Decadent Gluten-Free Oreo Brownies: Fudgy, Chewy, and Irresistibly Delicious!

Calling all chocolate and cookies & cream lovers! This luscious gluten-free Oreo brownies recipe delivers an unbelievably fudgy, perfectly chewy texture bursting with iconic Oreo flavor. If you adore America’s favorite cookie, prepare to fall head over heels for this easy-to-make, sweet treat that’s entirely gluten-free!

As a devoted chocolate enthusiast, I find few things more satisfying than baking a batch of rich, gooey brownies. Whether it’s our tender Vegan Brownies, the fully loaded Peanut Butter Cup Brownies, or our beloved classic fudgy brownies, there’s always room for that signature fudginess in my life! Today, we’re taking our brownie game to an epic new level with these utterly decadent gluten-free Oreo brownies. Doesn’t that sound like a truly magnificent idea?

This recipe builds upon the foundation of my favorite chewy brownie base, which you might recognize from our popular Gluten-Free M&M Brownies and Gluten-Free Marshmallow Brownies. It delivers an intense, delightful chocolate flavor with a texture that’s neither too cakey nor overly fudgy – it’s just right, providing the perfect canvas for our star ingredient: Oreos.

What truly sets these brownies apart is the generous, double dose of Oreo goodness! We incorporate a luscious layer of whole gluten-free Oreo cookies baked right into the middle of the brownie batter, creating a delightful surprise with every bite. To top it all off, a sprinkling of extra crumbled Oreos adds both visual appeal and an irresistible crunch. The final result is a magnificent, layered Oreo brownie that’s as stunning to look at as it is utterly delicious to devour.

And the best part? We’ve kept the ingredient list wonderfully simple and straightforward. If you’ve got a craving for cookies and cream, chances are you already have most of the necessary ingredients for these easy gluten-free brownies right in your pantry and fridge. Get ready to bake a batch of pure bliss!

Start With Simple Ingredients for Unforgettable Flavor

Crafting these exceptional gluten-free Oreo brownies begins with a selection of high-quality, yet easily accessible ingredients. Each component plays a crucial role in achieving that perfect fudgy-chewy texture and rich chocolate-Oreo flavor profile. Here’s what you’ll need:

• Butter: Whether you prefer salted or unsalted butter, either will work wonderfully in this recipe. I typically reach for salted butter as it subtly enhances the overall flavor of the brownies, balancing the sweetness. Ensure your butter is at room temperature for smooth incorporation.
• Chocolate Chips: For a deep, intense chocolate flavor that complements the Oreos beautifully, I recommend using dark chocolate chips. However, if you prefer a slightly sweeter brownie, semi-sweet chocolate chips are an excellent alternative. The quality of your chocolate chips will significantly impact the final taste, so choose a brand you love.
• Granulated Sugar: Sugar is not just for sweetness; it’s key to achieving that desirable thin, crackly, shiny crust on top of your brownies. The secret lies in properly dissolving the sugar with the eggs, a crucial step that ensures a uniform texture and that signature glossy finish. Don’t skip our detailed tips on this in the recipe card!
• Eggs + An Egg Yolk: This combination is essential for the brownie’s structure and famous chewy texture. Using two large eggs provides moisture and binds the ingredients, while an additional egg yolk contributes extra richness and fudginess without making the brownies overly cakey. Save the leftover egg white for another recipe or freeze it for future use. If you’re new to separating eggs, check out these 3 easy ways to separate an egg!
• Vanilla Extract: A splash of pure vanilla extract is indispensable in any good brownie recipe. It doesn’t just add its own delightful aroma; it magically enhances and deepens the chocolate flavor, making every bite more complex and satisfying.
• Gluten-Free Flour: The type of gluten-free flour you use is incredibly important. I highly recommend a measure-for-measure gluten-free flour blend like King Arthur’s. It’s crucial that your chosen blend contains xanthan gum, as this acts as a binder, mimicking the gluten in traditional flour to prevent your brownies from becoming dry, crumbly, or dense. Always remember to measure your flour correctly (the spoon and level method is best!) to avoid a tough or cakey result.
• Dutch Process Cocoa Powder: To achieve that rich, dark color and profound chocolate flavor that pairs perfectly with the Oreos, I opt for Dutch-processed cocoa powder. Its less acidic nature creates a smoother, milder chocolate taste compared to natural cocoa powder, allowing the Oreo flavor to truly shine.
• Salt: A pinch of salt is a non-negotiable ingredient in my brownie recipes. It doesn’t make them salty; instead, it’s a flavor enhancer, balancing the sweetness and intensifying the chocolate notes, making the overall flavor much more vibrant and delicious.
• Gluten-Free Oreos: The star of the show! You’ll need approximately 24 gluten-free Oreo cookies for this recipe. You’ll layer 16 of these delicious cookies into the center of the brownies, creating a delightful surprise. The remaining 8 will be chopped and sprinkled on top, adding texture and extra cookies and cream appeal.

