These Oreo Brookies pack a double punch of chocolate by layering chocolate chip cookie dough and fudgy brownie batter around Oreo cookies. It’s the ultimate chocolate dessert mashup!
Table of Contents
Oreo Brookies: Half Cookie, Half Brownie, 100% Delicious
If you love chocolate chip cookies and rich, fudgy brownies, then get ready for your new obsession – Oreo Brookies! These amazing hybrid bars have 3 distinct dessert layers:
- Chocolate chip cookie dough on the bottom
- Oreo cookies in the middle
- Fudgy brownies on top
There’s something for everyone to love in these easy cookie bars. With just 25 minutes of prep time, you can have these bars in your oven–and then in your mouth–in no time!
More Bar Cookies
If you like these, don’t miss our other bar cookie recipes, like Seven Layer Bars, Lavender Lemon Bars, Salted Caramel Bars, and much more!
🧾 What You’ll Need
Ingredients You’ll Need
You probably already have most (if not all!) of the ingredients you’ll need to make these Oreo Brookies. Don’t miss the Tips section below for more advice on how to prep and measure your ingredients.
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- Unsalted butter: Use room temperature butter to make these cookie bars.
- Sugar: In the brownie layer the recipe calls for brown sugar and granulated sugar. Brown sugar helps give the bars a deeper flavor and keeps them moist, but you can use all of one or the other if you prefer.
- Eggs: Use large, room temperature eggs for the best results.
- Flour:“Regular” flour, aka all-purpose flour, is what we’re using to give the cookie bars their structure.
- Vanilla: Nielsen-Massey Bourbon vanilla extract is my absolute favorite vanilla extract. However, feel free to use your favorite vanilla extract you have at home.
- Baking soda: Helps the cookie bars to rise.
- Salt
- Semi-sweet chocolate chips: I always recommend using high-quality, flavorful chocolate that you enjoy the taste of. Using old or waxy chocolate chips will produce disappointing results!
- Oreo cookies: I used Double Stuf Oreos to get a really thick Oreo layer, but any type of Oreo Cookies would work.
- Cocoa powder: I recommend using a high-quality cocoa powder. My favorite is Cacao Barry Extra Brute because its very high quality and also relatively affordable. Whatever you use, look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color.
Equipment You’ll Need
- 9×9 square baking pan: This 9×9 baking pan is one of the most versatile pans I own! It bakes evenly and has square corners which makes cutting evenly shaped bars so much easier!
- Parchment paper: I don’t like to bake directly on my baking pans. Save time and cleanup by using parchment paper when baking.
- Mixer: You will need some kind of mixer to prepare these cookie bars. Either a stand mixer or hand mixer will work fine.
- Whisk: When making the brownie layer, you’ll need a whisk to properly beat the eggs and sugar. You can use your stand mixer whisk attachment or use a stand alone whisk.
Ready to Make These?
- Grab the full recipe below!
- Scroll below the recipe card for a step-by-step photo tutorial.
- And, don’t miss the Tips & FAQs at the bottom of the post! 👇👇
Leave a Review!
If you make this recipe, let us know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on the recipe below, and leave a comment, take a photo and tag me on Instagram @elabau, or use #sugarhero on IG!
Oreo Brookies
Ingredients
For the cookie layer
- 4 oz unsalted butter (1/2 cup), at room temperature
- 3.75 oz brown sugar (1/2 cup), lightly packed
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 5.3 oz all-purpose flour (1 1/4 cups)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 6 oz semi-sweet chocolate chips (1 cup)
For the Oreo layer
- 16 Oreos
For the brownie layer
- 3 oz semi-sweet chocolate chips (1/2 cup)
- 4 oz unsalted butter (1/2 cup)
- 2 large eggs at room temperature
- 1.88 oz brown sugar (1/4 cup), lightly packed
- 1.3 oz granulated sugar (3 TBSP)
- 1 tsp vanilla extract
- 1.06 oz all-purpose flour (1/4 cup)
- 1/4 tsp salt
- 0.75 oz unsweetened cocoa powder (1/4 cup)
For the topping
- 5 Oreos roughly chopped
- 1.5 oz semi-sweet chocolate chips (1/4 cup), can use a mixture of semi-sweet, milk and white chocolate chips
Instructions
To make the cookie layer:
- Line a 9×9 inch square baking pan with baking parchment so that the edges extend over the sides of the pan. Spray well with nonstick cooking spray.
