Fall Oreo Brownies
Ginny McMeans
Published:
October 7, 2014
Last Modified:
January 17, 2024
Oreo Brownies are easy to mix and have Oreo cookies as the layer in the middle of the chocolate batter. Perfect vegan dessert and Oreo brownie recipe for Fall, Halloween, and Thanksgiving. Switch out the Oreos for other holidays, too!
Autumn Oreo Brownies are giving me a firm foundation in 7th heaven.
I am really getting into chocolate with Halloween coming, but I promise, I will be doing side dishes galore when we get a little closer to Thanksgiving.
When the kids start to return to school (some of them, in just a few days), I start thinking of sweets and the holidays. That is how big of a kid I am.
I don’t have to go to school anymore but running a blog keeps me needing to learn new things all the time. That is one of my mottos anyway, ‘Learn something new every day’.
Maybe it should also be ‘Make brownies often’.
So let’s get to making something chocolate. Chocolaty layered brownies are first up and just in time for Halloween festivities.
But, hey! You can serve these at Thanksgiving, too. I mean, pumpkins are orange, and so are the centers of these beautiful and festive Oreo cookies.
Watch for the pretty colors as soon as they get in the stores. It won’t be long.
This gives me an idea for Christmas, St. Patrick’s Day, and Valentine’s Day.
Same oreo brownie recipe, just switch out the cookie.
But to bring us all back into the fall don’t forget these layers of sweetness.
This Oreo brownie recipe is wonderful all on its own, and all you have to do is lay cookies in between two layers of the batter.
Now, you’ve taken your brownies to the next level.
Sprinkle coarsely chopped Oreos over the batter, and it really makes them irresistible. Easy and fun!
Another autumn treat I have on the blog is even more narrowed down because it’s actually for Halloween. Copycat Almond Joy Candy Bars are delicious and cute, to say the least.
Color variations
Switch out the Oreos for other holidays and have all year long with this recipe.
- Green centers for St. Patrick’s Day
- Red for Christmas
- Pink for Valentine’s Day or for a girl’s birthday.
- There are even packages with rainbow colors, which would be fun for any celebration.
Ingredients
- Egg substitute adds necessary liquid, protein, and rising power.
- Coconut oil for lightly oiling the pan and aids in baking.
- Whole wheat pastry flour adds more nutrients to the base of these oreo brownies.
- Cocoa powder turns into deep rich chocolate.
- Baking powder is a leavening agent.
- Salt – a little bit goes a long way for this seasoning.
- Creamy peanut butter adds moisture to the mix and is a wonderful nut butter flavor.
- Coconut sugar adds a different type of sweet flavor in a very understated way.
- Vanilla extract adds so much flavor to the mix.
- Oreos – in the autumn colors.
Instructions
- Mix the chia eggs and set aside. – A chia egg is actually made with chia seed meal/flour, not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer-safe canning jar – in the freezer. When I need a Tablespoon or so, it is all ready to go.
- Lightly grease an 8″ x 8″ baking pan with coconut oil or oil of your choice.
- In a medium bowl, mix the flour, cocoa powder, baking powder, and salt together.
- In a large bowl, use a hand mixer and beat the oil, peanut butter, brown sugar, and chia eggs mixture together.
- Add the vanilla and mix.
- Add in the flour mixture – half at a time to combine.
- Pour half the batter into the prepared baking pan and smooth out evenly to all edges.
- Evenly space 16 Oreo cookies – 4 across and 4 down.
- Dab the rest of the batter onto each cookie. Then, lightly spread out the batter evenly without disturbing the cookies.
- Coarsely chop about 8 Oreos (use your discretion), but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
- Bake at 350 degrees for 23 to 28 minutes.
- Cool on a wire rack.
- I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
- The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
- You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.
💠Can you freeze brownies
Yes! After they have cooled, you may freeze them for up to 6 months.
They defrost quickly, so it doesn’t take any planning.
Just put them on a plate for an hour or two and enjoy.
Autumn Oreo Brownies
Ingredients
- 2 egg substitutes – I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs
- 1 teaspoon coconut oil – for lightly oiling the pan
- 2/3 cup whole wheat pastry flour
- 1/2 cup cocoa powder – unsweetened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons coconut oil
- 1/4 cup peanut butter – creamy
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 24 oreos – in the autumn colors
Instructions
- Mix the chia eggs and set aside. – A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a Tablespoon or so it is all ready to go.
- Lightly oil an 8" x 8" baking pan with coconut oil.
- In a medium bowl mix the flour, cocoa powder, baking powder and salt together.
- In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar and chia eggs mixture together.
- Add the vanilla and mix.
