Ingredients
Scale
Oreo Brownie Layer
- 3/4 cup (168g) unsalted butter
- 2 oz semi-sweet chocolate, coarsely chopped
- 2 cups (414g) sugar
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
- 1 cup (130g) all-purpose flour
- 1 tsp salt
- 2 cups (153g) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer
- 12 oz (about 2 cups) white chocolate chips
- 6 tbsp (90ml) heavy whipping cream
- 3 1/2 tbsp (26g) powdered sugar
- 1 3/4 cups (138g) chopped Oreos (12 Oreos)
Instructions
- Preheat oven to 350°F. Grease a 9×13 inch pan or line with parchment paper.
- Combine the butter and chocolate in a microwave-safe bowl and heat in 20–30 second increments until melted and smooth.
- Add sugar and whisk until combined.
- Add eggs and vanilla extract and whisk together.
- Add cocoa, flour, and salt; stir until well combined. Batter will be thick.
- Stir in chopped Oreos.
- Spread batter into prepared pan and bake for 25-30 minutes. Test with a toothpick; it should come out with a few moist crumbs.
- Set brownies aside to cool. When mostly cool, make the cookies and cream layer.
- Add white chocolate chips and heavy cream to a microwave-safe bowl, heat in increments until melted and smooth.
- Stir in powdered sugar and chopped Oreos, then spread evenly on top of brownies.
- Allow to cool completely, then cut into squares.
- Store leftovers in an airtight container at room temperature for up to a week.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American