Delish Oreo Brownie Dessert Recipes

I made the kind of dessert that makes people suddenly “forget” they’re counting carbs: a layered Oreo brownie situation with fudgy brownie base, a crash zone of crushed cookies, and a cloud of whipped cream that says, “We had plans, but dessert happened.” It’s part brownie, part icebox cake, and 100% the reason your 9×13 pan mysteriously vanishes at potlucks. It’s special because it’s indecisive in the best way—chewy, creamy, crunchy—like a dessert personality test where every answer is “sugar.”

My family’s contribution to this recipe? Chaos. The kids “helped” by smashing Oreos so aggressively we’ve got a light dusting of cookie soot on the ceiling fan, and my husband cut the brownies into “taste-testing strips” (read: long, narrow missing sections). I also lined the pan with parchment like a raccoon wearing oven mitts and used a whisk that was definitely too small because I enjoy living on the edge. Did I use two bowls when I could’ve used one? Obviously. I’m not here to wash fewer dishes. I’m here to live deliciously and regret it later, like a hero.

Time-Saving Hacks

– Use boxed brownie mix. Add a teaspoon of espresso powder and boom—“artisanal.”
– No time to crush Oreos? Put them in a zip-top bag and step on it like you’re starting a tiny, chocolatey lawnmower.
– Skip homemade whipped cream. Tub of whipped topping goes whoosh, dessert goes done.
– Line your pan with parchment like a gift-wrapped brick. Then just lift and slice—no chisel required.
– Layer while the brownies are slightly warm so the crumbs stick. It’s basically edible glue.

Serving Ideas

– A scoop of vanilla ice cream, because subtlety isn’t our brand.
– Coffee for balance. Or milk, if you want to feel like a wholesome sitcom family for five minutes.
– Serve with wine if the kids drove you nuts. Red pairs well with “I said bedtime.”
– Fancy it up with shaved chocolate and everyone will assume you own ramekins and inner peace.

What to Serve It With

– Fresh berries for that “I added fruit, so it’s healthy now” energy.
– Salted peanuts or pretzels for salty-sweet chaos.
– A second pan, because the first pan will disappear during “taste testing.”
– Hot fudge or caramel drizzle if your sweet tooth has a gym membership.

✔Tips & Mistakes

– Don’t overbake the brownies. Pull them when the center is just set—fudgy is the whole personality.
– Let the base cool before slathering on the cream layer unless melted mousse is your thing.
– Crush Oreos to mixed sizes—some dust, some chunks. It’s flavor confetti.
– If slicing is messy, chill 30 minutes. Or embrace brownie avalanches and call it rustic.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cover tightly so it doesn’t absorb Fridge Mystery Smell.
– Keeps 3–4 days, but if it lasts that long, teach me your discipline.
– Freezes surprisingly well: wrap pieces individually, thaw in the fridge, pretend you meal-prepped dessert.

✔Variations and Substitutions

– Mint Oreos for a “toothpaste but make it dessert” vibe—in a good way.
– Peanut butter swirl in the brownie batter. Nobody’s mad about it.
– Gluten-free brownie mix + gluten-free sandwich cookies: still wildly good.
– Dairy-free? Use DF whipped topping and chocolate chips. Sheer sorcery.
– Add a layer of chocolate pudding between brownie and cream for maximum drama.
– Sprinkle sea salt on top. It makes you look like you read food magazines.

Frequently Asked Questions

Delish Oreo Brownie Dessert Recipes

Rich, fudgy brownie base layered with fluffy cream cheese, silky chocolate pudding, and plenty of crushed Oreo cookies—an easy, crowd-pleasing dessert you can make ahead.

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Prep Time: 25 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 box brownie mix family-size, about 18 ounce
• ▢ 0.5 cup vegetable oil
• ▢ 0.25 cup water
• ▢ 2 large eggs
• ▢ 8 ounce cream cheese, softened
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 8 ounce whipped topping, thawed
• ▢ 3.9 ounce instant chocolate pudding mix
• ▢ 1.5 cup cold milk
• ▢ 20 Oreo cookies, crushed
• ▢ 0.5 cup semisweet chocolate chips for ganache drizzle
• ▢ 0.5 cup heavy cream for ganache drizzle
• ▢ 0.25 cup chocolate syrup or hot fudge, warmed optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9×13 inch pan with parchment and lightly grease.
• Prepare brownie batter: In a bowl, mix brownie mix, vegetable oil, water, and eggs until just combined.
• Spread batter in the pan and bake 25 to 30 minutes, until a toothpick comes out with moist crumbs. Cool completely.
• Make cream layer: Beat softened cream cheese and powdered sugar until smooth. Blend in vanilla, then fold in whipped topping.
• Spread the cream layer evenly over the cooled brownie base.
• Make pudding layer: Whisk pudding mix with cold milk for 2 minutes; let thicken 3 minutes. Spread over the cream layer.
• Top with most of the crushed Oreos. For ganache, heat heavy cream until steaming, pour over chocolate chips, rest 2 minutes, then stir smooth. Drizzle over the top (or use warm chocolate syrup).
• Chill at least 2 hours to set. Garnish with remaining Oreos, slice into 12 squares, and serve.

Notes

For clean slices, refrigerate overnight and cut with a warm knife. You can replace whipped topping with 1.5 cups softly whipped heavy cream.