Fudgy 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
Scale
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
