Cookies and Cream Brownies

cookies and cream brownies-51-2_edited-1

The brownies and the white frosting layer are both stuffed with Oreos.

I made these for a carnival at our church and they are so yummy, I don’t want to lose the recipe.  They weren’t my idea, so I’m not posting them in the normal way, but they will be listed in my recipe index so I can find them easily when I want them.

These originally crossed my radar on Pinterest.  I found it here (Ingrid claims to have found the idea here) and fleshed out the details using my own quick and easy brownie recipe. (The original instructions for my brownies were for the microwave but they work great in the oven too). The chocolate ganache, comes from Dorie Greenspan’s book, Baking.

Cookies and Cream Brownies
 
Author:
Recipe type: dessert
Serves: 16
Prep time:
Cook time:
Total time:
 
A brownie so rich, it should be served in small pieces to avoid passing out from extreme pleasure.
Ingredients
Brownie Base:
  • 2 eggs
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup melted unsalted butter
  • ¾ cup all-purpose flour
  • ½ cup cocoa
  • 1 teaspoon instant espresso (optional)
  • 6 Oreo cookies, chopped
Frosting Layer:
  • 2 cups powdered sugar
  • 4 tablespoon butter, room temperature
  • 2-3 tablespoons heavy cream, plus a little extra
  • 7 Oreo cookies, crushed
Chocolate Ganache:
  • 4 ounces semi-sweet chocolate (I like Ghiradelli)
  • ½ cup heavy cream
  • 2 tablespoons butter, room temperature
Instructions
Brownies:
  1. Blend eggs, sugar, salt and vanilla with a mixer (hand mixer works fine) about 1 minute until light.
  2. Add melted butter and keep beating.
  3. Sift flour and cocoa together and add to other ingredients at low speed just until the flour disappears. Stir in cookies.
  4. Pour into 8-inch square pan lined with parchment paper or non-stick aluminum foil.
  5. Bake at 350 for 20-25 minutes. Remove from oven and allow to cool.
Frosting:
  1. Beat room-temperature butter until light and fluffy.
  2. Add powdered sugar and heavy cream till consistency is spreadable. (This will likely require some additional cream.) Gently stir in cookie crumbles.
  3. Spread over cooled brownies. Chill.
Chocolate Ganache:
  1. Break up chocolate into small pieces and place in a bowl.
  2. Heat heavy cream until boiling. Pour cream over chocolate and let sit for 30 seconds.
  3. Gently stir cream and chocolate together in circular motion until smooth.
  4. Add butter a small piece at a time and stir until smooth.
  5. Spread on top of iced brownies.

 Related Posts:

Mint Cookies and Cream Brownies
Homemade Greek Yogurt: A Cheat Sheet and a Cookies and Cream Treat

 

 

Email This Page Email This Page Share Follow me on Pinterest

{ 3 comments… read them below or add one }

Melinda December 23, 2011 at 6:05 pm

Wow they look so delicious, thanks for posting the recipe, will definitively try it out.

Reply

ingrid October 30, 2011 at 5:55 pm

They look terrific! I’ll definitely have to try your way with homemade brownies soon!
~ingrid

Reply

Betty @ scrambled hen fruit October 29, 2011 at 10:56 pm

These look really good. I’m afraid I wouldn’t be able to stop at one small one though- these are the kind of brownies that I’d be going back again and again for! Isn’t Pinterest fun?

Reply

Leave a Comment