Fudgy Cookies and Cream Brownies #desserts #cookies

Fudgy Cookies and Cream Brownies #desserts #cookies

Its an obvious fact that I cherish Oreo enhanced sweets. It wouldn't have been long until I stuffed those scrumptious little treats into a brownie! Furthermore, these aren't only any brownie. The centers fell totally infatuated with them. Subsequent to cutting them up, I added them to a tubberware compartment that wasn't generally enormous enough so I simply secured the top with clear wrap.

There were two things that were essential to me as I dealt with this recipe. To begin with, the brownie on the base should have been thick, chewy and fudgy to the maximum. Second, I needed a fixing that wasn't basic an icing loaded down with Oreos. That simply didn't feel like enough. What's more, I needed to have the option to stack the brownies in a holder without the icing getting everywhere throughout the bottoms.

These brownies also utilize both cocoa powder and liquefied chocolate. I cherish utilizing a tad of both to get both the solid chocolate enhance that the powder gives while also getting some extra fudgyness from the softened chocolate. I went with Hershey's Special Dark Cocoa in these brownies to try and mirror the dull shade of Oreos, yet you could also utilize customary unsweetened cocoa.

Also try our recipe  Peanut Butter Cup Oreo Brownies

Fudgy Cookies and Cream Brownies #desserts #cookies

These rich brownies are topped with an Oreo-filled white chocolate beating, and they're easy to get ready!


  • 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)


  • 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)


  1. 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.
  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.

Read more our recipe : Iced Golden Milk Latte

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