Oreo Brownie Bars

These Oreo Brownie Bars are rich, fudgy, and layered with crunchy Oreos, then finished with smooth chocolate ganache. Easy to make and perfect for Valentine’s Day or any chocolate craving.

If you love simple Valentine baking, don’t miss my Shortbread Heart Cookies next.

Ingredients

• Flour - This recipe also works with gluten free flour blends that include a binder like xanthan gum. Good options are Bob’s Red Mill or King Arthur Measure for Measure
• Chocolate chips - Semi sweet, dark, or milk chocolate chips all work well. Since oil is added, the chocolate melts smoothly and evenly. You can also use good quality melting chocolate bars, especially milk chocolate.
• Muscovado sugar - You can use dark or light muscovado sugar. Dark gives a deeper toffee flavor and extra moist texture, while light is slightly milder but still rich. Its fine texture and moisture make the brownies especially fudgy.
• Oreos - I use a 9 inch square pan, but a 9×13 inch pan also works. Squeeze the Oreos in tightly to cover the whole surface, cutting them in half for the edges if needed. For the topping, use as many crushed Oreos as you like. Full coverage is optional. Chilling the brownies makes clean slicing much easier.

🥣 How To Make Brownie Bars Step By Step

1. Preheat the oven to 350°F. Line a 9 inch square pan with parchment paper, leaving overhang on the sides for easy removal.
2. Set up a double boiler with gently simmering water. Place a heatproof bowl on top with the oil and chocolate chips. Stir constantly until about 70 to 80 percent of the chocolate is melted, then remove from heat and continue stirring until smooth. Set aside.
3. Beat the eggs for 2 to 3 minutes until bubbly and foamy. Add the melted chocolate mixture and mix on low until smooth. Add the vanilla and sugar, then mix again.
4. In a separate bowl, whisk together the dry ingredients until combined. Fold the dry ingredients into the wet mixture with a rubber spatula until smooth.
5. Pour half of the batter into the prepared pan and spread it out evenly. Add a tight layer of Oreos, squeezing them in as needed. Top with the remaining batter and smooth the surface.
6. Bake for 20 to 25 minutes. The center should stay moist for fudgy brownies. A toothpick inserted into the center should come out slightly moist with a few crumbs, not dry.
7. Cool for 10 minutes, then lift the brownies out using the parchment paper and transfer them to a wire rack. Refrigerate for at least 1 hour.

🥣 How To Make Chocolate Ganache Step By Step

1. While the brownies chill, make the ganache. Place the chocolate chips in a heatproof bowl.
2. Heat the cream just until it begins to boil, then pour it over the chocolate. Let it sit for 1 to 2 minutes, then whisk until smooth and glossy. The ganache will be thick but pourable and will firm up as it cools.

3. Pour the ganache over the chilled brownies and spread evenly. Top with crushed Oreos and Valentine sprinkles if using. Chill for another 1 to 2 hours.
4. Once fully chilled, place the brownies on a cutting board and use a sharp knife to cut them into bars while they are still cold. This gives you clean, even edges. Let the bars sit at room temperature before serving.

👨‍🍳 Rita's Equipment

brownie pan

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Parchment Paper

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Mixing Bowls

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KitchenAid 5 Ultra Power Speed Hand Mixer

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Silicone Spatula Set

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Wilton 4 Piece Toaster Oven Baking Set

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Chef's Knife 8-inch

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Cutting Board Set

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6-Quart Dutch Oven Pot

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Tips

• Flavor Boost - Orange zest adds a fresh, chocolate-friendly flavor. Vanilla extract keeps the brownies classic, but you can swap it for almond or rum extract if you want a subtle twist.
• Perfect Ganache - This ganache sets into a smooth, medium thick layer without overpowering the brownies. You can add citrus zest or flavored extracts directly to the ganache if you want to experiment.
• Nailing the Bake Time - Check brownies around 17 to 20 minutes, since ovens vary. The edges should look set, while the center stays soft and slightly jiggly. Overbaking will dry them out quickly.

❌ Don’t Make These Oreo Brownie Bars Mistakes

• Overbaking the brownies - The center should stay soft and slightly moist. If the toothpick comes out completely clean, the brownies are already overbaked.
• Not squeezing the Oreos in tightly - Gaps between cookies can cause uneven layers. Squeeze them in snugly, cutting them in half for the edges if needed.
• Pouring ganache on warm brownies - Always chill the brownies first. Warm brownies will melt the ganache instead of letting it set smoothly.
• Skipping the chilling time - Chilling helps the layers set and makes clean slicing much easier.
• Cutting before fully cold - Use a sharp knife and cut while the brownies are cold for neat, bakery-style bars.

