Fudgy Cookies and Cream Brownies (Printer-Friendly Version)
# What You'll Need:
→ For the Oreo Brownie Layer
01 -
3/4 cup (168g) unsalted butter
02 -
2 oz semi-sweet chocolate, coarsely chopped
03 -
2 cups (414g) sugar
04 -
3 large eggs, room temperature
05 -
2 tsp vanilla extract
06 -
1 cup (114g) Hershey's Special Dark cocoa powder OR natural unsweetened cocoa powder
07 -
1 cup (130g) all-purpose flour
08 -
1 tsp salt
09 -
2 cups (153g) chopped Oreos (about 13–14 Oreos)
→ For the Cookies and Cream Layer
10 -
12 oz (about 2 cups) white chocolate chips
11 -
6 tbsp (90ml) heavy whipping cream
12 -
3 1/2 tbsp (26g) powdered sugar
13 -
1 3/4 cups (138g) chopped Oreos (12 Oreos)
# Let's Cook!:
01 -
Preheat oven to 350°F. Grease a 9×13 inch pan or line with parchment paper that extends up the sides.
02 -
Melt butter and chocolate in microwave in 20-30 second increments. Whisk in sugar, then eggs and vanilla. Stir in cocoa, flour and salt until thick batter forms.
03 -
Fold in chopped Oreos and spread batter evenly in prepared pan.
04 -
Bake for 25-30 minutes until toothpick inserted in center comes out with just a few moist crumbs. Allow to cool.
05 -
Melt white chocolate chips with heavy cream in microwave. Stir in powdered sugar and chopped Oreos.
06 -
Spread thick cookies and cream mixture evenly over cooled brownies.
07 -
Allow to cool completely before cutting into squares. Store in airtight container at room temperature for up to a week.
# Cook's Notes:
01 -
Topping will be thick but spreads well with spatula
02 -
Cookies and cream layer firms up when set
03 -
Can use either dark or natural cocoa powder