The only thing better than regular brownies is fudge Oreo brownies!! This is going to be your new go-to brownie recipe. Made in one bowl? ✅ No mixer? ✅ Packed with Oreo flavor? ✅✅✅ These super fudgy Oreo loaded brownies are made with double stuf Oreos and a little bit of black cocoa powder to give us all the Oreo flavor.
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There's one thing I almost always have in my pantry, and it's a packet of Oreos. Bonus points if it's double stuffed Oreos! When I was testing out my brownie recipes, I knew I needed to make a version that included Oreos.
To really get that strong Oreo flavor, I decided to substitute some of the cocoa powder for black cocoa powder. I used one of my tried and true brownie base recipes (like in my fudgy espresso brownie recipe and fudgy walnut brownies which are SO good) which is super simple to make, even on a weeknight.
The brownie batter is made all in one bowl and uses the heat from the microwave to help melt the sugar. There's then a TON of whisking involved (sorry to your arms!) and finely chopped chocolate is folded in just before baking. All of these things combined gives us that shiny, thin brownie top we all know and love!
Using black cocoa powder
I love having a bag of black cocoa powder for the ✨drama✨. It's what I use in my black velvet layer cake and Halloween black velvet cupcakes!
Black cocoa powder is like ultra-processed Dutch-process cocoa powder, and it's what gives Oreo cookies it's signature color and taste.
Now, why am I not using just black cocoa powder? Black cocoa powder can be a lil intense, so I tested this recipe with both to give us that Oreo flavor but still like a chocolatey brownie you know and love.
Don't have it or don't want to get out to the store to find it? I hear ya. In a pinch, just swap it out for regular Dutch-processed cocoa powder! Just note that the brownies won't be as dark and will be more regular brownie flavored - not that that's a bad thing!
Grab your ingredients!
- Black Cocoa Powder: I'm using the brand deZaan, but King Arthur sells it. This super dark and rich cocoa powder is going to give us all the Oreo flavor.
- Dutch-Processed Cocoa Powder: Black cocoa powder is combined with Dutch-processed cocoa powder to make these brownies extra rich and chocolatey. I don't recommend swapping it out for natural cocoa powder, the brownies won't be as rich or dark in color.
- Oreos: I've tested this recipe with both regular Oreos and double stuff oreos - they both work fine!
- Espresso Powder: This is totally optional, but using finely ground espresso powder is really going to deepen the chocolate flavor.
Let's make some brownies!
- Step 1: Melt the butter in the microwave. Add the sugars and whisk until smooth. Place back in the microwave for 20-30 seconds, then whisk for 1 minute.
- Step 2: Whisk in the vanilla, salt, black cocoa powder and cocoa powder. It's going to look weird and grainy, and that's ok. Microwave for 20-30 seconds, then whisk for a minute.
- Step 3: Add the eggs and egg yolk and whisk for 2-3 minutes.
- Step 4: Fold in the flour and espresso powder. Then stir in the chopped chocolate and chopped Oreos.
- Step 5: Pour into a greased and lined 8x8 baking pan. I like to add a few more chopped Oreos on top!
- Step 6: Bake in the preheated oven for 24-28 minutes. Let cool completely before slicing up.
Brownie baking tips from my kitchen!
- Don't skip out on the whisking: the microwaving + whisking is what will help us get that shiny, crinkly top since it helps dissolve the sugar.
- Light Metal Pan: Try to use a light metal baking pan. A glass pan doesn't conduct heat as well, so you'll get super hard sides and underdone middles.
- Extra Fudgy Tip: I like to bake my brownies, let them cool completely, and then place them in the fridge for a few hours if not overnight. This gets them SUPER fudgy.
- Swapping Out Chocolate Chips: I know chopping up chocolate can be kind of a pain, but I have tested this recipe with chocolate chips, and because of the emulsifiers in baking chips (which help them not melt when you're making chocolate chip cookies!), I didn't always get a shiny brownie top.
Storage & Freezing
Store the cooled brownies in an airtight container in the fridge (or room temperature if you prefer! I just like super fudgy brownies) for up to 5 days.
To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying. And maybe microwave and serve with a scoop of vanilla ice cream! Just a suggestion...
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Thank you!
Ella
Recipe
One Bowl Fudge Oreo Brownies
Equipment
- 8x8 baking pan
- Mixing Bowl
- Whisk
- Rubber Spatula
- Measuring Spoons
- Kitchen Scale
- Microwave
Ingredients
- 1 ¼ stick (142 grams) unsalted butter
- ½ cup (100 grams) light brown sugar
- 1 cup (200 grams) granulated sugar
- ½ cup (47 grams) dutch process cocoa powder
- ¼ cup (16 grams) black cocoa powder
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 teaspoon (1 teaspoon) kosher salt
- 2 large (2 large) eggs room temperature
- 1 large (1 large) egg yolk room temperature
- ½ cup (60 grams) all purpose flour
- 1 tablespoon (1 teaspoon) espresso powder
- ⅓ cup (56 grams) finely chopped chocolate
- 16 Oreos chopped up
Instructions
- Preheat the oven to 350℉/175℃. Line an 8x8 baking pan with parchment paper or foil. I recommend having it overhang on the sides so it's easier to remove the brownies once cool.
- Place the butter in a large bowl and melt in the microwave until hot and melted. I recommend slicing your butter into smaller pieces so it'll melt faster.1 ¼ stick (142 grams) unsalted butter
- Add the sugars, whisk until smooth and place back in the microwave for 20 -30 seconds. Whisk again for 1-2 minutes.1 cup (200 grams) granulated sugar, ½ cup (100 grams) light brown sugar
- Whisk in the salt and vanilla extract and dutch process cocoa powder and black cocoa powder. Microwave for 20-30 seconds. Whisk for about a minute. At this point it's going to look weird and grainy and that's ok!½ cup (47 grams) dutch process cocoa powder, 1 teaspoon vanilla extract, 1 teaspoon kosher salt, ¼ cup (16 grams) black cocoa powder
- Add the eggs and egg yolk. Finish with 2-3 minutes of whisking - sorry if your arm is getting sore! It should now be super smooth.2 large eggs, 1 large egg yolk
- Stir in the flour and espresso powder. It'll be a shiny fairly thick brownie batter.½ cup (60 grams) all purpose flour, 1 tablespoon (1 teaspoon) espresso powder
- Fold in the chocolate shards with a rubber spatula along with the chopped up Oreo pieces.⅓ cup (56 grams) finely chopped chocolate, 16 Oreos
- Pour into prepared 8x8 pan. I like adding a few extra Oreos on top just before baking! Bake for 24-28 minutes.
- Let the brownies cool completely in the pan before removing and slicing up. I recommend chilling the brownies in the fridge for a few hours if you want them to be extra fudgy!
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Judy says
These were excellent. We tried warm, room temp and cold - all were great but totally agree that cold is the best! Hubby doesn’t like anything coffee and could taste it and still really enjoyed them. He asked if we could try without the espresso next time to compare. Would I replace with more cocoa or simply remove and keep everything else the same?
Ella Gilbert says
Hi Judy! Thanks so much for your review! You can leave out the espresso and don't have to change anything else! Let me know if you try that 🙂
Judy says
Do you use eating chocolate or bakers chocolate ?
Ella Gilbert says
Hi! I usually use bakers chocolate.