Cookies and Cream Brownies
Ingredients
Brownies:
- 1 ¾ 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 ¼ cups (178 g) all-purpose flour
- ¾ teaspoon salt
- 13 to 14 Oreo cookies, quartered
Frosting:
- ½ cup (113 g) butter, softened to room temperature
- 2 cups (228 g) powdered sugar
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup coarsely chopped or crushed Oreos (about 10 to 12 cookies)
Topping:
- ½ to 1 cup coarsely chopped Oreos (about 6 to 12 cookies)
Instructions
- Preheat oven to 350 degrees F. Line a 9X13-inch metal pan with parchment paper with a 1-inch overhang on the long sides. Lightly grease the bottom and sides with cooking spray. Set aside.
- For the brownies, in a medium microwave-safe bowl (or this step can be done in a saucepan on the stove), combine the sugar and butter. Heat in the microwave for one minute. Stir. Heat for another 45 seconds. Stir. Heat for one more 45 second cycle. Stir. The mixture should be hot and bubbling.
- Stir in the cocoa powder while the butter mixture is still hot. (If your cocoa powder is extra lumpy, sift it in to the mixture.)
- Let the mixture cool until room temperature or lightly warm but no longer hot.
- Add the eggs and vanilla and stir until very well combined.
- Add the flour and salt and stir until no dry streaks remain.
- Fold in the quartered Oreos.
- Spread the batter in the prepared pan and bake for 23 to 25 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs. If there is still wet batter in the middle, add additional time, as needed, but don't over bake.
- Remove the brownies from the oven and let cool completely in the pan.
- For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter and 1/2 cup of the powdered sugar. Mix until evenly combined.
- With the mixer on low speed, continue to add the powdered sugar 1/2 cup at a time until all the powdered sugar is mixed in.
- Add the heavy cream and vanilla and mix on low speed until combined. Increase speed to medium and mix for 1 to 2 minutes until light and creamy.
- Add the Oreos and fold in with a spatula. The more you mix, the more the Oreos will break down and turn the frosting a darker shade of gray. For lighter colored frosting, lightly fold and mix. If you don't care about the color, mix as much as you want.
- Dollop the frosting in large spoonfuls over the cooled brownies. Spread evenly with an offset spatula.
- Garnish the top with the additional coarsely chopped Oreos. Chill the brownies until ready to serve. Remove the brownies using the parchment overhang, cut into squares and serve chilled or at room temperature.
Notes
Oreos: You'll need most of one 36-count package of Oreos (or if you buy them at Costco, you'll need 2 1/2 to 3 sleeves of Oreos).
For the brownies, I use a knife and cutting board to quarter the Oreos for the batter. For the frosting and topping, you can chop or crush the Oreos more coarsely in a food processor or on a cutting board or in a bag (smashing with a rolling pin).