Cookies and Cream Brownies

5 from 2 votes

These Cookies and Cream Brownies feature a soft and fudgy brownie topped with a fluffy vanilla Oreo cookie whipped cream layer!

Prep Time30

Cook Time30

Total Time1

Servings: brownies

Calories: 203kcal

Preheat the oven to 350℉. Line a 9x9-inch baking pan with parchment paper.
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.
½ cup salted butter, 1 cup granulated white sugar, 2 eggs, ½ teaspoon vanilla extract, ½ cup all-purpose flour, ¼ cup cocoa powder
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.
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!
1 cup heavy whipping cream, 2 tablespoons instant vanilla pudding mix, 6 Oreo cookies

Or use unsalted butter with ¼ teaspoon of salt added to the recipe.
Chop the whole cookies (filling included) into small pieces to fold into the whipped cream. You may take out the filling if you want these brownies a little less sweet (though I don't think they are overly sweet to begin with).

Store brownies covered in the refrigerator for up to 3 days.