Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe
Introduction
These fudgy cookies and cream brownies are a decadent treat that melts in your mouth with every bite. Combining smooth white chocolate, rich condensed milk, and crunchy Oreo cookies, they offer a perfect balance of creamy and crunchy textures. Ideal for satisfying your sweet tooth or impressing guests at any gathering.
Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup White Chocolate Chips (or milk chocolate chips)
- 1 large Egg (or flax egg for vegan option)
- 1 can Sweetened Condensed Milk (crucial for consistency)
- 1 pinch Salt (use kosher salt for a rounded taste)
- 1 cup All-Purpose Flour (or gluten-free flour blend)
- 10 pieces Oreos, crushed (any chocolate sandwich cookie works)
- 5 pieces Oreos, crushed (for topping)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper.
- Step 2: Melt the unsalted butter and white chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Step 3: In a mixing bowl, combine the melted butter and chocolate mixture with the egg, sweetened condensed milk, and salt. Stir vigorously until well combined.
- Step 4: Gently fold in the all-purpose flour until just combined; be careful not to overmix.
- Step 5: Fold in 5 crushed Oreos into the batter for that signature cookies and cream texture.
- Step 6: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 7: Sprinkle the remaining 5 crushed Oreos evenly over the top of the batter.
- Step 8: Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
- Step 9: Allow the brownies to cool in the pan at room temperature for at least 1 hour before slicing.
- Step 10: Use the parchment paper to lift the brownies out of the pan, slice into squares, and serve.
Tips & Variations
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes).
- Use gluten-free flour blend to make these brownies gluten-free without sacrificing texture.
- Press extra whole Oreos into the top before baking for a stunning decorative touch.
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert experience.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap individual brownies tightly and freeze for up to 3 months. Reheat refrigerated or frozen brownies gently in the microwave to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of white chocolate?
Yes, you can substitute with milk or dark chocolate chips. Keep in mind it will change the flavor profile and richness of the brownies slightly.
How do I make a flax egg for the vegan option?
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it thickens. Use this mixture as a replacement for one egg.
PrintFudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe
These fudgy Cookies and Cream Brownies combine the rich, melt-in-your-mouth texture of white chocolate and sweetened condensed milk with crunchy crushed Oreos for an irresistible treat. Perfectly moist and loaded with cookie bits, they make an ideal dessert or snack for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 50 minutes (including cooling)
- Yield: 16 squares 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
For the Brownie Batter
- 1 cup Unsalted Butter, softened
- 1 cup White Chocolate Chips or milk chocolate chips
- 1 large Egg or flax egg for vegan option
- 1 can Sweetened Condensed Milk (approx. 14 oz), crucial for consistency
- 1 pinch Salt (kosher salt preferred for balanced flavor)
- 1 cup All-Purpose Flour or gluten-free flour blend
- 10 pieces Oreos, crushed (any chocolate sandwich cookie works)
For the Topping
- 5 pieces More Crushed Oreos for extra crunch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper, ensuring edges extend for easy removal.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and white chocolate chips together, stirring every 20 seconds until the mixture is fully smooth and combined.
- Combine Wet Ingredients: To the melted butter and chocolate mixture, add one large egg, the sweetened condensed milk, and a pinch of kosher salt. Stir vigorously until all ingredients are well incorporated.
- Add Flour: Gently fold in the all-purpose flour to the wet mixture until just combined, taking care not to overmix to maintain fudgy texture.
- Mix in Crushed Oreos: Fold 5 of the crushed Oreos into the brownie batter evenly to distribute cookie pieces throughout.
- Transfer and Smooth Batter: Pour the batter into the prepared baking pan and smooth the surface evenly using a spatula.
- Add Topping: Sprinkle the remaining 5 crushed Oreos evenly over the top of the batter for added texture and flavor.
- Bake: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter.
- Cool: Let the brownies cool completely in the pan at room temperature for at least 1 hour to set properly.
- Slice and Serve: Use the parchment paper to lift the brownies out of the pan, slice into squares, and serve. Enjoy!
Notes
- Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- For longer storage, freeze individually wrapped brownies for up to 3 months and thaw before serving.
- To make vegan, substitute the egg with a flax egg and ensure white chocolate chips are dairy-free.
- Do not overmix the batter after adding flour to maintain a fudgy texture.
Keywords: fudgy brownies, cookies and cream brownies, white chocolate brownies, Oreo brownies, dessert recipe
