Cookies and Cream Brownies

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These brownies were created on a whim because I had a large quantity of Oreo cream cheese frosting in my fridge that had to be used up. Despite what you might be thinking, I don’t always just have large quantities of Oreo cream cheese frosting in my fridge waiting to be slathered on whatever baked good decides to come my way (even though now that I think of it, that seems like a solid and necessary refrigerator staple). But, I had made a cookies and cream cake the previous weekend, and after a serious frosting scare a couple weeks ago (read about it here), I’ve been slightly paranoid that I’ll bake a cake and not have enough frosting for it, so I’ve been kind of overdoing it in that department lately. As in, I’ve been doubling every frosting recipe I’ve made recently with the notion that there’s no such thing as too much buttercream.

So anyway, I had lots of cookies and cream cheese frosting leftover from the cake I just mentioned, and my initial thought was to make cookies and cream stuffed french toast for weekend brunch*. But then the urge for brownies came on so quickly and so suddenly that I had to divert Mission French Toast immediately. I needed cookies and cream brownies and I needed them right that instant. So, I whipped up some of my favorite brownies and spread on them layer upon layer of Oreo cream cheese frosting in the most beautiful cream-cheesy waves of delight I’d ever seen. They were everything I had imagined and more.

So here you have it, a dessert combo that came about unintentionally because I can’t estimate proper frosting quantities when making cakes. But I’m not mad at all. My poor frosting measurement skills resulted in Cookies and Cream Brownies, and Cookies and Cream Brownies are very delicious.

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Cookies and Cream Brownies

Ingredients

Ingredients:

For the Brownies:

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Frosting:

• 8 oz cream cheese room temperature
• 7 Tbsp Butter room temperature
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 4 Oreos about 16 mini-oreos
• 2 Tbsp Milk

Instructions

1. Directions

   For the Brownies:
   

   Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

   In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

   Bake in preheated oven for 25 to 30 minutes. Do not overcook.

   For the Frosting:

   In a stand mixer, cream together cream cheese and butter until smooth. Add the vanilla extract and mix. At med-low speed, mix in the powdered sugar. Beat on medium high about 2-5 minutes.

   If the frosting is too thick, add milk one tsp at a time until you reach the consistency you want. Crush the Oreos into crumbs. With a rubber spatula or spoon, mix the Oreos into the frosting.

   Allow brownies to cool for at least one hour before frosting. Keep refrigerated.

*Oreo cream cheese stuffed french toast is happening soon. I will report back on my findings.

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