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–+ servings

Cookies and Cream Brownies

5 from 4 votes
Thick and rich oreo fudge brownies topped with a whipped oreo buttercream and ganache.
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Prep Time45 minutes
Cook Time30 minutes
Chilling Time 1 hour
Total Time2 hours 15 minutes
Servings16 bars
Calories487 kcal

Ingredients 

Fudge Brownies

  • 113 g unsalted butter (½ c.)
  • 180 g semi-sweet chocolate chips (1 c.)
  • 24 g dutch process cocoa (¼ c.)
  • 2 eggs
  • 200 g granulated sugar (1 c.)
  • 80 g all purpose flour (⅔ c.)
  • ½ tsp. salt
  • 16 oreo cookies

Whipped Oreo Buttercream

Ganache

Instructions 

Fudge Brownies

  • Preheat the oven to 350°F / 175°C. Grease an 8" square pan with butter, then place two sheets of parchment paper in the pan and up the sides, so that all four walls are covered with parchment paper.
  • In a medium saucepan set over medium heat, melt together the butter and chocolate. Turn off the heat, then immediately whisk in the cocoa powder until combined and smooth.
  • In a medium sized mixing bowl, use a hand mixer or stand mixer fitted with the whisk attachment to beat together the eggs and sugar for 2-3 minutes, until they're light and fluffy.
  • Slowly whisk the melted chocolate mixture into the egg mixture.
  • Add in the flour and salt. Whisk together just until no flour streaks remain.
  • Pour the brownie batter into the prepared pan, then arrange the 16 oreos in an even layer over the brownies, pushing them down slightly into the batter. Bake for approximately 30 minutes, or until the brownies are set on the outsides and only slightly jiggle in the middle.

Whipped Oreo Buttercream

  • Add the butter and salt to a medium sized mixing bowl or to the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and salt on medium-high speed for 2-3 minutes, until light and fluffy.
  • Add in half of the powdered sugar and mix it until well combined. Add in the remaining powdered sugar and mix on low speed for an additional 2 minutes.
  • Add in the vanilla and heavy cream. Beat the mixture until it's light and fluffy, 1-2 minutes.
  • Crush the oreos, then mix them into the buttercream.
  • Once the brownies have fully cooled to room temperature, spread the buttercream into an even layer on top of them.

Ganache

  • Add the chocolate to a small bowl and set aside.
  • Add the heavy cream to a small saucepan set over medium heat and bring to a simmer.
  • Remove the cream from the heat and immediately pour it over the chocolate. Whisk the mixture together until it's smooth.
  • Place the ganache in the freezer and stir it every 5 minutes until it cools down (this should take about 15 minutes total)
  • Pour the ganache into an even layer over the frosting. If desired, crush up more oreos and sprinkle them on top of the ganache.
  • Set the brownies in the fridge for about an hour, or until the ganache is firm. Slice, serve and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Cordless Hand Mixer | Square Pan | Oven Thermometer 
Every oven is different which is why I always recommend using an oven thermometer! If your brownies are still pretty jiggly after 30 minutes, keep baking until they are mostly set. Your oven and baking pan are big factors in baking time - glass pans will take longer to bake than metal.
Keep extra brownies in an airtight container in the fridge.

Nutrition

Serving: 1barCalories: 487kcalCarbohydrates: 54gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 68mgSodium: 161mgPotassium: 220mgFiber: 3gSugar: 41gVitamin A: 605IUVitamin C: 0.1mgCalcium: 36mgIron: 4mg