When a chocolate craving hits, only the fudgiest, most indulgent brownies will do. These one-bowl fudgy Oreo brownies deliver that exact fix—rich, gooey centers, shiny crackly tops, and generous pockets of cookies-and-cream in every bite.
After testing many iterations, this recipe balances technique and simplicity. Melting sugar with butter and oil creates a syrupy base that locks in moisture and yields a dense, fudgy crumb. Whipping the remaining sugar with eggs adds air and produces the glossy top everyone loves. I use a blend of regular cocoa and a small amount of black cocoa for depth and that Oreo-like color, while chopped Oreos and semisweet chocolate chips are folded in for texture and bursts of flavor. Roughly chopping the cookies (rather than pulverizing them) ensures you get distinct chunks throughout and some attractive pieces pressed on top.
These brownies are straightforward to make in one bowl and are ideal for potlucks, casual gatherings, or whenever you want a showstopping dessert with minimal fuss. Follow the steps below for reliable results and a decadent treat that keeps well at room temperature for several days.
How to Make Fudgy Oreo Brownies
One-Bowl Fudgy Oreo Brownies
Ingredients
- 150 g unsalted butter
- 28 g vegetable oil
- 250 g granulated sugar divided
- 2 large eggs (~100g)
- 1 teaspoon vanilla extract
- 85 g all-purpose flour
- 25 g unsweetened natural or Dutch process cocoa powder
- 5 g black cocoa *see notes
- ½ teaspoon fine sea salt
- 115 g semisweet chocolate chips
- 12 Oreos roughly chopped
Instructions
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Preheat the oven to 350°F (180°C). Grease and line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
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In a small saucepan over medium-low heat, combine the butter, vegetable oil, and ½ cup (100 g) of the granulated sugar. Stir until melted and the mixture becomes syrupy and bubbly. Remove from heat and let cool slightly.
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In a large bowl or the bowl of a stand mixer with the whisk attachment, beat the remaining ¾ cup (150 g) sugar, eggs, and vanilla on medium-high until pale and fluffy, about 3–4 minutes.
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Slowly add the cooled butter/oil/sugar mixture to the whipped eggs and beat until fully incorporated.
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Fold in the flour, cocoa powder, black cocoa, and salt with a rubber spatula until mostly combined. Gently fold in most of the chocolate chips and chopped Oreos, reserving a handful to press on top.
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Transfer the batter to the prepared pan and smooth the top. Sprinkle the remaining chocolate chips and Oreo pieces over the surface. Bake 30–35 minutes, until the edges look set and a toothpick inserted in the center comes out with fudgy crumbs.
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Cool the brownies completely in the pan on a wire rack before lifting them out on the parchment and slicing into squares. Store leftovers covered at room temperature for up to 5 days.