Introduction

These fudgy Cookies and Cream Brownies are rich, soft, and bursting with chocolate sandwich cookie pieces in every bite. They melt in your mouth and combine the best of brownies and Oreos into one irresistible treat that’s perfect for any occasion.

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

Ingredients

1 cup Unsalted Butter (softened)
1 cup White Chocolate Chips (or milk chocolate chips)
1 large Egg (or flax egg for vegan option)
1 can Sweetened Condensed Milk (crucial for consistency)
1 pinch Salt (use kosher salt for a rounded taste)
1 cup All-Purpose Flour (or gluten-free flour blend)
10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
5 pieces More Crushed Oreos (for extra crunch)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking pan lined with parchment paper.
Step 2: Melt the unsalted butter and white chocolate chips together in a microwave-safe bowl, stirring every 20 seconds until smooth.
Step 3: Combine the melted mixture with the large egg, sweetened condensed milk, and a pinch of salt. Stir vigorously until fully combined.
Step 4: Gently fold in the all-purpose flour until just combined; avoid overmixing to keep the brownies tender.
Step 5: Fold 5 crushed Oreos into the brownie batter for bursts of cookies and cream flavor throughout.
Step 6: Pour the batter into the prepared baking pan and smooth the top evenly.
Step 7: Sprinkle the remaining crushed Oreos evenly over the top for extra crunch and texture.
Step 8: Bake for 30-35 minutes, checking doneness by inserting a toothpick—it should come out with a few moist crumbs.
Step 9: Allow the brownies to cool completely in the pan at room temperature, about 1 hour, before lifting out with the parchment paper and slicing.
Step 10: Slice into squares and serve your deliciously fudgy Cookies and Cream Brownies.

Tips & Variations

For a vegan version, substitute the egg with a flax egg and use dairy-free white chocolate chips.
Use gluten-free flour to make these brownies gluten-free without sacrificing texture.
Add a teaspoon of vanilla extract to enhance the overall sweetness and depth of flavor.
Try mixing in chopped nuts for added crunch and contrast.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in the microwave for a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate chips instead of white chocolate chips?

Yes, milk chocolate chips work well and will give the brownies a richer, cocoa flavor but slightly less sweetness compared to white chocolate chips.

Why is sweetened condensed milk important in this recipe?

Sweetened condensed milk adds moisture and sweetness while helping create the fudgy, melt-in-your-mouth texture characteristic of these brownies.

Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe

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★★★★★

4.9 from 50 reviews

Indulge in these fudgy Cookies and Cream Brownies that melt in your mouth with a perfect balance of rich white chocolate and crushed Oreo cookies. Soft, creamy, and loaded with cookie crunch, these decadent brownies are easy to make and ideal for dessert lovers craving a sweet treat with a unique cookies and cream twist.

Author: Lila
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 brownies (cut into 3x3 squares) 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup Unsalted Butter (softened)
1 cup White Chocolate Chips (or milk chocolate chips)
1 large Egg (or flax egg for vegan option)
1 can Sweetened Condensed Milk (approximately 14 oz)
1 pinch Salt (use kosher salt for a rounded taste)
1 cup All-Purpose Flour (or gluten-free flour blend)
10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
5 pieces More Crushed Oreos (for extra crunch)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking pan lined with parchment paper to prevent sticking and make removal easier.
Melt Butter and Chocolate Chips: In a microwave-safe bowl, melt the unsalted butter and white chocolate chips together, stirring every 20 seconds until the mixture is completely smooth and combined.
Mix Wet Ingredients: Add the large egg, sweetened condensed milk, and a pinch of kosher salt to the melted mixture. Stir vigorously until the batter is smooth and fully combined.
Add Dry Ingredients: Gently fold in the all-purpose flour until just combined. Be careful not to overmix to maintain fudgy brownies.
Incorporate Crushed Oreos: Fold in 5 of the crushed Oreo pieces evenly into the batter to add crunchy pockets of cookies throughout the brownies.
Transfer to Pan: Pour the batter into the prepared baking pan, smoothing the top evenly with a spatula.
Add Topping: Sprinkle the remaining 5 crushed Oreos on top of the batter for an extra crunch and decorative finish.
Bake: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Cool: Allow the brownies to cool in the pan at room temperature for at least 1 hour. This helps them set perfectly for clean slicing.
Serve: Use the parchment paper to lift the brownies out of the pan. Slice into squares and serve to enjoy the rich, fudgy texture with a delicious cookies and cream crunch.

Notes

For a vegan version, substitute the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
You can use milk chocolate chips instead of white chocolate chips if preferred.
Be careful not to overmix the batter after adding flour to avoid tough brownies.
Use parchment paper to line the pan for easier removal of brownies after baking.
Check the brownies at 30 minutes to avoid overbaking; they should remain fudgy inside.

Keywords: Cookies and Cream Brownies, Fudgy Brownies, White Chocolate Brownies, Oreo Brownies, Easy Dessert Recipe