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Rich and fudgy scratch brownies filled with crunchy Oreos.
Your Friyay just got better because I’ve got brownies and there are Oreos in them, so really, there is absolutely no reason for you to be anything but HAPPY today. Ok??
Really and truly, can we get a big A-MEN for March finally being here? I feel like January and February are full of nothing but post-holiday letdown blues and cold, crappy weather.
Actually, scratch that.
Our February had more warm days than cold ones, a few days of short sleeves and stroller walks, and even a handful of days where windows in the house and in the car were OPEN. In February. On the east coast.
In fact, PA’s February is the perfect example of what I have here for you today, because I originally wanted to share this recipe in honor of my SIL’s due date. Which was today. But life didn’t go as planned AT ALL for the April family and instead, we have a 3 week old nephew to love up on.
Life: it rarely goes as expected. So thank goodness for brownies. Amirite?
The reason I wanted to share these cookies & cream brownies is because my SIL is a little obsessed with cookies & cream anything.
For her bridal shower, I made 4 different cookies & cream desserts (these cookies & cream cupcakes made an appearance as did the cookies & cream puppy chow from my cookbook), and these brownies plus this sheet cake were the stars of the dessert show for her baby shower back in January.
If cookies & cream had a fan club, she’d be the president, people.
These brownies are really simple, despite being made completely from scratch.
You’ll just layer 16 Oreos on top of about 1/3 of the brownie batter spread onto the bottom of your baking pan. The rest of the batter and a few sprinkles of some more chopped Oreos go on top right before baking so you’ve got plenty of Oreo goodness going on inside and out of each bite of brownie.
Seriously, they could not be simpler.
I doubled the batch of these brownies, and I returned from the baby shower with zero. It’s a good thing I set two aside, otherwise Matt and I would have never had a chance to get a taste of them!
They were a hit, and I promised all of those who asked that the recipe would be up before baby arrived. Um. Oops? Technically, it’s not my fault.
It’s my nephew’s fault for arriving early.
If you’re looking for an easy brownie recipe that has a little somthinsomethin going on with it, this is your deal. I truly have never met someone who didn’t love Oreos, so your chances of appealing to the masses with brownies that are filled with Oreo pieces are very high.
So high, in fact, that you may also find yourself returning from a gathering with zero cookies & cream brownies to yourself. Best to set one (or three) aside before you share, just in case.
So here’s to Max, our new little nephew who has no idea how much we love him and plan to spoil him in the years to come. With a big cousin less than 8 months older than him, I predict many many playdates in our family’s future.
Max, we love you so much and can’t wait to see you grow up with Joey!
And just in case you’ve inherited your mom’s love for cookies & cream everything, we promise to always have a stash of Oreos for you. Just don’t tell your mom…
Cookies and Cream Brownies
- ½ cup (113g) unsalted butter cut into 6-8 slices
- 8 ounces (227g) semi-sweet chocolate coarsely chopped
- ¾ cup (150g) firmly packed brown sugar
- ¼ cup (50g) granulated sugar
- 3 large eggs room temperature preferred1
- 1 teaspoon vanilla extract
- ¾ cup (90g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- 24 Oreos divided
- Preheat the oven to 350ºF (177ºC). Line an 8" or 9" square baking pan with foil and spray with nonstick spray. Set aside.
- In a medium saucepan over medium heat, melt the butter and chopped chocolate, stirring frequently until completely smooth. Allow to cool for about 15 minutes.
- Whisk sugar into cooled chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Whisk in the vanilla. Add the flour and salt and stir gently until completely combined.
- Pour approximately a third of the batter into prepared pan. Layer 16 Oreos evenly over batter. Pour remaining batter over the Oreos, spreading with a spatula to insure all of the Oreos are covered. Coarsely chop the remaining 8 Oreos and sprinkle evenly over the top of the batter.
- Bake brownies for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool completely before cutting into squares. Store brownies covered in the refrigerator up to 1 week or in the freezer up to 2 months.
- Room temperature eggs: theseincorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
- Nutritional information: all nutritional values are approximate.