Cookies and Cream Brownies

These cookies and cream brownies are rich, fudgy, and loaded with Oreos both in the brownie batter and in the luscious, creamy frosting!

Yes, these brownies are over-the-top. Yes, they involve brownie batter AND frosting AND a whole lot of Oreos. And yes…they are completely worth it.

Why You Should Make These Brownies

Listen, I know these brownies are likely going to offend someone (lots of someones?) with their unapologetic extravagance. But if you love brownies and Oreos, these brownies are for youuuu. But also: find people to share with. Trust me on that one, because these babies are dangerous.

Here are a few other reasons why you should make these Oreo brownies:

• So much Oreo goodness: Chopped Oreos show up in the brownie batter, the creamy buttercream, and they are sprinkled generously on top, so there is cookies-and-cream flavor in every bite.
• Homemade brownie base: The rich, fudgy brownie layer is an easy, made-from-scratch recipe and is sturdy enough to hold all that delicious Oreo frosting.
• Perfect chilled or at room temperature: These brownies are incredible chilled (both the brownie and frosting are slightly more firm that way). But you can also let them soften at room temperature before serving. They’re fantastic both ways!
• Easy to make ahead: These brownies can be assembled in advance and refrigerated, making them a great low-stress dessert for pretty much any occasion.
• They are a showstopper: They are going to make you look like a total rock star. Hello, gorgeous brownies!

Notes About Ingredients

• Granulated sugar: Heating the butter and sugar until hot allows the sugar to dissolve before mixing the rest of the brownie batter and leads to better, fudgier texture in the brownies (and a crackly top).
• Butter: This recipe calls for salted butter. If using unsalted butter, increase the salt by 1/2 teaspoon.
• Cocoa powder: This brownie recipe uses 100% cocoa powder (rather than including melted chocolate in the batter). If your cocoa powder is pretty lumpy, sift it into the bowl. I prefer using natural, unsweetened cocoa powder in this recipe.
• Large eggs: If possible, use room temperature eggs for easier mixing and better texture (but it’s not a deal breaker if you use cold eggs from the fridge).
• Flour: Use all-purpose flour for the brownie recipe. If you aren’t using a scale to weigh the flour, measure by fluffing the flour up really well, scooping in a measuring cup and leveling off.
• Oreos: The Oreos are used in the brownie batter, in the frosting, and on top of the brownies. Yes. Embrace it.
• Heavy cream: This ingredient is used in the frosting to ensure a super light and creamy frosting.

Pro Tip: You’ll need most of one 36-count package of Oreos (or if you buy them at Costco, you’ll need 2 1/2 to 3 sleeves of Oreos).

Make-Ahead and Other Notes

• Make-Ahead: To make the brownies ahead of time, follow the recipe all the way through assembly. Cover and refrigerate for up to two days. Before cutting into squares, let the pan of brownies sit at room temperature for 10 to 15 minutes to make cutting a bit easier. The brownies and frosting should freeze quite well, also. If doing so, I’d wait to top with chopped Oreos until after the brownies have thawed (then lightly press the chopped Oreos into the frosting).
• Skip the Frosting: If you want just a really good, unadorned Oreo brownie recipe, you can skip the frosting and make the brownies per the recipe (folding in the chopped Oreos). I will say that these brownies produced the best, crackliest top of any brownies I’ve ever made!
• Cut Them Small: Because these brownies are richer than rich, you can get away with cutting them into fairly small squares. A bite-size dessert!

I can’t wait for you to find just the right occasion to make these incredible cookies and cream brownies. (You know, like maybe today, just because 😏.)

They really are phenomenal. And it’s seriously so fun to make next-level desserts like this every once in a while. Prepare to be the most popular person anywhere you take these things.

Cookies and Cream Brownies

Yield: 24 to 20 servings

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 25 minutes mins

Cooling Time:: 3 hours hrs

Total Time: 4 hours hrs 40 minutes mins

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Ingredients

Brownies:

• 1 ¾ cups granulated sugar
• 1 cup butter, cut into tablespoon-size pieces
• 1 cup natural unsweetened cocoa powder
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¾ teaspoon salt
• 13 to 14 Oreo cookies, quartered

Frosting:

• ½ cup butter, softened to room temperature
• 2 cups powdered sugar
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• 1 cup coarsely chopped or crushed Oreos (about 10 to 12 cookies)

Topping:

• ½ to 1 cup coarsely chopped Oreos (about 6 to 12 cookies)

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Instructions 

• Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with parchment paper with a 1-inch overhang on the long sides. Lightly grease the bottom and sides with cooking spray. Set aside.
• For the brownies, in a medium microwave-safe bowl (or this step can be done in a saucepan on the stove), combine the sugar and butter. Heat in the microwave for one minute. Stir. Heat for another 45 seconds. Stir. Heat for one more 45 second cycle. Stir. The mixture should be hot and bubbling.
• Stir in the cocoa powder while the butter mixture is still hot. (If your cocoa powder is extra lumpy, sift it in to the mixture.)
• Let the mixture cool until room temperature or lightly warm but no longer hot.
• Add the eggs and vanilla and stir until very well combined.
• Add the flour and salt and stir until no dry streaks remain.
• Fold in the quartered Oreos.
• Spread the batter in the prepared pan and bake for 23 to 25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs. If there is still wet batter in the middle, add additional time, as needed, but don't over bake.
• Remove the brownies from the oven and let cool completely in the pan.
• For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter and 1/2 cup of the powdered sugar. Mix until evenly combined.
• With the mixer on low speed, continue to add the powdered sugar 1/2 cup at a time until all the powdered sugar is mixed in.
• Add the heavy cream and vanilla and mix on low speed until combined. Increase speed to medium and mix for 1 to 2 minutes until light and creamy.
• Add the Oreos and fold in with a spatula. The more you mix, the more the Oreos will break down and turn the frosting a darker shade of gray. For lighter colored frosting, lightly fold and mix. If you don't care about the color, mix as much as you want.
• Dollop the frosting in large spoonfuls over the cooled brownies. Spread evenly with an offset spatula.
• Garnish the top with the additional coarsely chopped Oreos. Chill the brownies until ready to serve. Remove the brownies using the parchment overhang, cut into squares and serve chilled or at room temperature.

Notes

Oreos: You’ll need most of one 36-count package of Oreos (or if you buy them at Costco, you’ll need 2 1/2 to 3 sleeves of Oreos).

For the brownies, I use a knife and cutting board to quarter the Oreos for the batter. For the frosting and topping, you can chop or crush the Oreos more coarsely in a food processor or on a cutting board or in a bag (smashing with a rolling pin). 

Author: Mel Gunnell

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 brownie, Calories: 327kcal, Carbohydrates: 44g, Protein: 3g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 64mg, Sodium: 242mg, Fiber: 2g, Sugar: 31g

Recommended Products

9X13-inch Metal Baking Pan

Small Offset Spatula

Measuring Cups

Recipe Source: from Mel’s Kitchen Cafe