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fudgy gluten-free oreos stacked on a white plate

Gluten-Free Oreo Brownies

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5 from 1 review

  • Author: Emily Dixon, Sweets & Thank You
  • Total Time: 40 minutes
  • Yield: 12-16 brownies 1x
  • Diet: Gluten Free


These luscious gluten-free Oreo brownies are fudgy, chewy, and two layers of Oreo flavor! 


  • 1/2 cup (8 Tablespoons/113 grams) butter
  • 2/3 cup (4 oz/113 grams) semi-sweet chocolate chips
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs + 1 egg yolk*
  • 2 teaspoons vanilla extract
  • 3/4 cup (90 grams) gluten-free measure-for-measure flour
  • 1/4 cup (28 grams) unsweetened cocoa powder (I use Dutch processed cocoa)
  • 1/2 teaspoon kosher salt
  • 2/3 cup (4 oz/113 grams) semi-sweet chocolate chips
  • 24 gluten-free Oreo cookies**


  1. Preheat The Oven & Prep Your Pan. Start by preheating the oven to 325 degrees F. Line an 8×8 square metal baking pan with parchment paper. (Stick with a metal pan, as a glass pan will cause the brownies to bake longer and climb the sides)
  2. 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.
  3. Dissolve The Sugar. Next, add the sugar, eggs, and egg yolk to a large mixing 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.)
  4. Combine. Gradually mix the melted chocolate mixture into the eggs and sugar mixture until well blended. Mix in the vanilla.
  5. Add Dry Ingredients. Then, add the flour, cocoa power, and salt to 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.
  6. Layer The Brownies. Pour half of the brownie batter into the prepared baking pan. Add 16 gluten-free Oreos in a single layer over the batter. Cover the oreo layer with the second half of the brownie batter. Chop up the remaining 8 Oreos and add them to the top of the brownies.
  7. Bake & Cool. Pop the brownies in the oven and bake 25-30 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.) Mine are usually done around 27-28 minutes. The brownies will continue to set as they cool. Set the brownies on a wire rack to cool completely. For the neatest cuts, chill the brownies in the fridge after they’re cooled before cutting them into squares.
  8. 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.

Keep in mind that these brownies will cut best when they’re completely cooled (even better if they’re chilled!) Chilling the brownies before cutting them will give you beautiful, clean cuts without pushing the Oreos down into the brownies.


*You’ll need 2 full eggs and 1 extra egg yolk for this recipe. Save that extra white for another use (like scrambled eggs!) or freeze it for later. The extra yolk adds richness without the extra protein of the white. This gives the brownies the perfect texture.

**Be sure to buy Gluten-Free Oreos (white package) as original Oreo cookies (blue package) are NOT gluten-free. You can also use other brands of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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