Oreo brownies are rich, thick and topped with an Oreo buttercream frosting that tastes just like the inside of an Oreo! This recipe is made in a bread loaf pan to make a small batch of brownies for two! Use any flavored Oreos you like–birthday cake Oreos are especially great here! Don’t miss the how-to video!
Oreo Brownies for two
Flavored Oreo desserts:
Oreo Brownies Ingredients:
- unsalted butter
- unsweetened baking chocolate: this is found in the baking aisle in a bar. It’s chocolate without sugar, and it makes the richest brownies! Don’t worry, we’re adding sugar to the recipe, so it will taste great!
- granulated sugar
- vanilla extract
- all-purpose flour
- baking powder
- Oreos: Plain Oreos or double-stuff Oreos are great here, but so are any flavored varieties.
- shortening: I really believe that shortening mimics the flavor of the filling inside an Oreo. However, if you are shortening-adverse, simply use butter. Read below on why I use shortening.
- powered sugar: Also called confectioner’s sugar.
How to make Oreo brownies, step by step:
- Gather ingredients: You need all of the ingredients listed above, except the shortening and powdered sugar are only for the buttercream frosting. Then, line a 9″ bread loaf pan with foil, and set the oven to preheat at 350-degrees F.
- Place the unsweetened chocolate and butter in a microwave-safe bowl, and microwave on LOW for 30 seconds at a time, stirring between each time. It will take 3-4 pulses. You can remove it from the microwave before all of the chocolate melts, and let the residual heat from the bowl finish melting everything.
- Once the butter and unsweetened chocolate mixture is melted, stir in the sugar and vanilla. Stir this mixture very well to help cool off the chocolate before adding the egg.
- Once the batter has cooled, stir in the whole egg until combined. Finally, stir in the flour, baking powder and salt. To make your brownies extra chewy, give the batter 50 strokes to activate the gluten in the flour. We would never do this to a cake batter–we want cakes to be light and fluffy, but we want chewy, dense brownies. Stirring activates the gluten and causes delicious brownies!
- Scrape the brownie batter into the prepared pan, and dot 6 whole Oreos on top of the batter. Bake for 21 minutes. Let the brownies cool for 5 minutes in the pan before lifting them out and letting them cool on a wire rack.
- Make the Oreo buttercream by beating together the shortening (or butter) with the powdered sugar and vanilla. When light and fluffy, stir in crushed Oreos by hand. If you beat the Oreos, the frosting can turn grey, so just stir them in by hand to see black specks.
If you’re looking for a way to use leftover Oreos, try my Oreo Balls recipe! You can choose the amount of oreo truffles to make based on the number of cookies you have!
Why I sometimes use shortening instead of butter:
- Shortening is a flavorless ingredient. When I’m adding other rich flavors, often butter can stand in the way.
- Oreos are actually made with shortening, not butter. Well, it’s probably some other type of hydrogenated oil, but rest assured that butter isn’t being used in your Oreos. It’s one of the cool reasons Oreos are shockingly vegan! (I should note that the company does not state they are vegan simply because they may have come in contact with milk during the manufacturing process, but there are no actual animal products in Oreos).
- Shortening is fluffy at room temperature, and slightly fluffier when cold. If you have leftover Oreo brownies and you store them in the fridge, they won’t be as hard when you pull them out.
- 2 tablespoons unsalted butter
- 2 ounces unsweetened chocolate, chopped
- 7 tablespoons sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup unbleached flour
- 1/4 teaspoon baking powder
- 2 tablespoons milk
- pinch of salt
- 6 Oreo cookies
For the frosting:
- 3 tablespoons butter (or shortening)
- 3/4 cup powdered sugar
- 1/8 teaspoon vanilla
- 3 Oreo cookies, crushed
- Preheat the oven to 350°.
- Line a 9" loaf pan with foil or parchment paper, leaving enough hanging over the edges to form handles. Push the foil or parchment firmly into the corners of the pan so your brownies will have neat edges.
- Place the butter and chopped chocolate in a large microwave safe bowl. Microwave on low in 30 second intervals, stirring frequently until the mixture is smooth.
- Stir in the sugar and vanilla, then let cool for 30 seconds. Then, stir in the beaten egg.
- Sprinkle the flour, baking powder and salt evenly on top.
- Stirring a few times and then add the milk. Mix together well until flour is no longer visible in the batter. Pour into the loaf pan and press 6 Oreos on the surface of the brownies.
- Bake for 21-22 minutes.
- Let cool in the pan for 5 minutes before lifting the brownies out and allowing them to cool completely.
- To make the frosting, beat together all ingredients except for the cookies until light and fluffy. Finally, stir in the crushed cookies.
- Frost the brownies and serve.
unsweetened baking chocolate: this is found in the baking aisle in a bar. It's chocolate without sugar, and it makes the richest brownies! Don't worry, we're adding sugar to the recipe, so it will taste great!
Oreos: Plain Oreos or double-stuff Oreos are great here, but so are any flavored varieties.
shortening: I really believe that shortening mimics the flavor of the filling inside an Oreo. However, if you are shortening-adverse, simply use butter. Read in the post on why I use shortening.
powered sugar: Also called confectioner's sugar.
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Amount Per Serving: Calories: 378Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 45mgSodium: 128mgCarbohydrates: 48gFiber: 2gSugar: 35gProtein: 4g