- Add the softened butter and sugar to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter and sugar for 2-3 minutes, until it is light and fluffy.
- Turn the mixer to low, and add the egg and vanilla extract, and mix again until smooth.
- Add the flour, baking soda, and salt, and mix just until the flour streaks disappear.
- Pour in the chocolate chips and fold into the cookie dough.
- Transfer the cookie dough into the lined baking pan. Spread it into an even layer with your hands, or a slightly moistened mini spatula (it will be sticky).
- Arrange 16 Oreos on top of the cookie base. Refrigerate the cookie pan while you make the brownie batter.
To make the brownie layer:
- Preheat the oven to 350ºF.
- Melt the butter and the chocolate in short 30 second bursts in the microwave, stirring well each time. It will only take a minute or two.
- Add the eggs and sugars to the bowl of a large mixer fitted with a whisk attachment. Whisk for 2-3 minutes, until thick, light, and frothy.
- Pour the melted chocolate and butter mixture into the bowl and add the vanilla extract. Use a rubber spatula to fold everything together in large looping movements.
- Add the flour, salt, and cocoa powder. Stir them into the mixture gently, taking care not to over mix.
To assemble:
- Take the cold cookie layer out of the refrigerator. Scrape the brownie batter over the pan, and spread it into an even layer with a spatula.
- Scatter the chopped Oreos and chocolate chips over the top.
- Bake in the center of the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out mostly clean. It will look puffed, cracked, and dry on top.
- Let the bars cool in the pan until completely cool, then lift them from the pan and slice into 16 equal squares.
- Serve with vanilla ice cream and a drizzle of melted chocolate.
- Store in an airtight container at room temperature for 4 days. If refrigerated, Oreo Brookies will last at least a week. Bring to room temperature before eating.
Video
Notes
- Butter: Softened butter should be pliable but cool–you don’t want it to be greasy and melty. If your kitchen is cold, it may not get soft enough just sitting on the counter, so consider microwaving it for 5-8 seconds to soften it.
- Sugar: The cookie layer calls for granulated sugar and brown sugar, but you can use all of one or the other if you prefer.
- Eggs: Use large, room temperature eggs. It usually takes about 20-30 minutes for eggs to warm up on the counter. If you’re in a hurry to start baking and need to bring your eggs to room temperature quickly, submerge them in a bowl of warm water for a few minutes.
- Flour: I recommend weighing the flour (and all of your ingredients!) for a more accurate result, but you can also spoon it into the measuring cup and gently level it off.
- Chocolate: This recipe calls for semi-sweet chocolate chips as part of the topping. You could also use milk chocolate chips, dark chocolate chips, white chips, or a mix of all of the above!
- Cocoa powder: For the best results, use a high-quality cocoa powder when baking. Look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. It’s ok to swap in regular unsweetened cocoa powder, but keep in mind that brookies made with regular cocoa powder will be lighter in color and might have a lighter cocoa flavor.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Nutrition
📸 Photo Tutorial: How to Make Oreo Brookies
Here’s a step-by-step overview of how to make Oreo Brookies! Click here for the printable recipe.
To Make the Cookie Layer
- Prepare the pan: Line a 9×9 inch square baking pan with baking parchment so that the edges extend over the sides of the pan. Spray well with nonstick cooking spray.
- Cream butter and sugar: Add 1/2 cup butter and 1/2 cup lightly packed brown sugar to the bowl of a large stand mixer fitted with a paddle attachment. Beat the butter and sugar for 2-3 minutes, until it is light and fluffy.
- Add egg and vanilla: Turn the mixer to low, and add 1 large egg and 1 tsp vanilla extract, and mix again until smooth.
- Mix in flour, baking soda, and salt: Add 1/4 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt, and mix just until the flour streaks disappear.
- Fold in chocolate chips: Pour in 1 cup chocolate chips and fold into the cookie dough.
- Spread dough in pan: Transfer the cookie dough into the lined baking pan. Spread it into an even layer with your hands, or a slightly moistened mini spatula (it will be sticky).
- Top and refrigerate: Arrange 16 Oreos on top of the cookie base. Refrigerate the cookie pan while you make the brownie batter.
To Make the Brownie Layer
- Preheat oven: Set the oven to 350ºF.
