These Oreo brookies are a combination of Oreo brownies combined with chocolate chip cookies! This is the most delicious dessert, with each bite you're getting fudgy brownie and chocolate chip cookies. You only need 12 ingredients and it is so simple to make!
Chocolate chip cookies and brownies are definitely my favorite type of dessert! They're so simple to make but are just so yummy. The brownies can be made in one large bowl, and the chocolate chip cookie dough can be made with a hand mixer or a stand mixer. This brookie recipe is seriously next level!
Why you'll love these Oreo brookies!
- Fudgy Brownie Layer - the brownie part is made with cocoa powder and melted chocolate so this is a dream for chocolate lovers! The brownie batter is then loaded up with chopped Oreos. This brownie layer is based off of my favorite brownie recipe from my brownies with peanut butter cups.
- Chocolate Chip Cookie Layer - this is based off of my chocolate chip cookie recipe, it is so simple to make and you can use dark chocolate chips or white chocolate chips.
- Easy to Make - It takes under 30 minutes to prep the entire recipe, first you make the brownie batter and then you make the chocolate chip cookie dough. Swirl them together in the pan and bake!
- Flour: I've only tested this with all purpose flour, let me know if you tried gluten free flour with this recipe!
- Sugar: you'll need both light brown sugar and white granulated sugar.
- Baking Soda: a little bit of baking soda is added to the cookie dough, we don't have any baking soda in the brownie batter because we want to keep it nice and fudgy!
- Oreos: it wouldn't be an Oreo brookie without Oreos! I crushed mine in a ziplock bag with a rolling pin, but you could also crush them in a food processor. Leave the filling in!
- Butter: I always use unsalted butter so I can control the amount of salt in the recipe. I also use European style butter which has a higher butterfat content, giving us a richer taste and flavor.
- Cocoa Powder: I'm using dutch process cocoa powder. Not sure if yours is Dutch process? Check the ingredients! If it mentions alkali or acidity regulators, then you have Dutch processed cocoa powder.
- Oil: this is what makes our brownies so fudgy and rich, I used vegetable oil but you could use canola oil too. I don't recommend using olive oil or any flavored oil.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions
Step 1: In a small bowl, whisk together the flour and salt.
Step 2: In a large jug or bowl, whisk the eggs, both sugars, oil and vanilla extract.
Step 3: Place your butter in a microwave safe bowl and microwave it in 20 second increments until it has melted. Add your chopped chocolate to the melted butter, it should melt in the hot butter but if it doesn't then place it back in the microwave in 20 second increments.
Step 4: Once completely melted, whisk the butter and chocolate together, then whisk in your cocoa powder. Pour the sugar mixture into the chocolate mixture and whisk together until smooth.
Step 5: Pour in your flour mixture and fold it with a rubber spatula. Fold in your crushed Oreos and set this bowl aside while you work on the chocolate chip cookie dough.
Step 6: Place your butter in a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer. Mix until smooth, about 1 minute. Add both white sugar and light brown sugar and cream for 2-3 minutes on medium speed until light and fluffy.
Step 7: Add your egg and vanilla extract and beat again.
Step 8: In a small bowl, whisk together the flour, ground nutmeg, baking soda and salt. Fold in the flour mixture into the butter mixture and then fold in your chocolate chips.
Step 9: In a greased 8x8 baking pan lined with parchment paper, dollop the brownie batter, then dollop the chocolate chip cookie dough on top.
Step 10: Swirl the two together using a butter knife, be careful not to overmix! Bake at 350 degrees for 25-30 minutes.
Let them cool completely in the pan before slicing.
Expert Tips & Tricks
- Weighing ingredients - I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff & sprinkle - If you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour, then your brookies might not be fudgy and instead come out dry.
- Don’t overmix your dough! The more you mix it, the drier it will be.
- Room temperature - I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
- Add more chips - once your Oreo brookies come out of the oven, scatter over extra chocolate chips. This is my top tip to make them look bakery worthy! Otherwise most of the chocolate chips are within the brookie and not on top.
- Let them cool completely - if you try and lift out the brookies before they're completely cool, they might collapse in on themselves! Let them cool completely in their baking pan.
The edges will have set and be golden brown but the middle might still be underdone - that is perfect! If you baked it for any longer they will be too dry.
Keep them up to 5 days in an airtight container!
Try out these bar-related recipes next!
- 1 8x8 baking pan
Oreo Brownie Layer
- ¼ cup all purpose flour
- ½ teaspoon kosher salt
- 2 eggs room temperature
- ½ teaspoon vanilla extract
- ¼ cup light brown sugar
- ⅓ cup white sugar
- ⅛ cup vegetable oil
- ¼ cup unsalted butter
- 2 ounces dark chocolate chopped
- ¼ cup cocoa powder dutch processed
- 8 Oreos crushed
Chocolate Chip Cookie Layer
- ¾ stick unsalted butter room temperature
- ¼ cup white sugar
- ½ cup light brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- pinch ground nutmeg
- ½ teaspoon kosher salt
- 1 cup all purpose flour
- ½ cup chocolate chips
- Preheat your oven to 350°F/175°C. Grease and line an 8×8 pan with parchment paper so the parchment slightly overhangs. This will make it easier to lift the brownies out once they've baked and cooled.
Make brownie layer
- In a small bowl, whisk together the flour and salt.
- In a large jug, whisk eggs, , sugars, oil and vanilla extract.
- Over a double boiler, melt the butter and chocolate over low heat until it’s completely melted and smooth. Take it off the heat. You can also melt the butter and chocolate in the microwave in 20 second increments until melted and smooth.
- Add the cocoa powder to the chocolate and whisk until smooth.
- Pour the sugar mixture into the chocolate mixture and whisk until smooth.
- Add the flour mixture and fold, making sure there are no flour pockets. Fold in Oreo crumbles. Set aside.
Make cookie layer
- In a stand mixer fitted with the paddle attachment, or in a large bowl with an hand mixer, cream your butter until smooth.
- Add both sugar and light brown sugar and beat on medium speed for 2-3 minutes until light and fluffy.
- Add your egg and vanilla extract and beat once more.
- In a small bowl, whisk together your flour, baking soda, salt and nutmeg.
- Use a rubber spatula to fold in your dry ingredients into your wet ingredients.
- Fold in your chocolate chips.
- Dollop the brownie batter in the prepared pan, almost in a checkerboard pattern - or just make sure you leave space for the cookie dough. Once all the brownie batter is in, dollop the cookie dough on top and in the empty spaces. Use a butter knife to swirl them together, but don't overmix!
- Bake for 25-30 minutes, the edges should be set and golden and the middle might still be underdone. It will continue baking once you take it out of the oven. Allow it to cool completely in the pan before removing and slicing.