Delish Oreo Brownie Dessert Recipes

I made us a pan of Oreo brownie chaos because sometimes you want a dessert that tastes like a bake sale and a birthday party high-fived. It’s fudgy brownies on the bottom, pudding and whipped cream doing their silky thing on top, and a blizzard of crushed Oreos raining down like I-might-regret-nothing. It’s special because it’s the kind of sweet that makes adults suddenly care about corner pieces and makes kids clean the kitchen with suspicious efficiency. It’s a crowd-pleaser, a Tuesday-night miracle, and honestly, a fantastic excuse to buy Oreos “for the recipe.” Yes, this pan is too small. No, I won’t wash fewer dishes.

Last time I made it, my husband said he’d “help” by checking if the brownies were cool enough. He checked by sticking his finger in the middle. Science. The kids “taste-tested” the whipped topping with spoons the size of shovels, and the dog walked off with an Oreo like it was a briefcase and he had a meeting. I tried to layer it like a neat magazine photo, then blinked and somehow created an abstract art piece. Spoiler: it still disappeared in 12 minutes, which is exactly the kind of validation I live for.

Time-Saving Hacks

– Use boxed brownie mix and instant pudding. Your ancestors didn’t churn butter for this.
– Crush Oreos right in the bag with a rolling pin. Therapy, but crunchy.
– Line the pan with parchment so you can yank the whole slab out like a magician. Fewer dishes without admitting defeat.
– Microwave the butter and call it “softened.” We are not waiting for room temp.
– Layer while the brownies are barely warm, then toss the whole pan in the fridge and pretend you planned ahead.

Serving Ideas

– A scoop of vanilla ice cream on top if you’re feeling extra, which you are.
– Black coffee for balance, milk for nostalgia, red wine if the group chat went feral.
– Birthday candles, even if it’s not a birthday. We’re celebrating survival.
– Slice into neat squares for guests; eat ragged edges over the sink like a gremlin. It’s called range.

What to Serve It With

– Salty snacks: pretzels, kettle chips, or anything that says “I understand contrast.”
– After pizza night, because we’re leaning into chaos.
– Fresh berries if you want to pretend it’s a health choice.
– A simple dinner. The star is dessert; the opening act shouldn’t upstage it.

✔Tips & Mistakes

– Don’t overbake the brownies. Pull them when the center is just set; you want fudgy, not “coaster.”
– Cool the brownie layer before slapping on pudding/whipped topping or you’ll get a slip-and-slide situation.
– Whisk the pudding until thick. Runny pudding = dessert avalanche.
– Crush Oreos to rubble, not dust. You want crunch, not cookie sand.
– If your pan is small, stack high and be proud. Gravity is a suggestion.
– Chill before slicing. I know, patience is a scam, but clean squares are worth it.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

– Mint Oreos + chocolate pudding = Thin Mint energy without the troop drama.
– Peanut butter swirl on the brownie layer. People will propose to you.
– Gluten-free brownie mix and gluten-free sandwich cookies totally work. Your secret’s safe.
– Dairy-free? Use coconut whipped topping and almond milk pudding mix. Still dreamy.
– Add a sprinkle of sea salt on top. It’s dessert, but it’s also personality.
– Swap chocolate pudding for cheesecake pudding if you enjoy compliments.

Frequently Asked Questions

Delish Oreo Brownie Dessert Recipes

Fudgy brownies loaded with Oreo cookie chunks, topped with a fluffy vanilla whipped cream, more crushed Oreos, and a chocolate drizzle. An easy crowd-pleasing dessert that looks fancy but comes together fast.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter, melted
• ▢ 1.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 3 piece large eggs room temperature
• ▢ 2 tsp vanilla extract for batter
• ▢ 1 cup all-purpose flour spooned and leveled
• ▢ 0.75 cup unsweetened cocoa powder
• ▢ 0.5 tsp fine sea salt
• ▢ 0.25 tsp baking powder
• ▢ 20 piece Oreo cookies, roughly chopped for folding into batter
• ▢ 1.5 cup heavy whipping cream chilled
• ▢ 0.25 cup powdered sugar
• ▢ 1 tsp vanilla extract for whipped topping
• ▢ 8 piece Oreo cookies, crushed for topping
• ▢ 0.25 cup chocolate syrup for drizzle
• ▢ 12 piece mini Oreo cookies optional garnish

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang, and lightly grease.
• In a large bowl, whisk melted butter with granulated sugar and brown sugar until glossy and combined.
• Whisk in eggs one at a time, then add vanilla extract and mix until smooth.
• Sift in flour, cocoa powder, salt, and baking powder. Fold gently just until no dry streaks remain.
• Fold in the chopped Oreo cookies and spread the batter evenly into the prepared pan.
• Bake for 28 to 32 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
• Cool the brownie slab completely in the pan on a wire rack.
• In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
• Spread whipped cream over cooled brownies. Sprinkle with crushed Oreos and drizzle chocolate syrup on top.
• Chill for 30 minutes, then lift out using parchment, slice into 16 squares, and garnish with mini Oreos if desired.

Notes

For clean slices, wipe the knife between cuts. Do not overbake; the center should be fudgy. Store covered in the refrigerator for up to 3 days or freeze (without whipped topping) for up to 2 months.