Easy Oreo Chunk Brookies Recipe

Oreo Chunk Brookies are the best of both worlds with an crispy oreo chunk cookie top and rich chewy dark chocolate brownie bottom.

Servings: 32


For the Brownie Base:
3/4 cup unsalted butter melted
2 1/4 cups white sugar
2 teaspoons vanilla extract
3 large eggs
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/4 cups all-purpose flour
3/4 cup dark chocolate chips

For the Oreo Chunk Cookie Layer:
12 ounces white chocolate chips 2/3rds for batter, 1/3 to mix in before baking
1/2 cup butter
24 Oreos about 8 pieces to an oreo, crushed into large pieces
2 eggs
1/3 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Grease or use baking spray on a 9×13 inch baking pan.
  3. In a large bowl or stand mixer add melted butter (let it cool for just a minute or so), sugar, eggs, and vanilla and whisk together until well combined.
  4. Add the cocoa powder and salt to the bowl and mix well.
  5. Add in the flour and chocolate chips and mix until just combined.
  6. Using a spatula, pour into the bottom of your pan and spread. (I scrape out as much as I can so I can just reuse the bowl for the oreo layer – yes laziness, but also they are going to be stacked on top of one another anyway, why create more mess?)
  7. Bake for 20-25 minutes.
  8. Make the second layer while the first layer is cooking.
  9. Melt two thirds of the white chocolate chips and butter in a microwave safe bowl in 30 second increments until fully melted.
  10. Whisk until fully combined and allow to cool.
  11. In your stand mixer beat the eggs until they’re foamy, then add the sugar and vanilla until fully combined.
  12. Add in the cooled white chocolate mixture, then the flour and salt.
  13. Fold in the Oreo chunks and the remaining one-third of the white chocolate chips.
  14. Using a large spoon or your hands, drop chunks of oreo chunk cookie dough gently over the brownie layer.
  15. Bake for 25-30 minutes, until the dough is just set and not very jiggly.
  16. Cool completely before cutting into 32 servings.

Source: dinnerthendessert.com

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