How To Make This Gluten-Free Oreo Brownie Recipe, Step By Step

For precise ingredient amounts, detailed instructions, and additional tips, please refer to the full recipe card located below.

1. Preheat The Oven & Prep Your Pan: Begin by preheating your oven to 325 degrees F (160 degrees C). This ensures the oven is at the correct temperature for even baking. Next, line a metal 8×8 square baking pan with parchment paper, leaving an overhang on two sides to create “handles.” This makes lifting the cooled brownies out of the pan incredibly easy. A metal pan is preferred over glass as it conducts heat more evenly, preventing over-baked edges and an undercooked center.
2. Melt Chocolate & Butter: In a medium saucepan, combine the butter and 2/3 cup of chocolate chips. Melt them over low heat, stirring constantly until the mixture is completely smooth and glossy. Be careful not to scorch the chocolate. Alternatively, you can use a microwave-safe bowl and melt in 20-second increments, stirring well after each interval, until smooth. Once melted, set this rich chocolate mixture aside to cool slightly while you prepare the wet ingredients.
3. Dissolve The Sugar: In a large mixing bowl, add the granulated sugar, two large eggs, and the extra egg yolk. This step is critical for achieving that beautiful, shiny, crackly crust on your brownies. Whisk or beat the sugar and eggs together with a hand mixer (or vigorously by hand) for 2-3 minutes until the mixture becomes pale yellow and slightly thickened. Test for dissolved sugar by rubbing a small amount between your fingers – you should feel very little to no grittiness.
4. Combine Wet Ingredients: Gradually pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Whisk continuously until everything is thoroughly blended and smooth. The mixture should be a uniform, dark brown color. Stir in the vanilla extract, ensuring it’s evenly distributed to infuse its warm aroma throughout the batter.
5. Add Dry Ingredients: Sift or whisk together the gluten-free flour, Dutch-processed cocoa powder, and kosher salt in a separate bowl. Gradually add these dry ingredients to the wet brownie batter. Using a spatula, gently fold the dry into the wet until just a few floury streaks remain. Be careful not to overmix, as this can lead to tough brownies. Finally, add the remaining 2/3 cup of chocolate chips and gently fold them in until just combined.

6. Layer The Brownies: Pour exactly half of your prepared brownie batter into the parchment-lined baking dish, spreading it evenly to cover the bottom. Arrange 16 gluten-free Oreo cookies in a single, neat layer over this bottom brownie base. These will form a delightful “surprise” layer. Carefully spoon the remaining half of the brownie batter over the Oreos, gently spreading it to completely cover them without disturbing their placement too much. Chop up the remaining 8 Oreos into chunks and sprinkle them generously over the top of the batter.
7. Bake & Cool: Transfer the baking pan to your preheated oven and bake for 25-28 minutes. Baking times can vary by oven, so keep an eye on visual cues: the top should appear set and shiny, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached, but not wet batter. If the toothpick comes out completely clean, your brownies are likely overcooked. If it’s covered in liquid batter, they need a few more minutes. My oven typically bakes them perfectly around 27-28 minutes. The brownies will continue to set as they cool. Place the pan on a wire rack to cool completely to room temperature.
8. Serve & Store: For the cleanest, most beautiful cuts, I highly recommend chilling the brownies in the refrigerator for at least an hour (or even longer) after they’ve fully cooled. This firms them up, allowing for neat squares without dragging the melted Oreos. Once chilled, cut them into your desired squares or rectangles. Enjoy these incredible gluten-free Oreo brownies right away! Store any leftover brownies in an airtight container at room temperature for 2-3 days, or freeze them for up to 2 months for a longer-lasting treat.

FAQ + Expert Tips And Tricks For The Best Gluten-Free Oreo Brownies

A Genius Trick for The Cleanest Cuts! For visually stunning brownies, remember that these brownies will cut best when they’ve completely cooled. Better yet, chilling them in the refrigerator for at least an hour (or even overnight) before slicing makes a huge difference! Chilling firms up the brownies and the Oreo layers, allowing you to achieve beautiful, clean-edged squares without the top Oreos smushing into the brownie. They’ll quickly return to room temperature if desired, so I always recommend cutting them cold before arranging them on a serving plate.

Avoid Over-Baking for Ultimate Fudginess. Achieving the perfect brownie texture hinges on the right bake time. Over-baking is the number one culprit for dry, cakey brownies. You’re looking for a top that is set and shiny, and the pan shouldn’t jiggle too much when gently moved. When testing with a toothpick inserted into the center, it should come out with moist, fudgy crumbs, not wet batter and definitely not completely clean. My ideal bake time is usually around 27-28 minutes, but oven temperatures vary, so always prioritize the visual cues over strict timing.

Can I Use a Box Mix for the Base Instead? While my homemade gluten-free brownie recipe is undeniably delicious and worth the effort, I understand that sometimes convenience is key! Yes, you absolutely can swap in your favorite gluten-free box brownie mix for the base. Simply prepare the box mix according to package directions, then proceed with the Oreo layering steps. Our personal favorite gluten-free box mix is the King Arthur Gluten-Free Brownie Mix – it’s a fantastic option, especially if you’re baking on the go!

Can I Make These Dairy-Free? Good news for dairy-free diets – yes, you can make these brownies dairy-free! The beauty of Oreos is that the standard (and gluten-free) versions are already dairy-free. You’ll just need to substitute dairy-free butter or vegan buttery sticks for the regular butter, and ensure you use dairy-free chocolate chips. I advise against using coconut oil or vegetable oil here, as their distinct flavors can significantly alter the brownie’s taste and texture.

TIPS & TRICKS

Brownie Tips To Help You Bake Like a Pro

Mastering the art of brownie baking involves a few key techniques. Here are some invaluable resources to help you perfect not just these Oreo brownies, but all your future brownie endeavors:

• 3 Ways To Separate Egg Yolks & Egg Whites: Essential for recipes calling for specific egg components.
• How To Measure Flour Correctly (Scoop & Level Method): Accurate flour measurement is critical for gluten-free baking success.
• Our Favorite Baking Pans For Every Project: Discover the best bakeware for consistently great results.
• How To Measure Butter (Sticks, Tablespoons & More!): Simple tips for precise butter measurements.

More Gluten-Free Recipes For Oreo Lovers

If you’ve enjoyed these incredible gluten-free Oreo brownies, you’re in for a treat! The world of gluten-free Oreo desserts is vast and delightful. Here are a few more of our favorite recipes that celebrate the irresistible cookies and cream flavor:

Gluten-Free Oreo Cheesecake

Gluten-Free Oreo Truffles

Gluten-Free Cookies & Cream Muddy Buddies

Homemade Gluten-Free Oreos

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Gluten-Free Oreo Brownies

5 out of 5 stars from 1 vote

Author:
Emily Dixon, Sweets & Thank You

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

Prep Time:

15
minutes

Cook Time:

35
minutes

Total Time:

50
minutes

Print
Pin

Servings:

12 – 16
brownies

Ingredients

• ½ cup butter (8 Tablespoons/113 grams, salted or unsalted)
• ⅔ cup dark or semi-sweet chocolate chips (4 oz/113 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs + 1 extra egg yolk
• 2 teaspoons vanilla extract
• ¾ cup gluten-free measure-for-measure flour blend (90 grams, must contain xanthan gum)
• ¼ cup unsweetened Dutch-processed cocoa powder (28 grams)
• ½ teaspoon kosher salt
• ⅔ cup semi-sweet chocolate chips (4 oz/113 grams, for mixing into batter)
• 24 gluten-free Oreo cookies (16 for layering, 8 for topping, see note**)

Instructions

1. Preheat The Oven & Prep Your Pan: Preheat your oven to 325°F (160°C). Line an 8×8 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Using a metal pan is crucial for even baking, as glass pans can cause uneven cooking.
2. Melt Chocolate & Butter: In a saucepan over low heat, melt the butter and 2/3 cup chocolate chips, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until smooth. Set aside to cool slightly.
3. Dissolve The Sugar: In a large bowl, whisk or beat the granulated sugar, 2 large eggs, and 1 egg yolk with a hand mixer until the mixture is light yellow and the sugar is almost completely dissolved (rub a bit between your fingers – it should feel smooth with minimal grit). This step is key for a shiny, crackly crust.
4. Combine: Gradually mix the slightly cooled melted chocolate mixture into the egg and sugar mixture until well blended and smooth. Stir in the vanilla extract.
5. Add Dry Ingredients: Add the gluten-free flour, cocoa powder, and salt to the wet ingredients. Gently fold with a spatula until just a few floury patches remain. Stir in the remaining 2/3 cup chocolate chips until just combined. Be careful not to overmix.
6. Layer The Brownies: Pour half of the brownie batter into the prepared baking pan, spreading evenly. Arrange 16 gluten-free Oreo cookies in a single layer over the batter. Carefully spoon the remaining brownie batter over the Oreos, spreading gently to cover. Chop the remaining 8 Oreos and sprinkle them over the top.
7. Bake & Cool: Bake for 25-30 minutes, or until the top is set and shiny, and a toothpick inserted into the center comes out with moist, fudgy crumbs (not wet batter). Over-baking will result in dry brownies. Mine are typically perfect around 27-28 minutes. Let the brownies cool completely on a wire rack in the pan. For the cleanest cuts, chill the brownies in the fridge after they’ve cooled before slicing.
8. Serve & Store:

   Cut the brownies into squares or rectangles and enjoy. Store leftover brownies in an airtight container at room temperature for 2-3 days, or in the freezer for up to 2 months. Remember, chilling the brownies before cutting helps achieve beautiful, clean edges.

Notes

• Gluten-Free Flour: For optimal results, we highly recommend using a measure-for-measure gluten-free flour blend, such as King Arthur’s. If you opt for another 1:1 blend, please ensure it explicitly states that it contains xanthan gum. Xanthan gum acts as a crucial binder in gluten-free baking, providing structure and preventing your brownies from becoming crumbly.
• Eggs: This recipe specifically calls for 2 full large eggs plus an additional egg yolk. The extra egg yolk contributes a luxurious richness and enhances the fudgy, chewy texture of the brownies without adding excess protein from an additional egg white, which could make them slightly more cake-like. Don’t discard that extra egg white! You can save it for another recipe, like an omelet, or freeze it for later use.
• **Gluten-Free Oreos: A crucial reminder for those with gluten sensitivities or Celiac disease: always purchase the Gluten-Free Oreos, which are packaged in a distinct white wrapper. The original, classic Oreo cookies (in the blue package) contain wheat and are therefore not suitable for a gluten-free diet. If gluten-free Oreos are unavailable in your local store, consider using other trusted brands of gluten-free chocolate sandwich cookies like Glutino, Kinnikinnick, or Goodie Girl to achieve a similar delicious result.

Video

Watch our Gluten-Free Oreo Brownies recipe video here!

Course:
Dessert

Cuisine:
American

Diet:
Gluten Free

Keyword:
gluten free oreo brownie recipe, gluten free oreo brownies, fudgy gluten-free brownies, cookies and cream dessert, easy gluten-free dessert

Find the recipe:

sweetsandthankyou.com/gluten-free-oreo-brownies/