Fudgy Oreo Stuffed Brownies Recipe

As a former pastry chef, I enjoy taking familiar treats and turning them into something even more decadent. These brownies follow that idea—think of them as a cross between classic brownies and cookies-and-cream treats. I often use similar flavors in other recipes like Oreo brookies, Oreo cookie cake, and Oreo cupcakes.

Like many of my Oreo-based bakes, this recipe is straightforward, can be made with one bowl, and yields a dense, fudgy brownie rather than a cakey one. The result is extra rich, deeply chocolatey, and full of Oreo texture throughout.

Tips for the Best Oreo Flavor

Use black cocoa powder. Classic sandwich cookies get their distinctive deep flavor and color from black cocoa. Adding it here helps the brownies taste like Oreos and deepens the chocolate notes.

Top with chopped Oreos. Scatter extra chopped Oreos over the batter before baking so you get crunchy cookie pieces and a dramatic cookies-and-cream look.

Consider double-stuffed Oreos. They add more of that sweet cream center inside each cookie layer, which enhances the overall texture and flavor of the brownies.

Ingredient Notes and Substitutions

Dutch-process cocoa powder: This recipe uses unsweetened Dutch cocoa for a smooth, rich chocolate taste. Substituting a different cocoa will change the flavor profile and color.

Chocolate chips: Semi-sweet chips work well for balance; you can use dark chocolate if you prefer a more intense chocolate flavor.

Black cocoa powder: If you want the authentic Oreo taste, add a small amount of black cocoa; it deepens color and gives that cookies-and-cream signature.

Oreo cookies: Regular or double-stuffed both work; other chocolate sandwich cookies can be substituted if needed.

The full ingredient amounts and step-by-step instructions appear in the recipe section below.

Recipe Instructions

Pro tip: for consistent results, weigh your ingredients with a kitchen scale when possible.

Step 1 – Whisk the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, eggs, egg yolk, and vanilla until smooth and slightly glossy.

Step 2 – Melt butter and chocolate: Gently melt the butter with the chocolate chips until smooth, then whisk in the Dutch and black cocoa powders until fully incorporated.

Step 3 – Combine mixtures: Slowly stream the melted chocolate into the egg and sugar mixture, whisking until just combined and glossy.

Step 4 – Fold in dry ingredients: Use a rubber spatula to fold in the flour, espresso powder (optional), and salt until no streaks of flour remain.

Step 5 – Layer the Oreos: Pour half the batter into a prepared 8×8-inch pan lined with parchment. Arrange 16 Oreo cookies in an even layer on top of the batter.

Step 6 – Top and bake: Spread the remaining batter over the cookie layer and sprinkle with chopped Oreos. Bake at 350°F (180°C) for about 33–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing.

Brownies become cakey when there is too much flour or they are overbaked. Measure dry ingredients carefully and pull the brownies from the oven when a toothpick still shows a few moist crumbs.

Yes. If you prefer, follow the boxed mix instructions and add Oreo layers as directed for a quick version of this treat.

• Chocolate chip Oreo cookies
• Cookies and cream cinnamon rolls

If you try this or any other recipe here, I’d love to hear how it turned out—please leave a comment and a star rating if you can.