Cookies and Cream Brownies
These Cookies and Cream Brownies blend the classic richness of brownies with the delightful crunch of Oreos, offering a simple yet indulgent treat perfect for any occasion.
Ingredients
Brownie Base
- ½ cup unsalted butter adds moisture and richness
- 1 cup white chocolate chips provides sweetness and creaminess
- 1 large egg binds ingredients together
- 1 14-oz can sweetened condensed milk adds sweetness and moisture
- 1 tsp salt enhances flavor
- 1 ½ cups all-purpose flour gives structure
- 7 Oreos, crushed adds texture and chocolate flavor
Instructions
Preparation
- Melt the unsalted butter and white chocolate chips together in a mixing bowl, using either a microwave or double boiler. Once melted, ensure the mixture is smooth.
- Allow the melted mixture to cool slightly, then whisk in the egg thoroughly.
- Pour in the sweetened condensed milk and salt, stirring until fully combined.
- Gradually fold in the all-purpose flour until no dry flour is visible.
- Gently fold the crushed Oreos into the brownie batter, ensuring even distribution.
Baking
- Preheat your oven to 350°F and prepare a baking dish by greasing it or lining it with parchment paper.
- Transfer the brownie batter to the prepared dish, smoothing it into an even layer.
- Bake for about 25 to 30 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.
Notes
Let the brownies cool before cutting to maintain their structure. You can store them in an airtight container for up to 3 days, or refrigerate for a week.