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Try these delectable Oreo Cookie Brownies that require only three ingredients—a delicious and budget-friendly snack.
Turning classic Oreo Cookies into the most delicious, fudgy three ingredients, Oreo Cookie Brownies are a must-try at least once in your lifetime.
Groceries are getting expensive, and finding funky ways to create our favourite recipes using leftovers has taken a front seat.
Everyone deserves a treat, and that’s what snacks are meant to be, so don’t eat the entire pan of these brownies for yourself. Haha!
Unique Baking Ideas Can Work
While browsing Facebook and looking at short videos, I stumbled upon a guy who made a 3-ingredient Oreo Cookie Cake.
Although I know our son would love cake (I would too), I turned the recipe into Oreo Cookie Brownies.
I’m sure most parents understand the amount of waste that comes home from school lunches.
The other reason is that our son loves Oreo cookies but doesn’t always eat the snacks in his lunch.
Whenever his lunch returns with broken Oreo cookies or he doesn’t eat them within two lunches, I freeze them in a container.
I will make Oreo cookie brownies once I have enough in the container to help combat food waste.
We do this with chocolate Vachon cakes or cookies that return to his lunch box.
Add the cookies and cakes to a food processor and crush them into a flour consistency, icing and all.
Sometimes, I have a mishmash of cookies and cakes, and this recipe works perfectly every time.
If you don’t have kids who eat Oreos and want to try this recipe, buy a pack.
If you use Oreo cookies exclusively, some people scrape the icing and then process the cookies.
They use the icing as a buttercream frosting to top the brownies when cooled.
I was too lazy to scrape the icing out, but you can if you have the time and patience.
How To Make Oreo Cookie Brownies
3 Ingredient Oreo Cookie Brownies
Printable Recipe Below
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Makes 20 Oreo Cookie Brownies
- Note: Cooling time and making the frosting or topping adds extra time.
Ingredients
- One package 500g use (28) classic Oreo Cookies (or your choice)
- 1 cup 2% milk
- 1 tbsp baking powder
- Optional Frostings- See the blog post for the recipe
- Layer of Nutella
- Chocolate Buttercream Frosting – butter, heavy cream, black cocoa, icing sugar.
- Chocolate Ganache – semi-sweet chocolate baking squares (buy at the grocery store as they are cheaper) or semi-sweet chipits.
- Dust when cool with icing sugar.
Instructions
- Line an 8×8 baking pan with parchment paper or add cooking spray to an aluminum baking pan.
- Preheat the oven to 350 degrees.
- In a food processor, crush 28 Oreo cookies until reduced to a powder consistency.
- Add baking powder and milk to pour the Oreo powder into a large bowl and then combine.
- Pour the Oreo cookie brownie batter into the prepared baking pan and bake for 10 to 15 minutes.
- Let cool, and add a layer of Nutella, buttercream frosting, or ganache (see blog post for recipes)
- Decorate with any leftover crushed Oreo cookie crumbs, or crush a few more.
Notes
The Oreo cookie brownies may crack when baking, and that’s fine, as the frosting will hide them.
Once cooled, adding a dusting of icing sugar makes the brownies look like Oreo Cookie Crackle Brownies. (If you choose not to use a frosting or ganache.)
Frosting For Oreo Cookie Brownies
I added a layer of Nutella over the Oreo cookie brownies, as it’s a treat on our son’s safe list.
The other options are to eat the Oreo cookie brownies unfrosted, with chocolate buttercream frosting or ganache, which are easy to make.
How To Make Chocolate Buttercream Frosting
For the buttercream frosting, in a stand mixer fitted with a paddle or handheld mixer, add 1 cup of unsalted softened butter and mix for 2 minutes until it’s fluffy.
Add the remaining ingredients: 3 cups of icing sugar (confectioners sugar), 1/2 cup dark unsweetened cocoa powder, 3 tablespoons of room temperature 35% heavy cream, a pinch of salt, and one teaspoon of pure vanilla extract.
Mix for 1 to 11/2 minutes until combined and fluffy. If it’s not thick enough, add 1/4 cup of icing sugar until you reach your desired consistency.
How To Make Chocolate Ganache
Melt 8 squares of semi-sweet chocolate or 1 bag 220g of semi-sweet Chipits for the ganache in a double boiler.
Heat 1 cup of 35% whipping cream in another small pot until it’s warmed through and not boiling.
Mix the cream slowly into the melted chocolate and stir until smooth.
It will be thinner than a buttercream frosting but hardens like a fudge once it sets.
Pour the ganache once melted over the Oreo Cookie Brownies, let set and enjoy.
mini chocolate eclairs
If you love chocolate eclairs filled with whipped cream why not try making them at home yourself. You will likely never spend the money again to buy them because they really are simple to make.
Ingredients
- 3oz Butter
- 3/4 cup water
- 3/4 Cup Flour sifted
- 3 Eggs
- pinch of salt
- 1 Cup Melting Chocolate
- 11/2 Cups Whipping Cream
Instructions
- Place the butter and water into a large pan and slowly bring to the boil, this ensures that the butter will have fully melted.
- With your flour place it on a piece of parchment paper. When the mixture is boiling add in all the flour from the paper into the pan and immediately take it off the heat and start working as fast as you can.
- Beat the mixture with a wooden spoon hard until it starts coming away from the side of the pan.
- Now beat in the salt
- Have your sink filled slightly with water as you will need this to cool you pan down before adding the eggs.
- When mixture has cooled add the egg a bit at a time, ensuring that its fully mixed before adding more.
- You may not need all the eggs if you are using large eggs. The mixture should be of dropping consistency this means that it should come off the spoon reluctantly and in one blob.
- On a piece of parchment paper start piping the mixture out. Use a large nozzle on your piping bag for even lines.
- If you pipe the lines onto a dampened baking tray the steam will help them rise.
- Place in the oven (200oC/400oF) for 25 mins
- When done place on a rack until completely cooled
- Make a hole in your choux pastry big enough to get a small piping nozzle into it. (if you don’t want to do that you can easily cut in half and fill with whipped cream)
- Now fill with cream ensuring that you fill both ends.
- Top with melted Chocolate