Why You’ll Love Irresistible 4-Ingredient Oreo Brownies That Wow Everyone Recipe
I enjoy this recipe because it comes together quickly with simple ingredients and delivers bakery-style results. I like how the brownies stay moist and dense, and the Oreos add little pockets of crunch and creaminess throughout. It’s the kind of dessert I make when I want something guaranteed to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup unsalted butter 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 3/4 cup cocoa powder 1/2 teaspoon salt 1 1/2 cups crushed Oreos
Directions
I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan. I melt the butter, then stir in the granulated sugar until well combined. I beat in the eggs one at a time, followed by the vanilla extract.
I mix in the flour, cocoa powder, and salt just until combined, being careful not to overmix. I gently fold in the crushed Oreos, then pour the batter into the prepared pan and smooth the top. I bake the brownies for 25–30 minutes, until a toothpick inserted comes out with a few moist crumbs. I let them cool before slicing and serving.
Servings and Timing
I get about 16 brownies from this recipe. Prep time takes me around 10 minutes, baking takes about 30 minutes, and the total time comes to roughly 40 minutes.
Variations
I sometimes press whole Oreos into the top of the batter before baking for extra visual appeal. When I want even more chocolate, I mix in chocolate chips. I’ve also tried using flavored Oreos for a fun twist.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days. If I want them warm, I reheat individual slices briefly so they stay soft and fudgy.
FAQs
Can I use salted butter?
I can, but I usually reduce the added salt slightly.
Do these brownies come out very fudgy?
I find them rich and dense with a soft, moist center.
Can I use a different pan size?
I can, but the baking time may need adjustment.
Should I line the pan with parchment paper?
I like lining it for easy removal, though greasing works fine too.
Can I reduce the sugar?
I can reduce it slightly, but the texture will change.
What kind of cocoa powder works best?
I prefer unsweetened cocoa powder for the best chocolate flavor.
Can I freeze these brownies?
I freeze them once cooled, wrapped tightly, for up to 2 months.
Why did my brownies turn out dry?
I make sure not to overbake and check them early.
Can I add nuts?
I sometimes add chopped walnuts for extra crunch.
Are these good for parties?
I love serving these because they’re easy to slice and always disappear fast.
Conclusion
I keep coming back to these Oreo brownies because they’re simple, indulgent, and incredibly satisfying. The combination of rich chocolate and crushed Oreos makes this a dessert I enjoy baking whenever I want something that truly wows everyone.
Rich, fudgy Oreo brownies loaded with deep chocolate flavor and crunchy Oreo pieces, delivering an indulgent, bakery-style dessert that’s easy to make and guaranteed to impress.
Author:Amy
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:16 brownies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 cups crushed Oreo cookies
Instructions
Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
Melt the butter and stir in the granulated sugar until well combined.
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gently mix in the flour, cocoa powder, and salt until just combined.
Fold in the crushed Oreo cookies.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, until a toothpick inserted comes out with a few moist crumbs.
Allow brownies to cool completely before slicing and serving.
