Gooey Oreo Brownies

These brownies are layered with a rich chocolatey batter with Oreos in the middle creating a soft, gooey center with chunks of chocolate and Oreo pieces in every bite. Oreo brownies make everyday a great day!

Brownies and Oreos make the perfect combination! Adding in cheesecake to brownies make this Oreo cheesecake brownies one of my favorites desserts to make!

Gooey Oreo Brownies

Who doesn’t love a good brownie?! These brownies are full of ooey gooey deliciousness! The fudgy brownies are pure heaven with a rich chocolatey taste and chunks of chocolate surprises in every bite. My kids love these brownies and they are a special treat in our home. Oreo brownies won’t last long once they are baked!

Rich, chocolate flavor with a hint of white icing from the Oreos make these brownies a decadent dessert. Oreo brownies are simple to make and bake in less than an hour. Simple to make with pantry ingredients and ready in no time. Take an Oreo dessert to your next party and watch it disappear. It is SO good and full of chocolate flavor!

Homemade Oreo Brownie Ingredients:

Simple ingredients that create a delicious dessert no one can resist. It is rich, chocolatey and so gooey in every bite.

  • Butter: Melted butter creates the cracks and binds the ingredients together.
  • Cocoa Powder: Makes the batter a chocolatey texture.
  • Sugar: Add in more sweetness!
  • Eggs: Helps raise the brownies while being cooked into a fudgy brownie.
  • Vanilla: A little extra flavor!
  • Flour: Using a small amount of flour makes these brownies gooey!
  • Chocolate Chunks: Pick from semi sweet, milk chocolate or dark chocolate.
  • Oreo Cookies: Choose your Oreo cookie flavoring, I like the classic white icing! 

How to Bake Brownies:

Cake-like brownies are delicious and full of flavor. These brownies are simple to make and layer easily. Once layered stick in the oven immediately and watch the brownies bake up into a gooey Oreo dessert.

  1. Prepare pan: Preheat the oven to 350 degrees. Line an 8×8 inch dish with aluminum foil or parchment paper.
  2. Make the batter: In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.
  3. Layer the brownies: Stir in the flour and fold in the chocolate chunks. Spread half of the batter into the prepared pan. Place 12 Oreos in a single layer.  Spread remaining batter on top of brownies.  Use the rest of the Oreos to crush and sprinkle on top.
  4. Bake in the oven: Bake for 30-35 minutes until they are set.  The center will still be gooey so remove from oven and let cool completely.

Oreo brownies photo of the side of the oreo with chunks of oreo showing.

Tips to Make the Best Oreo Brownies:

Create the best Oreo brownie with these easy tips!

  • Chocolate Chips: For a smooth chocolatey taste, it is best to use Ghirardelli or Guittard chocolate chips compared to nestle toll house.
  • Storing Brownies: Store in an airtight container for up to 7 days long at room temperature. You can even place them in the refrigerator for a longer life.
  • Cutting Brownies: Once the brownies have cooled completely, use a sharp knife and cut them into pieces that you prefer. After each cut these brownies will be gooey, clean the knife blade with a paper towel or napkin for a clean cut every time.

Brownie Variations:

A classic Oreo brownie can be made simply or add in the fun stuff and create more flavors and even textures with this devious brownie base.

  • Chocolate: Add in your a variety of chocolate chips or chunks. Substitute the chocolate chunks for white chocolate, milk chocolate, semi sweet, dark chocolate, mini chocolate chips,  mint chips, butterscotch or even peanut butter flavoring chocolate chips.
  • Oreo Flavors: Oreos have expanded and have several different flavors now and it even rotates during each holiday. I prefer the classic white icing Oreo and even double stuff but there are mint, chocolate, peanut butter and white. Mix up the Oreo flavors depending on the time of year or holiday!
  • Candy: For a rich and sugary taste switch the chocolate chunks for chopped peanut butter cups, Reese’s, mini M and M’s or toffee bits.

Oreo brownies photo over head of cut up brownie slices.

