Get ready for pure indulgence with these incredible Cookies and Cream Brownies! This recipe features a rich, dark, fudgy brownie base (reminiscent of Oreo cookies themselves!) topped with a thick, luscious layer of homemade cookies and cream buttercream frosting packed with crushed Oreo pieces. Seriously, these brownies are nostalgic in the best way possible and guaranteed to cure any sweet tooth craving. I absolutely love the combination of intense chocolate and creamy Oreo frosting – these Cookies and Cream Brownies are perfect for parties, bake sales, or just treating yourself after a long Monday like today, May 5th!
Why You’ll Love These Cookies and Cream Brownies
- Ultimate Indulgence: Rich, fudgy brownie topped with thick, sweet cookies and cream frosting – pure decadence!
- Classic Cookies & Cream Flavor: Perfectly captures the beloved flavor combination.
- Fudgy Brownie Base: The brownie layer is made with cocoa powder, oil, and butter for an intensely chocolatey and fudgy result.
- Easy to Make: Uses straightforward mixing methods for both the brownies and the frosting.
- Crowd-Pleasing Treat: Guaranteed to be a hit wherever you take them!
Ingredients for Cookies and Cream Brownies
Here’s what you’ll need to bake these decadent brownies. The full list with measurements is in the recipe card below.
Brownie Layer
- Salted butter (Fat)
- Vegetable oil (canola or other neutral oil) (Fat)
- Granulated sugar (Sweetener)
- Light brown sugar (Sweetener)
- Vanilla extract (Flavoring)
- Large eggs + 1 egg yolk (Binder/Richness)
- Dark cocoa powder (unsweetened) (Flavoring/Coloring)
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
Cookies and Cream Buttercream
- Salted butter, softened to room temperature (Fat)
- Powdered sugar (Sweetener)
- Vanilla extract (Flavoring)
- Heavy cream (Liquid)
- Crushed Oreos (or similar chocolate sandwich cookies) + more for topping* (Mix-in/Garnish)
(Note refers to original recipe details on cookie type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the classic Oreo flavor, but feel free to customize these Cookies and Cream Brownies:
- Different Cookies: Use crushed Golden Oreos, Nutter Butters, or another favorite cookie in the frosting.
- Add Chocolate Chips: Fold chocolate chips into the brownie batter before baking.
- Cream Cheese Frosting: Swap the buttercream for a cookies and cream cream cheese frosting for a tangier finish.
- Mint Cookies: Use crushed mint Oreos or add a drop of peppermint extract to the frosting.
- Espresso Kick: Add a teaspoon of instant espresso powder to the brownie batter to enhance the chocolate flavor.
How to Make Cookies and Cream Brownies
Let me show you how to make these decadent Cookies and Cream Brownies:
Prep Oven and Pan
- First, I preheat my oven to 325°F (160°C). Note the lower temperature for fudgy brownies.
- I prepare an 8×8 inch baking dish by lining it with parchment paper, leaving an overhang on two sides for easy removal. I also spray it lightly with cooking spray. I set this aside.
Make the Brownie Batter
- In a medium saucepan, I melt the ½ cup of salted butter over medium heat. Once it’s fully melted, I remove it from the heat.
- While the butter is still hot, I add the ¼ cup vegetable oil, 1 cup granulated sugar, and ½ cup light brown sugar, whisking vigorously to combine until smooth.
- I pour this warm butter/sugar mixture into a large mixing bowl and let it cool for about 5-10 minutes so it doesn’t cook the eggs.
- Once the mixture has cooled down a bit, I add the 1 tablespoon vanilla extract, 2 large eggs, and 1 egg yolk. I whisk again vigorously until the mixture is glossy and smooth.
- I add the ¾ cup dark cocoa powder and whisk until it’s fully combined.
- Finally, I add the ⅔ cup all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt. Using a rubber spatula, I gently fold these dry ingredients into the wet ingredients just until combined. Be careful not to overmix!
Bake the Brownies
- I pour the thick brownie batter into the prepared 8×8 baking pan and spread it into an even layer.
