Cookies and Cream Brownies

photo of Cookies and Cream Brownies

These cookies and cream brownies are super fudgy, thick and a little bit chewy.

If you can’t already tell, I have a cookies and cream obsession. Making a cookies and cream brownie or blondie has always been a bit of a struggle because most of the time the bars turn out on the cakey side. Not these though. These are ultra fudgy.
close-up photo of a stack of Cookies and Cream Brownies

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The secret is condensed milk. It keeps these bar gooey, chewy and fudgy. Last week I came across a white chocolate brownie recipe from Broma Bakery and I just knew it would be the perfect starting point for a cookies and cream version.
close-up photo of one Cookies and Cream Brownie
They are definitely quite sweet, since they incorporate both condensed milk and white chocolate. But they are addicting, especially if you like Oreos and white chocolate. The best part is that the batter is made with just one bowl and one spatula. I love easy clean-up recipes.
Cookies and Cream Brownies photo collage

 

Cookies and Cream Brownies

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 16
These cookies and cream brownies are super fudgy, thick and a little bit chewy.

Ingredients:

  • ½ cup unsalted butter
  • 1 cup white chocolate chips
  • 1 large egg
  • 1 (14-oz) can sweetened condensed milk
  • 1 tsp salt
  • 1 1/2 cups all-purpose flour
  • 7 Oreos crushed

Directions:

  1. Preheat oven to 350°F. Line an 8"x8" baking pan with parchment paper.
  2. In a large microwave-safe mixing bowl, add butter and white chocolate chips and heat for 30 seconds. Stir the mixture with a spatula. Microwave again for another 15 seconds and stir again. If chocolate is not completely melted and uniform, heat for another 15 seconds as needed. Careful not to heat too much or you will burn your chocolate.
  3. Add in egg, condensed milk, and salt. Stir until uniform. Fold in flour, stirring until just combined. Sprinkle in 5 crushed Oreos (I crumbled them between my fingers). Gently fold into batter. Pour batter into baking pan and smooth surface with spatula. Sprinkle remaining crushed Oreos over surface.
  4. Bake for about 30-35 minutes. The surface should turn a light brown and cake will still be a little gooey if you insert a knife or toothpick into the center. Let brownies cool for at least 1 hour before cutting and serving.

Notes:

Recipe adapted from Broma Bakery

All images and content are © Kirbie's Cravings.

 

Related Recipes:

Chewy Cookies n’ Cream Cookies

Cookies and Cream Mug Cake

Cookies and Cream recipe category index

18 comments on “Cookies and Cream Brownies”

  1. Wow those sound awesome!  Like white chocolate brownies, almost! Love the addition of crushed oreos, that is the best 🙂

  2. There is nothing wrong with a cookies and cream obsession! I never thought a cookies and cream brownie could be done! Thank you for your efforts in perfecting this recipe. Can’t wait to make these on one of my guilty baking days.

  3. I love these! Question… have you tried this batter recipe with chocolate chips? If so did it work? I love how easy this recipe is!

  4. hey! i just made these on my youtube channel (and gave you cred) and they were great 🙂 thanks for the recipe.

    the video: https://youtu.be/zTqd-pbLum8

  5. Hi I loved the look and sound of your brownies so much I have featured them in my top 10 brownie recipes. Feel free to have a look and share. ????

  6. I almost really liked these! I made two batches and both ended up too hard and dry on the outer parts and too undone and gooey on the inside! Not sure if I did something wrong but the flavor was very good, just couldn’t get the right consistency. 

    • Hm that is really strange. Are you perhaps using a different size baking pan? If it’s baked in a smaller pan, I can see the inside needing longer to cook and it could cause the outside to be done faster. Also try to stick to the middle of the oven. I find when I bake in the lower half of the oven for any baked goods, it will overcook the outside before the inside is fully cooked.

      • Also, the type of pan would make worlds of a difference. I’m curious if the author used metal, glass, stone…?? I want to try to make these but need to know what type please 🙂

      • I used an 8 x 8 nonstick metal pan.

  7. Heyy, love the recipe, the brownies look so yummy! Could you tell me what kind or brand of white chocolate chips you get? I think I’m going to try the recipe this sunday for my family.

  8. I made these like three times, except I add a stick of cream cheese. I did not do this till the 2nd and 3rd time. Out so rich and yummy. A bit more moist.

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