Thursday, September 10, 2015

Cookies and Cream Brownies

Brownies, Oreos, fluffy frosting and fudge drizzle, combine to make the most scrumptious moist, chocolaty brownies. These brownies are served at a cafe near my house and I LOVE them!

In fact I love them so much I have been known to just skip lunch and have these instead. After searching for the recipe or something similar I finally found the recipe in Extreme Brownies by Connie Weiss 

Cookies and Cream Brownies
Recipe from Connie Weiss

2 sticks unsalted butter
11/3 cups 60% bittersweet chocolate chips
4 large eggs
2 cups granulated sugar
1/4 tsp. salt
11/2 tsp. vanilla extract
1/4 + 1 Tablespoon cake flour
1/4 cup + 2 Tablespoons unsweetened cocoa powder
15 Oreo cookies

Fluffy White Frosting:
8 Tablespoons vegetable shorting (Crisco)
1/2 stick unsalted butter, softened
1 cup marshmallow creme (Fluff)
1 teaspoon pure vanilla extract
1 teaspoon vanilla bean paste
11/4 cups powdered sugar

Fudge Topping:
11/4 cups Oreo Mini Cookies
2 Tablespoons unsalted butter
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
2 teaspoons very hot water


Preheat oven to 350. Line a 9 x 13" pan with foil and spray with cooking spray. Set aside.  Cut the butter into small chances and place in a small sauce pan, melt over low heat and then add the chocolate chips, stir until smooth and chocolate is melted. 

Whisk the eggs in a large bowl, then add the sugar and whisk until fully incorporated. Gradually add in the cooled chocolate and mix well. Add the vanilla and mix.

Measure the flour and cocoa and place in a strainer or sifter and sift the mixture directly into the chocolate batter. Stir until just mixed. Do not over mix. Pour the batter into the prepared pan and place 15 large Oreos evenly on the top, press down lightly. 

Bake brownies for 28-35 minutes or until a toothpick inserted into the center comes out clean. Cool brownies to room temperature and then let sit overnight. 


Beat the shortening and butter in a stand mixer fitted with a paddle attachment. Mix in marshmallow cream and vanilla. Slowly mix in powdered sugar. Spread the frosting over the brownies. Then top with mini-oreos. 

Fudge Topping:

Melt the butter and corn syrup in a pan over low heat. Turn off the heat and stir in the chocolate ships, mix well then add the hot water. Drizzle the fudge topping over the frosting. Chill the finished brownies for 1 hour or until the frosting and the topping sets. Remove from pan and slice into bars. 


Starting Over, Accepting Changes - Maybe said...

Oh my, this one might be your best one ever. I will wait till late fall to make them, as I think something like this will definitely lift my spirits during dreary November days.

Jennifer Connolly said...

Oh my goodness! I think I've put on 5 pounds just reading this recipe! So rich and luscious. Thanks for sharing this decadent inspiration with us on #stylefocus!