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A stack of cookies and cream brownies.
5 from 4 votes
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Cookies and Cream Brownies Recipe

These rich and fudgy brownies use my favorite scratch brownie base and are layered with crunchy Oreos and creamy white chocolate chips.
Prep Time15 minutes
Bake Time25 minutes
Total Time40 minutes
Recipe Author Lynn April
Servings: 16 brownies

Ingredients

  • ½ cup (113g) unsalted butter cut into 6-8 slices
  • 8 ounces (227g) semi-sweet chocolate coarsely chopped1
  • ¾ cup (150g) firmly packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 3 large eggs room temperature preferred2
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) all-purpose flour be sure to measure properly
  • ¼ teaspoon salt
  • ¾ cup (128g) white chocolate chips
  • 24 Oreos divided

Instructions

  • 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.
    ½ cup (113g) unsalted butter, 8 ounces (227g) semi-sweet chocolate
  • 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.
    ¾ cup (150g) firmly packed brown sugar, ¼ cup (50g) granulated sugar, 3 large eggs, 1 teaspoon vanilla extract, ¾ cup (90g) all-purpose flour, ¼ teaspoon salt
  • Add the white chocolate chips and stir to combine. Be sure your mixture isn't too warm, as the chips could start to melt.
    ¾ cup (128g) white chocolate chips
  • 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, then press them gently into the batter to secure them into place.
    24 Oreos
  • Bake brownies for 30-34 minutes or until a toothpick or cake tester 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.

Notes

  1. Semi-sweet chocolate: I always prefer to use chopped bar chocolate, though many readers report that semi-sweet chocolate chips work well, too. Be sure you're melting the chips low and slow so the mixture doesn't seize. 
  2. Room temperature eggs: these incorporate into batter much more easily than cold eggs, although this is not absolutely necessary.
  3. Box brownie mix: you can absolutely use a box mix if you prefer. 
  4. Double the recipe: double this recipe and bake in a 9" x 13" pan instead. Bake time will be about 36-40 minutes. 
Adapted from homemade fudgy brownies
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1brownie | Calories: 299kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 123mg | Potassium: 150mg | Fiber: 2g | Sugar: 26g | Vitamin A: 229IU | Calcium: 31mg | Iron: 3mg
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