Fudgy 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
Scale
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
