Cookies and Cream Brownies
These over-the-top cookies and cream brownies have a fudgy brownie base with Oreo cookies and cream frosting that melts in your mouth and a decadent chocolate topping.
Servings: 24 brownies
Ingredients
Brownies
- 18.3 ounce box brownie mix I used Betty Crocker Fudge
- 2 large eggs
- 1/2 cup vegetable oil
- 3 tablespoons water
- 24 Oreos
Cookies and Cream Frosting
- 3/4 cup butter room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 6 Oreos
Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter
Instructions
Brownies
- Preheat oven to 350 degrees. Line a 9x13-inch baking pan with tin foil. Lightly spray the foil with nonstick baking spray.
- Add the 18.3 ounce box brownie mix to a large mixing bowl.
- Add in the 2 large eggs, 1/2 cup vegetable oil, and 3 tablespoons 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.
Frosting
- Remove the cooled brownies from the pan, using the foil overhang, and place the slab and foil onto a cookie sheet.
- Add the 3/4 cup butter to a large mixing bowl.
- Add in the 3 cups powdered sugar, 2 tablespoons milk, 1/2 tsp vanilla extract, and 1/8 tsp salt. 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.
Topping
- Place the 1/2 cup butter and 1 cup semi-sweet 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.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 398kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 40mg | Sodium: 236mg | Potassium: 83mg | Fiber: 1g | Sugar: 34g | Vitamin A: 319IU | Calcium: 14mg | Iron: 2mg
