Fudgy Cookies & Cream Oreo Brownies

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Fudgy Cookies & Cream Oreo Brownies

Fudgy brownies. Stuffed with Oreos. Topped with cream cheese icing and loaded with sprinkles. These brownies are heaven. Pure heaven. Just look how fudgy they are!

While I have my go-to brownie recipe made from scratch, I actually used a box mix for today’s brownies.  That’s what trying to bake in a rush will do to you. I don’t mind, I love Ghirardelli Dark Chocolate Brownie Mix – they truly taste homemade!

Fudgy Cookies n Cream Oreo Brownies

This brownie recipe is fool-proof. Mix up your brownies according to the package instructions.  Pour 1/2 of the batter into your baking pan.  Line whole Oreos on top of the bottom batter layer. Pour the rest of the batter on top of the Oreos. Bake according to package instructions.

Averie’s oreo cookie stuffed brownies with vanilla buttercream frosting inspired me to top these cookies n cream brownies with icing and sprinkles.  I used store bought cream cheese frosting, but feel free to use my homemade cream cheese frosting that I linked in the recipe box below.. Again, who doesn’t love shortcuts?!

Fudgy Oreo Cookies & Cream Brownies

My favorite part about these brownies? The Oreo cookie melts and creates an unbelievably gooey, fudgy brownie encasing the sweet Oreo cream centers. Delicious!

 

Fudgy Cookies 'n Cream Oreo Brownies

Makes 24 brownies. Brownies stay fresh chilled in the refrigerator for up to 1 week.

Ingredients:

Directions:

  1. Preheat the oven to 325F. Spray 11x7 inch baking pan with nonstick spray. Set aside.
  2. Make brownie batter according to box instructions. Pour 1/2 of the brownie batter into the prepared baking dish. Line Oreos in rows (3 down and 5 across). Pour the rest of the brownie batter over the Oreos.
  3. Bake according to box instructions or until toothpick inserted in the middle comes out almost clean (i like my brownies fudgy!). Mine took about 40 minutes.
  4. Allow to cool completely and frost with cream cheese icing. Top with sprinkles and stick in the refrigerator so the frosting sets. Once the frosting is set (about 1 hour), cut into 24 squares.

Recipe Notes:

recipe adapted from Averie Cooks

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