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An overhead view of a square block of cookies and cream brownies along with three separate cut brownies made with a brownie base, layer of Oreos, fluffy marshmallow frosting, fudge glaze and mini oreos. The brownies are sitting on a piece of parchment against a blue and white striped cloth.

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.
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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