Delish Oreo Brownie Dessert Recipes

Picture this: a fudgy brownie base, a reckless amount of crushed Oreos, and a creamy chocolate layer that makes grown adults negotiate like toddlers. That’s this dessert—part brownie, part cookies-and-cream fever dream, and 100% the reason elastic waistbands exist. It’s the thing you bring to a potluck when you want to be remembered, feared, and adored. The texture hits every note: gooey, crunchy, creamy—like a dessert mixtape with zero skips.

When I made this last weekend, my husband promised he would “just square off the edges,” which is married-people code for “I ate a quarter of the pan and now it’s abstract art.” The kids took turns “helping” by stealing Oreos one per minute, and yes, this pan is too small. No, I won’t wash fewer dishes. I ended up baking the brownie base in one pan, whipping the topping in another, and crushing cookies in a Ziploc with a rolling pin that has seen things. Ten out of ten chaos. Would repeat.

Time-Saving Hacks

– Use boxed brownie mix. Do I look like I’m measuring cocoa powder on a Tuesday?
– Microwave the butter and chocolate in the mixing bowl. Melt, stir, pretend it’s technique.
– Crush Oreos in the bag with a rolling pin… or a wine bottle you were holding anyway.
– Line the pan with parchment and let the overhang act as handles—no chiseling brownies like an archeologist.
– Skip layers and just crumble Oreos over warm brownies. Call it “rustic.” Smile confidently.

Serving Ideas

– A scoop of vanilla ice cream because hot-cold contrast is my love language.
– Coffee if you’re classy. Milk if you’re honest. Wine if the kids drove you nuts.
– Warm the brownie base slightly, then add the creamy layer. Is it legal? Maybe not. Worth it? Yes.
– Sprinkle a little flaky salt on top and suddenly you’re a dessert influencer with opinions.

What to Serve It With

– Fresh berries to convince yourself you made a balanced choice.
– Salted caramel drizzle if subtlety is not your brand (same).
– Espresso or cold brew for the full “dessert-as-lifestyle” experience.
– Plain, on a napkin, standing at the counter. We’ve all been there.

✔Tips & Mistakes

– Don’t overbake the brownie base. Pull it when the center still has a gentle wobble.
– Let the base cool before adding any creamy topping unless you’re making Oreo soup.
– Rough-crush the cookies. Dust is sad; chunks are joy.
– Line the pan. Future you hates scraping baked-on sugar.
– If using whipped topping, fold gently so it stays fluffy and doesn’t turn into sweet lotion.
– 8×8 pan = thicker, fudgier squares. 9×13 = more pieces, slightly thinner. Choose your destiny.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered up to 4 days; the cookies soften into that dreamy cookies-and-cream texture.
– Freeze in squares for up to 2 months. Thaw in the fridge, or eat semi-frozen like a rebel.
– Add crunchy toppings right before serving if you fear sogginess.

✔Variations and Substitutions

– Use flavored Oreos: mint for holiday vibes, peanut butter for nostalgia, golden for a vanilla twist.
– Swirl in peanut butter, Nutella, or raspberry jam before baking for a “wow, I bake” moment.
– Add espresso powder to the brownie mix for a mocha situation that tastes more grown-up than I am.
– Go gluten-free with your favorite GF brownie mix and cookies—you won’t miss a beat.
– Dairy-free? Use plant-based butter and a coconut whipped topping. Still decadent, still dangerous.
– Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Delish Oreo Brownie Dessert Recipes

This layered Oreo brownie dessert features a fudgy brownie base topped with a creamy cheesecake whip, rich chocolate pudding, and plenty of crunchy Oreo pieces. It’s a crowd-pleasing make-ahead treat for parties and potlucks.

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Prep Time: 45 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.75 cup unsalted butter melted and cooled slightly
• ▢ 1.25 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 2 count large eggs room temperature
• ▢ 2 tsp vanilla extract
• ▢ 0.75 cup unsweetened cocoa powder sifted
• ▢ 0.75 cup all-purpose flour spooned and leveled
• ▢ 0.5 tsp baking powder
• ▢ 0.5 tsp kosher salt
• ▢ 18 count Oreo cookies roughly chopped, divided
• ▢ 8 oz cream cheese softened
• ▢ 1 cup powdered sugar
• ▢ 1 tsp vanilla extract
• ▢ 8 oz whipped topping thawed
• ▢ 3.4 oz instant chocolate pudding mix
• ▢ 1.5 cup cold milk
• ▢ 0.5 cup semisweet chocolate chips
• ▢ 0.25 cup heavy cream

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9×13 inch pan with parchment and lightly grease.
• Make brownie batter: In a large bowl whisk melted butter, granulated sugar, and brown sugar until glossy. Whisk in eggs and 2 tsp vanilla until combined.
• In a separate bowl sift cocoa powder, flour, baking powder, and salt. Fold dry ingredients into the wet mixture just until no dry streaks remain.
• Fold in about 6 chopped Oreos. Spread batter evenly in the prepared pan.
• Bake 22 to 26 minutes or until a toothpick comes out with moist crumbs. Cool completely in the pan.
• Cream layer: Beat softened cream cheese and powdered sugar until smooth. Mix in 1 tsp vanilla, then gently fold in whipped topping.
• Spread the cream mixture over the cooled brownie base.
• Pudding layer: Whisk pudding mix with cold milk for about 2 minutes until thickened. Spread over the cream layer.
• Top with remaining chopped Oreos. Chill for at least 45 minutes to set. Optional: Microwave chocolate chips with heavy cream in 20-second bursts until smooth; drizzle over the top.
• Slice into 12 pieces and serve. Keep leftovers covered and refrigerated.

Notes

For cleaner slices, refrigerate 2 hours before cutting. Use double-stuf Oreos for extra creaminess, or substitute gluten-free sandwich cookies and a gluten-free flour blend for the brownie base. Store covered in the refrigerator for up to 3 days.