Cookies and Cream Brownies

Prep Time: 25 minutes

Cook Time: 30 minutes

Relaxed Time: 30 minutes

Total Time: 1 hour 25 minutes

Servings: 16



1 ½ cups white sugar

¾ cup all-purpose flour

½ cup high-quality unsweetened cocoa powder

½ tsp. salt

¼ tsp. baking powder

¾ cup unsalted butter melted

Three large eggs

1 tsp. vanilla extract

32 chocolate sandwich cookies (such as Oreo) divided

1 (8 oz.) container of frozen whipped topping (such as Cool Whir), thawed



The oven should be preheated to 350 degrees F (175 degrees C). A 9-inch square baking pan should be greased. Combine sugar, flour, cocoa powder, salt, and baking powder in a mixing basin.

In another dish, whisk together the butter, eggs, and vanilla. Mix thoroughly before adding the butter mixture to the flour mixture.

Applying a spatula, pour half of the batter into the prepared baking pan. Four rows of four OREO cookies should be added in a uniform layer on top of the batter, followed by the other half.

Bake for 30 to 35 minutes in a preheated oven or until the center is set and the edges are brown. Set the pan on a wire rack after removing it from the oven.

Give brownies at least 30 minutes to cool. The remaining 12 OREO cookies should be crushed. In a bowl, combine the whipped topping with the cookie crumbs. Spread over the brownies’ top.

The remaining four cookies should be broken and sprinkled on the whipped cream mixture. Until you are prepared to slice and serve, keep chilled.