Cookies and Cream Brownies

Scooping up a cookies and cream brownie with a spatula.

Cookies and Cream Brownies take boxed brownie mix up a notch with Oreo cookies inside and out, all with a sweet marshmallow frosting and drizzle of fudge sauce.

Author Amber Brady

Prep Time 1

Cook Time 20

Total Time 1 20

Yields brownies

Ingredients

For the Brownies:

15 regular Oreo cookies
18.2 oz (515 g) box family size brownie mix, (for a 13×9" pan)
1 large egg, or as listed on box
⅓ cup (59 ml) water, or as listed on box
½ cup (118 ml) vegetable oil, or as listed on box

For the Frosting:

½ cup (92 g) Crisco shortening*
¼ cup (57 g) unsalted butter
1 cup (104 g) marshmallow creme or fluff
1 tsp vanilla extract, (Clear vanilla is preferred to keep the frosting white, but regular is still fine.)
1 ¼ cups (150 g) powdered sugar
10 regular Oreo cookies, chopped or quartered (depending on the size chunk you want on top)

For the Fudge Sauce:

2 Tbsp (28 g) unsalted butter
2 Tbsp light corn syrup
½ cup (85 g) semi-sweet chocolate chips
2 tsp HOT water, *optional for thinning (if needed)

Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 13x9-inch baking pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan.
BROWNIES: In a large bowl, mix together the brownie mix, egg(s), water, and oil well.
Place 15 Oreos in the bottom of the prepared pan. Pour brownie batter over and around the Oreos to evenly fill the pan. Gently spread even with a spatula. (NOTE: It may be easier to spread the batter into the pan and then top with the Oreos so they don’t slide around, but I’m not totally sure if the brownie batter will cover the Oreos completely this way.)
Bake at 350˚F for 20-23 minutes. (Check doneness with a toothpick.) Remove from oven and cool completely.
FROSTING: While the brownies bake and cool, make the frosting by beating the shortening and butter together in a large bowl with an electric hand mixer. Mix in the marshmallow creme and vanilla. Slowly mix in powdered sugar. Mix until smooth. Set aside.
FUDGE SAUCE: Combine the ingredients for the fudge sauce in a microwave safe bowl. Heat in the microwave for 30 seconds. Stir, and add hot water if needed, for a thinner drizzle. (I didn’t need it, but the option is there.)
ASSEMBLE: Spread the marshmallow frosting evenly over the cooled brownies. Top with chopped or quartered Oreo cookies. Drizzle with fudge topping. Allow fudge to cool down and set slightly (will still be somewhat soft) before cutting and serving.

Notes

SHORTENING ALTERNATIVES: May substitute shortening with refined coconut oil (no coconut taste) or additional butter, if desired.
STORAGE: Tightly cover leftovers in pan with plastic wrap or foil. Alternately store in an airtight container. Store at room temperature for up to 3-4 days.
Want to make it like Little Debbie’s Cookies and Cream Brownies? Try the frosting from this recipe instead.
Prefer a homemade brownie? Try my fudgy brownies recipe.

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