Cookies and Cream Fudge Brownies = chocolate cookie gooey heaven.
I’ve made these cookies and cream fudge brownies twice in the last week. And for good reason.
They are really that good. Plus, Doodle asked me to. I can’t say no to that cute kid.
The first time, I made ‘em just for fun…I was craving a rich, dense, fudgy brownie, and I had a bag of Hershey’s Cookies and Cream Candy Drops that needed to be put to good use.
After Doodle ate one of these, he immediately asked if I would make a batch for him to take to school to share with his friends. Because he has a summer birthday, his teacher allowed him to bring in treats this month for an honorary birthday celebration and I’d been brainstorming what homemade treat to send.
The best part? These brownies come together in one bowl, and don’t even require a mixer! This is the perfect recipe for lazy bakers like me.
Quite honestly, these brownies are decedent enough on their own – they are truly the best brownie I’ve ever eaten. And many other bloggers and bakers agree. This base recipe comes from Alice Medrich’s book Bittersweet: Recipes and Tales from a Life in Chocolate. Whatever else you do in life, I beg you:
After I baked the brownies, I made an Oreo buttercream to smear on top of them. This buttercream is a slight variation to the one I learned while taking a Wilton cake decorating class years ago – the Wilton recipe uses Crisco, which I replaced here with butter.
Full disclaimer: these brownies are very rich and very sweet – but since I made them for a 5-year old who prefers to eat frosting with a spoon, he didn’t mind.
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cups plus 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon vanilla extract (I used 1 teaspoon)
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- approximately 3/4 cup Hershey's Cookies and Cream Candy Drops
- 1 1/2 cups powdered sugar
- 1/2 cup unlsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1 to 2 Tablespoons whipping cream
- 5-6 Oreo cookies, crumbled finely (I used the food processor)
- 5-6 additional Oreo cookies, coarsely chopped, for garnish (optional, but recommended)
- Preheat oven to 325. Line an 8x8 pan with foil or parchment, leaving an overhang on two sides. Spray with cooking spray and set pan aside.
- In a large microwave-safe bowl, combine the butter, sugar, cocoa, salt, and heat on high power, about 30 seconds. Stop to stir, and heat for an additional 30 seconds, checking after 15 seconds. The batter will be almost gritty or sand-like in appearance - that's okay!
- Add the vanilla and eggs, stirring vigorously until the batter is well blended. It should look thick and shiny. Stir in the flour, mixing until it is well-incorporated and the batter is smooth, with either a wooden spoon or a whisk. Gently fold in the the Hershey's candy pieces, and then pour the batter evenly into the prepared pan.
- Bake brownies for 25 to 30 minutes, or until a toothpick emerges just slightly moist when removed from the center. Do NOT bake for longer than 30 minutes, even if you're tempted. The brownies will firm up as they cool, I promise! I baked mine for 28 minutes, then allowed them to cool on the kitchen counter for 1 hour before frosting.
- I stored these in the refrigerator, since I generally like my brownies a tad chilled.
- In a large bowl of a stand mixer, cream together your sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 5 minutes.
- Add the vanilla and heavy cream and beat on medium speed for another minute. You may add more cream, depending on your desired consistency. Add in your cookie crumbles and mix until just combined.
- Spread on top of your brownies, and top with additional Oreo pieces, if desired.