- Melt butter and chocolate: Melt 1/2 cup butter and 1/2 cup chocolate in short 30 second bursts in the microwave, stirring well each time.
- Whisk in eggs and sugars: Add 2 large eggs, 1/4 cup lightly packed brown sugar, and 3 TBSP granulated sugar to the bowl of a large mixer fitted with a whisk attachment. Whisk for 2-3 minutes, until thick, light, and frothy.
- Add butter/chocolate mixture and vanilla: Pour the melted chocolate and butter mixture into the bowl and add 1 tsp vanilla extract. Use a rubber spatula to fold everything together in large looping movements.
- Stir in flour, salt and cocoa powder: Add 1/4 cup flour, 1/4 tsp salt, and 1/4 cup cocoa powder. Stir them into the mixture gently, taking care not to over mix.
To Assemble the Brookies
- Spread brownie layer into pan: Take the cookie layer out of the refrigerator. Spread the brownie batter over it in an even layer with a spatula.
- Top with Oreos and chocolate chips: Scatter chopped Oreos (5 cookies, roughly chopped) and 1/4 cup chocolate chips over the top.
- Bake: Bake in the center of the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out mostly clean. It will look puffed, cracked, and dry on top.
- Cool: Let the bars cool in the pan until completely cool, then lift them from the pan and slice into 16 equal squares.
- Serve: Serve with vanilla ice cream and a drizzle of melted chocolate.
- Storage: Store in an airtight container at room temperature for 4 days. If refrigerated, Oreo Brookies will last at least a week. Bring to room temperature before eating.
💡 Tips and FAQs
Oreo Brookies are pretty easy to make, but there are several steps. Here are my top baking tips for making sure your cookie bars turn out perfectly!
- Softened butter should be pliable but cool–you don’t want it to be greasy and melty. I always recommend unsalted butter in baking, so you can control the precise amount of salt. If you only have salted butter, use that, but omit the additional salt in the recipe.
- The cookie layer calls for granulated sugar and brown sugar. You can use dark or light brown sugar. If you don’t have brown sugar, you can use white granulated sugar in it’s place, but I prefer using a mix of both.
- Use large, room temperature eggs. It usually takes about 20-30 minutes for eggs to warm up on the counter. If you’re in a hurry to start baking and need to bring your eggs to room temperature quickly, submerge them in a bowl of warm water for a few minutes.
- I recommend weighing the flour (and all of your ingredients!) for a more accurate result, but if you’re using measuring cups, make sure you measure it by spooning it into the measuring cup, then gently level it off.
- This recipe calls for semi-sweet chocolate chips as part of the topping. You could also use milk chocolate chips, white chips, or a mix of all of the above!
- Use a high-quality cocoa powder when baking. Look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. It’s ok to swap regular unsweetened cocoa powder if you don’t have a high quality brand available. Keep in mind that brookies made with regular cocoa powder will be lighter in color and might have a lighter cocoa flavor.
Most home bakers are familiar with regular unsweetened cocoa powder (think store brands or inexpensive brands). Cheap cocoa powders can be nearly flavorless, or worse, impart a bitter, dusty, or stale flavor. I highly recommend using a high-quality cocoa powder when baking. Look for cocoa that is Dutch-processed (also known as alkalized), because it has a deeper, richer flavor and color. My personal favorite is Cacao Barry Extra Brute – it hits the sweet spot between being very high quality and also pretty affordable because it is sold in bulk. Whatever you use, just make sure you like the flavor of the cocoa.
And, keep in mind that it’s ok to swap in regular unsweetened cocoa powder without needing to make any other adjustments to the recipe. Brookies made with regular cocoa powder will be lighter in color and might have a lighter cocoa flavor.
Allowing the bars to completely cool before cutting is the key to nice, clean cut slices. It could take a few hours. You can put them in the refrigerator to speed up the process. Use a large, sharp chef’s knife, and wash it off in warm water between cuts.
Store in an airtight container at room temperature for up to 4 days. If refrigerated, these bars will last at least a week. Bring to room temperature before eating.
The cookie bars can also be frozen. Just wrap them tightly in plastic wrap or place them in a freezer-safe container before placing them in the freezer. Allow the brookies to thaw in the refrigerator, and then bring them to room temperature on the counter before eating them.
🤎 More Oreo Desserts
