More brownies!
I can’t seem to go a full week without testing another brownie variation.
Just wait until you see the next experiment I have planned.
These are very simple. I used my favorite brownie recipe and folded in a few Oreos for extra crunch and flavor.
You could also adapt boxed brownie mix — just prepare the brownies, then make the frosting and add more cookie pieces.
I frosted only a few because I don’t always love frosting on brownies, but Mr. How Sweet preferred the frosted pieces.
If you waste a good portion of your day on Twitter like I do, you might know that last night Mr. How Sweet surprised me with a dozen hot pink roses.
I didn’t make dinner, my apartment is half-unpacked and messy across several rooms, and I was in holey sweatpants when he came home. I was even half-asleep while he declared his love — and I just lay there.
It sounded strangely familiar, like the night he proposed.
Luckily there were brownies on the counter. As my dad says, marriage is rarely 50/50.
The cookies soften and partially melt into the batter while baking, but you can still see chunks of cookie inside the brownies — that’s the best part.
The frosting is the same creamy cookies-and-cream frosting I used on cookies and cream cupcakes. It’s rich, smooth, and has an ice-cream-like texture. Hard to beat.
Out of all the brownies I’ve made recently, these might be my favorite.
I love the contrast: chewy, gooey brownie with crunchy cookie pieces.
Cookies and Cream Brownies
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Ingredients
Brownies
- 2-3 squares baking chocolate
- 1/2 lb butter
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon vanilla
- 8 Oreo cookies, crumbled
Frosting
- 2 sticks butter, softened
- 1 1/2 – 2 lbs powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
- 10 Oreo cookies
Instructions
Brownies
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Preheat the oven to 350°F (175°C).
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Melt the butter and baking chocolate in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate, then add the sugar and vanilla and beat until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each. Stir in the flour until just combined, then fold in the crumbled Oreos.
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Pour the batter into a greased 9 x 13-inch baking dish (an 8 x 8-inch pan will also work) and bake for 35–45 minutes, or until just set. Allow to cool before frosting.
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*Note: I adjusted this version slightly from my other brownie recipes — if you recently tried them, consider adding two more eggs for extra chewiness.
Frosting
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Cream the softened butter and gradually add powdered sugar until smooth. Stir in vanilla and milk, adding more milk or sugar as needed to reach your desired consistency. Crush the Oreos and fold them into the frosting, then spread over cooled brownies.
Did you make this recipe?
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I appreciate you so much!
I doubt these brownies will last another evening in our house. They might not even wait until Mr. How Sweet gets home.
Now I need to find something impressive to cook for dinner tonight — and remind Mr. How Sweet that he married someone ten years younger, not an old granny.