These Cookies and Cream Brownies are indulgent and nostalgic in the best way. Featuring a rich Oreo-like brownie base and a thick layer of cookies and cream buttercream frosting, these delectable treats will be sure to cure whatever sweet tooth you’ve got!
These cookies and cream brownies are kind of ridiculous and I love them so much. They remind me of being a kid, eating sleeves of Oreos, scoops of cookies and cream ice cream, and loving every second of it. If you need a dessert that fills you up with a good dose of nostalgia and cures your sweet craving, this one’s for you. š
The inspiration for these absurdly delicious cookies and cream brownies came from a cute little bakery I work at part-time, and the fact that it’s summer, and I’m in ice cream mode! The bakery I work at sells a cookies and cream brownie, and cookies and cream ice cream has forever been a favorite since I was a child. I don’t see that ever changing – it’s just tooooo good. These brownies were inspired by both things, and this is my version!
These cookies and cream brownies start with a Oreo-like brownie base.
What could be better, right?!
I tried to mimic the flavor of an Oreo cookie with these brownies, with the use of dark cocoa powder, and a mixture of granulated and brown sugar for a little more interest and depth. They are ridiculously good and extremely reminiscent of the chocolate sandwich cookie we all know and love!
As if things could get any better/more delicious, the brownies get topped with cookies and cream buttercream!
I make it like I do a classic vanilla buttercream, and then I add a pile of crushed Oreos to mimic the classic cookies and cream flavor! It really does taste like the ice cream and vanilla frosting had a baby. I could eat it by the spoonful! (And I do every time I make these brownies).
Here’s a quick rundown of how to make these brownies:
- Make the brownie batter. I use dark cocoa powder in these to mimic the flavor of an Oreo cookie. I also like to use a mixture of butter and oil for the best of both worlds, and an extra egg yolk for chewiness!
- Bake the brownies. I bake these babies at a lower temperature (325ā), for about 35 minutes. After baking, let them cool completely on a wire rack before frosting.
- Make the cookies and cream buttercream. Start off by making a classic vanilla buttercream, and then whip in a bunch of crushed Oreos at the end! Amazingly delicious.
- Frost the brownies! Once they are completely cool, frost them with that delectable frosting. Make sure they have totally cooled, or the frosting will melt.
- Garnish. I like to decorate the center of each brownie with a few pieces of crushed Oreo to add even more cookies and cream flavor, and cuteness. š
- Devour. These will not last long!
If you love these cookies and cream brownies, you will also love these recipes:
Salted Dark Chocolate Cookie Dough Bites
Fudgy Olive Oil Brownies
Ultimate Triple Chocolate Chip Cookies
One Bowl Chocolate Cake with Salted Chocolate Fudge Frosting
Healthy Monster Cookies
Brown Butter Double Chocolate Peanut Butter Cup Cookies
Banana Cake with Chocolate Peanut Butter Frosting and Hazelnut Crunch
Fudgy Almond Flour Brownies with Chai Salted Caramel
Brown Butter Dark Chocolate Cranberry Walnut Cookies
Healthy Nutella Sea Salt Truffles
Dark Chocolate Chai Cashew Butter Rice Crispy Treats
Boozy S’mores Milkshakes
Salted Dark Chocolate Date Peanut Butter Cups
Dark Chocolate Peanut Butter Pretzel Ice Cream
Pecan Pie Espresso Brownies
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Cookies and Cream Brownies
These Cookies and Cream Brownies are indulgent and nostalgic in the best way. Featuring a rich Oreo-like brownie base and a thick layer of cookies and cream buttercream frosting, these delectable treats will be sure to cure whatever sweet tooth you've got!
Ingredients
For the brownie layer
- 1/2 cup salted butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs plus 1 egg yolk
- 3/4 cup dark cocoa powder
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the cookies and cream buttercream
- 1 cup salted butter, softened to room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- 1 cup crushed Oreos, plus more for topping*
Instructions
Preheat oven to 325ā. Prepare an 8x8 making dish by lining it with parchment paper. In a medium saucepan, melt the butter over medium heat. Once melted, remove from heat. While butter is hot, add the oil, granulated sugar, and brown sugar, whisking vigorously to combine. Pour mixture into a large mixing bowl and let cool for 5-10 minutes.
Once the mixture has cooled down a bit, add the vanilla, eggs, and egg yolk. Whisk again vigorously to combine, until mixture is glossy and smooth. Add the cocoa powder and whisk to combine. Add the flour, baking powder, and salt, and fold together with a rubber spatula until combined. Pour batter into the prepared baking pan. Bake for 32-35 minutes or until the center is set and a toothpick inserted in the center comes out clean. Let cool for 30 minutes in the pan, then lift the brownies out of the pan onto a cooling rack, and let cool completely.
Once brownies have cooled, make the buttercream. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a large mixing bowl and electric hand mixer. Cream the butter for about 2 minutes on medium-high speed, until light and fluffy. Lower the speed and add the powdered sugar gradually. Once incorporated, increase speed to medium-high and beat for another 2 minutes, scraping down the sides as needed. Add the vanilla and heavy cream (starting with 1 tablespoon and adding more if needed), and beat again on high speed for 1 minute. Add the crushed Oreos, and beat on high speed until incorporated.
Frost the brownies with a thick later of buttercream, using an offset spatula to smooth out the top. You won't use all of the buttercream, there will likely be 1/2-1 cup leftover. Cut the brownies into 9 squares, then garnish the top of each with a few pieces of crushed Oreo. Enjoy!
Recipe Notes
*To make the crushed Oreos, I add 10-15 Oreos to a food processor and pulse/blend until they become a sand-like consistency!Ā
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