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Chocolate Oreo Brownie Crisps


Brownie brittle is one irresistibly addictive treat.  I doubled a batch and tied up handfuls of them into cookie bags for our new neighbors and they didn’t even last the afternoon.  They taste like a brownie with the texture of a crispy-baked cookie.  You know the ones.  The thin, crunchy, melt in your mouth kind.  These have all of that going on with chocolate on chocolate action with oreos in the mix.  My chocolate brittle is baked up light and crisp with crumbled up oreo rubble embedded right in the centers for a bite of brownie brittle and oreos all at once.  I found an 8 ounce package at my market for $6 so beyond how easy and economical these can be, the flavor combinations are endless and the recipe calls for mostly pantry staples so you don’t have to run out and get anything special.  Don’t have oreos?  Bake them up plain.  You could even be creative with a rocky road flavor or press in chopped candies, nuts, peanut butter chips…you get the idea.

I find these to be less fussy than a conventional brownie recipe.  There’s no melting of chocolate involved and the recipe calls for a handful of ingredients that can be whipped up into a quick batter in just one bowl.  What comes out of the oven are delicious chocolate shards that are individually reminiscent of those yummy little edge pieces that are crispy with a slight chew.

5.0 from 2 reviews

Oreo Brownie Brittle
Cook time

Total time


Serves: 15 x 10″ pan

  • ½ c oil* or melted unsalted butter
  • ⅔ c sugar
  • 1 room temperature egg
  • 1 ts pure vanilla extract
  • ¼ ts salt
  • ¼ ts instant espresso powder
  • ½ c unbleached flour
  • ⅓ c unsweetened cocoa/cacao
  • 5 crumbled oreos

  1. In a bowl, whisk oil/butter and sugar until thick and homogenous.
  2. Beat in the egg. Make sure everything is well incorporated.
  3. Stir in the vanilla, salt and espresso.
  4. Add the flour and cocoa/cacao. Make sure not to over mix.
  5. Spread as thinly as possible onto parchment/silicone mat.
  6. Bake at 350 for 19-22 minutes. This depends on how thinly you spread your batter and how crispy you want the end product to be.
  7. Allow to cool slightly and break into pieces. The pieces will harden as they cool but if desired, pop pieces back into the turned off oven that is still warm.

*grapeseed, veggie, canola or coconut.


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