These cookies & cream brownies are brownie sky-scrapers! They have 4 equally indulgent layers including homemade brownies, Oreos, cookies & cream buttercream frosting, and smooth chocolate ganache. Over-the-top in the best way.
- homemade brownies batter OR 1 9×13 inch pan brownie batter
- 24 Oreos (I use Double-Stuf Oreos)
Cookies & Cream Buttercream
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 6 whole Oreos, chopped (about 3/4 cup, or 70g)
- pinch of salt
- 1/2 cup (115g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips*
- Brownies: Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- Prepare brownie batter. Spread into prepared baking pan. My batter for homemade brownies is very thick, so do your best to spread it to the edges. Doesn’t have to be perfectly neat. Press 24 Oreos down into the top of the brownie batter; you want 6 rows of 4 Oreos.
- Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My homemade brownies with Oreos on top take about 35 minutes.
- Remove from the oven and place on a wire rack to cool completely in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Do not cut into squares yet. (TIP: It’s helpful to place the whole slab of brownies (parchment paper still underneath) on a baking sheet because you will need to chill the layers. The baking sheet makes transporting to the refrigerator easier!)
- Cookies & cream buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. With a spoon or rubber spatula, fold in the chopped Oreos. Taste. Add a pinch of salt if frosting is too sweet. I like adding 1/8 teaspoon salt. Spread buttercream on top of cooled brownies. Chill uncovered for 30 minutes and up to 1 day in the refrigerator.
- Chocolate topping: Cut the butter into a few pieces and place in a small saucepan with the chocolate chips. Melt the two together on low heat, stirring constantly, until smooth and combined. You can also use the microwave—stop and stir every 20 seconds until melted and smooth.
- Pour chocolate on top of the buttercream. Spread all over the top in an even layer. Allow chocolate to set at room temperature for a few hours or in the refrigerator for 1 hour before slicing and serving. See recipe notes for my tips for cutting neat brownie squares.
- Cover and store leftover brownies in the refrigerator for up to 1 week.
- Make Ahead Instructions: You can bake the brownie layer (steps 1–4) in advance. Cover cooled brownies tightly and keep at room temperature for up to 3 days or freeze for up to 3 months. Thaw on the counter before continuing with the recipe. You can also prepare the buttercream up to 3 days in advance: cover tightly and store in the refrigerator. You can apply the buttercream layer to the brownies up to 1 day in advance, see step 5. Assembled brownies, after chocolate has set, can be frozen up to 3 months. (Can be frozen as a whole pan or frozen as individual squares.) Thaw at room temperature or in the refrigerator.
- Special Tools: KitchenAid Stand Mixer | 9×13 inch Baking Pan | Icing Spatula | 2-cup Glass Measuring Cup | Double Stuf Oreos
- Chocolate Chips: My homemade brownies include chocolate chips. They’re optional, but add wonderful texture to the brownie layer.
- Chocolate: You can use 6 ounces of chopped semi-sweet chocolate instead of the chocolate chips in the chocolate layer. I recommend using 1 and 1/2 Bakers or Ghirardelli brand 4-ounce chocolate baking bars.
- Tips for Cutting Layered Brownies: (1) wait until the chocolate topping sets completely, (2) make very quick cuts, (3) use a very sharp large knife, and (4) wipe the knife off with a clean paper towel or kitchen towel between cuts.
- 9-inch Pan of Brownies: Use my chewy fudgy homemade brownies recipe, top with 16 Oreos, and bake for around 30 minutes. Halve all the ingredients in the cookies & cream buttercream and chocolate topping layers.
- Try Cream Cheese Frosting: A delicious variation is to skip the cookies & cream buttercream and ganache and frost the Oreo-topped cooled brownies with cream cheese frosting.
Keywords: cookies and cream brownies