Cookies and Cream Frosted Brownies
I think we all have our weaknesses. Some are more serious than others, for sure. People argue quite heatedly whether sugar is an addiction, and I’m going to ignore all the studies and state with quite a bit of certainty that if sugar’s not an addiction, it sure as heck comes close. Because anything that I crave this much is entering danger territory.
I’ve tried to fight it. I even went two months sugar-free last year to see what would happen. Nothing happened. I didn’t have cravings as madly as I’d supposed, but I also never lost the desire to eat chocolate. So there you have it.
And I’ve begun to see sugar as something that can be pushed to the maximum, which is why these brownies exist. If you’re one of those people who doesn’t like your dessert to be sweet, walk away now. But if the mere idea of cookies and cream gets your heart racing, these brownies are for you!
They’re thick. They’re fudgy and definitely NOT cakey. Each brownie has a full Oreo inside. And the whole kit n’ kaboodle is covered with thick cookies and cream buttercream frosting. It’s. So. Good!
Usually, my husband is good about ignoring my desserts. He doesn’t eat much gluten, so he has his own treat stash. But these were calling to him. I had to keep swatting him away. And when he did grab a bite, I had to almost wrestle him to the ground to stop him from eating the whole brownie. The things we do for love. Hey, he got a forkful in!
And then I got to finish his brownie! It was super nice.
And then I needed to get them out of the house, so to girls’ night they went! My buddies were more than happy to polish off the batch amid lots of x-rated moaning. I was happy!
These are definitely special. So get cracking!
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup flour
- 16 regular Oreos, left whole
- 4 tablespoons butter, softened to room temperature
- 2 cups powdered sugar
- 2-4 tablespoons heavy cream
- 8 Oreos, crushed
Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.
In a medium-sized bowl, mix the cocoa into the melted butter until it dissolves. Add the sugar and stir again. When the sugar is incorporated, mix in the vanilla and eggs. Add the flour, mixing until just combined.
Spread the batter in the prepared pan. Take the Oreos and make 4 rows of 4, pressing each cookie lightly into the batter. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Do not overbake, or the brownies will be dry. Set the pan aside to cool.
While the brownies are cooling, make the frosting. In the bowl of a stand mixer, beat the butter until light and fluffy. Gradually add the powdered sugar until it’s fully mixed in. Add the heavy cream slowly until the mixture’s consistency becomes spreadable.
Remove the bowl from the mixer and gently stir in the crushed Oreos until the frosting and the cookies are fully combined. Spread the frosting over the cooled brownies.
Cut the brownies into 16 squares and serve! Brownies can also be covered and kept for up to one week.