Eggless Oreo Brownies

If you love chocolate and cookies, these eggless oreo brownies are going to be your new favorite treat.

They have a layer of whole Oreos baked right into the bottom, with rich chocolate fudge poured over them and more crushed cookies on top.

This recipe is completely eggless, which is great if you have an egg allergy or simply ran out of eggs at home.

Instead of eggs, I use plain yogurt to keep the brownies soft, moist, and chewy without changing the flavor.

They are very easy to make, and each square gives you a wonderful surprise crunch inside.

Why You’ll Love It

Hidden Cookie Surprise – Every single slice features a whole Oreo hidden inside the bottom layer for the ultimate treat.

Ultra Fudgy Texture – Plain whole milk yogurt creates an intensely rich, moist, and fudgy center without feeling cakey.

Double Chocolate Flavor – Melted semisweet chocolate and cocoa powder combine to give you the deepest chocolate taste possible.

Triple Layer Crunch – You get soft cookie crust, gooey brownie filling, and crunchy chopped Oreos all in one bite.

Ingredient List

• 22 Oreo Cookies, Divided
• 1/2 cup Unsalted Butter
• 4 oz Semisweet Chocolate, Chopped
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Brown Sugar
• 1/2 cup Plain Whole Milk Yogurt
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and arrange 16 Oreo cookies in a single layer on the bottom, in 4 rows of 4.

Step 2

Melt the butter and chopped chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time, until smooth. Whisk in both sugars and let the mixture cool for 5 minutes.

Step 3

Whisk in the yogurt and vanilla until the batter looks smooth and glossy.

Step 4

In a separate bowl, whisk the flour, cocoa powder, baking soda and salt. Fold into the chocolate mixture just until no dry streaks remain.

Step 5

Pour the batter over the Oreos and gently spread it to cover them completely. Roughly chop the remaining 6 Oreos, scatter them over the top and press lightly into the batter.

Step 6

Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs.

Step 7

Let the brownies cool completely in the pan, about 2 hours. Lift them out and cut into 16 squares, following the rows so each brownie has a whole Oreo hidden inside.

Tips

Bring the Yogurt to Room Temperature

You’ll get the best results if your yogurt sits on the counter for about 20 minutes before you start. Cold yogurt straight from the fridge will cause the warm melted butter and chocolate to firm up too fast.

In this eggless recipe, yogurt provides the rich moisture that eggs normally add. Keeping it at room temperature helps it blend smoothly into a glossy batter without separating.

Let the Melted Chocolate Cool Slightly

I recommend letting the warm butter and chocolate mixture rest for a full 5 minutes before whisking in your sugars and yogurt.

If the chocolate base is too hot, it can split the dairy in the yogurt and change the texture of your brownies. Giving it time to cool keeps the batter thick and creamy.

Dollop the Batter Gently Over the Oreos

From my experience, pouring all the heavy batter into the center of the pan can slide the bottom cookies out of their neat rows.

I’ve found that spooning small mounds of batter across the whole pan makes it much easier to spread. Then, use the back of a spoon to gently connect the scoops without shifting the Oreos underneath.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Chocolate Whoopie Pies
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream

Questions You Might Have

Can I use Greek yogurt instead of plain whole milk yogurt?

Yes, you can use plain Greek yogurt, but you should stir in a small splash of milk or water first. Greek yogurt is much thicker, which can make the eggless batter too dry if used as is.

Thinning it out slightly helps mimic the moisture of standard yogurt so your brownies stay soft and fudgy.