prep time: 10 min | bake time: 30 min | total time: 40 min
If you’re craving a treat that combines the best of both world—these Eggless Oreo Chocolate Brownies are here to satisfy your sweet tooth.
Made without eggs, this recipe is perfect for anyone with dietary restrictions or anyone looking to try something a little different. The brownies are incredibly dense and rich, with the deep flavor of dark chocolate blending perfectly with the Oreo chunks scattered throughout.
Topped with even more Oreos, each bite is a delightful combination of gooey chocolate, creamy filling, and crunchy cookie goodness.
What sets these brownies apart from the rest is their indulgence factor. They’re more than just a dessert—they’re an experience. The fudgy texture is the kind of melt-in-your-mouth consistency that makes you savor every bite, while the Oreo surprise in every layer takes the flavor to the next level.
These brownies are perfect for bringing to your office, potluck, or even kids’ birthday parties. They are shelf-stable, making them ideal for long journeys or road trips. Let me know if you try them!
8-inch (20cm) x 8inch (20cm) Square Baking Pan: This trusty pan is the perfect size for achieving that ideal thickness and fudginess in your Oreo chocolate brownies. Make sure it’s lined with parchment paper or greased well for easy removal once they’re baked to perfection!
Set your oven to 340°F (170°C), and prep an 8×8 inch (20×20 cm) square baking tin by greasing it lightly with oil. Line it with baking paper, leaving a bit of overhang on the sides—this makes lifting the brownies out later a breeze.
In a heatproof bowl, melt the butter and dark chocolate together—either over a double boiler or in the microwave in short bursts, stirring between each. Once the mixture is smooth, glossy, and smells like chocolate heaven, whisk in the powdered sugar, brown sugar, and warm milk until the sugars are fully dissolved and the mixture is silky.
Next, bring in the dry ingredients: flour, Dutch cocoa powder, baking powder, and a pinch of salt. Whisk everything together until the batter is smooth and lump-free. Fold in the chocolate chips and chopped Oreo cookies—the contrast of melty chocolate and crunchy cookie is where the real magic happens.
Pour the batter into your prepared tin and spread it out evenly with a spatula. Press whole Oreo cookies gently on top—this is your show-stopping crown. Bake for 25 to 30 minutes, until the top is set, the edges are just crisp, and the center no longer jiggles.
If you’re feeling extra (and why not?), sprinkle a few chocolate chips over the top while the brownies are still warm. Let them cool completely in the tin—patience pays off here—then lift them out using the paper overhang. Use a warm knife to slice clean portions, and enjoy every gooey, chocolatey bite.
You already are! This recipe is naturally egg-free, so there’s no need for substitutions—just rich, fudgy brownies without the eggs.
Absolutely. Unsweetened almond milk, soy milk, oat milk, or even regular whole milk will work beautifully—just use what you love or have on hand.
No worries! You can use regular unsweetened cocoa powder instead. The flavor will still be delicious, though Dutch-processed cocoa gives a slightly deeper, more luxurious chocolate taste.
Ah, the holy grail of brownie textures! For eggless brownies, the secret is dissolving the sugar thoroughly into the warm milk—it helps mimic that shiny, crackly crust we all love.
It’s all in the ratios. More flour and leavening (like baking powder), plus less fat, will give you a lighter, more cake-like texture.
Dry brownies usually mean they were baked a little too long or didn’t have enough fat. Keep an eye on the edges—they should be set while the center stays soft and slightly fudgy.
Yes, yes, and yes again! If you’re an Oreo lover, feel free to fold in more crushed cookies or pile extras on top before baking. There’s no such thing as too many.
Your brownies are ready when they’ve risen evenly and a toothpick inserted into the center comes out with a few moist crumbs—no wet batter. If the toothpick is completely clean, they may be slightly overdone, so aim for that sweet spot.
Definitely! Once they’ve cooled, wrap them tightly in plastic or pop them in an airtight container. They freeze well for up to two months and taste just as good once thawed.
You can, but keep an eye on the bake time. A larger pan will give you thinner brownies that bake faster, while a smaller pan means thicker brownies that may need a few extra minutes in the oven.
As tempting as it is to dive in, let the brownies cool completely in the tin. It helps them set properly and makes slicing much cleaner—no messy edges, just perfect squares.
Yes! A gluten-free all-purpose flour blend, like Bob’s Red Mill 1-to-1 Baking Flour, works as a direct substitute. Just be sure to check your brand’s label for any extra tips or adjustments.
If you gave these gooey, Oreo-loaded brownies a whirl—first of all, you have excellent taste. Whether it was a weekend bake-a-thon, a late-night craving fix, or a “just because I can” moment (my favorite kind), I’d love to see your creation! Snap a photo, tag me @pastrybysaloni and show off those swirls of melted chocolate and crunchy Oreos. I’ll be in my kitchen, cheering you on with a spatula in hand.
Still riding the baking high? Don’t stop now—there’s a whole world of rich, cozy, egg-free desserts waiting for you. From melt-in-your-mouth cookies to no-fuss cakes, I’ve got more treats that’ll keep your oven warm and your sweet tooth happy. Start with these top 3 favorites:
And hey, if you’re loving the eggless vibes, my cookbook Vegan Baking Made Simple is basically your new best friend. It’s loaded with tried-and-true recipes, smart swaps, and all the confidence you need to bake like a pro without eggs or dairy. Grab your copy on Amazon HERE and get ready to bake boldly.
2 Responses
hey saloni,i see this recipe is similar to your og brownie recipe but with addition of baking powder. why the addition here?
Hi Yukti
Great question! The addition of baking powder helps to give the brownies a bit of lift as we are using oreo chunks in the brownie batter without losing the fudgy consistency that brownies are known for.