cookies and cream brownies;
Fudgy, chewy, dark chocolate brownies topped with a whipped cookies and cream icing.
Oven Temp: 350°F
Servings: 20
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Ingredients
dark chocolate brownies;
- 1 cup salted butter (2 sticks)
- 2 cups semisweet chocolate chips
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2½ teaspoons instant coffee granules
- 4 large eggs at room temperature
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ cup black cocoa powder (optionally sub regular cocoa powder instead)
- 1 teaspoon baking powder
cookies and cream icing;
- 1 cup salted butter softened to room temperature
- 3 cups powdered sugar
- 2 tsp vanilla
- 2 Tbsp heavy cream
- 1 cup crushed oreos plus more for topping
Instructions
dark chocolate brownies;
- Line a 9"x13" pan with parchment paper. Spray with oil and set aside.
- In a large bowl, add 2 cups of semisweet chocolate chips and 2 sticks (1 cup) of butter. Microwave in 30 second increments until the butter is melted and the chocolate chips begin to melt. Stir together until melted and smooth.
- Add 1½ cups sugar, 1 Tbsp vanilla, 1 tsp salt, and 2½ tsp coffee granules to the melted chocolate. Mix together to combine.
- In a small bowl, add 4 eggs and whisk together until frothy and bubbly. Fold the scrambled eggs to the chocolate mixture.
- Add ½ cup flour, ½ cup cocoa powder, and 1 tsp baking powder. Stir to combine. Do not overmix.
- Evenly spread the mixture into the prepared baking pan. Bake for 28-30 minutes or until the brownies are just set. Test the center with a toothpick, it should come out clean when they're ready.
- Allow to cool before cutting and serving fresh. Try popping them in the microwave for 10 seconds to reheat and serving with ice cream!
cookies and cream icing;
- Use either a stand mixer and paddle attachment or a large bowl and a hand mixer. Add 1 cup (2 sticks) butter to a large bowl or the bowl of a stand mixer. Cream the butter by beating on medium-high speed until light and fluffy.
- Lower the speed and gradually add the powdered sugar, mixing on low speed. Once incorporated, add 2 tsp vanilla and 2 Tbsp heavy cream. Whip on high for 1 minute.
- Using a food processor, blitz a sleeve of oreos to make 1 cup of powdered crumbs. Add crumbs to the buttercream mixture and mix until incorporated.
- Ensure brownies are cooled, then frost the brownies. Add a thick layer of buttercream and smooth the top with a spatula. If desired, sprinkle additional crumbled oreos on top.
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