Fudgy Cookies And Cream Brownies

My Fudgy Cookies and Cream Brownies have the simplest cooky flavor and were an enormous hit once I created them. These wealthy brownies area unit flat-top with Associate in Nursing Oreo-filled chocolate topping, and they’re easy to prepare!

THE BEST COOKIES AND CREAM BROWNIES

There were 2 things that were necessary to ME as I worked on this instruction. First, the brownie on rock bottom required to be thick, chewy and fudgy to the grievous bodily harm. Second, I wished a topping that wasn’t easy a icing filled with Oreos. That simply didn’t want enough. and that i wished to be able to stack the brownies during a instrumentation while not the icing obtaining everywhere the bottoms. Is that weird?

Fudgy Cookies And Cream Brownies

To start, there’s the brownie base. to form these immoderate fudgy, the number of flour was unbroken to a minimum and there’s no migrator used. each of these ingredients can lend a a lot of cakey brownie, in order that they area unit unbroken in restraint here.

These brownies conjointly use each chocolate and melted  chocolate. i really like employing a little of each to induce each the sturdy chocolate flavor that the powder offers whereas conjointly obtaining a bit additional fudgyness from the melted  chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to undertake and mirror the dark color of Oreos, however you'll conjointly use regular sugarless  cocoa.

INGREDIENTS:

OREO BROWNIE LAYER:

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

COOKIES AND CREAM LAYER:

• 12 oz (about 2 cups) white chocolate chips
• 6 tbsp (90ml) heavy whipping cream
• 3 1/2 tbsp (26g) powdered sugar
• 1 3/4 cups (138g) chopped Oreos (12 Oreos)

INSTRUCTIONS:

1. 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.
2. 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.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. 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.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. 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.
10. 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.
11. 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.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.

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