Introduction

These decadent Cookies and Cream Brownies are a luscious treat that melts in your mouth with every bite. Combining rich white chocolate and crushed Oreos, they deliver a perfect balance of sweetness and texture that’s sure to satisfy any dessert craving.

Decadent Cookies and Cream Brownies That Melt in Your Mouth Recipe - Recipe Image

Ingredients

1 cup Unsalted Butter (or margarine as a substitute)
2 cups White Chocolate Chips (milk chocolate chips can be used for a deeper flavor)
1 large Egg (flax egg can replace for a vegan version)
1 can Sweetened Condensed Milk
1/2 teaspoon Salt (optional)
1 cup All-Purpose Flour (gluten-free flour can be used as an alternative)
15 Oreos, crushed
5 Oreos, additional crushed for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper.
Step 2: In a large microwave-safe bowl, combine the unsalted butter and white chocolate chips. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
Step 3: Whisk in the large egg, sweetened condensed milk, and salt until the mixture is well combined.
Step 4: Gradually fold in the all-purpose flour until just incorporated to avoid overmixing.
Step 5: Stir the crushed Oreos into the batter, then pour everything into the prepared baking pan, spreading it evenly.
Step 6: Sprinkle the remaining crushed Oreos on top for added texture and flavor.
Step 7: Bake for 30-35 minutes, or until the edges are set but the center remains slightly soft.
Step 8: Allow the brownies to cool in the pan for at least 1 hour before cutting into squares to ensure clean slices.

Tips & Variations

Use a flax egg as a vegan alternative by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes before adding.
For a richer flavor, swap white chocolate chips with milk chocolate chips or a mix of both.
Press some whole Oreos lightly into the top of the batter before baking for an extra decorative touch.
To avoid overbaking, start checking the brownies at 30 minutes. They should be set on the edges but slightly soft inside.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 2 months. Reheat gently in the microwave to bring back softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of white chocolate?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips, but it will change the flavor profile toward a more traditional chocolate taste rather than the creamy sweetness of white chocolate.

How do I make these brownies gluten-free?

Simply replace the all-purpose flour with a gluten-free all-purpose flour blend that measures cup-for-cup. Ensure the Oreos you use are gluten-free as well for a fully gluten-free dessert.

Decadent Cookies and Cream Brownies That Melt in Your Mouth Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

These Decadent Cookies and Cream Brownies are rich, fudgy, and loaded with crushed Oreos for the perfect cookies and cream flavor. Melt-in-your-mouth texture meets irresistible sweetness, making them an ideal dessert for any chocolate lover.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 16 brownies (about 2x2 inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 cup Unsalted Butter
2 cups White Chocolate Chips
1 large Egg
1 can Sweetened Condensed Milk (approximately 14 ounces)
1/2 teaspoon Salt
1 cup All-Purpose Flour

Cookies and Cream

15 Oreos, crushed
5 Oreos, crushed (for topping)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper to prevent sticking and ensure easy removal.
Melt Butter and White Chocolate: In a large microwave-safe bowl, combine the unsalted butter and white chocolate chips. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
Add Wet Ingredients: Whisk in the large egg, sweetened condensed milk, and salt until the mixture is smooth and well combined.
Incorporate Flour: Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the brownies tender.
Add Crushed Oreos: Stir the 15 crushed Oreos into the brownie batter evenly to distribute the cookies and cream flavor throughout.
Pour Batter and Add Topping: Pour the batter into the prepared baking pan, smoothing the top. Sprinkle the remaining 5 crushed Oreos evenly over the surface for extra crunch and flavor.
Bake the Brownies: Place the pan in the preheated oven and bake for 30-35 minutes. The brownies should be set but still fudgy in the center.
Cool and Serve: Allow the brownies to cool in the pan for at least 1 hour before cutting into squares to ensure clean slices and optimal texture.

Notes

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes).
You can substitute the unsalted butter with margarine if needed.
Milk chocolate chips can be used instead of white chocolate chips for a richer flavor.
Use gluten-free flour in place of all-purpose flour to make this recipe gluten-free.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Allow brownies to cool completely before slicing to avoid crumbling.

Keywords: brownies, cookies and cream brownies, Oreo brownies, fudgy brownies, dessert recipes, white chocolate brownies