Cookies and Cream Brownies

A picture of the finished brownies

Soft and gooey on the inside, crisp on the outside dark chocolate brownies are topped with a layer of creamy topping and crushed cookies in this decadent but easy dessert.

Ingredients

  • 1 ½ cups white sugar
  • ¾ cup all-purpose flour
  • ½ cup high-quality unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¾ cup unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 32 chocolate sandwich cookies (such as Oreo®), divided
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

    • Directions

    1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
    2. Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
    3. Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
    4. Pour 1/2 of the batter into the prepared baking pan and smooth out with a spatula. Add 16 OREO® cookies in an even layer (4 rows of 4 cookies), then spread the remaining 1/2 of the batter over top.
    5. Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
    6. Remove pan from the oven and set on a wire rack. Let brownies cool completely, at least 30 minutes.
    7. Crush 12 of the remaining OREO® cookies. Place the whipped topping in a bowl and fold in the crushed cookies. Spread over the top of the brownies. Crush the remaining 4 cookies, then sprinkle over the top of the whipped cream mixture.
    8. Keep refrigerated until you are ready to slice and serve.
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