Cookies and Cream Brownies

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Ooey, gooey Cookies and Cream Brownies combine brownies, Oreos, fluffy frosting, and fudge drizzle to make the most decadent, over-the-top brownies ever. These luxurious brownie treats are for those times when nothing less than gooey chocolate deliciousness will do!

These brownies are served at a cafe near my house and I LOVE them!

In fact I love them so much I have been known to just skip lunch and have these instead. After searching for the recipe or something similar I finally found the recipe in Extreme Brownies by Connie Weiss.

I think you will agree that these brownies are truly fabulous and enticing in the best possible way. You get rich, fudgy brownies with molten marshmallows and Oreo cookies, and a simple, yet absolutely spoon-worthy fudge sauce on top. There’s nothing better!

How to Make Cookies and Cream Brownies

This recipe is originally from Connie Weiss.

For the brownies:

1. Preheat oven to 350.
2. Line a 9 x 13″ pan with foil and spray with cooking spray. Set aside.  
3. Cut the butter into small chunks and place in a small sauce pan.
4. Melt over low heat and then add the chocolate chips.
5. Stir until smooth and chocolate is melted. 
6. Whisk the eggs in a large bowl, then add the sugar and whisk until fully incorporated.
7. Gradually add in the cooled chocolate and mix well.
8. Add the vanilla and mix.
9. Measure the flour and cocoa and place in a strainer or sifter and sift the mixture directly into the chocolate batter.
10. Stir until just mixed. Do not over mix.
11. Pour the batter into the prepared pan and place 15 large Oreos evenly on the top, press down lightly. 
12. Bake brownies for 28-35 minutes or until a toothpick inserted into the center comes out clean.
13. Cool brownies to room temperature and then let sit overnight. 

For the frosting:

1. Beat the shortening and butter in a stand mixer fitted with a paddle attachment.
2. Mix in marshmallow cream and vanilla.
3. Slowly mix in powdered sugar.
4. Spread the frosting over the brownies.
5. Top with mini-oreos.

For the fudge topping:

1. Melt the butter and corn syrup in a pan over low heat.
2. Turn off the heat and stir in the chocolate chips, mix well then add the hot water.
3. Drizzle the fudge topping over the frosting.
4. Chill the finished brownies for 1 hour or until the frosting and the topping sets.
5. Remove from pan and slice into bars. 

Storage

This dessert is best stored in the refrigerator for up to 4 days in an airtight container.

More Oreo Recipes

• Oreo Fudge Baked Cheesecake
• Triple Chocolate Oreo Bars
• No Bake Oreo Cheesecake
• Slutty Brownies with Oreos

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Cookies and Cream Brownies

Cookies and Cream Brownies combine brownies, Oreos, fluffy frosting, and fudge drizzle to make the most scrumptious, over-the-top, chocolatey brownies ever.

Print Recipe

Ingredients

For the brownies:

• 2 sticks unsalted butter
• 1⅓ cups 60% bittersweet chocolate chips
• 4 large eggs
• 2 cups granulated sugar
• ¼ tsp salt
• 1½ tsp vanilla extract
• ¼ cup cake flour plus 1 Tablespoon
• ¼ cup unsweetened cocoa powder plus 2 Tablespoons
• 15 Oreo cookies

For the frosting:

• 8 TBSP Crisco vegetable shorting
• ½ stick unsalted butter softened
• 1 cup marshmallow creme
• 1 teaspoon pure vanilla extract
• 1 teaspoon vanilla bean paste
• 1¼ cups powdered sugar

For the fudge topping:

• 1¼ cups Oreo Mini Cookies
• 2 TBSP unsalted butter
• 2 TBSP light corn syrup
• ½ cup semisweet chocolate chips
• 2 teaspoons very hot water

Instructions

For the brownies:

• Preheat oven to 350.
• Line a 9 x 13″ pan with foil and spray with cooking spray. Set aside.
• Cut the butter into small chunks and place in a small sauce pan.
• Melt over low heat and then add the chocolate chips.
• Stir until smooth and chocolate is melted.
• Whisk the eggs in a large bowl, then add the sugar and whisk until fully incorporated.
• Gradually add in the cooled chocolate and mix well.
• Add the vanilla and mix.
• Measure the flour and cocoa and place in a strainer or sifter and sift the mixture directly into the chocolate batter.
• Stir until just mixed. Do not over mix.
• Pour the batter into the prepared pan and place 15 large Oreos evenly on the top, press down lightly.
• Bake brownies for 28-35 minutes or until a toothpick inserted into the center comes out clean.
• Cool brownies to room temperature and then let sit overnight.

For the frosting:

• Beat the shortening and butter in a stand mixer fitted with a paddle attachment.
• Mix in marshmallow creme and vanilla.
• Slowly mix in powdered sugar.
• Spread the frosting over the brownies.
• Top with mini-oreos.

For the fudge topping:

• Melt the butter and corn syrup in a pan over low heat.
• Turn off the heat and stir in the chocolate chips.
• Mix well, then add the hot water.
• Drizzle the fudge topping over the frosting.
• Chill the finished brownies for 1 hour or until the frosting and the topping sets.
• Remove from pan and slice into bars.

Course: Dessert

Cuisine: American

Keyword: cookies and cream brownies, frosted oreo brownies