More Delicious Brownies:

  • Hershey’s Chocolate Cheesecake Brownies 
  • The Best Keto Brownies
  • Cream Cheese Brownies
  • Turtle Brownies
  • Strawberry Cheesecake Brownies


Gooey Oreo Brownies

These brownies are layered with a rich chocolatey batter with Oreos in the middle creating a soft, gooey center with chunks of chocolate and Oreo pieces in every bite. Oreo brownies make everyday a great day! 
Course Dessert
Cuisine American
Keyword brownies, oreo brownies, oreo brownies recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 Slices
Calories 315kcal
Author Alyssa Rivers


  • 1/2 cup butter plus 2 Tablespoons butter melted
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup all purpose flour
  • 1/2 cup chocolate chunks
  • 15 Oreo cookies


  • Preheat the oven to 350 degrees. Line an 8×8 inch dish with aluminum foil or parchment paper. In a medium sized bowl combine melted butter, cocoa powder, and sugar. Add in the eggs and vanilla and combine.
  • Stir in the flour and fold in the chocolate chunks. Spread half of the batter into the prepared pan. Place 12 Oreos in a single layer. Spread remaining batter on top of brownies. Use the rest of the Oreos to crush and sprinkle on top.
  • Bake for 30-35 minutes until they are set. The center will still be gooey so remove from oven and let cool completely.


Calories: 315kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 48mg | Sodium: 149mg | Potassium: 143mg | Fiber: 2g | Sugar: 34g | Vitamin A: 276IU | Calcium: 19mg | Iron: 3mg


Oreo brownie being held in the air to see the layers of oreo and batter.

Ube Champorado + Crispy Danggit

The perfect breakfast to wake up to ~~ Ube Champorado, creamy, purple yam rice porridge paired with crispy fried fish.

One of the hardest part of being a mommy is thinking of what to cook for the family you love every single day. I’m sure you’ll agree, diba? It’s not just one meal too — there’s breakfast, lunch, dinner — and merienda! You can combine meals to make cooking bearable like one meal for breakfast and lunch or one meal for lunch and dinner. Just so you can save on time,  work, and energy. Especially in this hellish weather we have these days (hello 43º!), as much as possible we want to cook everything in the morning.

But sometimes, the menu you think about are just one and the same every week. And let’s admit it, kahit tayong mommies nagsasawa din. So I thought why not make Ube Champorado for breakfast instead of the usual chocolate we always make. It can also double as afternoon merienda.


I used Ube Jam to make my Ube Champorado flavorful but you can also use ube halaya, ube powder, or just ube flavoring kung wala talagang mabiling ube jam. But I ave to tell you that the taste would be different. Of course, it’s more delicious if there’s ube jam or ube halaya. One other thing I added is coconut milk to make it richer and creamier. If you don’t have coconut milk available, you can also use evaporated milk, heavy cream, or all purpose cream.

As for the the ka-partner of my champorado, if you don’t have danggit, you can also pair it with tapa, tuyo, or cheese! You know naman how anything sweet and salty goes so well.

Ano kayang next flavor ng champorado and mai-try?



  • 1 cup glutinous rice
  • 5 cups water
  • ¼ cup sugar
  • 1 cup ube halaya/ ube jam
  • 1 tsp ube flavoring
  • ½ tsp salt
  • ½ cup coconut milk
  • evaporated milk for serving

  1. Pour the glutinous rice and water in a medium pot over medium heat. Stir.
  2. Cover and bring to a boil.
  3. Reduce heat to low and simmer for about 15-20 minutes or until the glutinous rice is cooked.
  4. Stir regularly to prevent scorching and sticking. You may add water if necessary to get your desired consistency.
  5. When rice is cooked, add the ube jam/ halaya, coconut milk, ube flavoring, and salt. Make sure everything is mixed well and heated through.
  6. Add the sugar and mix well, you may add more depending on your desired taste.
  7. Serve with crispy fried danggit on the side and topped with powdered milk or evaporated milk.
  8. Enjoy!

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Ube Champorado + Crispy Danggit appeared first on The Peach Kitchen.

How To Make Spice Poached Quince

No more guessing how long and at what temperature t poach your quinces for optimum colour and doneness. I’ll show you how to make Spice Poached Quince and get the most perfect quince slices to bake into cakes or top desserts and porridge with. 

Quince – A magical country fruit.

Last week when we went for a walk, our path was laid by a red and gold carpet of beautiful autumn leaves that seemed to have dropped overnight. To me, fallen red leaves are autumn’s perfect gift. Second only to big, fragrant, canary yellow quinces that pop up in my veggie boxes during the months of April, May and if I am lucky, June.

