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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Incorporate Oreos: Fold 5 crushed Oreo pieces into the batter to distribute the creamy cookie flavor throughout the brownies.
Fill the Pan: Transfer the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Top with Oreos: Sprinkle the remaining 5 crushed Oreos evenly over the batter to add an extra crunchy topping.
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.
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.
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