a handful of dry ingredients. Once everything is combined, you don’t have to mix it for very long (you don’t want to incorporate a lot of air into them or work the gluten in the flour too much).
How to make the best Oreo Brownies
I slightly modified my regular brownie recipe to make it even more densely fudgy. To achieve a more fudgy brownie, I removed an egg and cut back on the baking powder so they wouldn't rise as much.
I know a lot of other Oreo brownie recipes call for crushed Oreos in the brownies themselves, but I decided to skip this. For this recipe, I really just wanted a pure, dark cocoa brownie.
If you want to add in some more cookies and cream goodness in the brownies, definitely don't hold back! 
After the brownies were made, I whipped up a quick American buttercream and added lots of Oreo pieces. I didn't crush the Oreos too much, I left some larger cookie pieces which added great texture to the frosting.
Let me just tell you, I think the frosting is the most addicting part of these brownies. I couldn't stop eating it!!
I added a generous amount to the brownies because, at this point, why not.
An equal proportion of brownie to frosting seems like the right thing to do. 
What are some other Oreo recipes you'd like to see? Let me know in the comments below!
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Oreo Brownies
These Oreo Brownies are rich, ultra-fudgy and totally over the top indulgent! Chewy, dark chocolate brownies are topped with a generous layer of fluffy, cookies and cream frosting. If you love Oreo desserts, these brownies are the best!
- Total Time: 1 hour 5 minutes
Ingredients
For the Brownies
- 1 c unsalted butter (or two sticks)
- 2 c granulated sugar
- ½ c semisweet chocolate chips (or your favorite chopped chocolate)
- 3 eggs
- 2 tsp vanilla extract
- ⅓ c unsweetened cocoa powder + 2 tablespoon
- 2 Tbsp black cocoa powder (if you don't have black cocoa powder, you can use dark cocoa or more regular, unsweetened cocoa powder instead)
- 1 c all purpose flour
- ½ tsp salt
For the Oreo Frosting
- ½ c unsalted butter (or 1 stick)
- ⅓ c vegetable shortening
- 1 tsp vanilla extract
- 2 c powdered sugar
- 1-2 tablespoon milk (more as needed to create fluffy, light frosting)
- 12 Oreos (crushed into coarse crumbs; leave some larger pieces)
Instructions
For the Brownies
- Preheat the oven to 350°. Grease a 9 x 9 inch baking pan with cooking spray or a bit of canola/vegetable oil.
- In a large microwaveable bowl, heat the butter on high until fully melted. Remove from the microwave. Stir in sugar and chocolate chips until smooth and silky. The heat of the butter will melt everything together.
- Allow the butter mixture to cool slightly and come back to room temp.
- When ready, add eggs, then the vanilla extract to the butter/sugar/chocolate mixture and stir well.
- In a separate bowl, whisk together the cocoa powder(s), flour and salt.
- Add the dry ingredients to the butter/sugar/chocolate chip mixture and gently fold & stir together until there are just a few small clumps in the batter. Do not over mix. The batter will be thick.
- Pour the batter into the prepared baking pan and bake for about 35-40 minutes. The top should have large cracks and if you insert a knife into the middle, it should be just about clean.
- Allow the brownies to cool completely.
To Make the Oreo Frosting
- Using a hand mixer, mix the butter and shortening until light and fluffy in a large bowl.
- Add the powdered sugar, 1 cup at a time, mixing slowly in between each addition until most of the sugar is mixed (the mixture may still be dry at this point).
- Add the vanilla extract and 1 tablespoon of milk. Mix on medium speed. Add more milk slowly, enough for a frosting to come together. Mix on high speed until super light and fluffy. The frosting should be soft and light.
- Lastly, stir in the crushed Oreos by hand.
- Frost the brownies generously. Serve.
Notes
Recipe by Owlbbaking.com
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brownies
Keywords: Oreo Brownies
Stacey says
Can I use unflavored almond milk?
Liz says
Sure! That would be fine.
Clo says
Hi Liz,
I noticed you use 1/2 cup butter and 1/3 shortening with 2 cups powdered sugar. Are you using shortening so it keeps it’s shape more since butter can get soft and melt? Curious because butter has a better flavor. Thinking you get enough butter flavor with 1/2 cup. Thank you
Liz says
Hi Clo! Good question. Correct. The shortening provides more structure to the icing. More so actually, buttercream made with shortening tastes more close to actual Oreo filling. 🙂
Barbara M says
In your description it says you cut back on the baking powder but I didn’t see any baking powder in the recipe!
Liz says
Hi Barbara! Thanks for reaching out. I meant I cut back on all of it (so no baking powder!) sorry for the confusion!
Emily says
Is there any way to transfer the measurements of this recipe to a 13x9 pan?
Liz says
Hi Emily! Great question. Unfortunately I haven't scaled this recipe to a 13x9 pan. You might be able to double the recipe to fit but I'd recommend just making two separate batches.
Kristin says
I doubled the recipe and it made enough batter to do a 9x13 and a loaf pan. I think doing a batch and a half would be the perfect amount for a 9x13 pan.
Chelsea says
What temperature do you bake these at
Liz says
Hi Chelsea! Eeek! Thanks for catching that! Not sure why the temp was not appearing in the recipe card. The baking temp is 350 degrees F. I've made sure to add it back in. Thank you!!