Fudgy Cookies and Cream Brownies

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These Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!

Looking for more fudgy brownie recipes? Try the World’s Fudgiest Homemade Brownie Recipe!

Easy Cookies & Cream Fudgy Brownies

It’s no secret that I love Oreo flavored desserts. I only have a ton of them on the blog. From a No Bake Oreo Cheesecake and Ultimate Oreo Cheesecake, to an Oreo Chocolate Cake and Oreo Cheesecake Brownie Trifle, and there’s plenty more where that came from. It was only a matter of time before I stuffed those delectable little cookies into a brownie!

And these aren’t just any brownie. The hubs fell completely in love with them. After cutting them up, I added them to a tubberware container that wasn’t really big enough so I just covered the top with clear wrap. Not exactly my usual air-tight storage job, but momma was tired.

However the hubs came along and very quickly informed me that they were too good to not store them better. So he grabbed a cake storage container (far bigger than needed for storing brownies) and put them in there for safe keeping. He then feasted off of them over the next couple days. He normally shares desserts with friends, but not these brownies! They are SO good!

The BEST Cookies and Cream Brownies

There were two things that were important to me as I worked on this recipe. First, the brownie on the bottom needed to be thick, chewy and fudgy to the max. Second, I wanted a topping that wasn’t simply a frosting stuffed with Oreos. That just didn’t feel like enough. And I wanted to be able to stack the brownies in a container without the frosting getting all over the bottoms. Is that weird?

Anyhow, I achieved both objectives and these brownies are just addictive. It’s not even fair.

How to Make these Homemade Brownies

To start, there’s the brownie base. To make these ultra fudgy, the amount of flour was kept to a minimum and there’s no leaver used. Both of those ingredients will lend a more cakey brownie, so they are kept under control here.

These brownies also use both cocoa powder and melted chocolate. I love using a little bit of both to get both the strong chocolate flavor that the powder gives while also getting a little extra fudgyness from the melted chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to try and mirror the dark color of Oreos, but you could also use regular unsweetened cocoa.

Five Fudgy Cookies and Cream Brownies stacked on top of each other
Three Fudgy Cookies and Cream Brownies stacked with an Oreo Cookie on top

Most of my recipes for cakes and such use the creaming method. We aren’t doing any of that here. Creaming adds air and lift to batter and we want dense and chewy. So the butter and chocolate are melted together, then the sugar is added, followed by the eggs and vanilla. You just need a whisk and a bowl. No need to break out the mixer.

The dry ingredients are added next and should just be stirred in with a spatula. The batter will be very thick, so you want to carefully and slowly combine it all. Don’t over work or over mix it.

Chopped Oreos are added just before adding the batter to the pan. While you can’t see them really well, they are there and they give the brownie base a delicious Oreo flavor without making them crunchy. It’s almost like the Oreos just melt into the background and leave their flavor behind. Yummy!

After the brownies bake, it’s time for the topping. Add the white chocolate chips and heavy whipping cream to a bowl and heat in about 20 second increments until it’s melted and smooth. It’ll be kind of thick and that’s ok.

Stir in the powdered sugar and chopped Oreos, then spread the mixture over the top of the brownies. Don’t be alarmed – the mixture is THICK! Allow the brownies to cool completely, then cut into squares.

Trust me, you’ll be completely sold with the first bite. The cookies and cream flavor is totally amazing. They look simple and unassuming, but they are PACKED with Oreo flavor and highly addictive! And seeing as they’re so easy to make, this is a treat you will want to make regularly.

Three Fudgy Cookies and Cream Brownies stacked on a white table
Three Fudgy Cookies and Cream Brownies stacked on a white table

Watch How To Make Them

Read transcript

More Brownie and Oreo Recipes To Try

Fudgy Strawberry Chocolate Brownies
Quick and Easy Brownies {Like a Box Mix!}
Guinness Chocolate Brownies
Fudgy Brownies with Crunchy Butterfinger Crust
Oreo Cheesecake Brownie Trifle
No Bake Oreo Cheesecake
Chocolate Oreo Cake

Print
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Five Fudgy Cookies and Cream Brownies stacked on top of each other
Recipe

Fudgy Cookies and Cream Brownies

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes, plus cooling
  • Yield: about 18 brownies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!


Ingredients

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 1314 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

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 592
  • Sugar: 63.2 g
  • Sodium: 233 mg
  • Fat: 31.9 g
  • Carbohydrates: 74.5 g
  • Protein: 7 g
  • Cholesterol: 68.9 mg

Categories

Brownie layer modified from Sally’s Baking Addiction

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107 Comments
  1. Kayleigh

    I love these so much, I have made them several times and they are a massive hit in my family. I was wondering if they would be safe to freeze? My parents are on vacation at the moment and I would love to save some of them for their return but they get back around 10 days after I will making them, so not sure if they would last in the fridge.

  2. J

    I used Guittard Rouge Baking Powder. It costs more, because it tastes fabulous and gave a very rich dark colour to the brownies.

  3. Donna

    I had to make ours gluten free, but the topping didn’t turn out even though I made it exactly as recipe. I’ve added 2 additional T. Powdered sugar and it’s still runny. Any ideas why?

    1. Lindsay

      What did you change to make it gluten free? Did you use the full amount of Oreos? Those thicken the filling. What brand of white chocolate did you use? Are you sure you used HEAVY CREAM and not milk or something else? That would absolutely thin it out.

  4. Tinaya

    Hey, do I have to refrigerate these because if the heavy whipping cream or will it be fine to leave on counter?






  5. Vicki

    I made these and they have become my guys favorite dessert. I even had one of his friends make a bet with me and these are what he wanted if he won, he won btw. They were a huge hit with everyone.






  6. Erin

    These are the real deal! My husband coaches college football and when we win, I send treats for his position group. Sent these last week and there was not a crumb left. One asked for the recipe, another said he wasn’t even a brownie person but gave them a whole hearted stamp of approval. If you’re needing to feed an army (or just 20, 250 lb young adults) this is the recipe for you!






Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29