Before I moved to Australia 15 years ago, I had never come across a quince. Even in suburban Sydney, quinces are hard to come by. The only places you will find it during those autumn months is at farmer’s markets in the suburbs or in abundance in the countryside where I imagine they grow wild on acreage. And that is why every country general store or cafe has jars of rose coloured homemade quince jelly and slabs of quince paste. This gorgeous fruit with that perfumed fuzzy skin, tough as nails white flesh and tangy apple aroma is truly a magical thing. When you cook it, the pale white flesh becomes a vibrant coral pink deepening to a jewelled rose-tone as it cooks more. Absolutely breathtaking!

Spice Poached Quince - Cook Republic #quince #poachedquince Spice Poached Quince - Cook Republic #quince #poachedquince

Cooking Quinces – Poaching, Roasting and Preserving

The best way to cook a quince is to poach it in a bath of sugar and spice and everything nice. Add a bit of honey for stickiness and the oomph factor of this voluptuous beauty just amplifies. Once poached, you can store in the poaching liquid in the fridge for a week or two. This can be used in desserts – cakes, puddings, porridge etc. You could also then roast it and serve it alongside savoury dishes as a burst of tart sweetness. Or you could blend the poached quince and poaching liquid, strain it, add more sugar to it and cook it down into a jelly that you could enjoy on your toast or a slab of cheese.

I find that spice poached quinces are the most versatile and the easiest to prepare. I love a good quince cake and poached quinces are perfect for topping cake batter and baking. And I absolutely love the spiced poaching liquid for creating cocktails and salad dressings. Quinces are a fiddly fruit to prepare. Because they are quite tough (harder to cut than a pumpkin!), they need a bit of care and finesse. I find using a small sharp paring knife and a sturdy chopping board to rest the quinces on – a must! I also like to use a melon scooper to scoop the core and pith out. Surprisingly, the melon scoop works much better than a paring knife and is safer too.


Spice Poached Quince - Cook Republic #quince #poachedquince Spice Poached Quince - Cook Republic #quince #poachedquince

You can’t rush a good spice poached quince. My mantra is 120C for 4 slow hours (see the recipe for covering and baking tips). It is a good thing too, as the low heat of the oven warms up my knees while I potter around in the kitchen and a slow delicious warmth percolates my soul during the cooler autumn months. It is no wonder then that I love the whole ritual of poaching quinces and baking with them. It is like one giant warm hug!

If you make the coaches quinces, don’t forget to show me your pictures on social media by tagging me on Instagram @cookrepublic. And I will share recipes for the poached cake and cocktails very soon. Happy Poaching! x



Spice Poached Quince - Cook Republic #quince #poachedquince


  • Author: Sneh
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 1 kg
  • Category: Jams, Preserves
  • Cuisine: Vegetarian, Gluten Free
  • Diet: Vegetarian
Print Recipe


  • ¾ cup (150g) raw sugar
  • 1 bay leaf
  • 1 star anise
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon
  • 2 tablespoons honey
  • 1-litre water
  • 4 large quinces (approximately 1 kg)


  1. Pre-heat oven at 120C (convection)/ 100C (fan-forced).
  2. Peel the quince using a y-peeler. Place the quinces on a sturdy and heavy wooden board. Using a sharp knife, carefully cut the quinces into quarters. Using a combination of a paring knife and melon peeler, remove the pith and core of the quinces.
  3. Add sugar, bay leaf, star anise, vanilla, lemon zest and juice, honey and water to a wide oven-safe cooking pot. Simmer gently on medium-low heat for 5-8 minutes until the sugar has melted. Remove from heat and add all the quince quarters to the pot. Ensure that the quince slices are covered with the poaching liquid. Place a baking paper over the quinces and cover with the pot lid.
  4. Poach in a pre-heated oven at 120C (convection)/ 100C (fan-forced) for 4 hours.
  5. Remove from oven and cool completely. Scoop the poached quince slices gently from the pot and into a clean glass container. Top with some of the poaching liquid. Cover with an air-tight lid and store in the fridge for up to 2 weeks.
  6. Strain and pour the remaining poaching liquid in glass jars. Cover with air-tight lids and store in the fridge for up to 2 weeks.

The post How To Make Spice Poached Quince appeared first on Cook Republic.