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- 1 cup unsalted butter - 2 cups granulated sugar - 1 cup packed brown sugar - 4 large eggs - 2 teaspoons vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 15 Oreo cookies, coarsely chopped - 1 cup heavy cream - 8 oz cream cheese - Additional Oreo cookies for topping Use dry measuring cups for flour and cocoa powder. Fill the cup, then level it off. For sticky ingredients like brown sugar, pack it tightly into the cup. Use liquid measuring cups for liquids. Pour in heavy cream and check at eye level for accuracy. You can swap unsalted butter for coconut oil for a dairy-free version. For a lower sugar option, use a sugar substitute like monk fruit sweetener. Substitute gluten-free all-purpose flour for regular flour to make this recipe gluten-free. For a lighter topping, use Greek yogurt instead of cream cheese. First, preheat your oven to 350°F (175°C). This step warms up the oven for even baking. Next, take a 9x13-inch baking pan. You can grease it lightly or line it with parchment paper. This helps the brownies come out easily after baking. In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove it from heat. Now, stir in 2 cups of granulated sugar and 1 cup of packed brown sugar. Mix until it looks smooth and glossy. Next, add 4 large eggs to the butter and sugar mix. Do this one at a time, mixing well after each. Finally, stir in 2 teaspoons of vanilla extract to add flavor. In another bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This mix adds structure and flavor to your brownies. Now, gently mix the dry ingredients into the wet mix. Do this just until combined. Remember, you want a thick and fudgy batter, not over-mixed. Next, gently fold in 1 cup of semi-sweet chocolate chips and 15 coarsely chopped Oreo cookies. This adds extra chocolate and fun texture. Pour the brownie batter into your prepared pan. Use a spatula to spread it out evenly. Bake in the preheated oven for 30-35 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs. While the brownies bake, prepare the cookies and cream topping. In a clean bowl, beat 1 cup of heavy cream until soft peaks form. In another bowl, beat 8 oz of softened cream cheese until smooth. Next, fold the whipped cream into the cream cheese mix until creamy and well combined. After the brownies cool for about 10 minutes, transfer them to a wire rack to cool completely. Once cool, spread the cookies and cream topping over the brownies. Top with extra crushed Oreo cookies for a tasty crunch. Now, cut into squares and enjoy your rich and decadent Oreo Cookies and Cream Brownies! To get the perfect fudgy texture, focus on mixing. Combine the wet and dry ingredients just until they blend. If you mix too long, the brownies become tough. Aim for a thick and rich batter. For a beautiful display, arrange the brownies on a large platter. Drizzle warm chocolate sauce over the top. It adds a nice touch. You can also place whole Oreo cookies around the brownies. This makes for a fun and inviting look. Store brownies in an airtight container at room temperature. They stay fresh for about four days. To keep the cookies and cream topping fresh, cover it lightly. If you want to save them longer, refrigerate. Just remember to let them warm up a bit before serving. {{image_4}} You can easily add fun twists to your Oreo Cookies and Cream Brownies. Here are some ideas: - Adding nuts or other mix-ins: Chopped walnuts or pecans can add a nice crunch. For a fun twist, try adding mini marshmallows or peanut butter chips. Just make sure to mix them in gently so they stay distributed. - Alternative cream cheese flavors: Want to change up the topping? Use flavored cream cheese. Try strawberry or vanilla cream cheese for a new taste. This keeps the brownies fresh and exciting. If you want a lighter version of these brownies, consider these swaps: - Using whole wheat flour or sugar substitutes: Whole wheat flour can make your brownies a bit healthier. It adds fiber, too. You can also use sugar substitutes like stevia or coconut sugar to cut down on calories. - Vegan version suggestions: To make these brownies vegan, swap the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg). Use coconut oil in place of butter and almond milk for the cream. You can find vegan cream cheese to keep the topping creamy and delicious. To store brownies at room temperature, place them in an airtight container. This keeps them fresh and prevents them from drying out. You can also cover them with plastic wrap for extra protection. The shelf life of brownies at room temperature is about 3 to 4 days. After that, they may lose their soft texture. For refrigeration, first let the brownies cool completely. Then, wrap them tightly in plastic wrap or foil. This helps keep the cream topping fresh. You can also place them in an airtight container. The brownies will last for about a week in the fridge. If you notice any separation in the cream, gently stir it before serving. To freeze brownies, cut them into squares first. Wrap each square in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. This way, you can grab just what you need later. They can be frozen for up to 3 months. When you're ready to enjoy, thaw them in the fridge overnight. For the best texture, let them come to room temperature before serving. Bake the brownies for 30 to 35 minutes. I recommend checking them at 30 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If it comes out clean, they may be overbaked. Yes, you can use gluten-free flour. I suggest using a gluten-free all-purpose blend. This works well in most brownie recipes. Just be sure it has xanthan gum for better texture. Look for the edges to pull away from the pan slightly. The center should be set but still soft. A toothpick test is best. A few moist crumbs mean they are perfect. Absolutely! You can prepare the brownies a day in advance. Store them in an airtight container. For the best taste, add the cookies and cream topping just before serving. You now have everything needed to make delicious Oreo Cookies and Cream Brownies. We covered the ingredients, measuring tips, and step-by-step instructions for your baking journey. Plus, we shared helpful storage tips and creative variations to keep things fun. Remember, baking is all about practice and finding your style. Don't be afraid to experiment and make this recipe your own. Enjoy your brownies and impress your friends with your new skills!

