Oreo Fudge Brownie Pizza presents a striking balance of rich, fudgy depth and crisp, chocolatey crunch. The Oreo Fudge Brownie Pizza starts with a dense brownie base, a glossy fudge layer, and a scatter of crushed Oreos for texture and contrast. It reads as dessert sophistication—big on flavor but deceptively simple to assemble. For guidance on pan sizes and shaping, consult this 14-inch pizza guide.
Why Make This Recipe
- Effortless Yet Elegant: Classic brownie techniques produce refined results with minimal fuss.
- Minimal Ingredients: Pantry staples combine with Oreos to create depth and crunch.
- Impressive Flavor: A silky fudge topping elevates the brownie base into a shareable, visually striking dessert.
What elevates this version is the textural interplay: a slightly crisp edge, a molten center, and a cool, crunchy Oreo finish. The contrast feels intentionally curated rather than accidental.
Ingredients
Base
- 1 cup (226 g) unsalted butter, melted and slightly cooled (room temperature butter recommended)
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1 cup (90 g) unsweetened cocoa powder, sifted
- 1/2 tsp fine sea salt
Fudge Sauce
- 8 oz (225 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp light corn syrup or honey (for glossy finish)
Topping
- 12–16 Oreo cookies, roughly crushed (reserve some halves for garnish)
- Flaky sea salt, a light pinch for finishing
- Optional: 1/2 cup toasted chopped hazelnuts or pistachios
Precision notes: use room-temperature eggs for even mixing; chop chocolate finely so it melts smoothly; crush Oreos coarsely for contrast.
How to Make Oreo Fudge Brownie Pizza:
- Preheat the oven to 350°F (175°C). Butter and line a 12–14 inch round pizza pan or a standard 9×13 pan with parchment, letting the paper overhang for easy removal. A wider pan produces a thinner, crisp-edged brownie; a smaller pan makes it denser.
- Mini-tip: Chill the pan briefly if it’s thin steel to prevent over-browning at the base.
- Whisk melted butter and sugar together until glossy. Add eggs one at a time, whisking until the mixture is smooth and slightly thickened; stir in vanilla. The batter should shimmer and fall in a ribbon.
- Sensory cue: it will smell warmly of butter and vanilla and look satin-smooth.
- Fold the sifted cocoa, flour, and salt into the wet mix in two additions. Stop when streaks disappear; avoid overmixing to keep fudgy texture. The batter should be dense but spreadable.
- Mini-tip: Use a rubber spatula to scrape the bowl clean and keep the batter uniform.
- Spread the batter evenly in the prepared pan, smoothing the top. Scatter half of the coarsely crushed Oreos over the batter. Bake for 22–28 minutes (time varies by pan size) until the edges are set and a toothpick inserted near the center emerges with a few moist crumbs. The center will still look glossy.
- Sensory cue: aroma will turn deeply chocolatey with caramelized edges.
- While the brownie cools in the pan for 15 minutes, make the fudge sauce: warm the cream and corn syrup until steaming but not boiling. Pour over chopped chocolate, let sit 1 minute, then stir until silky. The sauce should be velvety and pourable.
- Mini-tip: Warm the bowl slightly before adding chocolate to ensure a smooth emulsion.
- Pour the warm fudge sauce over the warm, slightly cooled brownie, spreading to the edges. Immediately press reserved Oreo halves and the remaining crushed pieces into the topping. Finish with a light scatter of flaky sea salt. Allow the pizza to cool completely on a rack so the sauce sets, about 1–2 hours. For cleaner slices, chill 30 minutes before cutting.
- Mini-tip: If bubbles form in the sauce, tap the pan gently on the counter to level the surface.
How to Serve Oreo Fudge Brownie Pizza:
Serve slices on warmed porcelain plates to keep edges pleasantly soft. Arrange one or two Oreo halves atop each slice and serve with a quenelle of lightly whipped cream or a scoop of vanilla bean ice cream to balance richness. For a refined touch, dust a thin line of cocoa along the plate and scatter a few toasted nuts or edible gold flakes.
