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Delish Oreo Brownie Dessert Recipes

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
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

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.