Blog ~ two sugar bugs

Oreo Brookie Bars

Oreo brookie bars are the ultimate treat. A combo of fudgy brownies and chewy cookies stuffed with Oreo cookies baked into an easy dessert bar. As someone who has been baking for decades, I happen to know they are great for picnics, parties or bake sales and simple enough to whip up on a weeknight.

stack of two bars with milk in the background

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why choose between cookie bars and brownies when you can have both?

These Oreo brookie bars are a decadent treat. Made by marbling cookie dough and brownie batter in one baking pan; they are soft, chewy, fudgy.

My recipe is different in that instead of using a chocolate chip cookie dough, we use a sweet Oreo cookie dough for the cookie portion. Then we layer in a super simple stove top brownie batter and top the whole thing with more Oreo cookies before baking.

Serve them as is, top them with a scoop of ice cream or break them into bite size pieces and mix into your ice cream for a homemade blizzard.

💗 why you will love these oreo brookie bars

Best of both worlds ~ half fudgy brownie and half chewy Oreo cookie that bake up with pantry staples.
Easy ~ the cookie dough comes together with a mixer while the brownie batter gets mixed in one saucepan. It all gets layered together and baked in one pan.
Stuffed with Oreo cookies ~ with Oreo cookies in the cookie dough and sprinkled over the top of the brownie batter, they are sure to please any Oreo fan.

stack of oreo brookies with a cup of broken Oreos

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Unsalted butter ~ if you only have salted butter, just omit the kosher salt.
Kosher salt ~ adds balance to the sweet chocolate flavors. If you only have table salt, start with half the amount.
Dark brown sugar ~ light brown sugar can be substituted.
Granulated sugar ~ use your favorite brand, provides sweetness and structure to both the brownie and cookie layer.
Large eggs ~ 3 eggs are needed, they should be at room temperature.
Vanilla extract ~ my preference is pure vanilla extract, which adds nice flavor.
Baking soda ~ helps the Oreo brookies bake up thick and chewy.
All-purpose flour ~ provides structure in both layers. A kitchen scale is the best way to measure your flour. If you don't have a scale, use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}.
Chocolate cream sandwich cookies ~ Oreos, Back to Nature's chocolate cream sandwich cookies and Trader Joe's Jo-Jo's are all great options.
Unsweetened chocolate baking bar ~ for the brownie layer. I like Scharffen Berger 99% cacao unsweetened dark chocolate baking portions.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

Start by preheating the oven to 350°F and line a 9x9 baking pan with parchment paper.

Then using a stand mixer with the paddle attachment or a hand mixer and beat the unsalted butter, kosher salt, brown sugar and granulated sugar for 3-4 minutes until light and fluffy. Scrape up and down the bowl.

Add in the 1 large egg and vanilla and beat on medium until well blended.

brown sugar, granulated sugar, kosher salt and butter in a mixing bowl — Start by placing the unsalted butter, granulated sugar, brown sugar and kosher salt in a mixing bowl.

creamed butter, sugars and salt in a mixing bowl — Beat until the mixture is well combined.

egg and vanilla added to sugar and butter mixture in a bowl — Scrape the bowl and add the egg and vanilla.

Sprinkle the baking soda over the dough, followed by the all-purpose flour and mix on low until a few streaks of flour remain.

Now add the chopped/broken chocolate cream sandwich cookies and mix them in with a spatula.

oreo cookie dough before the flour and Oreos are added — The cookie dough after the egg and vanilla have been beaten in. Next sprinkle the baking soda over the wet ingredients and add the flour.

cookie dough with a few flour streaks remaining in a mixing bowl — Mix on low until just a few streaks of flour remain.

oreo cookies folded into cookie dough in a mixing bowl — Use a spatula to fold in the Oreo cookies and remaining flour until a thick dough is formed.

🍫 how to make the brownie batter

To a medium size saucepan, add the cold, sliced unsalted butter and unsweetened chocolate baking bar and melt together over medium-low heat until smooth.

Remove from the heat and stir or whisk in the kosher salt, granulated sugar and vanilla until combined. Now add the 2 large eggs and stir or whisk until fully incorporated.

sauce pan with melted chocolate and butter — In a saucepan, melt together the butter and unsweetened baking chocolate until smooth, then remove from the heat.

sugar and vanilla added to melted chocolate in a saucepan — Then add the granulated sugar and vanilla and mix to combine.

eggs added to brownie batter in a saucepan — Now add the eggs and beat to combine them with the chocolate sugar mixture.

Then add the all-purpose flour and stir until combined.

oreo brownie batter before flour is added in a saucepan — Once the eggs are mixed in, add the flour and mix until just combined.

brownie batter for oreo brookie bars in a saucepan — The brownie batter will be thick once the flour is added.

