Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe
Introduction
These fudgy cookies and cream brownies are the perfect indulgence for chocolate lovers. Rich, creamy, and loaded with crunchy Oreo pieces, they melt in your mouth with every bite. They’re easy to make and guaranteed to satisfy your sweet tooth.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup white chocolate chips (or milk chocolate chips)
- 1 large egg (or flax egg for vegan option)
- 1 can sweetened condensed milk (crucial for consistency)
- 1 pinch salt (use kosher salt for a rounded taste)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
- 5 pieces more crushed Oreos (for extra crunch)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking pan lined with parchment paper.
- Step 2: Melt the unsalted butter and white chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth.
- Step 3: Combine the melted mixture with one large egg, sweetened condensed milk, and a pinch of salt. Stir vigorously until well combined.
- Step 4: Gently fold in the all-purpose flour until just combined. Avoid overmixing to keep the brownies tender.
- Step 5: Fold 5 crushed Oreos into the batter for chewy, crunchy bites throughout.
- Step 6: Transfer the batter to the prepared baking pan and smooth the top with a spatula.
- Step 7: Sprinkle the remaining crushed Oreos evenly over the top for an extra layer of texture.
- Step 8: Bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
- Step 9: Allow the brownies to cool completely in the pan at room temperature for at least 1 hour before slicing.
- Step 10: Use the parchment paper to lift the brownies out of the pan. Slice into squares and serve.
Tips & Variations
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Use gluten-free flour blend to make these brownies gluten-free without sacrificing texture.
- Adding a pinch of espresso powder enhances the chocolate flavor without adding bitterness.
- For extra gooeyness, don’t overbake—remove the brownies as soon as a toothpick comes out with moist crumbs.
Storage
Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm individual pieces briefly in the microwave to restore their fudgy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of white chocolate?
Yes, you can substitute white chocolate chips with milk or semi-sweet chocolate chips for a richer chocolate flavor, but the cookies and cream contrast might be less prominent.
Why is sweetened condensed milk important in this recipe?
Sweetened condensed milk adds moisture and sweetness while helping create the dense, fudgy texture that makes these brownies melt in your mouth.
PrintFudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe
These fudgy Cookies and Cream Brownies are rich, creamy, and melt in your mouth with every bite. Featuring a luscious blend of white chocolate, sweetened condensed milk, and crushed Oreos, these brownies deliver an indulgent twist on a classic favorite. The perfect dessert for cookie lovers seeking a decadent treat with a crunchy cookie topping.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Batter
- 1 cup Unsalted Butter (softened)
- 1 cup White Chocolate Chips (or milk chocolate chips)
- 1 large Egg (or flax egg for vegan option)
- 1 can Sweetened Condensed Milk (about 14 oz)
- 1 pinch Salt (preferably kosher salt)
- 1 cup All-Purpose Flour (or gluten-free flour blend)
- 5 pieces Oreo Cookies (crushed)
Topping
- 5 pieces Oreo Cookies (more crushed, for extra crunch)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to ensure easy removal of the brownies.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and white chocolate chips. Stir every 20 seconds until the mixture is smooth and well combined.
- Mix Wet Ingredients: To the melted mixture, add one large egg, the sweetened condensed milk, and a pinch of salt. Stir vigorously until the ingredients are thoroughly blended.
- Add Flour: Gently fold in the all-purpose flour just until incorporated. Avoid overmixing to maintain a fudgy texture.
- Incorporate Oreos: Add 5 crushed Oreos into the batter and fold them in evenly.
- Transfer to Pan: Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
- Add Topping: Sprinkle the remaining 5 crushed Oreos evenly over the top of the batter for extra texture and crunch.
- Bake: Place the pan in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
- Cool: Remove the pan from the oven and allow the brownies to cool at room temperature in the pan for at least 1 hour.
- Slice and Serve: Use the parchment paper to lift the brownies out of the pan, slice into squares, and serve.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, allowed to sit for 5 minutes).
- Use gluten-free flour blend to make these brownies gluten-free.
- Do not overmix the batter once flour is added to keep the brownies fudgy.
- Letting the brownies cool completely ensures clean slices and better texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keywords: brownies, cookies and cream, Oreos, white chocolate, fudgy brownies, dessert, baking recipe
