Cookies and Cream Fudge Brownies
 
 
Ingredients
  • 10 tablespoons (1¼ sticks) unsalted butter
  • 1¼ cups granulated sugar
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ to 1 teaspoon vanilla extract (I used 1 teaspoon)
  • 2 large eggs, cold
  • ½ cup all-purpose flour
  • approximately ¾ cup Hershey's Cookies and Cream Candy Drops
For the frosting:
  • 1½ cups powdered sugar
  • ½ 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)
Method
  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. I stored these in the refrigerator, since I generally like my brownies a tad chilled.
For the frosting:
  1. 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.
  2. 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.
  3. Spread on top of your brownies, and top with additional Oreo pieces, if desired.
Notes
adapted from [url href="
Nutrition Information
Serving size: one 8x8 pan; about 9 generous brownies
Recipe by Kitchen Meets Girl at http://kitchenmeetsgirl.com/cookies-and-cream-fudge-brownies/