# Cookies and Cream Brownies

These Cookies and Cream Brownies are indulgent and nostalgic, featuring a rich Oreo-like brownie base and a thick layer of cookies and cream buttercream frosting.

- Servings: 9 servings
- Total time: 55 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

1. Preheat oven to 325℉.
2. Prepare an 8x8 baking dish by lining it with parchment paper.
3. In a medium saucepan, melt the butter over medium heat.
4. Once butter is melted, remove from heat.
5. While butter is hot, add the oil, granulated sugar, and brown sugar, whisking vigorously to combine.
6. Pour mixture into a large mixing bowl and let cool for 5-10 minutes.
7. Once the mixture has cooled, add the vanilla, eggs, and egg yolk.
8. Whisk vigorously again until the mixture is glossy and smooth.
9. Add the cocoa powder and whisk to combine.
10. Add the flour, baking powder, and salt, and fold together with a rubber spatula until combined.
11. Pour batter into the prepared baking pan.
12. Bake for 32-35 minutes or until the center is set and a toothpick inserted comes out clean.
13. Let brownies cool for 30 minutes in the pan, then lift them out onto a cooling rack and let cool completely.
14. Once 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).
15. Cream the butter for about 2 minutes on medium-high speed until light and fluffy.
16. Lower the speed and add the powdered sugar gradually.
17. Once incorporated, increase speed to medium-high and beat for another 2 minutes, scraping down the sides as needed.
18. Add the vanilla and heavy cream (starting with 1 tablespoon and adding more if needed), and beat again on high speed for 1 minute.
19. Add the crushed Oreos and beat on high speed until incorporated.
20. Frost the cooled brownies with a thick layer of buttercream, using an offset spatula to smooth out the top.
21. Cut the brownies into 9 squares.
22. Garnish the top of each brownie with a few pieces of crushed Oreo.
23. Enjoy!

## Equipment

- 8x8 baking dish
- parchment paper
- medium saucepan
- large mixing bowl
- whisk
- rubber spatula
- cooling rack
- stand mixer with paddle attachment
- electric hand mixer (optional)
- offset spatula
- food 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.

## Source

- Original video: https://www.spicesinmydna.com/cookies-and-cream-brownies/
- Recipe page: https://www.cliprecipe.com/recipe/203ec2e2-dc25-4525-b470-fefb29a05e2f
- Extracted: 2026-04-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt