Chocolate lovers, buckle up—these Fudge Frosted Oreo Brownies are everything. We’re talking thick, rich, fudgy brownies topped with a smooth chocolate frosting and loaded with crushed Oreos both inside and on top. This is the kind of dessert you make when you want something nostalgic, indulgent, and crowd-pleasing… with minimal effort.
This recipe is a spin on my viral Chocolate Fudge M&M Brownies. I swapped the M&Ms for chopped Oreos and let me tell you—it was absolutely the right call. They bake up gooey and dense in all the right ways, with that cookies-and-cream crunch that sends them straight over the top. Think: your favorite boxed Ghirardelli brownies upgraded with double the fudge factor and cookie chunks in every bite.
Why You’ll Love These Brownies
- 1 bowl, no fuss – The brownie batter comes together in one bowl and the frosting in another.
- Fudgy, never cakey – Unless you want cakey. I’ve included a bake time tip below to suit your texture preference.
- Better than box mix – These taste homemade but still give off those familiar, nostalgic vibes.
- Crushed Oreos = magic – They add crunch, flavor, and even more chocolatey goodness.
Tips for the Perfect Bake
Brownie texture is personal, I get it! I like mine fudgy, so I bake for about 25–28 minutes. If you prefer yours more cakey, just leave them in the oven for 5–8 minutes longer.
When it comes to pans, metal is the way to go. I recommend using a 9×11 or 8×12 inch metal pan—metal pans bake more evenly and give you those perfectly chewy edges. Glass pans tend to overcook the edges before the center is set, so unless a recipe specifically calls for one, stick with metal. You can also use a square 9×9, just add 5 minutes to the bake time and go from there.
Let’s Talk Oreos
You can use regular Oreos, Double Stuf, or even flavored ones if you’re feeling bold. I like to roughly chop them so there are big and small chunks throughout. Fold some into the batter, then sprinkle the rest on top of the frosting once the brownies are cool and frosted. Trust me—don’t skip the topping. It adds texture and looks super fun, too.
RECIPE TIPS:
Oreos: I recommend using regular Oreos for the best texture, but Double Stuf works if you want an extra creamy bite. For the best distribution, give them a rough chop—some big pieces, some small—so every bite has a mix of crunch and cream.
Cocoa powder: For that classic rich, fudgy flavor, I always reach for Ghirardelli cocoa powder. It makes a noticeable difference and gives these brownies a deep chocolate base that pairs perfectly with the Oreos.
Frosting tip: Make sure the brownies are completely cool before frosting, or the warm brownies will melt the frosting and it’ll slide right off. If you’re in a rush, pop the pan in the fridge for 20–30 minutes to speed things up. I don’t use a tip for this, just use a small spatula or spoon to smooth it on and create swoops, but you can easily add piping tips and add a pretty design!
Don’t skip the topping: Pressing extra chopped Oreos into the frosting not only makes them look bakery-worthy, it adds texture and that signature cookies-and-cream vibe. It’s the finishing touch that brings it all together!
If you’re a chocolate lover, these Fudge Frosted Oreo Brownies are about to be your new obsession. They’re rich, gooey, topped with the creamiest frosting, and packed with cookie crunch in every bite. Whether you’re baking for a party, a potluck, or just a Tuesday night craving—this recipe delivers every time. And if you’re looking for more chocolatey goodness, be sure to check out my full collection of brownie recipes here. 🍫💕
Fudge Frosted Oreo Brownies
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 ½ cups roughly chopped Oreos
For the frosting:
- ½ cup salted butter room temperature
- ½ cup cocoa powder
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp heavy cream or milk
- 1 cup roughly chopped Oreos
Instructions
For the brownies:
- Preheat oven to 350°F. Grease and line a 9×13 or 8×12 metal pan with parchment paper. You can also make this in a 9×9 square pan, just add 5-8 minutes onto the bake time.
- In a large bowl, whisk together melted butter, oil, granulated sugar, and brown sugar until combined. Add eggs and vanilla, then beat for 30 seconds until the mixture lightens in color.
- Whisk in flour, cocoa powder, and salt. Stir until just combined. Gently fold in the chopped Oreos. Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes, until the center is just set and no longer jiggles. (Add 5–8 minutes if you like cakier brownies.) Let cool completely before frosting.
For the frosting:
- In a medium bowl, use a hand mixer or stand mixer to beat together the butter, cocoa powder, and vanilla. Slowly add in powdered sugar and mix until smooth and creamy. Add 2 tablespoons of milk or cream until it reaches a spreadable consistency.
- Spread frosting over cooled brownies. Sprinkle with chopped Oreos and gently press them in so they stick. Slice and serve!