Oreo Cookies and Cream Brownies

Indulge in the ultimate dessert with these Oreo Cookies and Cream Brownies Delight! This rich and fudgy brownie recipe is packed with chocolate chips and crunchy Oreo pieces, topped with a creamy cookies and cream frosting. Perfect for parties or a sweet treat at home, these brownies will wow your guests. Ready to create a delicious masterpiece? Click through to explore the full recipe and bring this delightful dessert to life!
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Ingredients
  

1 cup unsalted butter (2 sticks)

2 cups granulated sugar

1 cup packed brown sugar

4 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

15 Oreo cookies, coarsely chopped

1 cup heavy cream

8 oz cream cheese, softened to room temperature

Additional Oreo cookies, crushed, for topping

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by greasing it lightly or lining it with parchment paper for easy removal of the brownies later.

    In a medium saucepan over low heat, gently melt the unsalted butter. Once completely melted, remove from heat. Stir in both the granulated and brown sugar until the mixture is smoothly combined and glossy.

      Incorporate the eggs into the butter and sugar mixture one at a time, making sure to mix thoroughly after each addition. Then, stir in the vanilla extract until evenly distributed.

        In a separate mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry ingredient mixture to the wet ingredients, mixing just until the flour is incorporated. Be careful not to over-mix; the batter should be thick and fudgy.

          Gently fold in the semi-sweet chocolate chips and the chopped Oreo cookies until they are evenly spread throughout the batter.

            Pour the brownie batter into the prepared baking pan, using a spatula to spread it out evenly. Bake in the preheated oven for 30-35 minutes. A toothpick inserted into the center should come out with a few moist crumbs, indicating they are done.

              While the brownies bake, prepare the cookies and cream topping: In a clean mixing bowl, beat the heavy cream using an electric mixer until soft peaks form. In another bowl, beat the softened cream cheese until completely smooth. Gradually fold the whipped cream into the cream cheese mixture until it’s fully combined and creamy.

                After the brownies have finished baking, allow them to cool in the pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

                  Once the brownies are cooled, evenly spread the cookies and cream topping over the surface of the brownies. Finish with a sprinkle of additional crushed Oreo cookies for a delightful crunch and decoration.

                    Cut the brownies into squares to serve and indulge in the deliciousness.

                      - Prep Time, Total Time, Servings: 25 minutes | 1 hour | 12 servings

                        - Presentation Tips: Arrange the brownies on a stylish large platter, drizzling warm chocolate sauce over the top for an indulgent touch. Enhance the visual appeal by placing whole Oreo cookies at playful angles around the brownies, inviting everyone to dig in!