- I bake for 32-35 minutes, or until the center feels just set and a toothpick inserted into the center comes out with moist crumbs attached (not completely clean, for fudgy brownies!).
- I let the brownies cool in the pan on a wire rack for at least 30 minutes.
- Then, using the parchment paper sling, I lift the brownies out of the pan and place them on the cooling rack to cool completely before frosting.
Make the Cookies and Cream Buttercream
- Once the brownies are cool, I make the frosting. I add the 1 cup of softened salted butter to the bowl of my stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer).
- I cream the butter for about 2 minutes on medium-high speed until it’s light and fluffy.
- I lower the speed and gradually add the 4 cups of powdered sugar, mixing until incorporated.
- Once the sugar is mixed in, I increase the speed to medium-high and beat for another 2 minutes, scraping down the sides of the bowl as needed, until very light and fluffy.
- I add the 2 teaspoons vanilla extract and the heavy cream (starting with 2 tablespoons). I beat again on high speed for 1 minute. If the frosting seems too thick, I add the remaining tablespoon of cream.
- Finally, I add the 1 cup of crushed Oreos and beat on low speed (or stir by hand) just until they are incorporated. Don’t beat too long here or the frosting might turn grey.
Frost and Serve
- Using an offset spatula, I frost the completely cooled brownie base with a thick layer of the cookies and cream buttercream, smoothing out the top. (You might have ½ – 1 cup of frosting leftover – bonus!)
- I cut the frosted brownies into 9 squares.
- I garnish the top of each brownie square with a few extra pieces of crushed Oreo.
- Enjoy!
Tips and Tricks for the BEST Brownies
Here are my secrets for making these Cookies and Cream Brownies truly exceptional:
- Don’t Overbake Brownies: For that perfect fudgy texture, pull the brownies out when a toothpick has moist crumbs, not totally clean. They continue cooking slightly as they cool.
- Cool Brownies Completely: This is crucial! Frosting warm brownies will result in a melted mess. Be patient!
- Room Temperature Butter for Frosting: Softened butter is essential for light and fluffy American buttercream.
- Sift Powdered Sugar (Optional): If your powdered sugar is lumpy, sifting it first ensures a super smooth frosting.
- Don’t Overmix Frosting with Oreos: Mix the crushed Oreos in briefly at the end just until combined to keep the frosting looking nicely speckled rather than grey.
How to Serve
These Cookies and Cream Brownies are perfect served as:
- An Indulgent Dessert: Rich enough on their own!
- A Party Treat: Cut into smaller squares for parties or bake sales.
- With Milk: The classic brownie pairing!
- A La Mode: Serve slightly warmed with a scoop of vanilla or cookies and cream ice cream for ultimate decadence.
Serve at room temperature.
Make Ahead and Storage
- Brownies: Bake the brownie base up to 2 days ahead. Cool completely, cover tightly, and store at room temperature before frosting.
- Frosting: Make the buttercream up to 3 days ahead and store covered in the refrigerator. Let soften slightly at room temperature and beat briefly before frosting.
- Frosted Brownies: Store frosted brownies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days (the frosting holds up better chilled). Let come towards room temperature before serving if desired.
FAQs about Cookies and Cream Brownies
- Can I use a different type of cocoa powder?
- Yes. Dark cocoa powder (like Hershey’s Special Dark) gives a deep color and rich flavor similar to Oreos. Dutch-process cocoa would also work well. Natural cocoa powder will yield a lighter color and slightly different flavor.
- Can I make these in a different size pan?
- Yes. For a 9×13 inch pan, you’ll likely need to double the recipe ingredients and adjust the baking time (it might be slightly shorter). For a 9×9 inch pan, the brownies will be thicker and need longer baking time.
- Do I need to use Oreos?
- Oreos provide the classic “cookies and cream” flavor, but any similar chocolate sandwich cookie can be substituted.
Enjoy this truly indulgent, nostalgic, and delicious recipe for Cookies and Cream Brownies! They are sure to cure any sweet tooth.
