Cookies and Cream Brownies
These rich and fudgy Cookies and Cream Brownies are packed with chocolate sandwich cookies and swirls of creamy white chocolate for the ultimate cookies and cream dessert!
Equipment
- 9x9 Baking Pan
- Oven
Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup all-purpose flour
- 10 pieces chocolate sandwich cookies roughly chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs and vanilla extract, mixing until fully combined.
- Sift in the cocoa powder, salt, and baking powder, stirring to incorporate.
- Fold in the flour until just combined, being careful not to overmix.
- Gently fold in the chopped chocolate sandwich cookies and white chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Top with additional chopped chocolate sandwich cookies for extra crunch.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan for at least 20 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for a fudgier texture.
- Customization: Add extra white chocolate drizzle on top for a bakery-style finish.
- Freezing Tip: Wrap individual brownie squares in plastic wrap and freeze for up to 2 months.
Nutrition
Serving: 1brownieCalories: 260kcalCarbohydrates: 32gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 120mgPotassium: 90mgFiber: 2gSugar: 22gVitamin A: 300IUCalcium: 40mgIron: 1.5mg
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