Delish Oreo Brownie Dessert Recipes

I made a pan of Oreos and brownies that collided in the oven and came out as a fudgy, chunky, cookies-and-cream situation that tastes like a bake sale and a slumber party had a baby. It’s brownies, but with Oreo rubble folded in and scattered on top, plus a creamy swirl if you’re feeling fancy. Why is it special? Because it’s unapologetically extra, wildly nostalgic, and distracts from the fact that I still don’t own an 8×8 pan that isn’t warped. You should try it if you like chocolate, chaos, and desserts that make people ask for the recipe while they’re still chewing.

Last time I made this, my husband “helped” by opening the family-size Oreo pack to “check freshness,” which is adorable code for eating six. The kids took that as a challenge and we were down to 11 whole cookies by the time I preheated the oven. I used a cake pan that was absolutely too small (don’t worry, I only smoked out the kitchen a little), and when I told everyone we had to wait for the brownies to cool, they hovered like crows until I gave up and served it warm with melting scoops of ice cream at structurally unsound temperatures. No regrets. Sticky counters? Yes. Happy people? Also yes.

Time-Saving Hacks

– Use a boxed brownie mix and stir in crushed Oreos. Call it “elevated.” You earned it.
– Microwave the butter until almost melted, then whisk in chocolate chips to fake a ganache vibe.
– Line the pan with parchment so you can yank the slab out like a magician and avoid scrubbing.
– Crush Oreos in a zip-top bag with a rolling pin or a wine bottle. Hydration multitask.
– Skip the room-temp egg lecture: put cold eggs in warm water for 5 minutes and move on.

Serving Ideas

– Vanilla ice cream, because warm brownie + cold scoop = instant truce between siblings.
– Coffee if it’s morning, red wine if the kids hid your spatula again.
– Drizzle with jarred hot fudge; say “homemade” and do not elaborate.
– Sprinkle flaky salt on top so people think you read cookbooks with endnotes.

What to Serve It With

– A pile of fresh berries to pretend balance exists.
– Espresso or cold brew for the adults who have seen things.
– Whipped cream cloud with a splash of vanilla.
– Salted peanuts or pretzels for crunch and chaos.
– A movie night and the good couch blanket you pretend is “decor.”

✔Tips & Mistakes

– Underbake slightly; brownies keep cooking as they cool. Toothpick should come out with fudgy crumbs, not dry.
– Chop some Oreos and keep some chunky so you get rubble and big bites. Diversity matters.
– Don’t overmix once the flour goes in unless you enjoy rubbery brownies.
– Pan: 8×8 or 9×9 is ideal. If you use a 9×13, accept thinner brownies and shorter bake time.
– Let them cool before cutting. Or don’t, and eat with spoons like civilized gremlins.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Also fine at room temp for 2 days in an airtight container. Freeze slices individually for future you, who is smart and deserving.

✔Variations and Substitutions

– Peanut butter swirl: dollop and drag a knife through before baking.
– Mint Oreos for “festive” vibes or when you found last year’s holiday box.
– Gluten-free brownie mix works; add an extra tablespoon of milk for moisture.
– Dairy-free? Use oil instead of butter and dairy-free chocolate; skip the creamy topping or use coconut whip.
– Add espresso powder to the batter for deeper chocolate flavor and the illusion of sophistication.
– Caramel drizzle + sea salt = attention from neighbors you barely know.
– Swap in chocolate sandwich cookies of any brand; your brownies don’t gatekeep.

Delish Oreo Brownie Dessert Recipes

A decadent layered treat with a fudgy brownie base, creamy cookies-and-cream layer, silky chocolate pudding, and fluffy whipped topping crowned with crushed Oreos. Perfect for potlucks and parties.

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Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 18.3 ounce brownie mix standard 13x9 pan size
• ▢ 2 eggs large eggs
• ▢ 0.5 cup vegetable oil
• ▢ 0.25 cup water
• ▢ 8 ounce cream cheese softened
• ▢ 0.75 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 16 ounce whipped topping thawed, divided
• ▢ 30 cookies Oreo cookies divided; coarsely crushed
• ▢ 2 box instant chocolate pudding mix 3.4 ounce each
• ▢ 2 cup cold milk

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease or line a 13x9-inch baking pan.
• Prepare brownie batter: In a bowl, combine brownie mix, eggs, vegetable oil, and water until just combined. Spread evenly in the prepared pan.
• Bake for 25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely in the pan.
• Make the cream layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 8.0 ounce of the whipped topping until creamy.
• Stir in about 15.0 crushed Oreo cookies. Spread the mixture over the cooled brownie layer.
• Prepare pudding: Whisk instant chocolate pudding mixes with cold milk for 2 minutes, then let stand 5 minutes to thicken. Spread over the cream layer.
• Top with remaining 8.0 ounce whipped topping. Sprinkle the remaining crushed Oreo cookies over the top.
• Chill for at least 2 hours to set. Cut into 16 squares and serve cold.

Notes

For cleaner slices, chill longer and wipe the knife between cuts. Store covered in the refrigerator for up to 3 days. You can swap chocolate pudding for cookies-and-cream pudding for extra Oreo flavor.