Go Back

Ultimate Cookies and Cream Brownies

These decadent cookies and cream brownies combine a rich, fudgy chocolate base with chunks of Oreo cookies for a perfect texture and flavor contrast. They're easy to make and always a hit.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter melted and slightly cooled
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 cup all-purpose flour spooned and leveled
  • 1 cup unsweetened cocoa powder natural or Dutch-processed, sifted
  • 1/2 tsp salt
  • 1 1/2 cups Oreo cookies about 15 cookies, roughly chopped, divided
  • 1/2 cup white chocolate chips optional, for extra creaminess

Equipment

  • 9x13 inch metal baking pan
  • Parchment paper
  • Large mixing bowls
  • Whisk and rubber spatula
  • Wire cooling rack
  • Fine-mesh sieve (for sifting cocoa)

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease any exposed pan. This setup is non-negotiable for clean slices.
  2. In a large bowl, whisk together the melted, cooled butter and granulated sugar for about 1 minute until well combined. Add the eggs one at a time, whisking vigorously after each addition until the mixture is smooth and slightly thickened. Stir in the vanilla extract. This step builds the structure for a shiny, crackly top.
  3. Sift the flour, cocoa powder, and salt directly into the wet ingredients. Using a rubber spatula, fold gently until just combined and no dry streaks remain. Overmixing here leads to tough brownies. The batter will be very thick and fudgy.
  4. Fold in 1 cup of the chopped Oreo cookies and the white chocolate chips (if using), reserving the remaining 1/2 cup for the top. Spread the thick batter evenly into your prepared pan. It will be sticky—a lightly greased offset spatula helps. Sprinkle the reserved cookie chunks evenly over the top.
  5. Bake for 30-35 minutes. Start checking at 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, not wet batter. The edges will look set and the top will be shiny and crackly.
  6. Place the pan on a wire rack and let the brownies cool completely in the pan—this is crucial for setting their fudgy texture and making them easy to cut. For the cleanest slices, chill the cooled brownies in the pan for 1 hour before using the parchment overhang to lift them out and cut into squares.

Notes

Chef's Tips:
• For super fudgy brownies, err on the side of under-baking. A toothpick with crumbs is perfect.
• Use a metal pan, not glass, for proper heat conduction and the right baking time.
• Serve slightly chilled for a dense, fudgy texture, or at room temperature for a softer chew.
Food Safety:
• Ensure eggs are fresh and at room temperature for proper emulsification.
• Store cooled brownies in an airtight container at room temperature for up to 4 days.