Introduction

These Decadent Cookies and Cream Brownies are rich, fudgy, and melt in your mouth with every bite. Infused with crushed Oreos and creamy white chocolate, they offer the perfect balance of sweetness and texture that cookie lovers will adore.

Decadent Cookies and Cream Brownies That Melt in Your Mouth Recipe - Recipe Image

Ingredients

1 cup Unsalted Butter (Base fat for moisture and richness; substitute with margarine if necessary)
2 cups White Chocolate Chips (Provides sweetness and richness; can be swapped with milk chocolate chips for a deeper flavor)
1 large Egg (Acts as a binder for structure; a flax egg can replace it for a vegan version)
1 can Sweetened Condensed Milk (Adds sweetness and moisture, ensuring a fudgy texture)
1/2 teaspoon Salt (Enhances the overall flavor; omit if desired)
1 cup All-Purpose Flour (Provides structure to the brownies; substitute with gluten-free flour for a gluten-free option)
15 Oreos, crushed (Adds that iconic cookies and cream flavor)
5 Oreos, crushed (Sprinkled on top for extra crunch and flavor boost)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper.
Step 2: In a large microwave-safe bowl, combine the unsalted butter and white chocolate chips. Microwave in 30-second increments until fully melted and smooth.
Step 3: Whisk in the egg, sweetened condensed milk, and salt until the mixture is well combined.
Step 4: Gradually fold in the all-purpose flour until just combined, being careful not to overmix.
Step 5: Stir the crushed Oreos into the batter, then pour the mixture into the prepared baking pan.
Step 6: Sprinkle the remaining crushed Oreos evenly on top of the batter.
Step 7: Bake for 30-35 minutes, until the edges are set but the center remains slightly soft.
Step 8: Allow the brownies to cool in the pan for at least 1 hour before cutting into squares to ensure they hold their shape.

Tips & Variations

For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Use gluten-free flour to make this recipe suitable for gluten-sensitive diets.
Swap white chocolate chips with milk or dark chocolate chips for a richer, deeper flavor.
Press larger pieces of Oreos on top before baking for extra texture and visual appeal.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these brownies in a different sized pan?

Yes, but adjust the baking time accordingly. A larger pan will make thinner brownies that bake faster, while a smaller pan will require more time. Keep an eye on them to avoid overbaking.

What if I don’t have sweetened condensed milk?

You can substitute with an equal amount of evaporated milk and sugar mixed together, but the texture may be slightly less fudgy. Alternatively, use homemade sweetened condensed milk for best results.

Decadent Cookies and Cream Brownies That Melt in Your Mouth Recipe

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★★★★★

4.5 from 120 reviews

Indulge in these decadent Cookies and Cream Brownies that effortlessly combine rich white chocolate, buttery texture, and iconic Oreo cookie crunch. Perfectly fudgy and melt-in-your-mouth soft, these brownies offer a delightful twist on a classic treat with a luscious balance of creamy sweetness and cookie bits.

Author: Nora
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Ingredients

1 cup Unsalted Butter
2 cups White Chocolate Chips
1 large Egg
1 can Sweetened Condensed Milk
1/2 teaspoon Salt

Dry Ingredients

1 cup All-Purpose Flour

Cookies

15 Oreos, crushed
5 Oreos, additional crushed (for topping)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper to ensure easy removal of the brownies later.
Melt Butter and Chocolate: In a large microwave-safe bowl, combine the unsalted butter and white chocolate chips. Microwave in 30-second increments, stirring after each until fully melted and smooth.
Combine Wet Ingredients: Whisk in the large egg, sweetened condensed milk, and salt into the melted butter and chocolate mixture until fully incorporated and smooth.
Add Flour: Gradually fold in the all-purpose flour until just combined, being careful not to overmix so the brownies remain tender.
Mix in Crushed Oreos: Gently stir the 15 crushed Oreos into the batter, evenly distributing the cookie pieces throughout.
Transfer to Pan: Pour the batter into the prepared baking pan, spreading it out evenly.
Add Topping: Sprinkle the remaining 5 crushed Oreos evenly over the top for extra cookie crunch.
Bake: Bake for 30-35 minutes in the preheated oven. The brownies should be set around the edges but still slightly soft in the center for a fudgy texture.
Cool and Serve: Allow the brownies to cool in the pan for at least 1 hour to set completely before cutting into squares and serving.

Notes

For a vegan version, replace the egg with a flax egg and use vegan white chocolate chips.
For gluten-free brownies, substitute all-purpose flour with a gluten-free baking flour blend.
Make sure not to overbake to keep the brownies fudgy and moist.
To enhance the flavor, chill the brownies after cooling to firm up further before slicing.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Keywords: Cookies and Cream Brownies, Oreo Brownies, White Chocolate Brownies, Fudgy Brownies, Dessert, Homemade Brownies, Oreo recipes, Sweet Treats