Get the Recipe:
Fudgy Cookies and Cream Brownies
Rich chocolate and plenty of cookie pieces combine to make these irresistibly delicious brownies!
Ingredients
- ¾ cup (170 g) unsalted butter
- 2 ounces (56 g) unsweetened chocolate, roughly chopped
- 6 tablespoons (31 g) unsweetened cocoa powder
- 1 ¾ cups (350 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ teaspoon salt
- 2 cups (about 170 g) roughly chopped cream-filled chocolate sandwich cookies, such as Oreos
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Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil or parchment paper so that the lining overhangs by an inch or two on opposite sides. Lightly grease the lining.
- Place the butter and chocolate in a large microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
- Whisk in the cocoa powder, followed by the sugar, and then the eggs and the vanilla. Add the flour and salt, and whisk until combined.
- Set aside about 1/4 cup of the chopped cookies. Add the remainder to the brownie batter, and stir to combine.
- Transfer the batter to the prepared pan and spread evenly. Scatter the reserved cookie pieces over the top of the batter. Press down lightly.
- Bake 30 to 35 minutes, or until the edges are set and a pick inserted into the center comes out with a few crumbs attached.
- Cool the brownies in the pan. Then use the overhanging lining to remove the brownies from the pan. Cut into squares and serve.
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