The Best Cookies & Cream Brownies

Looking for the perfect cookies & cream brownie recipe? I’ve got you covered with these decadent, chewy brownies that are sure to impress everyone!

Here’s something you should know about me: I’m a dessert person. I take my desserts very seriously, and I’m pretty particular when it comes to what I like.

Well, I’m not all that particular. I just like chocolate. And more chocolate. And nothing but chocolate.

Another thing you should know about me? When I land on a recipe I love, I’m very loyal to it. I’ve been making these brownies for years now. Every time I have an event to go to and I can sign up for a dessert this is what I make. And if our family has had a particularly hard week and we need a little pick-me-up, these brownies always do the trick.

They’re a cure-all. Promise.

Now, I’ll give a disclaimer – I have no idea where I originally got the base recipe for these brownies. I’ve had it for as long as I can remember, and it’s the perfect brownie recipe. A few years in, I found this frosting recipe and I never looked back. They’re incredible together, and it’s the only brownie recipe I’ll use.

Ready to learn how to make the most amazing brownies of your life?

The Best Cookies & Cream Brownies

NOTE: I’ve made a few adjustments, but the original recipe for the topping used in this recipe is from Crazy for Crust!

Ingredients Needed

Brownies:

• 3/4 cup flour
• 1 tablespoon cocoa powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter
• 12 oz bag of chocolate chips (you’ll use some for the frosting)
• 3/4 cup granulated sugar
• 1/4 brown sugar
• 3 eggs, at room temperature
• 1 teaspoon vanilla extract

Topping:

• 8 tablespoons Crisco
• 1/4 cup (half a stick)+ 2 tablespoons butter, softened
• 1 7-oz container marshmallow creme
• 3 teaspoons vanilla extract
• 1 1/4 cups powdered sugar
• 12-15 Oreos
• 2 tablespoons light corn syrup
• 1/2 cup semisweet chocolate chips (from the 12-oz bag)

Making the Brownies:

Preheat the oven to 350 and butter (or use cooking spray on) an 8×8 inch baking dish.

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.

In a saucepan, combine butter and approximately half the bag (6 oz) of chocolate chips. Heat over low heat and stir until mixture is smooth.

Remove from heat and add both sugars. Stir to combine, then let cool slightly.

Whisk eggs and vanilla into chocolate mixture. Continue mixing until the mixture is smooth. Add flour mixture and stir until just combined.

Add about 3/4 cup of chocolate chips, then stir to combine.

Pour batter into the pan and bake 28-30 minutes, until just set.

Let cool completely before adding frosting.

Making the Topping:

Beat shortening and 1/2 stick of butter (either in a stand mixer or with a hand mixer) until thoroughly combined. Add in marshmallow creme and vanilla. Continue to mix until smooth.

Slowly mix in powdered sugar. Mix until smooth.

Spread frosting evenly on top of cooled brownies.

Crush Oreos by hand and spread evenly on top of brownies.

In a microwave-safe bowl, mix the corn syrup, remaining 2 tablespoons of butter, and remaining chocolate from bag of chocolate chips (it should be around 1/2 a cup). Microwave for 30 seconds, then stir until the mixture is smooth.

Drizzle the chocolate sauce over the brownies.

** These brownies taste best when allowed to sit in the fridge for a few hours, or even overnight!

These brownies have been a huge hit 100% of the time I’ve brought them out. They’re delicious, so decadent, and the perfect dessert for any gathering.

Can’t wait to hear what you think!

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