Cookies N’ Cream Brownies

May 31, 2012 § 8 Comments

This weekend I had a total Oreo meltdown. 

A total meltdown, as in, I bought two packages of those heavenly sandwich cookies and nearly drove myself crazy by promising I wouldn’t open them until I had a kick-ass recipe to use them in. 

An hour and over 15 Oreo-licious recipe ideas later, I had another meltdown.  It was 10PM and much too late for me to get in the kitchen and make sweets.  Ugh!  I was forced to wait another day until my Oreo void could be filled.  The temptation was almost too much to handle!  But, hey, what doesn’t kill you makes you stronger, right? ;-)

All day I’ve been dreaming of these brownies.  Well, not these exact brownies, but the brownies these brownies are based on.  Let me explain…

Back when I was in elementary school, the 5th graders would have bake sales once a month to help offset the cost of our “graduation.”  Even back then I was a little foodie, so each month I would bring my signature baked good.  Yup, you guessed it.  Cookies N’ Cream Brownies.

At that time I used a boxed cake mix and pre-made frosting so, in the midst of my Oreo meltdown, I decided that making a homemade version would be a good idea.  I was right.  These tasted 1000000x better than the original and that’s really saying something because the originals were pretty darn delicious!

Cookies N’ Cream Brownies

“Cookies N’ Cream Brownies inspired by an old favorite.  Dense, fudgy brownies topped with Cookies N’ Cream buttercream frosting, and crushed Oreos.  These brownies are what dreams are made of, folks!”

Brownies adapted from Epicurious


For Brownies:

  • 12 tablespoons (1 ½ sticks) unsalted butter
  • 1 ¼ cups granulated sugar
  • ¾ cup + 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • ½ cup + 1 tablespoon all-purpose flour

For Cookies N’ Cream Buttercream:

  • ½ cup (1 stick) unsalted butter
  • 1/3 cup Oreo cookie crumbs (~5 Oreos ground  in the food processor) 
  • 1 1/3 cup powdered sugar
  • ½ teaspoon vanilla extract


  1. Preheat the oven to 325°F.  Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, sugar, cocoa, and salt in a medium saucepan set over medium heat.   Stir occasionally, until the butter is melted and the mixture is smooth, approximately 2-3 minutes.  Remove the saucepan from heat and allow to cool for 10 minutes.
  3. Once the butter mixture is cooled for 10 minutes, stir in the vanilla with a wooden spoon.  Add the eggs one at a time, stirring vigorously after each one.  When the batter looks thick, shiny, and well blended, add the flour and stir until well blended.  Spread evenly in the lined pan.
  4. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack. Meanwhile, beat together all ingredients for the buttercream and allow to sit at room temperature.
  5. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.  Spread prepared buttercream in an even layer on top of the brownies, cut, and serve.

Yield: 16 regular-sized brownies or 24 smaller ones

Enjoy! :-D

Double Trouble Cookie Brownies

February 22, 2012 § 16 Comments

I hope you didn’t give chocolate up for Lent because this recipe is going to be a doozy.

Rich, fudgy brownies?

Gooey chocolate chip cookies?

Why not combine them into one decadent and totally belt-busting dessert?

Yeah, yeah, yeah. The phrase “belt-busting” generally doesn’t get too good of a reputation, but believe me, these brownies are worth it. Like a million bajillion times worth it! I don’t lie.

Plus it’s Wintertime and, if you’re anything like me, you wear sweatpants, pajamas and leggings 24/7 so you won’t even have to wear a belt soon anyways. ;-)

Alright, enough about belts and let’s get back to these brownies.

I’m going to let you in on a little secret.

I’ve already established that they’re delicious, but do you know what makes them even better? You didn’t hear it from me, but vanilla ice cream. Cool vanilla ice cream on top of a warm, gooey cookie brownie. Shhhhhh… :-P

Double Trouble Cookie Brownies



  • 2 cups all-purpose flour
  • 1 ¾ cups sugar
  • ¾ cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup canola oil
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract


  • ½ cup brown sugar, packed
  • ¼ cup sugar
  • 2/3 cup canola oil
  • ¼ cup water
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2/3 cup chocolate chips



  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, canola oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
  3. Bake for 25 minutes in the preheated oven.


  1. Combine sugars, oil, water, and cornstarch in a mixing bowl. Mix in vanilla.
  2. Add 1 cup flour, the baking soda, and the salt. Mix well. Mix in rest of flour. Fold in chocolate chips. The dough will be a little stiff. Flatten with your hands into sheets and place on top of the half-cooked brownie.
  3. Bake for 10-15 more minutes. Let cool for 30 minutes, cut into squares and serve.

Yield: 15 servings

Nutella Cheesecake Brownies

August 28, 2011 § 60 Comments

Doesn’t that sound like the best dessert ever?

I think so! ;-)

The idea for these brownies first came to me a few months ago when I was finally able to have Nutella again after giving it up for Lent.  At the time I had 3 unopened jars sitting in the pantry just waiting to be made into something delicious. My favorite Nutella-Marbled Banana Bread was the obvious choice, but I wanted something a little more naughty.

I was thinking chocolate. Lots and lots of chocolate.

Oh, and cheesecake! Because cheesecake is delicious.

All baked into brownies and swirled with Nutella right before baking. Mmmm… :-D

The only problem was that I ate them all before I was able to take pictures and share the recipe with you. Oops! Luckily for you I still have 2 whole jars left so I can make this many more times!

Nutella Cheesecake Brownies


  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup + 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup + 2 tablespoons water
  •  ¼ cup applesauce
  •  ½ cup canola oil
  • 1 block (8 ounces) cream cheese, softened
  • ¾ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 6 tablespoons Nutella


  1. Preheat the oven to 350 degrees Fahrenheti.
  2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
  3. In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
  4. Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.

Yield: 12 brownies

Oh yeah. I’ll definitely be making this many more times. Enjoy! :-D

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