these fudgy & delicious one bowl brownies are loaded with cookies and cream flavor thanks to crushed oreos that go directly into the batter & on top!
I’ve been on a BIG cookies & cream kick this pregnancy. Don’t get me wrong, I’ve always loved it – but it’s been hitting the spot particularly well lately.
And these were no exception.
Not only are they fudgy and full of cookies and cream flavor, but they’re made all in one bowl!
I don’t know about you, but when baking can be done all in one bowl, I’m all for it.
They’re made even better by serving them warm with a melty scoop of vanilla ice cream and maybe a little extra cookie smashed right into it.
Or served with a glass of milk for dunking.
Honestly though, no matter how you serve them, I promise they won’t disappoint.
I’ve been known to scoop these straight outta the pan, warm from the oven with a spoon and that was just as good!
cookies and cream brownies
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
- Yield: 12–15 brownies depending on the size cut 1x
- Category: dessert
Description
these fudgy & delicious one bowl brownies are loaded with cookies and cream flavor thanks to crushed oreos that go directly into the batter & on top!
Ingredients
- 1 cup unsalted butter, room temperature
- 2 tablespoons canola oil
- 1 cup white sugar
- 1 cup packed brown sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 10–15 oreos, roughly broken into pieces
Instructions
- Preheat oven to 350 degrees F and line an 8×8” baking pan with parchment paper.
- Grease the lined pan with cooking spray.
- In a large mixing bowl, add butter & sugars, creaming with an electric hand or stand mixer (about 2 minutes). Then add oil and beat for another 30 seconds.
- Add in eggs, one at a time, beating each for about 30 seconds before adding the next. Add in vanilla and mix until smooth.
- Place a large sifter over the bowl and to it add flour, cocoa and salt sifting into the wet mixture (note that you can also sift the dry ingredients into a separate mixing bowl, but this saves a dirty dish!).
- Gently fold the batter until JUST combined (it’s ok if you still see some flour pockets).
- Add in 1 cup of the roughly broken oreos (about 10-12) and give the batter a few more folds to incorporate.
- Using a rubber spatula, place the batter into the prepared baking sheet and smooth until evenly spread in the pan.
- Top with the remaining roughly broken oreos evenly across the top.
- Bake for 40-45 minutes or until batter no longer has a jiggle (if you insert a knife or cake tester, it may still come out coated, but that’s ok. the brownies will continue to cook in the pan once out of the oven).
- Cool in the pan on a wire cooling rack for at least 20 minutes before slicing.
Keywords: brownies, cookies & cream, flour, sugar, cocoa, oreos
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