🥣 let's layer the brookie bars

Now drop 2 tablespoon portions of the Oreo cookie dough into the bottom of the prepared 9x9 pan.

Next pour the brownie batter over the top of the Oreo brookie cookie dough, filling in the empty spaces on the bottom of the pan. Use your clean hands to lightly press down the cookie dough so the surface is mostly level.

Now take the remaining chocolate cookies and lightly press them into the cookie/brownie batter.

oreo cookie dough scoops in a parchment lined baking pan — Place two tablespoon scoops of oreo cookie dough in the pan, spacing them out a little.

oreo brookie batter in a baking tin before baking — Pour the brownie batter over the cookie dough. Then lightly press down on the tops of the cookie dough to make an even layer and add broken Oreo cookies over the dough.

baked oreo brookie in the baking tin — Bake until the edges are set and a toothpick comes out mostly clean.

Cover the pan with aluminum foil and bake for 20 minutes. Then remove the foil top and bake another 10-12 minutes. Allow to cool completely on a wire cooling rack before removing from the pan and slicing.

💬 frequently asked questions

what are brookies made of?

Brookies combine brownie batter and cookie dough to create a half brownie half cookie dessert bar {traditionally chocolate chip cookie dough is used}.

This Oreo brookie recipe adds Oreo cookies to the cookie dough and also crumbles more sandwich cookies over the top of the bars before baking.

can I use another flavor of Oreo cookies?

Yes, peanut butter, mint or golden Oreos would be delicious. You can also use regular or double stuff cookies.

what if I don't have a 9x9 baking pan?

You can bake them in an 8x8 baking pan. The Oreo brookie bars will be a bit thicker and will likely take 5 - 10 additional minutes to bake.

Yes, you could. Just add the chocolate sandwich cookies and watch the baking time as it may vary a little.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 expert tips

Line the baking pan with parchment paper {or aluminum foil will also work} for easy removal of the brookie bars and for quick clean up.

Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.

Don't over bake the Oreo brookies! Just like Oreo pound cake and brownie pie, no one likes a dry cookie bar. It's better to err on the side of less done than over done. The brookies will firm up and continue to cook as they cool. This is how you will get a soft, fudgy and chewy texture.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.

Allow the bars to cool completely before trying to cut them. If you need to speed up the cooling process, you can place the pan in the refrigerator once it's cool enough for you to pick it up with bare hands.

Lift the cooled bars out of the pan to cut them.

Chilled or completely cool Oreo brookie bars will slice with cleaner cuts.

If I am serving the brookies {or any bar cookie for that matter} to others, I like to clean up the edges before cutting them into squares. I use a sharp knife and trim just the very edge off of each side first. This also gives you a chance to test the treats!😉😉. My sugar bugs always seem to appear in the kitchen for a preview taste!

💡 variation ideas

Add chocolate chips or white chocolate chips. You can add then to the cookie dough or brownie batter.

Drizzle melted white or dark chocolate over the top of the cooled bars.

Add additional chopped Oreo cookies to the brownie batter.

Chop the baked and cooled bars into bite size pieces and add to ice cream for a homemade blizzard.

🫙 how to store

Store Oreo brookies in an airtight container at room temperature for up to five days.

Oreo brookie bars can also be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.

over head look at the top of an oreo brookie bar

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Oreo Brookie Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more sweet chocolate recipes

Raspberry Brownies
Almond Brownies
Chocolate Chip Cupcakes
Malted Chocolate Chip Cookies {no chill}
Brownie Cookie

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 - 20 brookies

Oreo Brookie Bars

Fudgy brownies and chewy cookies stuffed with Oreo cookies baked into an easy dessert bar. Great for picnics, parties or bake sales and simple enough to whip up on a weeknight.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes

Bake Time 32 minutes

Total Time 52 minutes

Ingredients

oreo cookie dough

½ cup unsalted butter, room temperature (113g)
½ teaspoon kosher salt
½ cup dark brown sugar* (100g)
¼ cup granulated sugar (50g)
1 large egg, room temperature
2 teaspoons pure vanilla extract
½ teaspoon baking soda
1 ⅓ cups all-purpose flour (167g)
6 chocolate cream sandwich cookies**, chopped (78g)

brownies

½ cup unsalted butter, cold and sliced (113g)
3 ounces unsweetened chocolate baking bar (85g)
½ teaspoon kosher salt
1 cup granulated sugar (200g)
1 teaspoon pure vanila extract
2 large eggs, room temperature
¾ cup all-purpose flour (94g)
6 chocolate cream sandwich cookies**, chopped (78g)

