Cookie Dough Oreo Brownies are the ultimate indulgent dessert, combining three delicious layers—fudgy brownies, creamy cookie dough, and crunchy Oreos.
These decadent bars are rich, chewy, and packed with layers of chocolatey goodness. Whether you’re making them for a party, a bake sale, or just treating yourself, these brownies are a guaranteed crowd-pleaser!
Kitchen Equipment Needed
- 9×9-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Parchment paper (for easy removal)
Ingredients Overview
- Brownie Layer: A rich, fudgy base made with cocoa powder, butter, and sugar.
- Oreo Layer: Whole Oreo cookies add crunch and flavor between the brownie and cookie dough layers.
- Cookie Dough Layer: A classic egg-free cookie dough topping for an extra sweet and chewy finish.
Ingredients
For the Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Oreo Layer
- 16 Oreo cookies (whole, uncrushed)
For the Cookie Dough Layer
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup mini chocolate chips
Directions
Make the Brownie Layer
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. - Mix the Brownie Batter
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until combined. - Add Dry Ingredients
In a separate bowl, mix the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. - Assemble the Layers
Pour the brownie batter into the prepared pan, spreading it evenly. Place whole Oreos on top of the batter, pressing them slightly into the mixture. - Bake
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely before adding the cookie dough layer.
Make the Cookie Dough Layer
- Cream the Butter and Sugar
In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla extract, mixing well. - Add Flour and Chocolate Chips
Gradually mix in the flour and salt until well combined. Stir in the mini chocolate chips. - Spread Over Brownies
Once the brownies are completely cooled, spread the cookie dough evenly over the top. Use a spatula to smooth it out. - Chill and Serve
Refrigerate for at least 1 hour to set before slicing into squares. Enjoy!
Prep Time
20 minutes
Cook Time
30 minutes
Chill Time
1 hour
Total Time
1 hour 50 minutes
Nutrition (per serving, ~12 servings)
- Calories: ~350
- Fat: ~18g
- Carbohydrates: ~45g
- Protein: ~3g
Expert Tips
- Use Room Temperature Ingredients: This ensures smooth mixing, especially for the cookie dough layer.
- Don’t Overbake: The brownies should be slightly underbaked to keep them fudgy. They will continue to set as they cool.
- For Extra Crunch: Add chopped Oreos into the cookie dough layer for even more texture.
FAQs
Can I use boxed brownie mix?
Yes! If you’re short on time, a boxed brownie mix works great as a shortcut.
Do I need to bake the cookie dough layer?
No, this cookie dough is egg-free, so it’s safe to eat raw without baking.
Can I make these ahead of time?
Yes! These brownies store well in the refrigerator for up to 4 days.
Storing & Freezing
- Storing: Keep in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap each brownie in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Substitutions & Variations
- Gluten-Free Version: Use a gluten-free flour blend for both the brownie and cookie dough layers.
- Extra Chocolate: Drizzle melted chocolate over the top before chilling.
- Peanut Butter Twist: Swirl peanut butter into the brownie batter for a peanut butter Oreo version.
**Cookie Dough Oreo Brownies**
Cookie Dough Oreo Brownies are the ultimate indulgent dessert, combining three delicious layers—fudgy brownies, creamy cookie dough, and crunchy Oreos. These decadent bars are rich, chewy, and packed with layers of chocolatey goodness.
Equipment
- 9x9-inch baking pan
- Mixing bowls
- - Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- - Parchment paper (for easy removal)
Ingredients
- #### **For the Brownie Layer**
- - ½ cup unsalted butter melted
- - 1 cup granulated sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - ½ cup all-purpose flour
- - ⅓ cup unsweetened cocoa powder
- - ½ teaspoon salt
- - ½ teaspoon baking powder
- #### **For the Oreo Layer**
- - 16 Oreo cookies whole, uncrushed
- #### **For the Cookie Dough Layer**
- - ½ cup unsalted butter softened
- - ½ cup brown sugar packed
- - ¼ cup granulated sugar
- - 2 tablespoons milk
- - 1 teaspoon vanilla extract
- - 1 cup all-purpose flour
- - ½ teaspoon salt
- - ½ cup mini chocolate chips
Instructions
- #### **Make the Brownie Layer**
- **Preheat the Oven**
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- **Mix the Brownie Batter**
- In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until combined.
- **Add Dry Ingredients**
- In a separate bowl, mix the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- **Assemble the Layers**
- Pour the brownie batter into the prepared pan, spreading it evenly. Place whole Oreos on top of the batter, pressing them slightly into the mixture.
- **Bake**
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely before adding the cookie dough layer.
- #### **Make the Cookie Dough Layer**
- **Cream the Butter and Sugar**
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla extract, mixing well.
- **Add Flour and Chocolate Chips**
- Gradually mix in the flour and salt until well combined. Stir in the mini chocolate chips.
- **Spread Over Brownies**
- Once the brownies are completely cooled, spread the cookie dough evenly over the top. Use a spatula to smooth it out.
- **Chill and Serve**
- Refrigerate for at least 1 hour to set before slicing into squares. Enjoy!
Leave a Reply