Making these Oreo Brownies from Brownie Mix couldn't be easier! They are fudgy and delicious, with pieces of Oreos in every bite.
Upgrade your boxed brownies in 7 other ways:
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Ingredients you'll need
For the brownie base
Extra ingredient
Notes and substitutions
- Brownie mix: Use a regular-size (about 18 ounces) boxed brownie.
- Water: Replace with milk, buttermilk, or brewed coffee to add richness and flavor.
- Instant coffee: An optional ingredient that enhances the chocolate flavor and tames the sweetness of the brownies.
Tips for best brownies
- Bring eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
How to make this recipe
(1)Make the brownie batter as directed in the package. Mix most of the Oreo cookie pieces (about 8 pieces) into the batter. (2)Spread it on an 8x8-inch pan and add the rest of the Oreo cookies on top.
(3)Bake according to package instructions.
Let the Oreo brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume them within 5 to 7 days.
Frequently asked questions
Yes. Cold eggs won't make them taste bad, but eggs at room temperature will blend evenly with other ingredients.
A neutral-flavored oil is best for baking, such as canola or other vegetable oils. Mild-tasting oils like avocado oil, olive oil, and coconut oil can also be used.
Yes! You can easily double this recipe and bake it in a 9x13-inch pan.
More about brownies
If you'd like to know more, here are frequently asked questions on box brownies, including extra tips, troubleshooting, and more.
Other dessert recipes you may like
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📖 Recipe
Oreo Brownies from Brownie Mix
Equipment
- 8x8-inch pan
Ingredients
For the brownie base (see package)
- brownie mix about 18 ounces
- eggs room temp & lightly beaten
- water sub:milk, buttermilk, or coffee
- oil (canola, olive, or other vegetable oils)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder optional
Extra ingredient
- 12 Oreo cookies cut into small pieces
Instructions
- Make the brownie batter as directed in the package.
- Mix most of the Oreo cookie pieces (about 8 pieces) into the batter.
- Spread it on an 8x8-inch pan and add the rest of the Oreo cookies on top.
- Bake according to package instructions.
- Let it set for at least an hour in the fridge before cutting.
Video
Notes
- Bring eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
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