- Add in the flour mixture – half at a time.
- Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
- Layout 16 oreo cookies – 4 across and 4 down.
- Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
- Coarsely chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
- Bake at 350 degrees for 23 to 28 minutes.
- Cool on a wire rack.
- I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
- The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
- You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.
Nutrition
51 responses to “Fall Oreo Brownies”
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Wow! I want 3 please! No, make that 4 🙂
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Anything Oreo. They’re my kryptonite. Love the fall twist on these!
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Thanks Amy! I love them too!
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These are perfect for the entire fall season – looks delicious!
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Love your chia seed egg …I have got to use that in a baking recipe. Your brownies are so perfect for fall!!
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This recipe was a bit confusing as it didn’t list the 16 oreos in the ingredients. It took me a couple of minutes to figure it out. (It’s Monday, don’t judge me! 😀 )
Just wanted to let you know that. 🙂 Great recipe!-
Haha! Don’t judge me because it is either Monday or any other day of the week for me. Yes, I added that last line in for the ingredients. Thanks so much.
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Great layered cookie recipe. These are on the baking list for the next time the grandkids visit!
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The kids will love them Lana.
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That orange popping through the dark chocolate is brilliant. Love the term “chia seed egg: I never heard it before.
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That is sheer decadence. You don’t know how badly I want to reach in and grab that whole stack!
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These would be dangerous at our house! Yum!
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They sure are here too! I put many in the freezer just to protect myself a little bit. 🙂
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That is fantastic Christine. They work really well.
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Yum! I have seen the orange Oreos here in Australia, do they taste different to the plain Oreos?
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They taste the same to me. Sweet and yummy. I think I remember when I read the ingredients they were the same except for the color.
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These look amazing! I need to make these soon!
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Where in the world did you find autumn colored Oreo’s? I’ve been looking very where for them and can’t locate them. These look great!
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They were in Safeway Jessica. So many kinds! They actually call them Halloween Oreos but they look like fall to me. 🙂
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They have them at Walmart too!
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These are so pretty and sound delicious! I also learned something new today: chia eggs! You’re one clever cook, Ginny 🙂
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Gimme! Gimme! Gimme! I just bought a bag of these Oreos yesterday. I need to bake these brownies asap! They look to die for!
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Okay I admit it those are my guilty pleasure and yours look ah-mazing!
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I wants it!!! These autumn oreo brownies look too good to be true! I must have these!
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Oreos never let you down! These look so sweet! 🙂 Love the orange layer in them too!
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these look totally awesome!
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These look dangerous! I could probably eat the whole pan! They look so festive, I love it!
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How fun! These brownies look amazing!
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These look great. Did you also crumble some Oreos over the top? Looks like it in the picture.
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I did. Thanks for the heads up! I left that line out of the recipe and I will go fix it right now!
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Oreos are my crack. I will snatch them from a toddler. I would. I’m not kidding. And these oreo brownies? I’ll tackle someone over these. LOVE!
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Ha! I’d better have extras when you are around. 🙂
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OMG….I want a dozen please. Can you just send them to me….now? Thanks. 🙂
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I’m sure these are delicious (how could they not be?) but I’m totally obsessed with the way the LOOK. The orange and black is so fun!
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Thanks Lauren! I love the festive colors too 🙂
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Way to make pumpkin look even better!
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Hahaha! Thanks Melissa!
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Wow, this is a different type of recipe for oreo cookies, but looks seriously delicious!
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Thanks so much Tatanisha!
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I just made these tonight. These were really good!! I am thinking of using a nut butter other than peanut butter. Thoughts or suggestions?
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Yes, absolutely! Any would work – cashew butter and almond butter would be wonderful.
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My grandson is allergic to peanuts, can these be made without the peanut butter?
They look DELICIOUS!-
Thank you so much but that’s a shame about your grandson. Can he have almonds or cashews. You could use almond butter or cashew butter. It really does need that other ingredient for moisture and texture.
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Try sun butter it’s made with sun flower seeds and it is very close to peanut butter.
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Can you use boxed brownie mix?
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Sure Kelly! Just follow your boxed brownies directions and layer your cookies inside.
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Brownies and Oreos?! Sold! These look amazing.
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These look so good! I love that they can be made in under an hour too. I have to try these ASAP! -
What a great idea to switch out the type of Oreo so the colour matches a holiday! These brownies remind me of Halloween! They look so chocolatey and delicious! -
So true that blogging is a real (and steep) learning curve. These brownies look just wonderful for autumn – the colours remind me of bonfires and autumn leaves. They also look incredibly chocolatey, squishy and tempting. -
These look super delicious. My son loves oreo cookies so this is one recipe I will be trying
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