Prepare to take your taste buds on a mind-blowing journey with the most decadent dessert you'll ever experience! Imagine sinking your teeth into a rich, fudgy brownie that's hiding a creamy, cookie-packed surprise inside. These Cookies and Cream Stuffed Brownies are not just a dessert - they're a culinary masterpiece that will have everyone begging for your recipe. Whether you're looking to impress at a potluck, treat yourself to a luxurious chocolate experience, or simply want to elevate your baking game, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- 1 cup crushed cookies (like Oreos)
- 1 cup cream cheese frosting (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Melt the unsalted butter in a large microwave-safe bowl. Once melted, whisk in the granulated sugar until well combined and slightly smooth.
- Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until the mixture is fully incorporated.
- Sift together the all-purpose flour, cocoa powder, and salt in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Crush the cookies into small, uneven pieces, reserving some larger chunks for topping.
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- Dollop cream cheese frosting in small spoonfuls across the first layer of batter.
- Sprinkle half of the crushed cookies over the cream cheese frosting.
- Pour the remaining brownie batter over the top, carefully spreading to cover the filling.
- Sprinkle the remaining crushed cookies on top of the final batter layer.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 12 equal squares.
- Serve at room temperature or slightly warm. Optional: dust with powdered sugar or drizzle with additional cream cheese frosting.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for a smoother, more consistent batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense brownies.
- Cookie Crush Technique: For the best texture, crush your cookies into a mix of small pieces and some larger chunks to create varied texture.
- Checking Doneness: The toothpick test is crucial - a few moist crumbs are perfect. If it comes out completely clean, your brownies might be overdone.
- Cooling is Key: Allow the brownies to cool completely in the pan. This helps them set and makes cutting easier.
- Storage Tip: These brownies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Make It Your Own: Experiment with different types of sandwich cookies or try different flavored cream cheese frostings for unique variations.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 110mg
