Chocolate chip cookies and brownies have always held a special place in my heart as go-to desserts. Their comforting familiarity and delightful flavors are unmatched. While delicious on their own, merging them elevates them to an entirely new level. The beauty of this brookie recipe lies in its approachable nature; the brownie batter comes together effortlessly in a single large bowl, while the chocolate chip cookie dough can be whipped up with the convenience of a hand mixer or a stand mixer. This truly is a next-level treat that brings together the best of both worlds, offering an explosion of flavor and texture in every square.

If you’re eager to explore more creative takes on classic desserts, be sure to check out my birthday cake brownies for a festive twist, or dive into the swirling deliciousness of my marbled cheesecake brownies!

Why You’ll Fall in Love with These Oreo Brookies!

• Luxuriously Fudgy Brownie Layer: This isn’t just any brownie; it’s a rich, intense chocolate experience. Our brownie base is crafted with a powerful duo of high-quality cocoa powder and luscious melted dark chocolate, ensuring a deep, complex chocolate flavor that will satisfy even the most ardent chocoholic. To elevate it further, we generously load the brownie batter with chopped Oreo pieces, adding an irresistible crunch and that iconic cookies-and-cream flavor. This layer is inspired by my consistently praised brownies with peanut butter cups, guaranteeing supreme fudginess.
• Perfectly Chewy Chocolate Chip Cookie Layer: Nestled on top of the brownie, this cookie layer provides the perfect textural contrast. Based on my trusted chocolate chip cookie recipe, it’s designed for ease and deliciousness. You have the flexibility to customize it with your favorite chocolate chips – whether you prefer the bittersweet notes of dark chocolate, the classic sweetness of semi-sweet, or the creamy indulgence of white chocolate chips. This ensures a chewy, flavorful cookie experience in every bite.
• Effortlessly Easy to Make: Don’t let the impressive appearance fool you; these Oreo brookies are surprisingly simple to prepare. The entire recipe comes together in under 30 minutes of active prep time. You’ll start by making the rich brownie batter, followed by the soft and pliable chocolate chip cookie dough. The magic truly happens when you artfully swirl the two batters together in the pan before baking. It’s an easy process that yields spectacular results, making it ideal for bakers of all skill levels.
• A Crowd-Pleasing Dessert for Any Occasion: Brookies are the ultimate hybrid dessert, catering to both brownie and cookie enthusiasts simultaneously. Their unique combination of flavors and textures makes them an instant hit at parties, potlucks, family gatherings, or simply as a special treat for yourself. They are guaranteed to impress and disappear quickly!
• Customization Opportunities: While classic Oreos are fantastic, this recipe offers plenty of room for creative twists. Experiment with different flavored Oreos (mint, golden, peanut butter), or mix in other candies, nuts, or chocolate varieties into either the brownie or cookie layer. The possibilities are endless, allowing you to tailor this dessert to your personal preferences.

