From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
Cookies and Cream Brownies
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Instructions
1
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Preheat the oven to 350℉. Line a 9x9-inch baking pan with parchment paper.
2
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In a mixing bowl, whisk together the melted butter and sugar until combined. Add the vanilla extract and eggs and whisk well. Lastly, add the cocoa powder and flour and whisk until smooth.
3
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Pour into the prepared baking pan. Bake in the preheated oven for 25-32 minutes or until no longer jiggly in the center. Let cool completely before topping with the topping layer.
4
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Using an electric mixer, whip together the heavy cream and instant vanilla pudding powder until fluffy and smooth. Fold in the chopped Oreo cookies. Spread evenly over the completely cooled brownies. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Oreo Crushing Technique 🍪For the most consistent texture, use a food processor to crush Oreo cookies into fine, uniform crumbs that distribute evenly throughout the brownie and whipped cream layers.
- Brownie Moisture Magic 💦Add the instant vanilla pudding mix to your brownie batter to guarantee ultra-moist, fudgy brownies with a rich, tender crumb that stays soft for days.
- Whipped Cream Stability Trick 🥄Chill your mixing bowl and whisk/beater attachments in the freezer for 15 minutes before whipping the cream to ensure maximum volume and stability of the Oreo cream topping.
- Layering Like a Pro 🏆Allow the brownie base to cool completely to room temperature before adding the whipped cream layer to prevent melting and ensure clean, distinct layers.
- Cocoa Powder Power 🍫Sift your cocoa powder before mixing to eliminate lumps and ensure a smooth, even chocolate flavor distribution throughout the brownie base.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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