These cookies-and-cream brownies are rich, fudgy, and packed with Oreos in the brownie batter and in a silky, cookie-filled frosting.
They are unapologetically over-the-top: a dense brownie base, a generous Oreo buttercream, and plenty of chopped cookies on top. If you love brownies and Oreos, this dessert is for you — just plan to share, because they’re dangerously good.
Why You Should Make These Brownies
These cookies-and-cream brownies are a crowd-pleaser for several reasons. They combine a homemade fudgy brownie with a creamy Oreo-studded frosting and a crunchy cookie topping, delivering a cookies-and-cream flavor in every bite. They look impressive but are straightforward to prepare, and they store well, making them ideal for parties or make-ahead gatherings.
- Plenty of Oreo flavor: Chopped Oreos go into the batter, the frosting, and are sprinkled on top so every bite tastes like cookies and cream.
- From-scratch brownie base: The fudgy brownie layer is easy to make and sturdy enough to support a generous layer of frosting.
- Great chilled or room temperature: These brownies are excellent straight from the fridge for a firmer texture, or brought to room temperature for a softer, gooier bite.
- Make-ahead friendly: Assemble in advance and refrigerate for up to two days; they also freeze well if you wait to add the final chopped Oreos after thawing.
- Showstopper dessert: They have a dramatic look and taste that will impress guests.
Notes About Ingredients
- Granulated sugar: Heating the butter and sugar together until hot helps dissolve the sugar and contributes to a fudgy texture and a crackly brownie top.
- Butter: The recipe uses salted butter; if you use unsalted, add 1/2 teaspoon of salt to the batter.
- Cocoa powder: This recipe relies on unsweetened cocoa powder rather than melting chocolate. If your cocoa is lumpy, sift it before combining. Natural unsweetened cocoa is preferred here.
- Eggs: Room-temperature large eggs mix more easily and give better texture, though cold eggs will still work.
- Flour: All-purpose flour is recommended. If measuring by cup, fluff the flour, spoon it into the cup and level it off for greater accuracy.
- Oreos: Oreos appear in the batter, frosting, and topping — embrace it. You’ll need most of a 36-count package (or about 2 1/2 to 3 sleeves from a bulk pack).
- Heavy cream: Used in the frosting to keep it light and creamy.
Pro Tip: Plan on using most of a 36-count package of Oreos; if using bulk sleeves, 2 1/2 to 3 sleeves should do it.
Make-Ahead and Other Notes
- Make-ahead: Complete the brownies through assembly, cover and refrigerate for up to two days. Let the pan sit at room temperature 10–15 minutes before cutting to make slicing easier. These brownies and the frosting also freeze well; add the chopped Oreo topping after thawing and press lightly into the frosting.
- Skip the frosting: If you prefer a simple Oreo brownie, omit the frosting and fold the chopped Oreos into the batter for a delicious plain brownie with a crackly top.
- Serve in small portions: These brownies are rich, so smaller squares make the perfect indulgent bite.
These cookies-and-cream brownies are fun to make and always a hit. Whether you choose to serve them chilled or at room temperature, they deliver a satisfying combination of fudgy brownie, creamy frosting, and crunchy Oreo pieces.
They make a fantastic dessert for special occasions or an everyday treat when you want something extra decadent.
Cookies and Cream Brownies
24 brownies
Ingredients
Brownies:
- 1 3/4 cups (371 g) granulated sugar
- 1 cup (227 g) butter, cut into tablespoon-size pieces
- 1 cup (100 g) natural unsweetened cocoa powder
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (178 g) all-purpose flour
- 3/4 teaspoon salt
- 13 to 14 Oreo cookies, quartered
Frosting:
- 1/2 cup (113 g) butter, softened to room temperature
- 2 cups (228 g) powdered sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup coarsely chopped or crushed Oreos (about 10 to 12 cookies)
Topping:
- 1/2 to 1 cup coarsely chopped Oreos (about 6 to 12 cookies)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper leaving a 1-inch overhang on the long sides, and lightly grease the bottom and sides.
- For the brownies: In a medium microwave-safe bowl (or a saucepan on the stove), combine the granulated sugar and butter. Heat in the microwave in intervals: 1 minute, stir, then 45 seconds, stir, then another 45 seconds and stir. The mixture should be hot and bubbling.
- Stir in the cocoa powder while the butter mixture is still hot. If your cocoa is lumpy, sift it in. Let the mixture cool until it is room temperature or just slightly warm.
- Add the eggs and vanilla, stirring until very well combined.
- Stir in the flour and salt until no dry streaks remain.
- Fold in the quartered Oreos.
- Spread the batter evenly in the prepared pan and bake 23–25 minutes, until the edges are set and a toothpick inserted in the center comes out with moist crumbs. If wet batter remains, bake a few minutes longer but avoid overbaking.
- Remove from the oven and let the brownies cool completely in the pan.
- For the frosting: In a stand mixer fitted with the paddle attachment or using a handheld mixer, combine the softened butter with 1/2 cup of the powdered sugar and mix until smooth. With the mixer on low, add the remaining powdered sugar 1/2 cup at a time until incorporated.
- Add the heavy cream and vanilla. Mix on low until combined, then increase speed to medium and beat 1–2 minutes until light and creamy.
- Fold in the chopped Oreos with a spatula. Mix gently for a lighter-colored frosting, or mix more thoroughly if you prefer a darker, more blended Oreo color.
- Dollop large spoonfuls of frosting over the cooled brownies and spread evenly with an offset spatula. Sprinkle the additional chopped Oreos over the top, pressing lightly into the frosting if desired.
- Chill the brownies until ready to serve. Use the parchment overhang to lift the slab from the pan, cut into squares, and serve chilled or at room temperature.
Notes
Oreos: You’ll need most of a 36-count package of Oreos. For the brownie batter, quarter cookies with a knife; for the frosting and topping you can chop or crush cookies coarsely in a food processor, on a cutting board, or in a sealed bag using a rolling pin.
Cuisine: American
Method: Bake
, Calories: 327 kcal
, Carbohydrates: 44 g
, Protein: 3 g
, Fat: 17 g
Recipe Source: from Mel’s Kitchen Cafe
