One large deep dish, rich, fudgy brownie loaded with chocolate chips and Oreo cookies. A chocolate lovers' delight that you can eat with a spoon!
Want to take a brownie to a whole new level? Add a couple of crumbled Oreo cookies and an extra handful of rich chocolate chips and you've got the best fudgy brownie ever! It's easy, simple, and totally decadent!
Why This Recipe Works
- Extra rich and fudgy: Oreo stuffed brownies are the ultimate dessert! They're like two desserts in one - Oreos and brownies!
- Easy to make: One single Oreo brownie is so easy to put together. We've taken our popular easy brownie recipe and simply added these fabulous chocolate sandwich cookies and extra chocolate chips - super easy!
- Want to make extras?: No problem, this single serving Oreo brownie recipe doubles and tripes well.
Ingredients
Ingredient Notes
- Butter: I use salted butter. The salt in the butter balances out the sweetness and enhances the chocolate flavor. If you use unsalted butter, add a pinch (less than ⅛ teaspoon) of salt.
- Flour: The cocoa powder takes the place of some of the flour so you'll only need to use 2 tablespoons of all-purpose flour.
- Chocolate: Use real chocolate chips or chopped chocolate. You can use milk chocolate, bittersweet, or semi-sweet chocolate chips. I prefer using semi-sweet.
- Unsweetened cocoa powder: This gives the brownie batter a rich cocoa flavor.
- Sugar: Use granulated sugar. Since the recipe calls for using unsweetened cocoa powder, you'll need the sugar. Also, sugar is necessary for creating a softer brownie center.
- Egg yolk: You will only need 1 egg yolk in this recipe. Be sure to save the egg white and see below for ways to use it. The egg yolk helps bind the ingredients together, adds richness, and will provide structure to the brownie.
- Vanilla: For fabulous flavor!
- Oreo cookies: You can use another brand of chocolate sandwich cookies if you'd prefer.
See below for ways to use leftover ingredients.
How To Make One Oreo Brownie
See the recipe box below for ingredient amounts and full recipe instructions.
- Place 2 tablespoons of butter in a small microwave-safe bowl. Heat in the microwave until just melted. Set aside.
- Whisk together the sugar, flour, and cocoa powder in a small bowl until thoroughly combined.
- Add the melted butter, egg yolk, and vanilla. Stir with a spoon or a rubber spatula to combine. Do not overmix.
- Fold in the chocolate chips and crumbled Oreo cookies.
- Pour the batter into a lightly buttered ramekin. Spread into an even layer. Top with one additional crumbled cookie and chocolate chips. Bake on the middle rack of your oven for 30 minutes.
- Remove from the oven and let cool for 5 minutes before enjoying.
Expert Tips
- Use good quality chocolate chips. I recommend using brands like Ghirardelli, Guittard, Scharffen Berger. On the more economical end, I think Trader Joe's and Whole Foods' 365 chocolate chips are very good too.
- Use the right ramekin. I use a 10-ounce ramekin, if you use a ramekin that is smaller or larger than the one that is recommended, your brownie will bake differently.
- Do not overmix your brownie batter. This will result in a cakey brownie.
- Be careful not to overbake the brownie. Leaving the brownie in the oven for much longer than the recommended baking time can lead to a dry over-baked brownie. The brownie will continue to firm up as it cools.
Frequently Asked Questions
I'm mentioning it again because it is SO IMPORTANT.
For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
You can also use mini loaf pans that also hold about 8 to 10-ounces. If you happen to have smaller ramekins, use those and divide the brownie batter between them.
Be sure to check out our Store page where we feature all of the baking dishes we use in our recipes.
If you'd like to make two, double the ingredients and divide the batter between two 10-ounce ramekins. Keep the baking time the same.
If you'd like to enjoy a part of the brownie and save some for later, store the brownie covered on the counter or in the refrigerator for up to 5 days.
A word about calories...
The nutrition information calculated in the recipe box is an estimate based on an online nutrition calculator.
Keep in mind that this recipe yields one VERY LARGE brownie. It is not a typical small brownie square. The deep dish brownie is baked in a 10-ounce ramekin and can be enjoyed in one sitting or over a couple of days.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy Oreo cookie brownie recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Egg white: Mini Texas Sheet Cake, Two Chocolate Cupcakes, Flourless Chocolate Cookies, Meringues
- Cocoa powder: Mini Devil's Food Cake, Chocolate Pudding, Chocolate Zucchini Bread, Triple Chocolate Scones
- Chocolate Chips: Deep Dish Chocolate Chip Cookie, Mini S'mores Dip, Cowboy Cookies, Mint Chocolate Chip Ice Cream
- Vanilla extract: Flan, Pralines, Frosted Sugar Cookies, Mini Boston Cream Pie
- Oreo cookies: French Silk Pie
If you’ve tried this deep dish Oreo brownie recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Oreo Brownie For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 2 tablespoons salted butter , plus ¼ tablespoon more for greasing the ramekin
- 3 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup, plus 1 tablespoon semi-sweet chocolate chips
- 3 Oreo cookies , crumbled
Instructions
- Heat oven to 350°F (177°C). Lightly butter a 10-ounce ramekin with ¼ tablespoon butter. Set aside.
- Place 2 tablespoons of butter in a small microwave safe bowl. Heat in microwave until just melted. Set aside.
- Whisk together the sugar, flour, and cocoa powder in a small bowl until thoroughly combined.
- Add the melted butter, egg yolk, and vanilla. Stir with a spoon or a rubber spatula to combine. Do not overmix.
- Fold in the chocolate chips and 2 crumbled Oreo cookies.
- Pour the batter into the prepared ramekin. Spread into an even layer and top with 1 tablespoon of chocolate chips and 1 crumbled Oreo cookie. Bake for 30 minutes.
- Remove from the oven and let cool for 5 minutes before enjoying.
Notes
- Use good quality chocolate chips. I recommend using brands like Ghirardelli, Guittard, Scharffen Berger. On the more economical end, I think Trader Joe's and Whole Foods' 365 chocolate chips are very good too.
- Use the right ramekin. I use a 10-ounce ramekin, if you use a ramekin that is smaller or larger than the one used, your brownie will bake differently.
- Do not overmix your brownie batter. This will result in a cakey brownie.
- Be careful not to overbake the brownie. Leaving the brownie in the oven for much longer than the recommended baking time can lead to a dry over-baked brownie. The brownie will continue to firm up as it cools.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
J. Hegyi says
Great recipe!