These Oreo brookies are the perfect fusion of fudgy brownies, chewy cookie dough, and crunchy Oreo pieces—all baked into one irresistible dessert bar. Each bite delivers layers of rich chocolate flavor, soft cookie texture, and just the right amount of cookies-and-cream crunch, making them ideal for parties, potlucks, or any time your sweet tooth calls.
Why You’ll Love This Recipe
These brookies offer the ultimate dessert mashup: dense and fudgy brownies on the bottom with soft, caramel-sweet cookie dough swirled throughout. The Oreos soften slightly while baking but keep enough texture to stand out, giving you a perfect balance of gooey, chewy, and crisp in every bite.
They’re simple to assemble, customizable with gluten-free ingredients, freezer-friendly, and incredibly crowd-pleasing—whether served warm, chilled, or straight from the freezer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownie Batter
2/3 cup semisweet chocolate chips
1/4 cup butter
1 egg, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
2 tablespoons cocoa powder
1/8 teaspoon sea salt
2 tablespoons chocolate chips
Cookie Dough
1/4 cup butter, melted
1/4 cup brown sugar
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
1 teaspoon baking soda
1/8 teaspoon sea salt
4 Oreo-style chocolate sandwich cookies, chopped
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal.
Make the brownie batter: Melt the chocolate chips and butter together in 30-second microwave intervals, stirring until smooth. In a bowl, whisk the egg, granulated sugar, and vanilla together, then slowly whisk in the melted chocolate mixture. Add the flour, cocoa powder, and sea salt, mixing just until combined. Fold in the chocolate chips and set aside.
Make the cookie dough: In a separate bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla and whisk until creamy. Add the flour, baking soda, and sea salt, stirring until a soft dough forms. Fold in the chopped Oreo cookies.
Assemble: Scoop about 2 tablespoons of cookie dough into the prepared pan, spacing the scoops evenly. Fill the gaps with the brownie batter. Use a spatula to gently press and spread the mixture evenly.
Top with the remaining chopped Oreos, pressing lightly. Cover the pan with foil.
Bake for 15 minutes. Remove the foil and continue baking for 12–17 more minutes, or until a toothpick inserted into the brownie batter comes out with moist crumbs.
Cool in the pan for 10 minutes, then lift out using the parchment and transfer to a cooling rack. Allow to cool completely before slicing.
Servings and timing
Makes 16 brookies
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
Gluten-free: Use gluten-free all-purpose flour and gluten-free Oreo-style cookies.
Extra chocolatey: Add a handful of chocolate chunks to either layer.
Swirled effect: Gently marble the batter and dough with a knife for a blended brookie texture.
Nut-free flavor boosts: Add a pinch of instant espresso powder to enhance the chocolate without adding allergens.
Different cookie flavors: Use flavored chocolate sandwich cookies (halal-friendly) for seasonal variations.
Storage/Reheating
Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, place slices in a sealed container or freezer bag and store for up to 3 months. Thaw overnight in the fridge or warm briefly in the microwave for a gooey texture.
FAQs
Can I use a boxed brownie mix?
Yes, you can substitute the brownie layer with a boxed mix prepared according to package directions.
Do I need to use whole or crushed Oreos?
Either works—whole chopped cookies offer more texture, while crushed cookies blend more smoothly into the batter.
How do I keep brookies fudgy instead of cakey?
Avoid overmixing and remove them from the oven when a toothpick shows moist crumbs, not a clean finish.
Can I make these gluten-free?
Yes—use gluten-free all-purpose flour and gluten-free chocolate sandwich cookies.
How do I cut brookies cleanly?
Let the brookies cool completely, then use a sharp knife wiped clean between cuts.
Can I double this recipe?
Yes—double all ingredients and use a 9×13-inch baking dish. Baking time may increase slightly.
Can I reduce the sugar?
You can reduce the sugar in both layers by up to 20%, though texture may become slightly less fudgy.
Can I use dark chocolate instead of semisweet?
Absolutely—dark chocolate will add a richer, slightly less sweet flavor.
Should I chill the cookie dough?
Chilling isn’t required, but 10–15 minutes in the fridge can help if your dough feels too soft.
Can I add mix-ins like chocolate chunks?
Yes—additional chocolate or halal-friendly flavor chips can be folded into either layer.
Conclusion
These Oreo brookies deliver everything you love about brownies, cookies, and cookies-and-cream desserts in one indulgent bite. With simple ingredients, easy steps, and rich texture in every layer, they make the perfect treat for gatherings or anytime chocolate cravings hit. Enjoy them fresh, chilled, or frozen—they’re delicious any way you slice them.
These Oreo brookies are a triple-layered dessert bar combining fudgy brownies, chewy cookie dough, and chunks of Oreo cookies. Perfectly gooey and crisp in all the right places, they’re ideal for parties or anytime you want an easy, indulgent treat.
Ingredients
2/3 cup semisweet chocolate chips
1/4 cup butter
1 egg, at room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
2 tablespoons cocoa powder
1/8 teaspoon sea salt
2 tablespoons chocolate chips
1/4 cup butter, melted
1/4 cup brown sugar
2 tablespoons granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
Make the brownie batter: Melt chocolate chips and butter together in 30-second microwave intervals, stirring until smooth. In a bowl, whisk the egg, sugar, and vanilla, then whisk in the melted chocolate mixture. Add flour, cocoa powder, and sea salt. Mix until just combined. Fold in extra chocolate chips. Set aside.
Make the cookie dough: In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, whisking until creamy. Stir in flour, baking soda, and sea salt until a dough forms. Fold in chopped Oreos.
Assemble: Scoop tablespoons of cookie dough into the prepared pan, spacing evenly. Fill the gaps with brownie batter. Use a spatula to gently press and spread the layers evenly.
Top with roughly chopped Oreos, pressing lightly. Cover pan with foil.
Bake for 15 minutes. Remove foil and continue baking for 12–17 more minutes, until a toothpick inserted in the brownie layer comes out with moist crumbs.
Cool in pan for 10 minutes, then lift out and transfer to a rack. Cool completely before slicing.
Notes
Use gluten-free flour and cookies for a gluten-free version.
Don’t overbake—remove when toothpick shows moist crumbs.
Cool completely before slicing for cleaner edges.
Can be frozen and reheated briefly in the microwave.
Optional: Chill cookie dough briefly for easier scooping.
