Cookies and Cream Brownies
These Cookies and Cream Brownies combine the rich chocolaty goodness of brownies with the creamy delight of Oreos.
Servings: 12
Calories: 305kcal
Ingredients
- 2 eggs
- 1 cup granulated sugar
- ½ teaspoon vanilla
- ½ cup butter (melted)
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 8 Oreos (chopped)
Cream Topping Ingredients
- 5 Oreos (crushed)
- ½ cup heavy whipping cream
- 3 Tablespoons powdered sugar
- 4 ounces cream cheese (room temperature)
- additional Oreos to crumble over the cream topping (optional)
Instructions
- Preheat oven to 350ºF. Grease, or line a 8x8 inch baking pan with parchment paper.
- Whisk eggs, sugar, and vanilla in a large bowl until well combined.
- Then, whisk in the butter.
- Next, whisk in the flour, cocoa, and salt until well combined.
- Fold the chopped Oreos into brownie batter.
- Using a spatula, spread the batter evenly into the prepared baking pan.
- Bake in the center of the oven for 20 to 23 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. You don't want them too dry.
- Remove from the oven and let cool.
- When the brownies are cool, whip heavy whipping cream and powdered sugar in a large bowl with an electric mixer until soft peaks form.
- Beat in the cream cheese until smooth.
- Stir in crushed Oreos until fully incorporated.
- Spread the creamy topping over the brownies.
- Cut into twelve servings.
- Serve immediately, or refrigerate until ready to serve.
Notes
Store in the refrigerator. Cover the pan with plastic wrap or transfer individual servings to an airtight container to store brownies. Refrigerate for up to three days.
Nutrition
Calories: 305kcal | Carbohydrates: 35g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 204mg | Potassium: 125mg | Fiber: 2g | Sugar: 25g | Vitamin A: 549IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg