Cookies and Cream Brownies
These dense, rich Cookies and Cream Brownies are the ultimate chocolate dessert. Thick, cookie studded brownies with cookies and cream buttercream.
Servings 16 servings
For the Brownies:
- 1 cup butter, melted
- 1 1/3 cups granulated sugar
- 2/3 cup brown sugar
- 4 large eggs
- 1 Tbsp. vanilla extract
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 1 tsp. kosher salt
- 1 1/2 tsp. espresso powder
- 9 chocolate sandwich cookies, broken into rough quarters
For the Cookies and Cream Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 12 chocolate sandwich cookies, crushed into crumbs
Preheat oven to 350 degrees F. Spray an 8 x 8 pan well with nonstick spray and set aside In a large bowl, mix together the butter, granulated sugar, brown sugar, eggs and vanilla. Add dry ingredients and mix until the batter just comes together. Fold in the cookie pieces.
Pour batter into prepared pan. Bake for 35 to 40 minutes, until a toothpick comes out clean. Set aside and allow to cool.
Meanwhile, make the butter cream. Add butter to a stand mixer. Cream until smooth. Add powdered sugar and carefully, slowly mix in. Once it's incorporated add vanilla and beat on medium speed for 5 minutes, until light, fluffy and white. Fold in cookie crumbs.
Spread cookies and cream buttercream over the cooled brownies.