Easy Oreo Brookies Recipe

Name: Easy Oreo Brookies Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 Oreo cookies (roughly chopped (I used gluten free)); 2/3 cup semisweet chocolate chips; 1/4 cup butter; 1 egg (at room temperature); 1/3 cup granulated sugar; 1 tsp vanilla extract; 1/4 cup gluten free all-purpose flour (or regular all-purpose flour); 2 tbsp cocoa powder; 1/8 tsp sea salt; 2 tbsp chocolate chips; 1/4 cup butter (melted); 1/4 cup brown sugar; 2 tbsp granulated sugar; 1 egg; 1 tsp vanilla extract; 3/4 cup gluten free all-purpose flour (or regular all-purpose flour); 1 tsp baking soda; 1/8 tsp sea salt; 4 Oreos cookies (chopped (I used gluten free))

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Close-up of two stacked Oreo brookies against a light pink backdrop, showing fudgy brownie, chewy cookie layers, and Oreo pieces.

I’ve baked my fair share of brownies and cookies, but there’s something about this easy Oreo dessert recipe that feels extra special. When I first tested them, my kids kept circling the kitchen asking, “Are they ready yet?” and we may have cut into the pan before they were fully cool…messy but still delicious. So if you sneak a bite early, you’re in good company!

The brownie batter bakes up fudgy and chocolate-packed, while the cookie dough stays chewy with a hint of caramel flavor from brown sugar. Add in crunchy Oreos, and you get texture and flavor layers that keep you coming back for another square.

A detail I love? The Oreos don’t just fade into the background – they soften slightly while baking but keep enough crunch to stand out against the gooey brownie base. It’s that balance of chewy, fudgy, and crisp textures that makes these Oreo brownies so addictive!

Even better, this recipe is flexible. You can make it gluten free (just like my No-Bake Chocolate Peanut Butter Bars) with gluten-free flour and gluten-free Oreos, and it still turns out perfectly indulgent. These fudgy brookies also store beautifully and can even be frozen, making them a great option to prep ahead for a party or holiday.

Ingredients You’ll Need

You’ll make two separate batters for these brookies: brownie batter and cookie dough, plus plenty of Oreos.

Overhead view of Oreo brookies ingredients including chocolate chips, flour, sugar, butter, eggs, and Oreos on light gray counter.

Oreo cookies: Use whole or chopped, and sprinkle some on top for crunch.
Brownie batter ingredients: Semi-sweet chocolate chips, butter, egg, sugar, vanilla, gluten-free all-purpose flour (or regular), cocoa powder, sea salt, and extra chocolate chips for fudgy pockets.
Cookie dough ingredients: Butter, brown sugar, sugar, egg, vanilla, flour, baking soda, sea salt, and chopped Oreos folded into the dough.

The combination creates layered Oreo dessert bars that bake into the ultimate chocolate Oreo dessert.

How to Make Oreo Brookies

Glass bowl of brownie batter with a spatula mixing the chocolate batter.

Step 1: Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal. Make the brownie batter. Melt chocolate chips and butter until smooth. In a bowl, whisk egg, sugar, and vanilla, then slowly drizzle in melted chocolate. Stir in flour, cocoa powder, and salt, then fold in extra chocolate chips.

Close-up of soft cookie dough with chopped Oreos being folded in

Step 2: Make the cookie dough. Whisk melted butter, brown sugar, and sugar until smooth. Add egg and vanilla and whisk until creamy. Stir in flour, baking soda, and salt until a soft dough forms, then fold in chopped Oreos.

Oreo brookies assembled in a parchment-lined pan with brownie batter filling the gaps.

Step 3: Assemble the brookies. Scoop cookie dough into the prepared pan, spacing evenly. Fill in the gaps with brownie batter. Lightly press down to spread evenly.

Baked Oreo brookies topped with chopped Oreos in a parchment-lined pan.

Step 4: Top with more chopped Oreos and press gently into the surface. Cover with foil and bake for 15 minutes. Remove foil and bake another 15-20 minutes, until a toothpick inserted in the brownie batter comes out with moist crumbs.

Cooled Oreo brookies cut into squares, with one piece being lifted to eat.

Step 5: Cool for at least 10 minutes, then lift from the pan and transfer to a rack. Cool fully before slicing for neat, even squares.

Storage & Freezer Tips

Store Oreo brookies in an airtight container at room temperature for up to 3 days or in the fridge for a week. That said, mine rarely last more than a day in our house – I’ve had to hide a few in the freezer just to make sure there are leftovers!
Just like my Fudgy Purple Ube Brownies, these can be frozen for up to 3 months. To serve from frozen, thaw overnight in the fridge or warm gently in the microwave for a gooey treat.
For another creamy chocolate treat, check out my Sweet Potato Avocado Chocolate Pudding.

Close-up of a fudgy Oreo brookie square topped with chopped Oreos on parchment paper, with more brookie squares scattered in the background.

Recipe FAQs

Can I use a boxed brownie mix?

Yes, you can save time by using a boxed mix for the brownie layer. Prepare as directed on the package and proceed with the recipe.

Do you use whole Oreos or crushed Oreos?

Both work! I like to fold chopped Oreos into the cookie dough and scatter bigger chunks on top for texture.

How do I keep brookies fudgy instead of cakey?

Don’t over-bake. Pull them out when a toothpick comes out with moist crumbs. Over-baking dries them out.

Can Oreo brookies be gluten-free?

Yes. Just swap in gluten-free all-purpose flour and gluten-free Oreos.

How do I cut brookies cleanly?

Cool them fully, then use a sharp knife. Wipe the blade between cuts for bakery-style squares.

These Oreo brookies are chewy, fudgy, and packed with cookies-and-cream flavor in every bite. They’re perfect for holidays, potlucks, and even bake sales – especially if you use seasonal Oreos for a festive twist.

If fruity desserts are more your style, try my Easy Cantaloupe Sorbet or my Easy Apple Danish Recipe.