BY NEVAEHA CRISP
Staff Writer
It’s a fudgy flavorful chocolate brownie that gets both worlds. An Oreo cookie and a brownie mixed together. Get to have chocolate and white chocolate!
Prep Time:25 minutes
Cook Time: 30 miniature
Servings: About 18 brownies
Ingredients:
- 2 oz semi-sweet chocolate, coarsely chopped
- 2 cups chopped Oreos
- ¾ cups of unsalted butter
- 2 cups sugar
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup Hershey’s Dark cocoa powder or regular whatever you desire
- 2 teaspoons of vanilla
- 3 large eggs, room temperature
For the Cookies & Cream Top Layer:
- 2 cups of white chocolate chips
- 1 ¾ cup of chopped Oreos
- 3 ½ powdered sugar
- 6 tablespoons of heavy whipping cream
Directions:
- Preheat the oven to 350 degrees. And grease the pan or spread parchment paper on a 9×13 pan. Leave aside
- Take the butter and chocolate and place them in the microwave-safe bowl and heat for 20-30 seconds until it’s creamy and smooth.
- Then add the sugar into the bowl of the melted butter and chocolate by whisking, then add the vanilla extract and eggs combining them together until very well incorporated
- Add the flour, salt, and cocoa and fold it with a spatula not beating the mixture. The batter should look very thick. After, add the chopped Oreos to it
- Then pour the mixture into the pan that was greased, baking them for 20-30 minutes. To check if done, poke a toothpick to see if it’s ¨clean¨.
- While the brownies are cooled start making the layer of cookies and cream,
- Add the white chocolate chips and heavy cream into the microwave again stirring until mixed. Finally, add the chopped Oreos and powdered sugar.
- Lastly, spread the cookies and cream, layer on the brownies with sprinkling some Oreo crumbs on top
- Cut them into squares and enjoy. You can even store them at room temperature and keep them for a week straight!