Decadent Cookies and Cream Brownies That Melt in Your Mouth Recipe

Introduction

These decadent cookies and cream brownies are a delightful twist on a classic treat, combining rich white chocolate and crushed Oreos for an irresistible flavor. They bake up fudgy and moist, melting in your mouth with every bite. Perfect for anyone craving a rich, creamy dessert with a crunchy cookie surprise.

Ingredients

• 1 cup Unsalted Butter
• 2 cups White Chocolate Chips
• 1 large Egg
• 1 can Sweetened Condensed Milk
• 1/2 teaspoon Salt
• 1 cup All-Purpose Flour
• 15 Oreos, crushed
• 5 Oreos, additional crushed (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper.
2. Step 2: In a large microwave-safe bowl, combine the unsalted butter and white chocolate chips. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
3. Step 3: Whisk in the egg, sweetened condensed milk, and salt until the mixture is well combined.
4. Step 4: Gradually fold in the all-purpose flour until just incorporated—do not overmix.
5. Step 5: Stir in the 15 crushed Oreos gently to distribute throughout the batter.
6. Step 6: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the additional 5 crushed Oreos evenly over the top.
7. Step 7: Bake for 30-35 minutes, or until the top is set and edges appear slightly firm but the center remains fudgy.
8. Step 8: Allow the brownies to cool in the pan for at least 1 hour before slicing into squares to ensure they hold together well.

Tips & Variations

• For a vegan version, replace the egg with a flax egg and use dairy-free white chocolate chips.
• Swap the all-purpose flour for gluten-free flour to make these brownies gluten-free.
• If you prefer a milk chocolate flavor, substitute the white chocolate chips with milk chocolate chips.
• Be careful not to overbake; the brownies should be fudgy and moist in the center.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm slightly in the microwave or let come to room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Yes, margarine can be used as a substitute for unsalted butter, though it may slightly affect the flavor and texture.

How do I crush Oreos for the recipe?

Place the Oreos in a zip-top bag and gently crush them with a rolling pin or the bottom of a glass until they reach the desired size. You can leave some larger chunks for extra texture.

Decadent Cookies and Cream Brownies That Melt in Your Mouth Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

These Decadent Cookies and Cream Brownies are irresistibly fudgy, loaded with creamy white chocolate and crushed Oreos, delivering a rich and melt-in-your-mouth treat perfect for any dessert lover.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1 cup Unsalted Butter
• 2 cups White Chocolate Chips
• 1 large Egg
• 1 can Sweetened Condensed Milk
• 1/2 teaspoon Salt
• 1 cup All-Purpose Flour

Cookies and Cream Topping

• 15 Oreos, crushed
• 5 Oreos, crushed (for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
2. Melt Butter and White Chocolate: In a large microwave-safe bowl, combine the unsalted butter and white chocolate chips. Microwave in 30-second increments, stirring in between, until fully melted and smooth.
3. Add Wet Ingredients: Whisk in the large egg, sweetened condensed milk, and salt into the melted butter and chocolate mixture until thoroughly combined, creating a smooth batter.
4. Incorporate Flour: Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula or spoon until just combined to avoid overmixing which can toughen the brownies.
5. Fold in Crushed Oreos: Stir in the 15 crushed Oreos evenly into the batter, distributing the iconic cookies and cream flavor throughout the brownies.
6. Pour Batter and Top: Pour the brownie batter into the prepared baking pan, smoothing the top. Sprinkle the remaining 5 crushed Oreos evenly over the surface for extra crunch and visual appeal.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs—ensuring fudgy brownies.
8. Cool and Serve: Allow the brownies to cool completely in the pan for at least 1 hour, which helps them set for clean cutting. Once cooled, cut into squares and serve.

Notes

• Substitute margarine for butter if dairy-free is preferred.
• Use gluten-free flour to make the brownies gluten-free.
• Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan version.
• Avoid overbaking to maintain a fudgy texture.
• Store brownies in an airtight container at room temperature up to 3 days or refrigerate for up to a week.

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