Description
Cookies and cream brownies deliver rich chocolate intensity with delightful cookie crumbles nestled throughout. Creamy white chocolate swirls and crushed Oreo pieces create an indulgent dessert you’ll want to savor slowly and share with friends.
Ingredients
Scale
Main Ingredients (Chocolate and Butter):
- 2 ounces (57 grams) semi-sweet chocolate, coarsely chopped
- ¾ cup (168 grams) unsalted butter
Dry Ingredients (Flour, Sugar, Cocoa):
- 2 cups (414 grams) sugar
- 1 cup (114 grams) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon salt
Additional Ingredients (Eggs, Flavoring, Oreos):
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (153 grams) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer:
- 12 ounces (340 grams, about 2 cups) white chocolate chips
- 6 tablespoons (90 milliliters) heavy whipping cream
- 3 ½ tablespoons (26 grams) powdered sugar
- 1 ¾ cups (138 grams) chopped Oreos (12 Oreos)
Instructions
- Prepare the baking vessel by coating a 9×13 inch pan with grease or lining it with parchment paper, ensuring overhang for easy extraction.
- Create the chocolate base by melting butter and semi-sweet chocolate in a microwave-safe bowl, stirring between short heating intervals until completely smooth.
- Incorporate sugar into the melted chocolate mixture, whisking thoroughly until well blended.
- Introduce eggs and vanilla extract, mixing until the batter achieves a uniform consistency.
- Gradually fold in cocoa powder, flour, and salt, stirring until the mixture becomes thick and homogeneous.
- Gently fold chopped Oreo cookies into the brownie batter, distributing them evenly throughout.
- Transfer the batter to the prepared pan, spreading it uniformly to ensure consistent baking.
- Bake in a preheated 350°F (175°C) oven for 25-30 minutes, verifying doneness by inserting a toothpick that should emerge with a few moist crumbs.
- Allow brownies to cool while preparing the creamy topping by melting white chocolate chips with heavy whipping cream in short microwave intervals.
- Once the chocolate mixture is smooth, blend in powdered sugar and additional chopped Oreo cookies.
- Carefully spread the cookies and cream layer over the cooled brownie base, ensuring even coverage.
- Permit the entire dessert to cool completely before slicing into individual squares.
- Store the brownies in an airtight container at room temperature, maintaining freshness for up to one week.
Notes
- Prepare your baking pan by greasing or lining with parchment paper for effortless brownie removal.
- Melt chocolate and butter carefully in short microwave bursts, stirring between each interval to prevent burning.
- Choose high-quality cocoa powder and semi-sweet chocolate for rich, deep flavor and ultimate fudgy texture.
- Check brownies at 25 minutes to avoid overbaking; a few moist crumbs on the toothpick indicate perfect doneness.
- Allow brownies to cool completely before adding the cookies and cream topping to ensure clean, distinct layers.
- Store brownies in an airtight container at room temperature, where they’ll remain deliciously fresh for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 305
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg