If you're a chocolate lover, get ready to fall in love with these Oreo Brownies with Nutella! This recipe is pure indulgence-thick, fudgy brownies loaded with Oreo cookies and a hint of creamy hazelnut spread. An unforgettable treat that you can prepare easily in just one bowl!
Why You'll Love This Recipe
This isn't just another brownie recipe. These Oreo Nutella Brownies are next-level decadent and perfect for any occasion. Here's why you'll be obsessed:
- Fudgy-Chewy Texture: These brownies are moist, gooey, and perfectly chewy.
- Oreo Crunch: The contrast between the soft brownie and the crunchy cookies is irresistible.
- Nutella Flavor: The chocolate spread adds richness to the dough and a hint of hazelnut flavor.
- Easy to Make: With simple ingredients and minimal prep time, these brownies are foolproof. And you only need one bowl to make them!
- Crowd-Pleaser: Whether you're making them for a party, bake sale, or just a snack, these brownies will disappear fast!
Recipe Ingredients
You need only simple ingredients for this recipe:
- Granulated sugar
- Cocoa powder
- All purpose flour
- Baking powder
- Melted butter
- 2 eggs
- Nutella or another hazelnut chocolate spread
- Oreo cookies
- Chopped white chocolate or chocolate chips
Preparation summary
It is very easy to make these brownies in just one bowl and without a mixer.
First place the dry ingredients in the bowl: sugar, flour, baking powder and cocoa powder. Whisk to blend and add the melted butter and the eggs. Mix with a rubber spatula, breaking the egg yolks and distributing them around the batter. Then fold the Nutella, slightly heated for easier blending. At the end add the chopped white chocolate and Oreo cookies. Fold them gently in the batter.
Bake the brownies in a 8 x 8 inch/ 20 x 20 cm pan at a preheated oven to 180ºC/ 350ºF. Let them cool completely before cutting and serving.
Tips for the Best Oreo Nutella Brownies
Want to make sure your brownies turn out perfect every time? Follow these tips:
- Use High-Quality Cocoa Powder: The richer the cocoa, the more intense the chocolate flavor. That's why I recommend cocoa powder with at least 20% fat content.
- Don't Overmix the Batter: Stir just until combined to keep your brownies dense and fudgy.
- Slightly Underbake: Brownies continue to set as they cool, so take them out when the center is still a little soft.
- Add texture: For variety, break your cookies roughly so you get a nice texture inside the batter. Don't forget to add also white chocolate chips for even better contrast!
- Warm the Nutella: Slightly heating the Nutella makes it easier to combine with the batter
Serving & Storing
These Oreo Brownies are best enjoyed slightly warm, with a scoop of vanilla ice cream or a cold glass of milk. If you have leftovers (which is rare!), refrigerate them for up to 5 days. You can also freeze them for up to two months.
Don't forget to warm slightly the refrigerated brownies before serving them, just to become again gooey and soft.
More Brownie Recipes You'll Love
If you're a fan of rich, chocolatey desserts, check out these other irresistible brownie recipes:
- Sweet Potato Brownies - A healthier choice but still tasty and decadent
- Pistachio Cheesecake Mousse with Brownie Bites - A dream for pistachio lovers.
- Cream Cheese Brownie Tarts - The ultimate treat for cheesecake lovers
Final Thoughts
These Oreo Brownies with Nutella are the perfect dessert for chocolate lovers who don't want to spend hours in the kitchen. With their gooey texture, crispy Oreo crunch, and hint of hazelnut, they're guaranteed to satisfy your sweet tooth. Try them today and let me know what you think in the comments below!
Don't forget to share this recipe on Pinterest and tag me on Instagram when you make it!
📝 Recipe
Oreo Nutella Brownies
Ingredients
- ¾ cup/ 150 g sugar
- ½ cup / 50 g cocoa powder
- ⅔ cup/ 80 g flour
- 1 teaspoon baking powder
- ⅓ cup/ 70 g butter, melted
- 2 large eggs, room temperature
- 3.5 oz/ 100 g chocolate spread, Nutella or similar
- 12 Oreo cookies
- 3.5 oz/ 100 g white chocolate block, chopped into pieces (or white chocolate chips)
Instructions
- Preheat the oven to 180ºC (350ºF).
- In a large bowl, mix the sugar, cocoa powder, flour, and baking powder.
- Add the melted butter and eggs, then gently mix with a rubber spatula until smooth. The batter will be thick.
- Add the chocolate spread (if it's cold, slightly warm it to soften) and mix well.
- Fold in the chopped white chocolate and 10 crushed Oreo cookies. Stir gently to combine.
- Pour the batter into a greased and parchment-lined 20x20 cm (8x8 inch) baking pan. If using a silicone pan, no lining is needed.
- Bake for 30-35 minutes or until the edges start pulling away from the pan, and a toothpick inserted in the center comes out with moist crumbs but no raw batter. Keep a close eye on it and avoid baking for more than 36-37 minutes unless the center is significantly undercooked. Brownies should be slightly underbaked compared to cakes to achieve a soft, melt-in-the-mouth texture.
- Let the brownies cool to nearly room temperature before slicing to prevent them from falling apart.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. To serve, warm the brownies in the microwave for 10-15 seconds on low power or place them in a preheated (60°C/140°F) oven with the heat turned off for 5-10 minutes.
Notes
- Store the brownies for up to 5 days in the fridge. Re-heat the leftovers for 10 seconds in the microwave at a low power before serving.
- For best results use cocoa powder with over 20% fat content
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