What do you get when mash up gluten-free Oreo cookies with my signature homemade brownies? A sensational overload Oreo dessert experience! Moist, crackly gluten-free Oreo brownies have layers of fudgy goodness wrapped around crunchy cookies and cream. Run, don’t walk, to your kitchen immediately!
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Gluten-Free Cookies and Cream Oreo Brownie Heaven!
Yes, these cookie overload brownies taste just as good as they look. And even better news? This is a completely gluten-free Oreo dessert so all can enjoy. When you have a no-fail, easy homemade gluten-free brownie recipe you can’t get enough of, it’s hard not to dream up many decadent permutations of it.
For peanut butter lovers they have morphed into a revolutionary version of buckeye turtle brownies, but a sweet cookies and cream crunch got my wheels turning. What if we layered glorious brownie batter, GF Oreos, gooey chocolate chips, and another layer of cookies on top? Well, you’d get a shining star in my gluten-free bars and brownies collection.
These Oreo brownies are made both with cocoa powder and chocolate chips because working with gluten-free flour needs a little finesse. Using melted chocolate chips, rather than all cocoa powder, adds moisture and signature fudginess. BUT, adding a touch of unsweetened cocoa to the batter helps absorb the butter fat, something GF starches need a little assistance with.
Once the perfect brownie recipe was settled, adding cookies and cream goodness seemed like a match made in heaven. For this recipe I used standard gluten-free Oreos, but Nabisco has rolled out some other versions that would also work.
Currently they have gluten-free Oreos in Double Stuffed, Golden Oreos, and Mint Creme. Luckily, I was able to find them all at my local grocery store. Every type would all be a marvelous swap in this layered brownie recipe. If you try it out, let me know in the comments!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with one-pan brownie batter
Yes, you could use a gluten-free brownie mix, but I seriously hope you’ll give this easy recipe a try! It all comes together in a large saucepan. Melt together the butter, sugar, and water. Remove from the heat and stir in the chocolate chips.
Cool slightly then whisk in the eggs and vanilla. Finish by stirring in the gluten-free flour, cocoa powder, baking soda, and salt. Then it’s time for bonus chocolate chips for extra gooeyness. Voilà, you are done!
Layer batter and cookies
If you’d like to remove the bars from the pan to slice, line a 8X8-inch pan with parchment paper, with enough overhang to lift out.
Spread half the batter in the pan then lay rows Oreo cookies on top. Dollop the rest of the batter over the cookies and spread evenly. Just wait…it gets better.
Finish and bake
You’ll have some cookies leftover in the package, so break up about 5 of them in chunks and sprinkle them on top. Don’t worry, you’ll still have a few leftover for dunking in milk!
Bake in a 325ºF oven for about 35 minutes. To see if they are done, insert a toothpick in the brownies. It should come out with a few moist crumbs, but not with wet batter. Try to cool as long as you can stand it before slicing and digging in.
More Gluten-Free Brownie Options
Of course, nothing beats homemade brownies, but you have other options for your brownie base. If you grab a box mix, be sure the yield is for a 8X8 or 9X9-inch baking pan. If you’d like to use something besides gluten-free flour, I also have a recipe for easy brownies made with almond flour or even GF brownies made with 100% oat flour.
My Favorite GF Brownie Tips
Whenever I make brownies, I prefer using a metal pan because it conducts heat around the crust to make chewier, crispy edges. It also helps speed up baking time. If you use a glass pan, you will have to bake about 5 minutes longer.
Also, baking at a lower 325ºF oven temp extends the baking time, allowing more time for the GF starches to absorb all those moisture-rich ingredients, like melted butter and chocolate chips. This also eliminates any gritty, ricey texture.
Lastly, using making Oreo brownies with cocoa powder (just a tad) also helps absorb the butter fat, so you aren’t left with greasy or underbaked brownies
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Bombshell Fudgy Gluten-Free Oreo Brownies
Ingredients
- ¾ cup (150 g) granulated sugar
- ⅓ cup (76 g) unsalted butter , cubed
- 2 tablespoons water
- 1½ cup (255 g) semisweet chocolate chips , divided
- 2 large eggs , room temperature
- 1 teaspoon vanilla extract
- ¾ cup (107 g) gluten-free all-purpose flour , I recommend Cup4Cup gluten free flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 22 gluten-free Oreo cookies
Equipment
Instructions
- Preheat the oven 325ºF. Grease a 8X8" baking pan with nonstick cooking spray. To easily lift the bars out of the pan after baking, line with a piece of parchment, pressed firmly to the bottom and up the sides with enough overhang to lift out. Set aside. TIP: Baking brownies in metal pan makes them fudgier with chewy edges.
- In a large saucepan combine the sugar, cubed butter, and water over medium heat. Bring to just a boil, stirring constantly. Immediately remove from heat and stir in 1 cup chocolate chips until melted. Reserve the remaining 1/2 cup chocolate chips for later. Cool the mixture slightly, about 10 minutes.¾ cup granulated sugar, ⅓ cup unsalted butter , 2 tablespoons water, 1½ cup semisweet chocolate chips
- Whisk in eggs and vanilla vigorously into chocolate mixture.2 large eggs , 1 teaspoon vanilla extract
- Stir in the gluten-free flour, unsweetened baking cocoa, baking soda, and salt to the saucepan. Mix in the extra 1/2 cup chocolate chips.¾ cup gluten-free all-purpose flour , 2 tablespoons unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Pour half the batter into prepared pan and spread evenly. Lay 4-by-4 rows Oreo cookies on top of the batter. Dollop the rest of the batter over the top and spread evenly. Take the remaining cookies and bread in chunks. Sprinkle across the top of the brownie batter. For extra goodness (why not?!) sprinkle some additional chocolate chips on top as well.22 gluten-free Oreo cookies
- Bake for 35-38 minutes, or until toothpick inserted in center comes out with a few fudgy crumbs. Using a glass pan will result in slightly longer baking time. Cool in pan on wire rack before slicing.
Notes
Storing
Once the brownies have completely cooled, store wrapped in foil at room temperature. GF baked goods lose moisture more quickly, so if not enjoying in a day or two, I recommend freezing any leftovers.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
This was sooooo delicious! I could hardly stop eating them as I was cutting them up to give to our adult kids. I just changed the butter to olive oil to be dairy free and it worked fantastic!
Haha! Love this! So glad you were able to modify to be dairy free. Thanks for sharing, Bernadette!
Best,
Melissa