Cookies Cream Brownies

These cookies & cream brownies are brownie sky-scrapers! They have 4 equally indulgent layers including homemade brownies, Oreos, cookies & cream buttercream frosting, and smooth chocolate ganache. Over-the-top in the best way.

Welcome to the final day in Sally’s Cookie Palooza! I decided to end the 6th annual Christmas cookie countdown with something light, innocent, and calorie free.

LOL. Kidding.

These cookies & cream brownies are basically 500 cookies in one. And tomorrow is National Brownie Day so obviously we’re celebrating in a very big, very over-the-top, very calorie way. If you dig Oreos, brownies, and chocolate… Merry Christmas to you. 😉

4 Layer “Fork & Plate Brownies”

I call these my fork and plate brownies because they’re so thick, fudgy, and irresistibly dense that you need a fork and plate for consuming. With 4 equally indulgent layers, they’re brownie sky scrapers. Here’s each layer listed out:

1. Brownie base


2. Layer of Oreo cookies


3. Cookies & cream buttercream


4. Chocolate topping

Brownie Base

This is a 9×13-inch pan of brownies. I won’t go into much detail about the brownie base because you can use homemade brownies or boxed brownies. Obviously I recommend my homemade brownies, but I know schedules get crazy and time is a luxury, especially during the holidays. So use your favorite boxed mix if needed. I will say that my brownie recipe is seriously fudgy and takes about 10 minutes to throw together. 🙂

Want to make a 9-inch pan instead? See my recipe note!

The Oreo Layer

Oreos are pressed into the top of the brownie batter before baking. I recommend using Double Stuf Oreos, which comes with 30 Oreos in the package. Don’t steal a taste because you’ll need every single Oreo for these cookies & cream brownies.

• Did you know that the # of Oreos in packages varies?! Regular Oreos used to have 45 cookies in each package, now I think it’s closer to 36. Double Stuf has 30.

You’ll use 24 Oreos on top of the brownie batter, then 6 crushed Oreos in the cookies & cream buttercream frosting.

Cookies & Cream Buttercream Frosting

Legit tastes like the filling of an Oreo cookie. You’ll need butter, confectioners’ sugar, vanilla extract, a little milk, and 6 crushed Oreos. A pinch of salt helps offset the sweetness. Have you truly ever seen a more perfect sight? Forget the brownies, eat this with a spoon instead.

Chocolate Topping

This chocolate topping is chocolate ganache on steroids. Made from just chocolate and butter, this thick chocolate layer firms up like a dream. It’s not sticky, but it’s still soft enough for cutting through. Speaking of cutting through layered brownies– things can get a little messy, but I have some tips for you in my recipes notes.

Christmas Cookies & Cream Brownies

‘Tis the season and if you want a Christmas version of these cookies & cream brownies, I have a few ideas up my sleeve:

• Add 1 teaspoon of peppermint extract to the brownie batter


• OR add 3/4 teaspoon of peppermint extract to the cookies and cream buttercream


• Use mint Oreos instead!


• Top chocolate with crushed candy canes or red/green sprinkles

Or even 1/2 teaspoon of peppermint extract to the brownie batter and 1/2 teaspoon to the buttercream. Always use peppermint extract sparingly because it’s a fine line between delicious peppermint flavor and…. toothpaste flavor.

Pretty sure we’ll all need our own pair of extra roomy Santa pants after this recipe.

6th Annual Sally's Cookie Palooza

Today concludes my 6th annual Sally’s Cookie Palooza! Let’s look back on every recipe published during my 2018 Christmas cookie countdown:

1. Peppermint Bark Cookies


2. My favorite Spritz Cookies


3. Christmas Cookies in a Jar (with a FREE printable!)


4. Santa’s Whiskers Cookies


5. Iced Oatmeal Cookies


6. Homemade Gingerbread House (December Baking Challenge)


7. Lace Cookies


8. Drop-Style Christmas Sugar Cookies


9. 1 Dough Neapolitan Cookies


10. Cookies & Cream Brownies

Which recipe is your favorite? Click to see Sally’s Cookie Palooza over the years, including 50 previous cookie recipes.

