There is nothing quite like the smell of fresh brownies baking in the oven, especially when they are loaded with America’s favorite cookie. If you have been searching for the ultimate cookies and cream brownie recipe, your search ends right here with this decadent treat. We combine a super fudgy, cocoa-rich brownie batter with whole and crushed Oreos to create a texture contrast that is absolutely heavenly. Perfect for bake sales, birthday parties, or just a cozy weekend project, these brownies satisfy every single chocolate craving. Gather your ingredients, prep your baking pan, and let’s create a batch of chocolate perfection that everyone will love!
Helpful Tips
- To get that perfectly crinkly brownie top, make sure to beat the sugar and eggs vigorously for a full minute to dissolve the sugar.
- Do not overbake your brownies; they will continue to firm up as they cool. A toothpick should have moist crumbs, not wet batter.
- For clean, neat slices, chill the brownies in the refrigerator for 30 minutes before cutting them with a hot, sharp knife.
- Feel free to experiment with different Oreo flavors like golden Oreos, mint, or peanut butter for a fun twist on this recipe.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined.
- Add the eggs one at a time, whisking vigorously after each addition, then stir in the pure vanilla extract.
- Fold in the melted semi-sweet chocolate chips until the wet mixture is smooth and shiny.
- Sift in the unsweetened cocoa powder, all-purpose flour, and salt. Gently fold the dry ingredients into the wet ingredients using a rubber spatula just until combined. Do not overmix.
- Gently fold in about two-thirds of the chopped Oreo cookies into the brownie batter.
- Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- Press the remaining chopped Oreo cookies firmly into the top of the batter.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan before slicing.
Ingredients
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) semi-sweet chocolate chips, melted
- 16 Oreo cookies, roughly chopped
Shopping List
- Dairy & Eggs: 1/2 cup unsalted butter
- Dairy & Eggs: 2 large eggs
- Pantry: 1 cup granulated sugar
- Pantry: 1 teaspoon pure vanilla extract
- Pantry: 1/3 cup unsweetened cocoa powder
- Pantry: 1/2 cup all-purpose flour
- Pantry: 1/2 cup semi-sweet chocolate chips
- Pantry: 1 package Oreo cookies
- Pantry: Salt
Equipment Needed
- 8×8 inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Microwave-safe bowl or double boiler
- Sharp knife
Variations & Serving Ideas
Serve these rich brownies slightly warm with a scoop of vanilla bean ice cream or a tall glass of cold milk. To present them beautifully, dust a tiny bit of powdered sugar on top or drizzle with melted white chocolate to highlight the cookies and cream theme. Store any leftover brownies in an airtight container at room temperature for up to 4 days, or freeze them wrapped in plastic wrap and foil for up to 3 months.
I can’t wait for you to try these incredible fudgy cookies and cream brownies! Let me know in the comments below how they turned out for you, and don’t forget to rate the recipe if you loved it. Happy baking! #BakingRecipesWithOreos #BrowniesAndCreamFlavorTreats #OreoBlondieBrownieRecipe #BakingRecipesOreo #CookiesAndCreamBrownieRecipe #CookiesAndCreamBrownies #CookiesAndCreamOreoBrownies #OreoCookieDessertCollage #CookieAndCreamBrownies
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