Cookies and Cream Brownies
Soft and gooey on the inside, crisp on the outside. These dark chocolate brownies are topped with a layer of creamy topping and crushed cookies in this decadent but easy dessert.
Prep time: 25 mins
Cook time: 30 mins
Cool time: 30 mins
Total time: 1 hr 25 mins
Servings: 16
Yields: 16 brownies
– 1 1/2 cups white sugar
– 3/4 cup all-purpose flour
– 1/2 cup high-quality unsweetened cocoa powder
– 1/2 tsp. salt
– 1/4 tsp. baking powder
– 3/4 cup unsalted butter, melted
– 3 large eggs
– 1 tsp. vanilla extract
– 32 Oreos, divided
– 1 (8 oz) container Cool Whip
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
Pour 1/2 of the batter into the prepared baking pan and smooth out with a spatula. Add 16 Oreo cookies in an even layer (4 rows of 4 cookies), then spread the remaining 1/2 of the batter over top.
Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
Remove pan from the oven and set on a wire rack. Let brownies cool completely, at least 30 minutes.
Crush 12 of the remaining Oreo cookies. Place the whipped topping in a bowl and fold in the crushed cookies. Spread over the top of the brownies. Crush the remaining 4 cookies, then sprinkle over the top of the whipped cream mixture.
Keep refrigerated until you are ready to slice and serve.
