Fudgy Cookies and Cream Brownies Recipe

Introduction

These fudgy cookies and cream brownies combine rich white chocolate and buttery sweetness with the irresistible crunch of Oreos. Melt-in-your-mouth texture paired with a creamy cookie flavor makes them a perfect treat for any occasion.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup white chocolate chips (or milk chocolate chips)
• 1 large egg (or flax egg for vegan option)
• 1 can sweetened condensed milk (crucial for consistency)
• 1 pinch salt (use kosher salt for a rounded taste)
• 1 cup all-purpose flour (or gluten-free flour blend)
• 10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
• 5 pieces more crushed Oreos (for extra crunch)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking pan lined with parchment paper.
2. Step 2: Melt the unsalted butter and white chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth.
3. Step 3: Combine the melted mixture with the large egg, sweetened condensed milk, and a pinch of salt. Stir vigorously until fully combined.
4. Step 4: Gently fold in the all-purpose flour until just incorporated. Avoid overmixing to keep the brownies tender.
5. Step 5: Fold 5 crushed Oreos into the brownie batter to add texture.
6. Step 6: Transfer the batter to the prepared baking pan and smooth the top evenly.
7. Step 7: Sprinkle the remaining crushed Oreos over the top for extra crunch and visual appeal.
8. Step 8: Bake for 30–35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
9. Step 9: Allow the brownies to cool completely in the pan at room temperature for at least 1 hour before slicing.
10. Step 10: Lift the brownies out using the parchment paper, slice into squares, and serve.

Tips & Variations

• For a vegan version, use a flax egg instead of a chicken egg and choose dairy-free white chocolate chips.
• Use gluten-free flour blend for a gluten-free treat without compromising texture.
• Add a handful of chopped nuts or white chocolate chunks for extra texture and flavor.
• Press the crushed Oreos gently into the batter’s surface to help them stick better before baking.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For best taste, warm slightly before serving. You can also freeze them wrapped tightly for up to 3 months—thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute milk or dark chocolate chips for the white chocolate for a different flavor profile, though it will affect the classic cookies and cream taste.

How do I know when the brownies are done?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. They will continue to set as they cool.

Fudgy Cookies and Cream Brownies Recipe

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★★★★★

5 from 143 reviews

• Author: Zoe
• Total Time: 1 hour 50 minutes
• Yield: 16 brownies 1x
• Diet: Vegetarian

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Description

Indulge in these fudgy, melt-in-your-mouth Cookies and Cream Brownies, combining rich white chocolate, buttery goodness, and crunchy Oreo pieces for the ultimate dessert experience. Perfectly moist and decadently creamy, these brownies offer a delightful twist on the classic treat, topped with extra crushed Oreos for that satisfying crunch.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Unsalted Butter (softened)
• 1 cup White Chocolate Chips (or milk chocolate chips)
• 1 large Egg (or flax egg for vegan option)
• 1 can Sweetened Condensed Milk (about 14 oz, crucial for consistency)
• 1 pinch Salt (use kosher salt for a rounded taste)
• 1 cup All-Purpose Flour (or gluten-free flour blend)
• 10 pieces Oreos (crushed; any chocolate sandwich cookie works)
• 5 pieces More Crushed Oreos (for extra crunch)

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Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper to ensure easy removal and cleanup.
2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the softened unsalted butter and white chocolate chips together, stirring every 20 seconds until the mixture is smooth and fully combined.
3. Mix Wet Ingredients: Add the large egg, sweetened condensed milk, and a pinch of salt to the melted butter and chocolate mixture. Stir vigorously to achieve a smooth, homogeneous batter.
4. Add Dry Ingredients: Gently fold in the all-purpose flour (or gluten-free flour blend) until just combined; be careful not to overmix to keep brownies tender.
5. Incorporate Oreos: Fold 5 crushed Oreo pieces into the batter to distribute the creamy cookie flavor throughout the brownies.
6. Fill the Pan: Transfer the batter evenly into the prepared baking pan, smoothing the top with a spatula.
7. Top with Oreos: Sprinkle the remaining 5 crushed Oreos evenly over the batter to add an extra crunchy topping.
8. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
9. Cool: Remove the brownies from the oven and allow them to cool completely in the pan at room temperature for at least 1 hour to set properly.
10. Slice and Serve: Using the parchment paper, lift the brownies out of the pan, slice into squares, and serve for a delightful treat that melts in your mouth.

Notes

• For a vegan alternative, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
• Use gluten-free flour blend if you need to avoid gluten; this recipe adapts well to that substitution.
• Do not overmix the batter after adding flour to maintain a fudgy texture.
• Ensure the brownies cool completely before slicing to avoid crumbling.
• Using kosher salt balances flavor without overpowering sweetness.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownies, cookies and cream, fudgy brownies, white chocolate brownies, Oreo brownies, dessert, baking