FUDGY COOKIES AND CREAM BROWNIES
I am positively giddy to share these Fudgy Cookies and Cream Brownies with you! These brownies are just the thing when you have a serious chocolate craving. Not only are they all kinds of rich and fudgy, but they also have chopped chocolate sandwich cookies stirred right into the batter. They. Are. So. Good.
My most frequently baked brownie recipe is nicely fudgy with a little crunch to the edges. For the cookies and cream treatment, though, I really wanted a seriously fudgy brownie.
I revisited another favorite brownie recipe from the BoB archives to get started. Salted Fudge Brownies are one of the fudgiest brownies I’ve ever made. I started there, made a few adjustments, and whipped up the beauties you see here.
My most frequently baked brownie recipe is nicely fudgy with a little crunch to the edges. For the cookies and cream treatment, though, I really wanted a seriously fudgy brownie.
I revisited another favorite brownie recipe from the BoB archives to get started. Salted Fudge Brownies are one of the fudgiest brownies I’ve ever made. I started there, made a few adjustments, and whipped up the beauties you see here.
Adapted From : bakeorbreak.com
INGREDIENTS
OREO BROWNIE LAYER
2 cups (153g) chopped Oreos (about 13–14 Oreos)
3/4 cup (168g) unsalted butter
1 cup (130g) all-purpose flour
2 cups (414g) sugar
2 tsp vanilla extract
1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
3 large eggs, room temperature
1 tsp salt
2 oz semi-sweet chocolate, coarsely chopped
COOKIES AND CREAM LAYER
3 1/2 tbsp (26g) powdered sugar
6 tbsp (90ml) heavy whipping cream
1 3/4 cups (138g) chopped Oreos (12 Oreos)
12 oz (about 2 cups) white chocolate chips
INSTRUCTIONS
Number One, Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
Number Two, Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
Number Three, Add the sugar and whisk until combined.
Number Four, Add the eggs and vanilla extract and whisk together to combine.
Number Five, Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
Number Six, Stir in the chopped Oreos.
Number Seven, Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
Number Eight, Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
Number Nein, Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
Number Ten, Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
Number Eleven, Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.
Number Two, Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
Number Three, Add the sugar and whisk until combined.
Number Four, Add the eggs and vanilla extract and whisk together to combine.
Number Five, Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
Number Six, Stir in the chopped Oreos.
Number Seven, Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
Number Eight, Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
Number Nein, Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
Number Ten, Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
Number Eleven, Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.
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