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These FudgyCookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!
Looking for more fudgy brownie recipes? Try the World’s Fudgiest Homemade Brownie Recipe!
Table of Contents
- The BEST Cookies and Cream Brownies
- How to Make these Homemade Brownies
- Get the Recipe
Easy Cookies & Cream Fudgy Brownies
It’s no secret that I love Oreo flavored desserts. I only have a ton of them on the blog. From a No Bake Oreo Cheesecake and Ultimate Oreo Cheesecake, to an Oreo Chocolate Cake and Oreo Cheesecake Brownie Trifle, and there’s plenty more where that came from. It was only a matter of time before I stuffed those delectable little cookies into a brownie!
And these aren’t just any brownie. The hubs fell completely in love with them. After cutting them up, I added them to a tubberware container that wasn’t really big enough so I just covered the top with clear wrap. Not exactly my usual air-tight storage job, but momma was tired.
However the hubs came along and very quickly informed me that they were too good to not store them better. So he grabbed a cake storage container (far bigger than needed for storing brownies) and put them in there for safe keeping. He then feasted off of them over the next couple days. He normally shares desserts with friends, but not these brownies! They are SO good!
The BEST Cookies and Cream Brownies
There were two things that were important to me as I worked on this recipe. First, the brownie on the bottom needed to be thick, chewy and fudgy to the max. Second, I wanted a topping that wasn’t simply a frosting stuffed with Oreos. That just didn’t feel like enough. And I wanted to be able to stack the brownies in a container without the frosting getting all over the bottoms. Is that weird?
Anyhow, I achieved both objectives and these brownies are just addictive. It’s not even fair.
How to Make these Homemade Brownies
To start, there’s the brownie base. To make these ultra fudgy, the amount of flour was kept to a minimum and there’s no leaver used. Both of those ingredients will lend a more cakey brownie, so they are kept under control here.
These brownies also use both cocoa powder and melted chocolate. I love using a little bit of both to get both the strong chocolate flavor that the powder gives while also getting a little extra fudgyness from the melted chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to try and mirror the dark color of Oreos, but you could also use regular unsweetened cocoa.
Most of my recipes for cakes and such use the creaming method. We aren’t doing any of that here. Creaming adds air and lift to batter and we want dense and chewy. So the butter and chocolate are melted together, then the sugar is added, followed by the eggs and vanilla. You just need a whisk and a bowl. No need to break out the mixer.
The dry ingredients are added next and should just be stirred in with a spatula. The batter will be very thick, so you want to carefully and slowly combine it all. Don’t over work or over mix it.
Chopped Oreos are added just before adding the batter to the pan. While you can’t see them really well, they are there and they give the brownie base a delicious Oreo flavor without making them crunchy. It’s almost like the Oreos just melt into the background and leave their flavor behind. Yummy!
After the brownies bake, it’s time for the topping. Add the white chocolate chips and heavy whipping cream to a bowl and heat in about 20 second increments until it’s melted and smooth. It’ll be kind of thick and that’s ok.
Stir in the powdered sugar and chopped Oreos, then spread the mixture over the top of the brownies. Don’t be alarmed – the mixture is THICK! Allow the brownies to cool completely, then cut into squares.
Trust me, you’ll be completely sold with the first bite. The cookies and cream flavor is totally amazing. They look simple and unassuming, but they are PACKED with Oreo flavor and highly addictive! And seeing as they’re so easy to make, this is a treat you will want to make regularly.
[adthrive-in-post-video-player video-id=”cVzmvhIA” upload-date=”2019-04-30T10:24:02.000Z” name=”LLS – Oreo Brownies – HL” description=”Cookies and Cream Brownies are a fudgy brownie topped with an Oreo-filled white chocolate topping!”]
Read transcript
More Brownie and Oreo Recipes To Try
Fudgy Strawberry Chocolate Brownies
Quick and Easy Brownies {Like a Box Mix!}
Guinness Chocolate Brownies
Fudgy Brownies with Crunchy Butterfinger Crust
Oreo Cheesecake Brownie Trifle
No Bake Oreo Cheesecake
Chocolate Oreo Cake
Recipe
Fudgy Cookies and Cream Brownies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 26 reviews
- Author: Lindsay
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes, plus cooling
- Yield: about 18 brownies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
MyFudgyCookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!
Ingredients
Oreo Brownie Layer
- 3/4 cup (168g) unsalted butter
- 2 oz semi-sweet chocolate, coarsely chopped
- 2 cups (414g) sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
- 1 cup (130g) all-purpose flour
- 1 tsp salt
- 2 cups (153g) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer
- 12 oz (about 2 cups) white chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 3 1/2 tbsp (26g) powdered sugar
- 1 3/4 cups (138g) chopped Oreos (12 Oreos)
Instructions
1. Preheat oven to 350 degrees Fahrenheit. 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.
2. 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.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. 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.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. 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.
10. 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.
11. 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.
Nutrition
- Serving Size: 1 brownie
- Calories: 592
- Sugar: 63.2 g
- Sodium: 233 mg
- Fat: 31.9 g
- Carbohydrates: 74.5 g
- Protein: 7 g
- Cholesterol: 68.9 mg
Categories
- Bars and Brownies
- Recipes
- Recipes with video
- Sweets and Treats
Brownie layer modified from Sally’s Baking Addiction