How to Store Oreo Fudge Brownie Pizza:
Store at room temperature, covered loosely with a cake dome or an airtight container, for up to 2 days to preserve the fudgy texture. For longer storage, wrap tightly in plastic and refrigerate up to 5 days—bring to room temperature before serving to soften the fudge. Reheat individual slices briefly in a 300°F oven (5–7 minutes) or microwave for 10–15 seconds to restore glossy melt-in-the-mouth texture.
Tips to Make Oreo Fudge Brownie Pizza:
- Use high-quality chocolate (60–70% cocoa) for a clean, complex fudge flavor.
- Don’t overbake: remove when the center still yields a few moist crumbs for the best fudgy mouthfeel.
- Press Oreos into the sauce while it’s warm so they adhere and remain slightly soft rather than fully crisp.
- For extra shine in the fudge, add a teaspoon of corn syrup or a small knob of butter when melting.
Variation (if any):
- Salted Caramel Twist: drizzle salted caramel over the fudge layer before adding Oreos.
- Nutty Luxe: fold toasted hazelnuts into the brownie batter and finish with chopped roasted nuts.
- Mini Individual Pizzas: bake in 6–8 inch rounds for elegant single servings and faster bake times.
FAQs:
Can I use a boxed brownie mix for the base?
Yes. Use a high-quality mix and enrich it with an extra egg yolk and 2 tbsp melted butter to deepen flavor and improve texture.
Is it possible to make this dairy-free?
Substitute plant-based butter and use dairy-free chocolate and coconut cream for the fudge. Texture will be slightly different but still indulgent.
How do I get clean slices?
Chill the set pizza 30 minutes. Use a sharp knife warmed under hot water and wiped dry between cuts for neat slices.
Conclusion
The Oreo Fudge Brownie Pizza brings theatrical presentation to an accessible technique—fudgy brownie, glossy chocolate, and crisp Oreo shards in a single, shareable statement. Its elegance comes from contrasts: a molten center against a crunchy topping, simple pantry ingredients elevated by attention to texture and finish. For inspiration and a closely related riff, see Cookies and Cream Brownies | Dessert Now Dinner Later. Please leave a comment with your adjustments and share a photo if you try it—How would you make this dish your own? For a fruit-forward brownie idea, explore our Apple Brownies.
Print
Oreo Fudge Brownie Pizza
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A striking balance of rich, fudgy brownie and crispy Oreo topping, this dessert is effortless yet elegant and perfect for sharing.
Ingredients
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (150 g) all-purpose flour, sifted
- 1 cup (90 g) unsweetened cocoa powder, sifted
- 1/2 tsp fine sea salt
- 8 oz (225 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp light corn syrup or honey
- 12–16 Oreo cookies, roughly crushed (reserve some halves for garnish)
- Flaky sea salt, a light pinch for finishing
- Optional: 1/2 cup toasted chopped hazelnuts or pistachios
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12–14 inch round pizza pan or a standard 9×13 pan with parchment.
- Whisk melted butter and sugar until glossy, then add eggs one at a time, whisking until smooth; stir in vanilla.
- Fold in sifted cocoa, flour, and salt in two additions until just combined.
- Spread the batter evenly in the prepared pan and scatter half of the crushed Oreos on top.
- Bake for 22–28 minutes until the edges are set and a toothpick comes out with a few moist crumbs.
- While cooling, make fudge sauce by warming cream and corn syrup, then pouring over chopped chocolate and stirring until silky.
- Pour fudge sauce over the brownie and press in remaining Oreos and a sprinkle of flaky sea salt.
- Cool completely for 1–2 hours before slicing; refrigerate for cleaner cuts if desired.
Notes
For optimal texture, use room-temperature ingredients, and ensure the chocolate is finely chopped for smooth melting.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg