Real Recipes From Real Home Cooks ®

oreo brownie delight

★★★★★ 1
a recipe by
PJ Humble
Summerville, SC

My 4th son went to visit his girlfriend for a couple of days. Last night I got a call saying he was bringing her home and wanted to know if I could make some "fat tub"... (translation-yummy dessert ;). I haven't been feeling too good lately so didn't feel like going out. Anyway, this is the concoction I made that was to die for... basically, it's just brownies and the innards of the "Oreo Awesomeness" with a few little extras - good gosh yummy yum yum in my tum tum tum! Hope you enjoy! PS the longer the completed pudding mixture is in the fridge the better!

Blue Ribbon Recipe

What a delight to eat! The brownies are nice and chewy. The creamy Oreo pudding on top is amazing. We could just eat that with a spoon! This dessert is going to be a hit anytime you serve it.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 12
prep time 45 Min
method Refrigerate/Freeze

Ingredients For oreo brownie delight

  • 1 1/2 bag
    Double Stuff Oreo cookies, 15.35 oz each
  • 8 oz
    cream cheese (room temp)
  • 1/4 c
    butter (room temp)
  • 1 c
    powdered sugar
  • 3 c
  • 2 box
    small vanilla instant pudding
  • 1/2 tsp
  • 16 oz
    Cool Whip
  • 1 box
    Ghirardelli brownie mix
  • 1/3 c
    Ghirardelli milk chocolate chips (for brownie mix)
  • 1 tsp
  • 1/2 c
    Ghirardelli milk chocolate chips (for drizzle)

How To Make oreo brownie delight

Test Kitchen Tips
All ovens and pans are different. Our brownies were done in about 25 minutes. So keep an eye on the brownies while they're baking to not overcook them.
  • 1
    Add 1/3 cup Ghirardelli milk chocolate chips to brownie mix. Prepare brownie mix as directed on package. Pour into 9x13 pan and bake 40 minutes @ 325 degrees or until toothpick clean.
  • 2
    Empty pudding boxes into a bowl, add milk and mix until slightly thickened. Refrigerate to set.
  • 3
    Cream together cream cheese & butter. Then add powdered sugar and vanilla, mix well.
  • 4
    Crumb 1 row of Oreos (15.35 oz. package). I use the Ninja but I'm sure any good chopper would work. Set aside 1/4 cup to sprinkle on finish dessert.
  • 5
    Once pudding is set, stir in 12 oz. Cool Whip (if you have a 16 oz. tub, remove 1 1/2 cups to make the 12 oz you need).
  • 6
    Add the cream cheese mixture to the pudding mixture. Use low speed, you only need this to blend/mix together nicely, don't over mix.
  • 7
    Put a bag of Oreos in a gallon baggie and crush them up into pieces. I don't use the Ninja for this because it's better to have chunks. Fold into the pudding mixture. Refrigerate.
  • 8
    When brownies are done, pour the "crumbs" you did earlier evenly over the hot brownies. Let cool.
  • 9
    When brownies are cool, spread pudding mixture evenly over the brownies. Use the 1 1/2 cups of Cool Whip you removed from the tub earlier and put dollops evenly spaced over dessert, sprinkle with remaining 1/4 cup Oreo crumbs.
  • 10
    Melt 1/2 cup Ghirardilli Milk Chocolate Chips in microwave (depending on what brand you use, you might need to add up to 1 tsp of milk to make it creamy). Drizzle on top of each piece before serving. When I used Ghirardelli chips, I had to work with it and add milk. When I used Nestle Toll House chips, I didnt need milk. Can serve right away or refrigerate until ready.
  • 11
    Leftover Oreo's... LET THE KIDS DEVOUR!...or yourself ;)
  • 12
    The pudding mixture is best refrigerated overnight, however that is NOT a must! But if you have the time, prepare pudding mixture day before you need it, then fix the brownies the day you are serving. You end up with a warm brownie and a cool pudding filling on top! Perfection!