Instructions

Preheat oven to 350°F (177°C) and line a 9x9 baking pan with parchment paper and set aside.
For the oreo cookie dough: using a stand mixer with the paddle attachment or a hand mixer, beat the unsalted butter (½ cup/113g), kosher salt (½ teaspoon), brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) on low - medium-low until combined, then medium-high (speed 6 on a KitchenAid) for 3-4 minutes until light and fluffy. Scrape up and down the bowl.
Add in the 1 large egg and vanilla (2 teaspoons) and beat on medium (speed 4 on a KitchenAid) for 30-60 seconds or until well blended.
Sprinkle the baking soda (½ teaspoon) over the dough, followed by the all-purpose flour (1 ⅓ cups/167g) and mix on low until a few streaks of flour remain.
Now add the chopped/broken chocolate cream cookies (6 cookies/78g) and mix them in with a spatula.
Then drop 2 tablespoon portions of dough into the bottom of the prepared 9x9 ban and set aside.
For the brownies: add the cold, sliced unsalted butter (½ cup/113g) and unsweetened chocolate baking bar (3 ounces/85g) to a saucepan and melt together over medium-low heat until smooth.
Remove from the heat and stir or whisk in the kosher salt (½ teaspoon), granulated sugar (1 cup/200g) and vanilla (1 teaspoon) until combined.
Now add the 2 large eggs and stir or whisk until fully incorporated.
Then add the all-purpose flour (¾ cup/94g) and stir until combined.
Next pour the brownie batter over the top of the Oreo cookie dough, filling in the empty spaces on the bottom of the pan. Use your clean hands to lightly press down the cookie dough so the surface is mostly level.
Now take the remaining chopped chocolate cookies (6 cookies/78g) and lightly press them into the cookie/brownie batter.
Cover the pan with aluminum foil and bake for 20 minutes. Then remove the foil top and bake another 10-12 minutes. (This timing worked to get a chewy, fudgy and slightly gooey bar. The toothpick test will still give you some wet crumbs). Bake a few minutes longer if you don't like a fudgy brookie.
Allow to cool completely on a wire cooling rack before removing from the pan and slicing.

Notes

If you only have salted butter, omit the kosher salt.

*Light brown sugar can also be used.

**Chocolate cream sandwich cookies can be Oreos, Trader Joe's Jo-Jo's or any other brand. You can also use flavored Oreo cookies such as peanut butter, mint or golden Oreos.

Can be baked in an 8x8 baking pan, just know the baking time will increase by 5 - 10 mintues and the bars will be thicker.

Store Oreo brookies in an airtight container at room temperature for up to five days.

Oreo brookie bars can also be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 152mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Baked Sprinkle Donuts

Baked sprinkle donuts. This simple recipe is perfect for all occasions; birthdays, holidays or just because it's the weekend. Topped with vanilla glaze and more sprinkles. These cake donuts are the ultimate breakfast treat!

glazed sprinkle donut piled on parchment paper

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Homemade donuts are always a treat! And who doesn't love a donut with sprinkles? Soft, fluffy birthday confetti donuts {as little e calls them} are loaded with sprinkles and topped with a sweet vanilla glaze.

As a busy mom and home baker, I appreciate that these baked cake donuts can be ready in about 30 minutes. They are made a little healthier with white whole wheat flour and Greek yogurt, both ingredients adding some extra protein.

Because sprinkles make everything more fun, like cheesecake or fudge, my sugar bugs are always asking for me to add them to things. So whether you call them sprinkle donuts, funfetti donuts or confetti donuts, they are sure to delight your family and friends.

💗 why you will love these donuts with sprinkles

Easy to make.
The confetti donuts are baked, not fried.
No mixer needed.
Perfect for birthdays or celebrations!
Much more affordable than a dozen at the bakery!

glazed and drizzled donuts with milk and glaze on parchment paper

🍩 ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. I love King Arthur flour. If you aren't used to baking with whole wheat flour, I would suggest using half all-purpose flour. See the recipe card for amounts. I haven't tested it, but suspect a 1 to 1 all-purpose gluten free flour should work too.
Baking powder ~ gives the homemade donuts a little lift.
Ground nutmeg {not shown} ~ adds that bakery or donut shop flavor.
Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
Granulated sugar ~ to add a little sweetness.
Egg ~ one large at room temperature.
Vanilla ~ adds extra flavor to both the sprinkle donuts and the vanilla glaze.
Greek yogurt ~ adds moisture and a little protein. Ideally it should be at room temperature. You can substitute with sour cream if you don't have Greek yogurt.
Milk ~use your favorite milk. I usually use almond milk or 1%. It's also ideal to have at room temperature.
Coconut oil ~ adds moisture. Melt the oil and allow it to cool slightly. Butter can be substituted for the oil, also melt and let cool slightly.
Sprinkles ~ I prefer jimmies sprinkles. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color.
Confectioners' sugar ~ also known as powdered sugar or icing sugar, used for the donut icing.
Butter ~ just a tablespoon that you melt for the donut icing, I prefer unsalted butter.

pink drizzle and white glaze on donuts with milk

🥣 how to make baked donuts

Start by preheating the oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.