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Cookies & Cream Brownies

★★★★★
5 from 1 reviews

• 
  Author: Sally


• 
  Prep Time: 30 minutes


• 
  Cook Time: 35 minutes


• 
  Total Time: 3 hours, 35 minutes


• 
  Yield: 24 brownies


• 
  Category: Brownies


• 
  Method: Baking


• 
  Cuisine: American

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Description

These cookies & cream brownies are brownie sky-scrapers! They have 4 equally indulgent layers including homemade brownies, Oreos, cookies & cream buttercream frosting, and smooth chocolate ganache. Over-the-top in the best way.

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Ingredients

Brownies

• homemade brownie batter OR 1 9×13 inch pan brownie batter


• 24 Oreos (I use Double Stuf Oreos)

Cookies & Cream Buttercream

• 3/4 cup (170g) unsalted butter, softened to room temperature


• 3 cups (360g) confectioners’ sugar


• 2 Tablespoons milk


• 1/2 teaspoon pure vanilla extract


• 6 Oreos, chopped (I use Double Stuf Oreos)


• pinch of salt

Chocolate Topping

• 1/2 cup (115g) unsalted butter


• 1 heaping cup (around 200g) semi-sweet chocolate chips*

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Instructions

1. Brownies: Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.


2. Prepare brownie batter. Spread into prepared baking pan. My homemade brownie batter is very thick, so do your best to spread it to the edges. Doesn’t have to be perfectly neat. Press 24 Oreos down into the top of the brownie batter; you want 6 rows of 4 Oreos.


3. Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My homemade brownies with Oreos on top take about 35 minutes.


4. Remove from the oven and place on a wire rack to cool completely in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Do not cut into squares yet. (TIP: It’s helpful to place the whole slab of brownies (parchment paper still underneath) on a baking sheet because you will need to chill the layers. The baking sheet makes transporting to the refrigerator easier!)


5. Cookies & cream buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. With a spoon or rubber spatula, fold in the chopped Oreos. Taste. Add a pinch of salt if frosting is too sweet. I like adding 1/8 teaspoon salt. Spread buttercream on top of cooled brownies. Chill uncovered for 30 minutes and up to 1 day in the refrigerator.


6. Chocolate topping: Cut the butter into a few pieces and place in a small saucepan with the chocolate chips. Melt the two together on low heat, stirring constantly, until smooth and combined. You can also use the microwave– stop and stir every 20 seconds until melted and smooth.


7. Pour chocolate on top of the buttercream. Spread all over the top in an even layer. Allow chocolate to set at room temperature for a few hours or in the refrigerator for 1 hour before slicing and serving. See recipe notes for my tips for cutting neat brownie squares.


8. Cover and store leftover brownies in the refrigerator for up to 1 week.

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Notes

1. Make Ahead Instructions: You can bake the brownie layer (steps 1 – 4) in advance. Cover cooled brownies tightly and keep at room temperature for up to 3 days or freeze for up to 3 months. Thaw on the counter before continuing with the recipe. You can also prepare the buttercream up to 3 days in advance– cover tightly and store in the refrigerator. You can apply the buttercream layer to the brownies up to 1 day in advance, see step 5. Assembled brownies, after chocolate has set, can be frozen up to 3 months. (Can be frozen as a whole pan or frozen as individual squares.) Thaw at room temperature or in the refrigerator.


2. Special Tools: KitchenAid Stand Mixer | 9×13 inch Baking Pan | Icing Spatula | 2-cup Glass Measuring Cup | Double Stuf Oreos


3. Chocolate Chips: My homemade brownie batter includes chocolate chips. They’re optional, but add wonderful texture to the brownie layer.


4. Chocolate: You can use 6 ounces of chopped semi-sweet chocolate instead of the chocolate chips in the chocolate layer. I recommend using 1 and 1/2 Bakers or Ghirardelli brand 4 ounce chocolate baking bars.


5. Tips for Cutting Layered Brownies: (1) wait until the chocolate topping sets completely, (2) make very quick cuts, (3) use a very sharp large knife, and (4) wipe the knife off with a clean paper towel or kitchen towel between cuts.


6. 9-inch Pan of Brownies: Use my chewy fudgy homemade brownies recipe, top with 16 Oreos, and bake for around 30 minutes. Halve all the ingredients in the cookies & cream buttercream and chocolate topping layers.

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