Fudgy Cookies and Cream Brownies: A Decadent Dessert Recipe
Indulge in the ultimate dessert experience with these fudgy cookies and cream brownies. Perfectly rich, chocolatey, and studded with chunks of cookies and cream, this recipe is a crowd-pleaser for any occasion. Whether you’re a seasoned baker or a beginner, these brownies are simple to make and impossible to resist. Let’s dive into the recipe and create a treat that’s as visually stunning as it is delicious.
Prep Time:
15 minutes
Cook Time:
25-30 minutes
Calories:
Approximately 280 kcal per serving
ingredients
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup crushed cookies and cream cookies (about 10-12 cookies)
1/2 cup white chocolate chips (optional)
1/2 cup semi-sweet chocolate chips (optional)
Directions——————
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
Melt the Butter: In a microwave-safe bowl, melt the butter in 30-second intervals until fully melted. Let it cool slightly.
Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and sugar. Whisk until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Add Mix-Ins: Gently fold in the crushed cookies and cream cookies. If desired, add the white chocolate chips and semi-sweet chocolate chips for extra richness.
Bake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool and Serve: Allow the brownies to cool completely in the pan before slicing into squares. For an extra touch, sprinkle additional crushed cookies on top.
Frequently Asked Questions
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the added salt in the recipe to 1/4 teaspoon to avoid over-salting.
2. Can I use a different type of cookie?
Absolutely! Oreos or any chocolate sandwich cookies work well as a substitute for cookies and cream cookies.
3. How do I store these brownies?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
4. Can I freeze these brownies?
Yes, these brownies freeze well. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
5. Why are my brownies too cakey?
Overmixing the batter or overbaking can lead to cakey brownies. Mix until just combined and bake until the center is set but still fudgy.
Tools You'll Need
9×13-inch baking pan
Mixing bowls
Whisk
Spatula
Measuring cups and spoons
Parchment paper
Cooling rack
Tips
For extra fudgy brownies, slightly underbake them by 2-3 minutes.
Use high-quality cocoa powder for a richer chocolate flavor.
Crush the cookies into both fine crumbs and larger chunks for varied texture.
Let the brownies cool completely before slicing to ensure clean cuts.
Allergy Information
Contains: Gluten, dairy, eggs
To make gluten-free: Use gluten-free cookies and a 1:1 gluten-free flour blend.
To make dairy-free: Substitute the butter with a plant-based alternative and use dairy-free chocolate chips.
Conclusion
These fudgy cookies and cream brownies are a delightful combination of rich chocolate and creamy cookies, making them a standout dessert for any occasion. With their simple preparation and irresistible flavor, they’re sure to become a favorite in your recipe collection. Give this recipe a try, and don’t forget to share your results with friends and family. Happy baking!
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