🍫🍪 Fudgy Cookies and Cream Brownies 🍪🍫
Detailed Recipe & Step By Step Instruction Here 👇
📋 Ingredients:
🧈 3/4 cup (168g) unsalted butter
🍫 2 oz semi-sweet chocolate, coarsely chopped
🍬 2 cups (414g) sugar
🥚 3 large eggs, room temperature
🍦 2 tsp vanilla extract
🍫 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
🥣 1 cup (130g) all-purpose flour
🧂 1 tsp salt
🍪 2 cups (153g) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer:
🍫 12 oz (about 2 cups) white chocolate chips
🥛 6 tbsp (90ml) heavy whipping cream
🍚 3 1/2 tbsp (26g) powdered sugar
🍪 1 3/4 cups (138g) chopped Oreos (12 Oreos)
📝 Instructions:
🔥 Preheat oven to 350°F. Grease a 9×13 inch pan or line with parchment paper. 📏
🍫 Combine butter and chocolate in a microwave-safe bowl, heating in 20-30 second increments until melted and smooth. 🥄
🍬 Add sugar and whisk until combined. 🍚
🥚 Add eggs and vanilla extract, whisking together. 🍦
🥣 Add cocoa, flour, and salt, stirring with a spatula until well combined. Batter will be very thick. 🧂
🍪 Stir in chopped Oreos. 🍫
🍰 Spread batter evenly into the prepared pan, bake for 25-30 minutes. Test with a toothpick. ⏲️
❄️ Set brownies aside to cool. When mostly cool, make the cookies and cream layer. 🍪
🍫 Add white chocolate chips and heavy whipping cream to a large microwave-safe bowl, heating in 20-30 second increments until melted and smooth. 🍫
🍚 Stir in powdered sugar and chopped Oreos, then spread evenly on top of the brownies. 🍪
❄️ Allow brownies to cool completely, then cut into squares. 🍫
🗃️ Store in an airtight container at room temperature for up to a week. 🗓️
Notes 💡:
◻️ Store in an airtight container to keep them fresh. 🗃️
◻️ These brownies are best enjoyed within a few days of baking.
