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Cookies and Cream Brownies

These cookies and cream brownies are truly indulgent. They start with a simple brownie layer and evolve into an Oreo on steroids.
Prep Time 30 mins
Cook Time 35 mins

Ingredients
  

  • Brownies of your choice
  • 24 Oreos

Frosting

  • 3/4 cup  softened unsalted butter
  • 3 cups confectioners sugar
  • 3 tbsp whole milk
  • 1/2 teaspoon vanilla extract
  • 6-10 Oreos crushed
  • 1/8 teaspoon salt

Topping

  • 1/2 cup unsalted butter
  • 1 1/2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Grease a 19x13 pan and line with parchment, set aside.
  • Prep the brownie batter of your choice and pour into the prepped pan. Once smooth press 24 Oreos across the top of the brownie batter. You should be able to get 6 rows of 4 Oreos.
  • Baked as instructed on for the brownies, normally 35-45 minutes if using the Ghiradelli mix. Test with a toothpick around 35 minutes to see if done. You'll know that the brownies are done when the toothpick comes out clean.
  • Remove from the oven and let cool completely. Once cool, take the brownies out of the pan and let them sit on a wired rank.
  • Buttercream time! Using a handheld or stand mixer, beat the softened butter until creamy, about 2-3 minutes depending on softness. Once the butter resembled a pale yellow, add the confectioners' sugar, milk, and vanilla extract. Beat the mixture of low (and watch out for that sugar cloud!) for 30 seconds and then on high until incorporated, about 2 minutes. Fold in the Oreos and mix until incorporated. If the buttercream is a little on the sweet side, throw in a pinch of salt. Feel free to add in more Oreos as well!
  • Make sure the brownies are completely cool and spread the buttercream on top. Chill the brownies in fridge uncovered for about 30 minutes. This step can also be done overnight.
  • While the brownies are chilling, make the chocolate topping. Melt the chocolate and the butter together. This can be done in increments in the microwave, over a double boiler, or in a saucepan. Whatever method, just make sure the heat is low and the chocolate is constantly being mixed.
  • Remove the chilled brownies and pour the warm chocolate over the buttercream. Don't be stingy on the chocolate, the extra chocolate will fall off the sides. Once fully covered, let the brownies sit at room temperature to set for a few hours. If you are in a rush, you can place the brownies in the fridge to speed up the process.