Triple‑Layer Oreo Brownies are the ultimate treat for times when only three layers of sweetness will do! Aka Slutty Brownies, it's chewy cookie dough, a full‑sized Oreo centre, and a rich fudgy brownie top all in one pan. If you love my Churro Blondies or Chocolate Marshmallow Cookies, you’ll see this bake has the same fudgy deliciousness we all love. Perfect as a dessert, picnics or a bbq, or just for an anytime (indulgent!) snack.
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I use my no-chill chocolate chip cookie dough and best-ever brownie batter for this recipe, so everything’s familiar and easy to prep. The Oreos soften just enough while baking to give a creamy middle layer, and the top stays rich and fudgy. They're like fudge Oreo brownies with a chewy cookie twist. You can slice them into neat squares once chilled, or go crazy and eat them straight from the tin with a spoon (no judgment here).
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Why You'll Love This Recipe
- Three delicious layers: chewy cookie, creamy Oreo, gooey brownie
- You can use flavoured Oreos for fun twists (mint, golden, Biscoff)
- No box mixes, just pantry staples and two tried-and-true doughs
- Freezer-friendly and perfect for parties or lunch boxes
Recipe Ingredients
- Chocolate chip cookie dough: I use my no-chill version for speed and chewiness
- Oreo cookies: classic work best, but you can try flavoured ones for variations
- Brownie batter: made by hand in one bowl, rich and slightly chewy
- Dark chocolate chips: already in the base recipes, but more never hurts
See recipe card for full list of ingredients and quantities.
How to Make Triple Layer Brownies
- Step 1: Make your cookie dough using a stand mixer. Press 500–600 g of dough evenly into the base of the tin. Smooth it out with a spatula or the back of a spoon.
- Step 2: Lay 25 Oreos in a grid on top of the cookie dough, covering the base as evenly as possible. 25 fit into this 9 inch pan perfectly!
- Step 3: Mix your brownie batter: quick and easily by hand, in one bowl. Pour it over the Oreos and gently smooth the surface.
- Step 4: Bake at 160°C fan (180°C conventional) for 45-50 minutes, or until the top looks set and a skewer inserted into the centre comes out with moist crumbs (not raw batter).
Hint 1: Don’t skip the chilling time: it's the key to sharp, tidy slices and holds the layers together.
Hint 2: Scoop leftover cookie dough into balls and freeze for later cookie cravings. See my how to freeze cookie dough post.
Best brownies ever!
We had to fight over the last square."
Substitutions & Variations
- Golden Oreo brownies: use Golden Oreos for a vanilla version
- Mint Oreo brownies: swap in Mint Slice or mint Oreos for a holiday feel
- Caramel Oreo brownies: Add a swirl of caramel before baking for something different
- Prefer boxed mix? You can use Oreo brownies with brownie mix or Oreo brownies with cookie dough (store bought) - just adjust baking time by 5-10 minutes
Equipment
- 9-inch square brownie pan
- Stand mixer (for cookie dough)
- Large bowl and spatula (for brownie mix)
- Sharp knife or electric knife
- Baking paper
Storage
- Room temp: Up to 3 days in an airtight container
- Fridge: Up to 1 week (great chilled and served with a scoop of ice cream)
- Freezer: Up to 3 months. Slice first, then freeze with baking paper between layers
Top Tip
Use a hot knife or an electric knife for perfect squares every time. Wipe between cuts and slice cold, then bring to room temp (or microwave for 15 seconds) for gooey centres.
FAQ
Yes. While I prefer homemade, boxed mixes work. Just adjust baking time slightly if your mix is extra fudgy.
Yes, substitute GF flour in both the cookie and brownie layers, and make sure your Oreos are gluten-free.
Yes, but it’s easier to slice and freeze in portions. Wrap well and thaw as needed.
Double-stuffed or loose placement can cause floating. Press regular Oreos gently into the cookie dough to anchor them.
Triple Layer Oreo Brownies (Cookie-Oreo-Brownie Bars)
Equipment
Ingredients
Chocolate Chip Cookie Layer (you will need half, so freeze the rest into cookie balls for later)
- 170 gram Unsalted butter just melted and cooled for 5 minutes
- 180 gram Light brown sugar
- 120 gram White sugar
- 1 Egg
- 1 Egg yolk
- 1 tablespoon Vanilla extract
- 260 grams Self-raising flour
- ¼ teaspoon Salt
- 180 grams Dark chocolate chips
Oreo Layer
- 25 Original Oreos
Brownie Layer
- 150 grams Butter melted
- 100 grams Brown sugar
- 125 grams White sugar
- 1 teaspoon Vanilla extract
- 2 Eggs free range, XL
- 60 grams Self-raising flour see notes
- 60 grams Cocoa dutch process for a smooth flavour
- 100 grams Dark chocolate chips
Instructions
- Heat oven to 180°C/350°F/160°FF
- Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
- Grease and line your brownie pan with baking paper.
- In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy. Beat on medium-high for 5 minutes.
- Stop the mixer, add the flour and salt and beat until almost combined.
- Remove bowl from stand, add chocolate chips, then combine with a wooden spoon or spatula. DO NOT OVERMIX
- Scoop cookie dough into prepared brownie pan and spread into an even layer
Oreo Layer
- Arrange Oreo cookies on top of cookie dough, so they sit flat and are evenly placed.
Brownie Layer
- In a large mixing bowl, whisk together the melted butter and sugars.
- Add the eggs and vanilla, then whisk for a good 2 minutes.
- Add combined flour and cocoa, then fold through until almost combined.
- Fold through the chocolate chips.
- Gently spread the brownie batter over the Oreo cookies, trying not to move the cookies around.
- Bake for 50 minutes, then remove from the oven and cool completely in the pan.
Nutrition
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Sandra says
Thank you for sharing this recipe