Oreo Brookies - Cambrea Bakes (2024)

If you can't tell already, oreo flavored desserts are my favorite to create. After creating Oreo chocolate chip cookies and Oreo cookie cake, I knew it was time for a brownie version.

These Oreo brookies are a combination of my chocolate chip cookie bars and marble brownies but they are stuffed with tons of Oreo cookies! They are perfect for chocolate lovers!

If you love brownies, try my super popular Espresso Brownies, Miso Brownies, and Cheesecake Marble Brownies.

Full ingredient measurements and instructions can be found in the recipe card below!

Here's how to make this brookie recipe! Before you start, line a square 8x8 baking pan with parchment paper to hang off the sides. Preheat the oven to 350 F/180 C.

Step 1: Make the cookie dough. In a stand mixing bowl or in a large bowl with a hand mixer, cream the room-temperature butter, granulated sugar, and light brown sugar for two minutes. Then mix in the egg and vanilla extract.

Finally, fold in the all-purpose flour, baking soda, salt, and Oreo pieces into the dough until just combined. Set the dough aside (image 1 below).

Step 2: Make the brownie batter. In a medium bowl, melt the unsalted butter and chocolate chips until smooth and combined. Set aside.

In a mixing bowl, whisk together the egg, granulated sugar, and vanilla extract until light and fluffy, about two minutes. Stream in the melted butter and chocolate and mix until just combined.

Then fold in the all-purpose flour, cocoa powder, and salt until just combined (image 2 above).

Step 3: Scoop the cookie dough. Scoop the cookie dough into the prepared baking pan with a standard cookie scoop, leaving some space in between each one (image 3 above).

Step 4: Scoop the brownie batter. Using the same-sized scoop, scoop the brownie batter in between the cookie dough (image 4 above).

STEP FIVE: Bake! Use your finger to gently press down the tops of the cookie dough balls so that they are the same height as the brownie batter. Sprinkle extra chopped Oreos over the top. Then bake in the preheated oven for 25-27 minutes.

After 20 minutes, place a piece of foil over the top of the pan to keep the cookie dough from browning too much while the brownie bakes. You'll know it's done when a toothpick inserted into the brownie batter comes out covered in a few moist crumbs (image 5 above).

5 from 60 votes

For the Cookie Dough

• ▢ 6 tablespoon unsalted butter room temperature
• ▢ ½ cup light brown sugar packed
• ▢ ⅛ cup granulated sugar
• ▢ 1 large egg yolk room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¾ cup + 2 tbsp all-purpose flour
• ▢ ½ teaspoon fine sea salt
• ▢ ½ teaspoon baking soda
• ▢ 4 oreos chopped (plus more for the top)

For the Brownie Batter

• ▢ 4 tablespoon unsalted butter
• ▢ ⅓ cup semi-sweet chocolate chips
• ▢ ¼ cup + ⅛ cup granulated sugar
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup all-purpose flour
• ▢ ¼ cup unsweetened cocoa powder
• ▢ ¼ teaspoon fine sea salt

• Line a square 8x8 baking pan with parchment paper to hang over all four sides. Then preheat the oven to 350 F/180 C.

• Cream the butter, sugar, and light brown sugar for 2 minutes.

  6 tablespoon unsalted butter, ½ cup light brown sugar, ⅛ cup granulated sugar

• Mix in the egg yolk and vanilla extract until combined.

  1 large egg yolk, 1 teaspoon vanilla extract

• Fold in the flour, salt, baking soda, and chopped Oreos until just combined. Set aside.

  ¾ cup + 2 tablespoon all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking soda, 4 oreos

• Melt the butter and chocolate chips together until smooth and combined. Set aside.

  4 tablespoon unsalted butter, ⅓ cup semi-sweet chocolate chips

• Whisk the sugar, egg, and vanilla together until light and fluffy, about 2 minutes.

  ¼ cup + ⅛ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract

• Stream the melted butter and chocolate into the bowl and mix until just combined.

• Fold in the flour, cocoa, and salt until just combined.

  ¼ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ teaspoon fine sea salt

• Scoop two tablespoon sized portions of cookie dough into the prepared baking pan.

• Scoop the brownie batter into the alternate spots in between the cookie dough.

• Press down the top cookie dough balls so that they are the same height as the brownie batter.

• Sprinkle extra chopped Oreos on top.

• Then bake at 350 F/180 C for 25-27 minutes or until the cookie dough is golden brown and a toothpick inserted into the brownie batter comes out covered in a few moist crumbs. *(After 20 minutes, cover the top loosely with foil to keep the cookie from getting too brown.)*

Step-by-step process photos are provided above, in the body of this post.

• Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
• Cover the top with foil. After about 20 minutes, the cookie dough will start to brown. To keep it from getting too brown and crispy, loosely cover the top with foil!

• Storage: Store the brownie cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
• Freezer: You can extend the life of these brownies if you freeze them! After cutting, place them in an airtight container or freezer bag. Let them sit out at room temperature to thaw before eating. They will stay fresh in the freezer for 1 month!

Serving: 1serving | Calories: 160kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 170IU | Calcium: 16mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.