This week, my daughter came home from school clutching a borrowed recipe book, her eyes wide with excitement. She’d found the recipe she wanted to try: brownies stuffed with Oreos. As a lifelong chocolate lover, I couldn’t resist her enthusiasm – or the prospect of a kitchen adventure together.
Who doesn’t love the idea of a brownie packed with cookies and cream? The recipe promised a rich, fudgy base, white chocolate chips, and a surprise layer of whole cream-filled cookies in every slice. It sounded decadent, a little over-the-top and absolutely perfect for a family baking session.
The recipe was refreshingly straightforward, though it did call for melting chocolate with a double boiler. (Pro tip: if you don’t have one, a heatproof bowl set over a pot of simmering water works just fine!) My kids were eager helpers, especially when it came time to line up the Oreos in neat rows – one per brownie square, ensuring every bite would be bursting with cookies and cream.
Here’s how you can make these irresistible brownies at home:
Cookies and Cream-Stuffed Brownies
Makes 16
Ingredients
- 6 oz (170g) unsalted butter, melted and cooled slightly
- ½ cup (100g) light brown sugar
- ¼ cup (50g) superfine sugar
- 2 large eggs
- 4½ oz (125g) dark chocolate (at least 50% cocoa), broken into pieces, melted and cooled slightly
- ¾ cup (100g) all-purpose flour
- ¼ cup (30g) cocoa powder
- 1 tsp salt
- 1 cup (200g) white chocolate chips
- 22 cream-filled cookies (like Oreos): 16 whole, 6 broken into small pieces for topping
Instructions
- Preheat & prep:
Preheat your oven to 375°F (190°C). Line an 8-inch (20cm) square baking pan with parchment paper. - Mix the base:
In a large bowl, beat together the melted butter and both sugars with an electric mixer for 2–3 minutes until fully combined and smooth. Add the eggs and beat until thick and fluffy (this could take a few minutes). Stir in the melted chocolate until just combined. - Dry ingredients:
Sift in the flour, cocoa powder, and salt. Gently fold to combine, being careful not to overmix. Fold in the white chocolate chips. - Layer & stuff:
Spread half the brownie batter into your prepared pan. Arrange the 16 whole cookies in neat rows over the batter-this was my kids’ favorite part! - Top & sprinkle:
Spoon the remaining batter over the cookies and smooth it out. Sprinkle the broken cookie pieces evenly over the top. - Bake:
Bake for 25–30 minutes, until the edges are cracked and the center no longer wobbles. Let cool completely in the pan, then chill in the refrigerator overnight for the best texture. - Slice & enjoy:
Cut into 16 squares and enjoy! Store in an airtight container at room temperature or in the fridge for up to 5 days.
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