Cookies & Cream Brownies
Ingredients
Brownie Base
-
1
9×13-inch pan
brownie batter (homemade or boxed)
-
24
pieces
Oreos (preferably Double-Stuf)
Cookies & Cream Buttercream
-
¾
cup
unsalted butter, softened
-
3
cups
confectioners’ sugar
-
2
tablespoons
milk
-
½
teaspoon
pure vanilla extract
-
6
pieces
whole Oreos, chopped
-
a pinch
salt
Chocolate Topping
-
½
cup
unsalted butter
-
1
heaping cup
semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9×13-inch baking pan with parchment paper.
- Prepare the brownie batter and spread it into the pan, then press 24 Oreos into the top.
- Bake for 32 to 35 minutes, checking for doneness with a toothpick.
- Cool the brownies completely in the pan, then lift them out using the parchment paper.
- For the buttercream, beat the softened butter until creamy, then add confectioners’ sugar, milk, and vanilla, mixing until smooth. Fold in the chopped Oreos and a pinch of salt.
- Spread the buttercream over the cooled brownies and chill for at least 30 minutes.
- For the chocolate topping, melt the butter and chocolate chips together until smooth.
- Pour the chocolate over the buttercream and spread evenly. Allow to set before slicing.
Nutrition Facts (estimated)
Servings
24 brownies
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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