🍱 Storage Instructions

• 🍱To Store. Store Oreo brownie bars in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a few minutes before serving for the best texture.
• 🥶Freezing. Freeze fully chilled bars in a freezer-safe container for up to 2 months. Separate layers with parchment paper to prevent sticking.
• 🔥To Reheat. These brownies are best at room temperature. If needed, microwave individual bars for 5 to 10 seconds.

What To Serve With Oreo Brownie Bars

• No-Bake Cheesecake - Creamy and lightly tangy, which cuts the sweetness of the brownies.
• Fresh Fruit and Veggie Salad - Simple berries or mixed fruit with veggies add freshness and balance.
• Hot coffee or espresso - Cuts through the sweetness and makes these feel more grown-up.
• Vanilla ice cream - A classic pairing that softens the brownies and balances the rich chocolate.

Easy Dessert Recipes

• Chocolate Rice Pudding
• Old-Fashioned Oatmeal Cookies With Raisins
• Brown Butter Pumpkin Oatmeal Cookies
• Blueberry Cream Cheese Bread

📖Recipe

Oreo Brownie Bars With Chocolate Ganache Glaze

These Brownie Bars are a romantic and fun treat for your loved ones during this Valentine's Day! Brownies are fudgy, with a crunchy oreo cookie layers inside and a melt-in-your-mouth soft and smooth chocolate ganache that anyone will appreciate!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Chilling Time 2 hours hrs

Course Dessert

Servings 9 servings

Calories 371 kcal

Ingredients

  

1x2x3x

Brownie Bars

• ▢ 8 oz chocolate chips, semi sweet or milk chocolate
• ▢ 7 tablespoon olive or coconut oil or melted butter
• ▢ ¾ cup muscovado light or dark sugar, see notes
• ▢ 2 large eggs, room temperature
• ▢ 2 teaspoon vanilla extract or 1 teaspoon vanilla paste
• ▢ ¼ cup cocoa powder
• ▢ 3 tablespoon cornstarch
• ▢ 3 tablespoon All Purpose Flour
• ▢ ½ teaspoon salt
• ▢ 26-30 oreos, see notes
• ▢ Cake heart sprinkles

Ganache Glaze

• ▢ 1 cup milk chocolate chips or chocolate bark cut into chunks
• ▢ ½ cup heavy cream

Instructions

 

• Prep. Pre-heat oven to 350ºF.
• Prepare a 9 inches square baking pan lined with parchment paper. Leave a few inches with parchment overhang on the sides so you can easily remove the brownies later.
• Melt the chocolate using the double boiler method. Heat up a medium saucepan with a few inches of water in it. When it starts to simmer, place a heatproof bowl over the top with olive oil (coconut oil or melted butter) and chocolate chips. Stir with a whisk or spatula constantly until about 70-80 percent of the chocolate chips are melted. Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.
• In a medium mixing bowl beat the eggs with an electric mixer for 2-3 minutes until bubbly.
• Pour in the melted chocolate mixture and mix on low speed until smooth. Add vanilla and sugar. Mix on low.
• In a separate mixing bowl add all the dry ingredients: flour, cornstarch, salt, cocoa powder. Whisk until just combined. Combine wet and dry ingredients, stir with a rubber spatula until smooth.
• Pour half of the brownie batter into the pan. Even the batter out with a spatula as much as you can and top with oreo layer. Add another layer of brownie batter, even out and bake for 20-25 minutes. The center should still be relatively moist (if we want to achieve fudgy brownies, for cakey brownies bake time should be a couple minutes longer). Toothpick inserted into center should be slightly moist and with breadcrumbs but not dry which will mean you have overbaked the batter.
• Let cool in the pan for 10 minutes, remove from the pan and transfer to wire rack to cool completely. Refrigerate for at least one hour.
• Meanwhile make the Chocolate ganache glaze. Prepare a heatproof medium bowl with chocolate chips. Set aside. In a small saucepot place the heavy cream and take it to a gentle boil. Immediately pour over the chocolate chips and let sit for 1-2 minutes. Whisk the mixture until chips are melted and the texture is smooth. The ganache will be thick but still easily pourable. It will thicken later. Pour over the brownie batter, spread out evenly with a spatula. Arrange crushed oreos on top layer along with your favorite valentine sprinkles. Chill in the refrigerator for another hour or two. Upon removing the brownie bars from the fridge, on an even surface or a large cutting board cut the brownies with a sharp knife into 9 larger bars (do this while they are still cold!). This helps with even cutting and creates uniform pieces. Let come to room temperature and melt slightly. Enjoy with a scoop of vanilla ice cream for a glass or milk!

Nutrition

Calories: 371kcal

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