We believe dessert is made to be shared—especially when it’s as rich and nostalgic as this Oreo brownie recipe. We’re sharing it so you can bring a little of the Marnong experience into your home, creating something warm, indulgent, and unforgettable—just as we do here at the estate, con amore.
Created by Itallo Sampaio
Head Pastry Chef of Marnong Estate
What Makes This Oreo Brownie Recipe So Special
A NOSTALGIC INDULGENCE, ELEVATED.
This rich and fudgy Oreo brownie brings together the deep intensity of dark chocolate, the crunch of cookies, and the finesse of a sugar-whipped batter—all baked to patisserie standard. It’s a modern take on a childhood favourite, now reimagined with elevated texture and technique.
The brownie base is made with glossy melted chocolate, almond meal for depth, and just a whisper of sea salt to enhance the flavour. A scattering of broken Oreo cookies adds crunch and nostalgia, while the gluten-free batter delivers a dense, melt-in-your-mouth finish. Baked until just set, the centre remains soft and satisfying—perfect served warm with vanilla bean ice cream, or chilled for a firm and truffle-like texture.
This recipe serves 1 – 15cm x 20cm slab
INGREDIENTS
800g caster sugar
350g water
270g dark chocolate
350g unsalted butter, room temperature
270g whole eggs
150g gluten-free flour (or substitute with 115g plain flour)
100g almond meal
10g sea salt
250g Oreo cookies, roughly broken
Extra sea salt, for finishing
METHOD
- Off the heat, combine caster sugar and water in a saucepan. Stir until the sugar has fully dissolved. Bring to a boil over high heat and cook until the syrup reaches 116–118°C.
- Using a heatproof bowl set over a pot of gently simmering water, melt the dark chocolate slowly, stirring occasionally. Once fully melted, add the butter and stir until smooth and incorporated. Remove from the heat and set aside.
- Place the eggs into the bowl of a stand mixer. When the sugar syrup reaches 116°C, pour it in slowly while mixing on high speed. Continue whipping until the mixture is pale, airy, and cooled to room temperature.
- Reduce the mixer speed to low and gradually pour in the chocolate and butter mixture. Mix until just combined.
- In a separate bowl, whisk together the gluten-free flour, almond meal, and sea salt. Add to the wet mixture and mix on low speed until just incorporated. Do not overmix.
- Grease and line a 15 x 20cm baking tin with oil spray and baking paper. Pour in half the batter, then evenly scatter the Oreo cookie pieces over the top. Add the remaining batter and smooth the surface. Sprinkle lightly with sea salt.
- Bake at 170°C for 30–40 minutes, depending on your oven. The brownie is perfectly baked when a probe inserted into the centre reads 96°C. It may appear slightly underdone but will firm up as it cools.
- Allow to cool completely in the tin before slicing.
To serve: Serve on its own or warm with a scoop of vanilla bean ice cream for a rich and indulgent finish.
Why You’ll Love This Oreo Brownie Recipe
This Oreo brownie recipe is everything a great dessert should be—rich, nostalgic, and delightfully indulgent. With dark chocolate, cookies, and a gluten-free twist, it’s an easy dessert that feels like a luxurious treat. Whether you’re hosting, celebrating, or simply craving something sweet, this recipe is designed to impress.