Print
Cookies and Cream Brownies
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 brownies 1x
- Category: Dessert, Dessert/Snack, Brownies, Bars
- Cuisine: American
Description
These Cookies and Cream Brownies are indulgent and nostalgic in the best way. Featuring a rich Oreo-like brownie base and a thick layer of cookies and cream buttercream frosting, these delectable treats will be sure to cure whatever sweet tooth you’ve got!
Ingredients
Scale
For the Brownie Layer:
- 1/2 cup (1 stick) salted butter
- 1/4 cup vegetable oil (or canola oil)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs plus 1 egg yolk, room temperature
- 3/4 cup (75g) dark cocoa powder (like Hershey’s Special Dark)
- 2/3 cup (83g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Cookies and Cream Buttercream Frosting:
- 1 cup (2 sticks) salted butter, softened to room temperature
- 4 cups (480g) powdered sugar (confectioners’ sugar), sifted
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream (plus more if needed)
- 1 cup crushed Oreos* (about 10–12 cookies), plus more crushed Oreos for topping
Instructions
1. Make the Brownie Layer:
- Preheat and Prep: Preheat oven to 325°F (163°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
- Combine Fats and Sugars: In a medium saucepan, melt the 1/2 cup of salted butter over medium heat. Once melted, remove from heat. Immediately whisk in the vegetable oil, granulated sugar, and brown sugar vigorously until combined.
- Cool Mixture: Pour the butter/sugar mixture into a large mixing bowl and let it cool for 5-10 minutes (it should be warm, not hot).
- Add Eggs and Vanilla: Add the vanilla extract, eggs, and egg yolk to the slightly cooled butter mixture. Whisk again vigorously until the mixture is glossy and smooth.
- Add Dry Ingredients: Add the cocoa powder, flour, baking powder, and salt to the bowl. Fold together gently with a rubber spatula until just combined. Do not overmix.
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 32-35 minutes, or until the center is set and a toothpick inserted into the center comes out with moist crumbs attached (you want them slightly fudgy).
- Cool Completely: Let the brownies cool in the pan on a wire rack for at least 30 minutes. Then, use the parchment paper sling to lift the brownies out of the pan onto the cooling rack. Let cool completely before frosting.
2. Make the Cookies and Cream Buttercream:
- Cream Butter: Add the softened salted butter to the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). Cream the butter on medium-high speed for about 2 minutes, until light and fluffy.
- Add Sugar: Lower the mixer speed and gradually add the sifted powdered sugar, mixing until incorporated.
- Beat Frosting: Increase the speed to medium-high and beat for another 2 minutes, scraping down the sides of the bowl as needed, until very light and fluffy.
- Add Liquids & Vanilla: Add the vanilla extract and 2 tablespoons of heavy cream. Beat again on high speed for 1 minute until smooth. If the frosting seems too thick, add a tiny bit more cream (1 teaspoon at a time) until desired consistency is reached.
- Fold in Oreos: Add the 1 cup of crushed Oreos and beat briefly on low speed (or fold in by hand) until just incorporated.
3. Frost and Finish:
- Frost Brownies: Once the brownies are completely cool, spread a thick layer of the cookies and cream buttercream over the top using an offset spatula to smooth it out. (Note: You may have 1/2-1 cup of leftover frosting).
- Cut and Garnish: Cut the frosted brownies into 9 squares. Garnish the top of each brownie with a few pieces of extra crushed Oreo. Enjoy!
Notes
- Butter: Salted butter is used in both the brownies and frosting; adjust salt if using unsalted. Ensure butter for frosting is properly softened to room temperature.
- Cocoa Powder: Dark cocoa powder gives a richer flavor and color similar to Oreos.
- Cooling: Cooling the butter/sugar mixture prevents scrambling the eggs. Cooling the brownies completely prevents melting the frosting.
- Oreos: Crush Oreos in a food processor or by placing them in a zip-top bag and using a rolling pin. Adjust coarseness to preference.
- Storage: Store frosted brownies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. Leftover frosting can be stored in the fridge.