Cookies n’ Cream Brownies

Whenever I want to dress up a batch of brownies, I don’t turn to chocolate ganache or fancy chocolate chips. I turn to a big bag of cream filled, Oreo-type sandwich cookies, chop them up and add them to my brownie batter. I suppose that this is actually dressing down the brownies, rather than dressing them up, but Oreo cookies make a fantastic addition to a batch of brownies and take these from good to irresistible.

These Cookies n’ Cream Brownies are fudgy, chewy brownies that are loaded with oreo cookies (or a similar brand of chocolate and vanilla sandwich cookie). The brownie batter is not that unusual, made with chocolate and cocoa powder to ensure that it has a good chocolate flavor. There is quite a bit of sugar in it and the sugar contributes to that chewy texture, as well as to the flavor of the brownies, sweetening the batter because all the chocolate called for is unsweetened. There is no leavening in this brownie batter, either, which keeps the brownies very moist, rich and fudgy.

The Oreos are a nice addition to these for a couple of reasons. They actually hold up very well to baking and you’ll see the full sandwich preserved in the brownies when you slice into them! You definitely get a cookies n’ cream flavor along with the dark chocolate brownie, just like you do when you eat cookies n’ cream ice cream. This recipe makes a big batch, which is great for sharing, so make this for a party, take it to a bake sale or just invite some friends over to share.

Cookies n’ Cream Brownies
1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups oreo-type cookies, coarsely chopped (approx 20-24)

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.
In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next.
Stir in flour and cocoa powder until mixture is uniform. Fold in chopped oreo cookies and pour batter into prepared pan and spread into an even layer. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.
Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.
Cool brownies in pan for about 20 minutes, then carefully lift brownies out of the pan using the aluminum foil as a handle and place on a wire rack to cool completely before slicing.

Makes 36 brownies (or 48 bite-sized brownies).