Essential Ingredients for Your Oreo Brookies

• All-Purpose Flour: This is the structural backbone for both your brownie and cookie layers. For consistent results, I’ve strictly tested this recipe with all-purpose flour. While some bakers have experimented with gluten-free alternatives, I haven’t personally tested them, so results may vary. For best accuracy, always weigh your flour or use the “fluff and sprinkle” method (see expert tips) to avoid a dry outcome.
• Granulated Sugar & Light Brown Sugar: You’ll need both types of sugar for their distinct contributions. Granulated sugar provides crispness and sweetness, particularly in the cookie layer, while light brown sugar imparts moisture, chewiness, and a subtle caramel note, essential for that classic soft cookie texture and fudgy brownie consistency.
• Baking Soda: A crucial leavening agent specifically for the chocolate chip cookie dough. Baking soda reacts with acidic ingredients (like brown sugar) to create carbon dioxide, giving the cookies a slight lift and a tender crumb. Critically, we omit baking soda from the brownie batter to preserve its signature dense, fudgy texture, preventing it from becoming cakey.
• Oreos: The star of the show! It simply wouldn’t be an Oreo brookie without these iconic sandwich cookies. For the best integration and flavor, I recommend crushing them into coarse crumbs. This can be easily done by placing them in a ziplock bag and rolling over them with a rolling pin, or for a quicker method, pulsing them in a food processor. Be sure to leave the creamy white filling in – it adds extra moisture, sweetness, and that unmistakable Oreo flavor to the brownies.
• Unsalted Butter: My go-to choice for baking, as it allows for precise control over the overall salt content in the recipe. For an even richer taste and superior texture, I opt for European-style butter, which boasts a higher butterfat content compared to standard American butter. This higher fat content contributes significantly to the melt-in-your-mouth quality of both layers. Ensure your butter is at room temperature for the cookie dough for proper creaming.
• Dutch Processed Cocoa Powder: This type of cocoa powder has been treated with an alkali to reduce its acidity, resulting in a darker color and a milder, less bitter chocolate flavor. This contributes to the deep, dark hue and smooth taste of our brownie layer. To check if your cocoa powder is Dutch process, look for “alkali” or “acidity regulators” in the ingredient list. If you’re using natural cocoa powder, you might need to adjust leavening agents in other recipes, but for this brownie, stick to Dutch process for the intended fudginess.
• Vegetable Oil: A secret weapon for achieving truly fudgy and rich brownies. While butter provides flavor, oil ensures a consistently moist and tender crumb that stays soft for days. I typically use vegetable oil, but canola oil is also an excellent substitute. Avoid using strong-flavored oils like olive oil, as they can impart an undesirable taste to your dessert.
• Eggs: Essential binders and emulsifiers for both layers, contributing to the structure, moisture, and richness. Using room temperature eggs is vital, especially for the cookie dough, as they emulsify more easily with other ingredients, creating a smoother, more uniform batter.
• Vanilla Extract: A flavor enhancer that beautifully complements the chocolate and cookie notes, adding depth and warmth to the overall taste profile. Use a good quality pure vanilla extract for the best results.
• Dark Chocolate (for brownie layer): Chopped dark chocolate is melted into the brownie batter alongside the butter, contributing to its intense chocolate flavor and incredibly fudgy texture. The quality of your chocolate will significantly impact the final taste, so opt for a good baking chocolate.
• Chocolate Chips (for cookie layer): These are folded into the cookie dough, melting slightly during baking to create pockets of gooey chocolate goodness. Feel free to use your favorite variety: dark, semi-sweet, milk, or even white chocolate chips will work wonderfully.
• Kosher Salt: A fundamental ingredient that balances the sweetness and enhances all the other flavors in both the brownies and cookies. If using fine table salt, remember to halve the amount, as kosher salt has larger flakes and is less dense.
• Ground Nutmeg: This might seem like an unconventional addition to chocolate chip cookies, but a pinch of ground nutmeg is a subtle yet powerful flavor enhancer. It adds a warm, almost mysterious depth that elevates the cookie layer beyond the ordinary without being overtly spicy. Don’t skip it!

For a comprehensive breakdown of all ingredients and precise quantities, please refer to the detailed recipe card provided below.

Easy Step-by-Step Guide to Making Oreo Brookies

Follow these straightforward instructions to create your own batch of irresistible Oreo Brookies!

Step 1: Prepare Dry Ingredients for Brownies. In a small bowl, combine the all-purpose flour and kosher salt. Whisk them together thoroughly until uniformly mixed. This ensures that the salt is evenly distributed throughout the brownie batter.

Step 2: Prepare Wet Ingredients for Brownies. In a separate large jug or mixing bowl, whisk together the room temperature eggs, both granulated and light brown sugars, vegetable oil, and vanilla extract. Whisk vigorously until the mixture is light in color and well combined. Room temperature eggs are crucial here for better emulsification.

Step 3: Melt Butter and Chocolate. Place your unsalted butter in a microwave-safe bowl. Microwave in short bursts of 20 seconds, stirring between each, until completely melted. Immediately add your chopped dark chocolate to the hot melted butter. The residual heat from the butter should begin to melt the chocolate. If it doesn’t fully melt, return the bowl to the microwave in 10-15 second increments, stirring until smooth and glossy. Alternatively, you can melt these together over a double boiler for a gentler, more controlled melt.

Step 4: Combine Brownie Mixtures. Once the butter and chocolate are completely melted and smooth, whisk them together to form a rich chocolate base. Next, whisk in the Dutch processed cocoa powder until it’s fully incorporated and the mixture is smooth and lump-free. Finally, pour the sugar-egg mixture (from Step 2) into the chocolate mixture and whisk everything together until beautifully smooth and homogenous. Do not overmix; just combine until smooth.

Step 5: Finish Brownie Batter. Gently pour your prepared flour and salt mixture (from Step 1) into the chocolate mixture. Using a rubber spatula, carefully fold the ingredients together until just combined. Be careful not to overmix, as this can develop the gluten and lead to tougher brownies. Ensure there are no pockets of dry flour remaining. Finally, fold in the crushed Oreos, distributing them evenly throughout the batter. Set this bowl aside while you prepare the chocolate chip cookie dough.

Step 6: Cream Butter and Sugars for Cookies. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, place your room temperature unsalted butter. Beat on medium speed for about 1 minute until the butter is smooth and creamy. Add both the white granulated sugar and the light brown sugar. Continue to cream the butter and sugars together on medium speed for 2-3 minutes, until the mixture becomes light, fluffy, and noticeably pale in color. This creaming process incorporates air, essential for a soft and chewy cookie.

Step 7: Add Egg and Vanilla to Cookie Dough. Crack in the room temperature egg and add the vanilla extract to the creamed butter and sugar mixture. Beat again on medium speed until the egg is fully incorporated and the mixture is smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 8: Combine Cookie Dough Ingredients. In a small, separate bowl, whisk together the flour, ground nutmeg, baking soda, and kosher salt. This step ensures that the leavening and seasonings are evenly distributed. Gradually add this dry mixture to the wet cookie ingredients, folding with a rubber spatula until just combined. Again, avoid overmixing. Finally, fold in your chocolate chips until they are evenly distributed throughout the dough.

Step 9: Assemble the Brookies. Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides. This overhang will act as “handles” to easily lift the cooled brookies out of the pan. Now, start dolloping alternating spoonfuls of the rich brownie batter and the chocolate chip cookie dough into the prepared pan. Aim for an almost checkerboard pattern, or simply ensure you leave spaces for both batters to be evenly distributed.

Step 10: Swirl and Bake. Once all the batter and dough are in the pan, take a butter knife or a skewer and gently swirl the two mixtures together. Be careful not to overmix; you want distinct swirls, not a fully blended batter. The goal is to create beautiful marbled patterns that showcase both layers. Bake in the preheated oven for 25-30 minutes. The edges of the brookies should appear set and golden brown, but the very center might still look slightly underdone and soft – this is absolutely perfect for fudgy brookies! Overbaking will result in dry brookies. Remove from the oven and allow them to cool completely in the pan before attempting to slice. Cooling is crucial for the brookies to set properly and achieve their ultimate fudgy and chewy texture.

Let them cool completely in the pan before slicing for the best texture and clean cuts.

How do I know when the Oreo brookies are done baking?

The brookies are ready when their edges are set and a beautiful golden brown color. The center, however, should still appear slightly soft and perhaps a little underbaked – this is exactly what you want for that signature fudgy texture! Keep in mind that the brookies will continue to set and firm up as they cool in the pan due to residual heat, a process known as carryover cooking. If you bake them until the center is completely firm in the oven, they will likely turn out dry and overdone once cooled.

How do I store these delicious Oreo brookies?

To maintain their freshness and deliciousness, store the cooled Oreo brookies in an airtight container at room temperature for up to 5 days. For longer storage, these brookies freeze beautifully! Wrap individual slices or the entire slab tightly in plastic wrap, then aluminum foil, and store in a freezer-safe bag or container for up to 3 months. When ready to enjoy, simply let them defrost in the refrigerator overnight or at room temperature for a few hours. You can even warm them slightly in the microwave for a gooey treat!

If you’ve whipped up this delightful recipe, we’d absolutely love to hear from you! Make sure to leave a ⭐️ rating and a thoughtful review below to share your experience. I adore seeing your culinary creations, so don’t hesitate to tag me on Instagram @alpineella so I can admire what you’ve made! You can also stay connected and follow along on Pinterest, Facebook, and TikTok for more delicious recipes and baking inspiration!

Oreo Brookies

Ella Gilbert

Nutrition