These brownies are rich and fudgy. This is an easy brownie recipe to make when you are low on ingredients.  It only needs 2 ingredients and doesn’t need eggs or butter. The brownies are ready in less than 30 minutes, including baking time.
a stack of four brownies.

This is a fun brownie recipe to make when you want something quick and easy and are out of eggs or butter (or need a brownie recipe that is eggless or dairy-free). You only need two things to make them.

Ingredients

  • Oreos
  • Water

I got the idea for these brownies after making my 2 Ingredient No Oven Chocolate Cake. I loved how fudgy that cake was and it gave me the idea to create brownies by changing the ratios.

Oreos: I used regular Oreo cookies but other brands of chocolate sandwich cookies with cream filling should work. Even though Oreos have a cream filling, the filling does not actually contain dairy which is why the brownies are dairy-free if you make them with Oreos (other brands may use dairy so please check the ingredient list).

Water: I don’t recommend substituting water with milk. It will change the consistency of the brownies and make them less fudgy.

How to Make 2 Ingredient Brownies

The Oreo cookies are blended in a food processor or high powered blender until they become crumbs. You can also crush them by hand but it takes more effort. Water is then mixed in with the cookie crumbs until a smooth chocolate batter forms. The batter is then ready to be baked!
frosted chocolate brownies.

Brownie Texture

These brownies are both cakey and fudgy. They are not chewy but they are soft and fudgy and have a very rich flavor. If you are looking for chewy brownies, try my 3 ingredient chewy brownies instead.
a brownie with a bite taken out of it.

More Easy Brownie Recipes

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5 from 6 votes

2 Ingredient Chocolate Brownies

A quick and easy brownie recipe that only requires two things to make them. These brownies don't need eggs or butter. They come out very fudgy and rich.
Servings: 8 brownies
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
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Ingredients

  • 20 Oreo cookies
  • 4.5 oz (133 ml) water

Instructions
 

  • Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking pan with parchment paper.
  • Add Oreo cookies to a high powered blender or a food processor and blend until Oreos become crumbs. Add in the water and blend again. Because there is so little liquid, you will need to scrape down your batter from the sides of the blender/food processor and help make sure all the crumbs are coated in water in order to help your blender/food processor mix. Blend until all the Oreo crumbs are incorporated into the water and you have a smooth batter.
  • Pour batter into prepared pan. Scrape down the sides of your blender/food processor with a spatula to make sure all of the batter goes into the pan.
  • Bake for about 15-18 minutes. Mine was done at 17 minutes. You do need to check on your brownies very carefully during the last few minutes of baking because you don't want to overcook them. The middle of the batter should not be fully set. It should look darker than the edges. When you insert a toothpick, the batter should no longer be liquid but the crumbs should cling to your toothpick. Let brownies cool fully in pan before cutting and serving. If you want to add frosting, add it after the brownies have cooled.

Notes

  • I used a Vitamix to blend the brownie batter. Because this batter contains very little liquid, you do need to break down the Oreos into crumbs before you add the water, otherwise, it won't mix. I recommend using a high-powered blender like a Vitamix, or using a food processor.
  • You can double the recipe and bake in an 8 x 8 inch baking pan. Baking time should be the same.
  • To keep the brownies fudgy, you need to make sure they are not overbaked. When your batter is done baking, the middle of the batter should look darker than the edges. A toothpick inserted should result in fudgy cooked batter clinging to it. Don't worry that it looks darker in the middle. This will go away once the brownies are out of the oven and fully cooled.
  • Optional Frosting. You can use whatever frosting you want on these brownies. To make the frosting I used, you will need 2 tbsp melted coconut oil, 1/4 cup natural cocoa powder (dutch process will not work), and 2 tbsp pure maple syrup. First mix the coconut oil and cocoa powder and until smooth. Then add in the maple syrup (which will thicken your frosting), and whisk until smooth.
  • The nutrition estimate does not include frosting.
Serving: 1brownie, Calories: 133kcal, Carbohydrates: 21g, Protein: 1g, Fat: 6g, Saturated Fat: 2g, Sodium: 113mg, Sugar: 12g, NET CARBS: 21
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!