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FUDGY COOKIES AND CREAM BROWNIE




















  • 3/4 cup (168g) unsalted butter

  • 2 oz semi-sweet chocolate, coarsely chopped

  • 2 cups (414g) sugar

  • 3 large eggs, room temperature

  • 2 tsp vanilla extract

  • 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural
    unsweetened cocoa powder

  • 1 cup (130g) all-purpose flour

  • 1 tsp salt

  • 2 cups (153g) chopped Oreos (about 13–14 Oreos)














  • 12 oz (about 2 cups) white chocolate chips

  • 6 tbsp (90ml) heavy whipping cream

  • 3 1/2 tbsp (26g) powdered sugar

  • 1 3/4 cups (138g) chopped Oreos (12 Oreos)









  1.  Preheat oven to 350 degrees. Grease a 9×13 inch pan or
    line it with parchment paper that sticks up above the sides, which can be used
    to lift the finished brownies out of the pan and make cutting easier. Set pan
    aside.

  2.  Combine the butter and chocolate in a microwave safe bowl
    and heat in 20-30 second increments, stirring well after each, until melted and
    smooth.

  3.  Add the sugar and whisk until combined.

  4.  Add the eggs and vanilla extract and whisk together to
    combine.

  5.  Add the cocoa, flour and salt and stir with a rubber or
    wooden spatula until well combined. Batter will be very thick.

  6.  Stir in the chopped Oreos.

  7.  Spread the batter evenly into the prepared pan, then bake
    for 25-30 minutes. To test the brownies for being done, insert a toothpick into
    the center. If it comes out with just a few moist crumbs, they’re done.

  8.  Set the brownies aside to cool. When mostly cool, make
    the cookies and cream layer.

  9.  Add the white chocolate chips and heavy whipping cream to
    a large microwave safe bowl and heat in 20-30 second increments, stirring well
    after each, until melted and smooth. Mixture will be thick.

  10.  Stir in the powdered sugar and chopped Oreos, then
    spread evenly on top of the brownies. The mixture will be thick, just use your
    spatula to help spread it.

  11.  Allow the brownies to cool completely, then cut into
    squares. The cookies and cream layer will be quite firm to the touch, but great
    on top of the brownies.

  12.  Store the leftover brownies in an air tight container at
    room temperature for up to a week.


This article and recipe adapted from this site






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