These luscious gluten-free oreo brownies are fudgy, chewy, and full of oreo flavor! If you love Oreos, you’ll fall hard for this easy sweet treat!
I’m a chocolate lover, so you can basically always count me in when it comes to. baking brownies! From Vegan Brownies to fully loaded Peanut Butter Cup Brownies, to classic brownies, I’m always up for a little fudginess in my life! And today, we’re going BIG with decadent Oreo brownies! Doesn’t that sound like a good idea?
These gluten-free Oreo brownies are a riff on the chewy brownie base I use for our Gluten-Free M&M Brownies and Gluten-Free Marshmallow Brownies. It’s full of delicious chocolate flavor, and has a great not-too-cakey, not-too-fudgy texture that’s perfect here.
Then, we mix in a double dose of Oreo goodness with a layer of Oreo cookies in the middle and some extra crumbled Oreos on top. The end result is a luscious, layered Oreo brownie that’s as delicious as it is beautiful!
And (best of all!), we keep the ingredient list nice and simple. If you’ve got some Oreos on hand, you’ve probably got all the ingredients you need to make these in your fridge and pantry!
Here’s what you need to make this easy gluten-free oreo brownie recipe…
Here’s What You Need To Make These Brownies
- Butter. I usually use salted butter, but unsalted butter works great too. Whichever you have on hand!
- Chocolate Chips. I prefer using dark chocolate chips for these Oreo brownies, but you can use semi-sweet chocolate chips for a sweeter flavor.
- Sugar. The trick for brownies with a shiny crust on top is properly dissolving the sugar in the batter. Don’t miss our tips for this in the recipe card!
- Eggs + An Egg Yolk. Adding 2 eggs and an extra egg yolk gives these brownies a delicious chewy texture. Save the extra white for another use or freeze it for later! (PS – Don’t know how to separate egg yolks and whites? Try one of these 3 ways to separate an egg!)
- Vanilla Extract. I love a splash of vanilla to bring out the flavor of the chocolate.
- Gluten-Free Flour. Make sure you measure your flour correctly so the brownies don’t end up too dry, dense, or cakey. I’m using this measure-for-measure gluten-free flour blend from King Arthur, but if you use another brand of gluten-free flour (like Bob’s Red Mill), make sure it contains xanthan gum or your brownies won’t turn out properly.
- Dutch Process Cocoa Powder. I use dark/Dutch-processed cocoa powder here for a richer color and deeper flavor. It pairs really well with the Oreos!
- Salt. To balance the flavors. A must in all my brownie recipes!
- Gluten-Free Oreos. The essential ingredient! You’ll you’ll need 24 gluten-free Oreos (or one of these other brands of gluten-free Oreo-type cookies). You’ll use 16 of them as a surprise layer in the center, then chop up the remaining 8 for the top of the brownies.
Ingredient Check: Stay Gluten-Free!
If you’re gluten-free or baking for someone with Celiac, make sure you only buy the Gluten-Free Oreos (white package), as regular Oreos (blue package) are NOT gluten-free! Can’t find gluten-free Oreos near you? Check out our list of Gluten-Free Chocolate Sandwich Cookie brands for LOTS of options to choose from!
How To Make This Gluten-Free Oreo Brownie Recipe, Step By Step:
- Preheat The Oven & Prep Your Pan. Start by preheating the oven to 325 degrees F. Line a metal 8×8 square pan with parchment paper.
- Melt Chocolate & Butter. Add the butter and 2/3 cup chocolate chips to a saucepan and melt on low heat until smooth. (Or, add them to a microwave-safe bowl and melt in 20-second increments until smooth.) Set the melted chocolate mixture aside to cool while you mix the eggs and sugar.
- Dissolve The Sugar. Next, add the sugar, eggs, and egg yolk to a large bowl. Whisk or beat the sugar and eggs with a hand mixer until the sugar is dissolved and the mixture is light yellow. (There should be VERY little grit when you rub the sugar/egg mixture between your fingers.)
- Combine. Gradually mix the melted chocolate mixture into the eggs and sugar mixture until well blended. Mix in the vanilla.
- Add Dry Ingredients. Then, add the flour, cocoa power, and salt to the wet ingredients of the brownie batter. Gently fold the dry ingredients in with a spatula until just a few floury patches remain. Add the next 2/3 cup chocolate chips and fold in until the brownie batter is just combined.
- Layer The Brownies. Pour half of the brownie batter into the prepared baking dish. Add 16 gluten-free Oreos in a single layer over the bottom brownie layer of batter. Cover the oreo layer with the second half of the brownie batter. Chop up the remaining Oreos and add them to the top of the brownies.
- Bake & Cool. Pop the brownies in the hot oven and bake 25-28 minutes, or until the top is set and shiny, and a toothpick inserted in the center has some fudgy brownie on it. (If it comes out clean, the brownies are over-cooked. If it comes out with liquid brownie batter, the brownies aren’t done yet.) The brownies will continue to set as they cool. Set the pan on a wire rack to cool brownies completely. For the neatest cuts, chill the brownies in the fridge after they’re cooled before cutting them into squares.
- Serve & Store. Cut the brownies into squares or rectangles and enjoy right away. Store leftover brownies in an airtight container at room temperature 2-3 days, or in the freezer up to 2 months.
FAQ + Tips And Tricks For The BEst Gluten-Free Oreo Brownies
A Trick For The Best Cuts! Keep in mind that these brownies will cut best when they’re completely cooled and even better if they’re chilled! Chilling the brownies before cutting them will give you beautiful, clean cuts without pushing the Oreos on the surface down into the brownies. They’ll quickly thaw at room temperature, so I always cut them cold before transferring them to a plate or serving dish.
Try Not To Over-Bake. There are a few tricks for excellent brownies and getting the bake time right is one of the most important tips! You want the tops to be set and shiny. The brownies shouldn’t jiggle when you gently wiggle the pan, but you also don’t want a completely clean toothpick if you insert a toothpick in the center. I like mine right around 27-28 mins, but ovens vary, so look for the other cues rather than just going by baking time.
Can I Use A Box Mix Instead? While I definitely think our easy homemade brownies recipe is worth making (SO GOOD!), you can swap in your favorite gluten-free box mix brownies for the brownie base if you need to. Our favorite box mix is King Arthur Gluten-Free Brownie Mix. (This is a great option if you’re traveling!)
Can I Make These Dairy-Free? Yes, that should work! You can swap in dairy-free butter/vegan buttery sticks, and use dairy-free chocolate chips. Oreos are already dairy-free! (I wouldn’t use coconut oil or vegetable oil here as it will impact the flavor too much.)
TIPS & TRICKS
Brownie tips to help you:
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