In a medium size bowl, whisk together the white whole wheat flour, baking powder, ground nutmeg and kosher salt. In another bowl, whisk the egg, granulated sugar, vanilla and Greek yogurt until combined.

whole wheat flour, baking powder, salt and nutmeg whisked together in a bowl. — Whisk the dry ingredients together and set aside.

granulated sugar, Greek yogurt, egg and vanilla in a mixing bowl — Add the granulated sugar, Greek yogurt, egg and vanilla to a bowl and whisk to combine.

Then add the milk and whisk until combined.

Finally add the coconut oil and whisk until fully combined.

Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick.

wet ingredients mixed in a bowl — Whisk the egg, sugar, vanilla and Greek yogurt until fully combined.

coconut oil added on top of wet ingredients in a bowl — After the milk has been whisked in, add the coconut oil and mix until combined.

whole wheat flour added to wet ingredients in a bowl with a whisk — Gently whisk in the dry ingredients until just a few streaks of flour remain.

Lightly fold in the sprinkles.

Spoon the batter into each donut well, filling about ¾ of the way full.

Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack.

sprinkles added to donut batter in a bowl with a spatula. — Stop mixing the donut batter when just a few streaks of flour remain. Then use a spatula and gently fold in the sprinkles and remaining flour.

donut batter in a donut pan — Fill the donut wells about ¾ of the way full.

unglazed donuts on a cooling rack over a baking sheet pan. — For ease of cleanup, place the donuts on a rack over a sheet pan {or a piece of parchment or foil} before glazing.

🥄 how to add the vanilla glaze

While the baked sprinkle donuts are cooling, make the donut icing.

In a bowl combine the melted butter with the confectioners' sugar and vanilla. Then add the milk or half and half until you reach a thick glaze consistency.

Dunk the top of each donut into the glaze and top with additional sprinkles. If you like less icing, drizzle the glaze over the donuts instead of dunking. {I just add the vanilla glaze to a zip top bag and snip off a corner}.

donut dunked in icing — Set the rounded part of the sprinkle donut into the glaze, then gently pull it up and out.

hand holding a freshly glazed donut — The glaze will leave a few "holes" that will mostly fill in as the glaze sets. Be sure to add the sprinkles immediately after dunking, so they stick.

👩🏻‍🍳 tips for the best baked sprinkle donuts

Prepare the pan well. I typically use butter to grease each donut well, but a baking spray with flour, like Baker's Joy, also works.
If you aren't used to baking with whole wheat flour; use half all-purpose flour and half whole wheat {see the recipe card notes}.
Don't overfill the donut pan, ¾ of the way is the ideal amount.
Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
If you only have one donut pan, you can use a mini muffin pan to make donut holes with the remaining batter.
Allow the sprinkle donuts to cool enough for you to handle before adding the donut icing, otherwise it will just soak into the baked donuts.
Place a baking sheet pan, parchment paper or aluminum foil under a wire cooling rack before putting the vanilla glaze on the donuts. This will collect any glaze drippings and make cleanup faster.

💡 donut icing variations

chocolate sprinkle donuts ~ use a chocolate glaze; mix 1 cup confectioners' sugar(120g) with 3 tablespoons unsweetened cocoa powder (24g), 1 teaspoon pure vanilla extract and 2 tablespoons of milk or half and half. Add milk in ½ teaspoon increments, if needed, to reach a glaze consistency.

chocolate chip sprinkle donuts ~ use vanilla or chocolate glaze and top with mini chocolate chips.

pink {or any color} glaze ~ color the vanilla icing with food coloring to match your celebration or mood.

💬 frequently asked questions

how do you get sprinkles to stick to donuts?

When using extra sprinkles for decorating, you will want to add them immediately after adding the glaze. The wet glaze will stick the sprinkles to the homemade donuts.

what sprinkles should I use?

I prefer jimmies sprinkles or confetti quins {flat and round}. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color.

do baked donuts taste the same as fried?

The taste will vary depending on the recipe. In general baked donuts have a different texture, they tend to be denser and more cake like. Whereas fried donuts have more of the melt in your mouth texture.

are baked donuts healthier than fried donuts?

As always, healthy is a subjective term, but baked donuts tend to be healthier because they are not fried in oil.

🫙 how to store

Baked sprinkle donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week.

Donuts can be frozen for up to 2 months; I've frozen them both glazed and without glaze. Thaw overnight in the refrigerator, then allow to come to room temperature.

If you know you are going to freeze the donuts, I would add the donut icing after they have defrosted and come to room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Sprinkle Donuts recipe. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more breakfast recipes to try

Yield: 10 donuts {or 6 large donuts and 6 - 10 donut holes}