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Cookies and Cream Brownies

Rich and fudgy scratch brownies filled with crunchy Oreos.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 16 brownies


  • ½ cup (1 stick) unsalted butter cut into 6-8 slices
  • 8 ounces semi-sweet chocolate coarsely chopped
  • ¾ cup firmly packed brown sugar
  • ¼ cup granulated sugar
  • 3 large eggs room temperature preferred*
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ¼ teaspoon salt
  • 24 Oreos divided


  • Preheat the oven to 350ºF. Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
  • In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
  • Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
  • Pour approximately a third of the batter into prepared pan. Layer 16 Oreos evenly over batter. Pour remaining batter over the Oreos, spreading with a spatula to insure all of the Oreos are covered. Coarsely chop the remaining 8 Oreos and sprinkle evenly over the top of the batter.
  • Bake brownies for 32-35 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares. Store brownies covered in the refrigerator up to 1 week or in the freezer up to 2 months.


*Room temperature eggs incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
Adapted from homemade fudgy brownies