Whip up a batch of these over-the-top cookies and cream brownies! A fudgy brownie base with Oreo cookies and cream frosting that melts in your mouth and a decadent chocolate topping. These Oreo Brownies will be the highlight of the day! There are more brownie recipes to check out too!
Oreo desserts are always welcome in my home. My Oreo Frosting Fudge is one recipe we make all year round. It is absolutely delicious.
Cookies and Cream Brownies
Dive into these brownies for any and every occasion. The perfect dessert to whip up for summer parties, birthday party dessert, or the weeknight dessert to serve after dinner.
Cookies and Cream Frosting
For me what makes these brownies stand out from the rest is the frosting on top. This cookies and cream buttercream frosting is legit velvety and full of cookie flavor in every single bite.
How to Make Cookies and Cream Brownies
Making these brownies really is easy. Start by working on your brownie batter.
Add the brownie mix, eggs, vegetable oil, and water to a large bowl. Mix until combined and pour into a prepared pan.
Place your Oreos, with the cream still in the centers, on top, and then bake as directed.
Once your brownies are done, place on a cooling rack to cool down. When the brownies are cooled you can work on your cookies and cream frosting.
To make the cookies and cream frosting, add the butter, powdered sugar, milk, vanilla extract, and salt to a large mixing bowl. If you decide to use salted butter, the additional salt isn't necessary.
Beat with a hand mixer or stand mixer until creamy and fluffy. Add in the chopped oreos and beat until the oreos are evenly distributed.
Slather the brownies with a layer of cookies and cream buttercream frosting.
We're almost there now. The last step is to combine chocolate chips and butter in a small saucepan and stir constantly while it's melting over medium/low heat.
Once it's completely melted and smooth, pour it over top of the homemade frosting. Then you'll refrigerate the brownies for an hour or until the chocolate on top is set.
Can You Use Different Flavored Oreos?
Sure! If you want you are more than welcome to change up the Oreos you use. Of course by swapping the Oreos, you will find the flavor alters a bit. A mint or even peanut butter cookie would be an incredible pairing!
Even doing a birthday cake style Oreo would be fun too if you wanted it to fit a birthday theme with rainbow sprinkles on top. If you swap out the Oreo, let me know what you think!
How to Store Leftover Brownies
Due to the frosting you will want to refrigerate your cookies and cream brownies! Just cover and place them in a container that will be airtight.
Then store in the fridge for around a week. After day 4 you might find it begins to dry out a bit. I enjoy eating them cold straight from the fridge.
Can You Freeze Oreo Brownies
I have not tried to freeze these, we eat so fast, but I would see no problem in freezing your brownies.
I go ahead and slice them up, and then store in a freezer bag or freezer container. They will freeze for around 2-3 months. Just allow to thaw on the counter for a quick thaw, or place in the fridge overnight for a slower thaw.
Interested in more Oreo Recipes?
- No Bake Reese’s Peanut Butter Oreo Cheesecake | Here is a no-bake cheesecake that you will want to make. This is where peanut butter and Oreo collide!
- Deep Fried Oreos | Skip the fair and bring fair food to you. A pillowy batter dipped Oreo that is deep fried to golden perfection!
- Oreo Cookies and Cream Cupcakes | Here is a tasty cupcake recipe that you might want to try out!
- Oreo Cheesecake Cookies | A quick 6 ingredient cookie that will make any oreo lover go crazy!
Cookies and Cream Brownies
- 18.3 ounce box brownie mix I used Betty Crocker Fudge
- 2 eggs
- ½ cup vegetable oil
- 3 tablespoons water
- 24 Oreos
Cookies and Cream Frosting
- ¾ cup butter room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- ½ tsp vanilla extract
- ⅛ tsp salt
- 6 Oreos
- 1 cup semi-sweet chocolate chips
- ½ cup butter
- Preheat oven to 350 degrees. Line a 9x13-inch baking pan with tin foil. Lightly spray the foil with nonstick baking spray.
- Add the brownie mix to a large mixing bowl.
- Add in the eggs, vegetable oil, and water. Stir until the eggs are incorporated.
- Pour the brownie batter into the prepared baking dish.
- Place 24 oreos on the top of the brownie batter. I did 6 rows of 4. Push them down into the batter.
- Place in the preheated oven and bake for 25-30 minutes or until a toothpick that's inserted in the center of the brownie comes out clean. Cool completely before adding frosting.
- Remove the cooled brownies from the pan, using the foil overhang, and place the slab and foil onto a cookie sheet.
- Add the ¾ cup of butter to a large mixing bowl.
- Add in the powdered sugar, milk, salt, and vanilla. Beat with a hand mixer on medium until well incorporated.
- Chop the remaining 6 oreos up into small pieces and beat them into the frosting until evenly distributed.
- Spread the frosting over the cooled brownies with an offset spatula. Be sure to spread to all of the edges.
- Place the brownies in the fridge to chill the frosting until firm.
- Place the butter and chocolate chips into a small saucepan over low/medium heat until everything is melted and combined. Stir often with a spatula while the chocolate chips are melting.
- Remove from the heat and pour the chocolate over the frosting and spread it evenly over the brownies. Refrigerate for at least an hour until the chocolate is completely set.
- Take the brownies out and slice with a large knife, making quick cuts to prevent the top from cracking.
- Store in an airtight container.