Fudgy Cookies and Cream Brownies Recipe

Fudgy Cookies and Cream Brownies Recipe

My most frequently baked brownie recipe is nicely fudgy with a little crunch to the edges. For the cookies and cream treatment, though, I really wanted a seriously fudgy brownie.

I revisited another favorite brownie recipe from the BoB archives to get started. Salted Fudge Brownies are one of the fudgiest brownies I’ve ever made. I started there, made a few adjustments, and whipped up the beauties you see here.

I’m going to sound like a broken record here, but these brownies are so wonderfully fudgy. It’s a bit like they’re under-baked even when they’re thoroughly baked. No crispy top or edges here. No, these are soft and gooey all the way through.

And I must give due attention to what those cookies do for these brownies. You’ll get big time chocolate flavor with all those cookies in the batter. You can use mini or regular size cookies. Just chop them into small bite-size pieces. I saved some to sprinkle on top of the brownies to give them a little extra visual appeal, but you can just stir them all into the batter if you like

Adapted from : bakeorbreak.com



6 tbsp (90ml) heavy whipping cream
3 1/2 tbsp (26g) powdered sugar
12 oz (about 2 cups) white chocolate chips


2 tsp vanilla extract
3/4 cup (168g) unsalted butter
1 cup (130g) all-purpose flour
2 cups (153g) chopped Oreos (about 13–14 Oreos)
2 oz semi-sweet chocolate, coarsely chopped
2 cups (414g) sugar
3 large eggs, room temperature
1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
1 tsp salt
1 3/4 cups (138g) chopped Oreos (12 Oreos)


Number one, Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
Number two, Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
Number three, Add the sugar and whisk until combined.
Number four, Add the eggs and vanilla extract and whisk together to combine.
Number five, Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
Number six, Stir in the chopped Oreos.
Number seven, Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
Number eight, Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
Number nine, Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
Number ten, Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
Number eleven, Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
Number twelve, Store the leftover brownies in an air tight container at room temperature for up to a week.