Cookies and Cream Brownies
Directions
- 1Preheat oven to 325℉.
- 2Prepare an 8x8 baking dish by lining it with parchment paper.
- 3In a medium saucepan, melt the butter over medium heat.
- 4Once butter is melted, remove from heat.
- 5While butter is hot, add the oil, granulated sugar, and brown sugar, whisking vigorously to combine.
- 6Pour mixture into a large mixing bowl and let cool for 5-10 minutes.
- 7Once the mixture has cooled, add the vanilla, eggs, and egg yolk.
- 8Whisk vigorously again until the mixture is glossy and smooth.
- 9Add the cocoa powder and whisk to combine.
- 10Add the flour, baking powder, and salt, and fold together with a rubber spatula until combined.
- 11Pour batter into the prepared baking pan.
- 12Bake for 32-35 minutes or until the center is set and a toothpick inserted comes out clean.
- 13Let brownies cool for 30 minutes in the pan, then lift them out onto a cooling rack and let cool completely.
- 14Once brownies have cooled, make the buttercream by adding the softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer).
- 15Cream the butter for about 2 minutes on medium-high speed until light and fluffy.
- 16Lower the speed and add the powdered sugar gradually.
- 17Once incorporated, increase speed to medium-high and beat for another 2 minutes, scraping down the sides as needed.
- 18Add the vanilla and heavy cream (starting with 1 tablespoon and adding more if needed), and beat again on high speed for 1 minute.
- 19Add the crushed Oreos and beat on high speed until incorporated.
- 20Frost the cooled brownies with a thick layer of buttercream, using an offset spatula to smooth out the top.
- 21Cut the brownies into 9 squares.
- 22Garnish the top of each brownie with a few pieces of crushed Oreo.
- 23Enjoy!
Ingredients
- 0.5 cup salted butter
- 0.25 cup vegetable oil
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs plus 1 egg yolk
- 0.75 cup dark cocoa powder
- 0.66 cup all purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup salted butter, softened to room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- 1 cup crushed Oreos, plus more for topping
Equipment
8x8 baking dishparchment papermedium saucepanlarge mixing bowlwhiskrubber spatulacooling rackstand mixer with paddle attachmentelectric hand mixer (optional)offset spatulafood processor (for crushing Oreos)
Tips
- Use dark cocoa powder to mimic the flavor of an Oreo cookie.
- A mixture of butter and oil is used for the best texture.
- An extra egg yolk adds chewiness to the brownies.
- Bake brownies at a lower temperature (325℉) for about 35 minutes.
- Ensure brownies are completely cool before frosting to prevent melting.
- Garnish with additional crushed Oreos for extra flavor and visual appeal.
- To crush Oreos, pulse 10-15 Oreos in a food processor until sand-like consistency.
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