Description
These Cookies and Cream Brownies are rich, fudgy, and filled with chunks of Oreo cookies layered with a creamy cheesecake swirl. The perfect dessert mashup, ideal for parties, holidays, or a cozy night in. Easy to make and freezer-friendly, this cookies and cream brownie recipe brings together chocolate lovers and cookie fans alike.
Ingredients
½ cup unsalted butter
½ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
⅔ cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ teaspoon salt
8 ounces cream cheese (softened)
⅓ cup powdered sugar
10 Oreo cookies (roughly chopped)
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8 or 9×9 baking pan with parchment paper.
2. In a large bowl, melt the butter and stir in granulated sugar and brown sugar until combined.
3. Whisk in the eggs and vanilla extract until smooth and glossy.
4. Fold in flour, cocoa powder, and salt until just combined. Set aside.
5. In a separate bowl, beat the cream cheese with powdered sugar and ½ teaspoon vanilla until smooth.
6. Spread half the brownie batter into the prepared pan.
7. Add spoonfuls of the cream cheese mixture and scatter chopped Oreos over it.
8. Top with the remaining brownie batter and swirl gently with a knife for a marbled look.
9. Bake for 35–40 minutes until a toothpick comes out mostly clean with a few moist crumbs.
10. Cool completely before slicing for clean, layered squares.
Notes
Let brownies cool fully or chill them for cleaner cuts and distinct layers.
Slightly underbake for a gooier, fudgier texture.
You can use different cookie flavors like mint or golden Oreos for variation.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg