Introduction

These fudgy cookies and cream brownies are an irresistible treat that melts in your mouth. Combining rich white chocolate, buttery goodness, and crunchy Oreo pieces, they offer the perfect balance of texture and flavor. Perfect for a dessert or a special snack, they’re sure to impress.

Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe - Recipe Image

Ingredients

1 cup Unsalted Butter (softened)
1 cup White Chocolate Chips (or milk chocolate chips)
1 large Egg (or flax egg for vegan option)
1 can Sweetened Condensed Milk (crucial for consistency)
1 pinch Salt (use kosher salt for a rounded taste)
1 cup All-Purpose Flour (or gluten-free flour blend)
10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
5 pieces More Crushed Oreos (for extra crunch)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking pan lined with parchment paper.
Step 2: Melt the unsalted butter and white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
Step 3: Combine the melted mixture with one large egg, sweetened condensed milk, and a pinch of salt. Stir vigorously until combined.
Step 4: Fold in the all-purpose flour gently until just combined. Do not overmix.
Step 5: Fold in 5 crushed Oreos into the brownie batter.
Step 6: Transfer the brownie batter to the prepared baking pan and smooth the top.
Step 7: Sprinkle the remaining crushed Oreos over the top of the batter.
Step 8: Bake for 30-35 minutes, checking for doneness with a toothpick.
Step 9: Allow the brownies to cool in the pan at room temperature for at least 1 hour before slicing.
Step 10: Lift the brownies out of the pan using the parchment paper, slice, and serve.

Tips & Variations

For a vegan version, replace the egg with a flax egg and choose dairy-free white chocolate chips.
To add a nutty crunch, mix in chopped pecans or walnuts before baking.
Use gluten-free flour blend to make these suitable for gluten-sensitive diets.
Don’t overmix the batter to keep the brownies fudgy and tender.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate chips?

Yes, milk or semi-sweet chocolate chips can be substituted, but white chocolate adds a creamy sweetness that complements the Oreos especially well.

What if I don’t have sweetened condensed milk?

Sweetened condensed milk is key to the fudgy texture and sweetness. You can try making a homemade version by simmering milk and sugar, but purchasing ready-made condensed milk is recommended for best results.

Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe

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★★★★★

5 from 89 reviews

These fudgy Cookies and Cream Brownies combine rich white chocolate and buttery goodness with the iconic crunch of Oreo cookies. Soft, decadent, and melt-in-your-mouth delicious, these brownies are perfect for chocolate lovers who crave a creamy, cookie-studded treat. The use of sweetened condensed milk gives these brownies a luscious, fudgy texture that sets them apart from traditional recipes.

Author: Zane
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 50 minutes
Yield: 16 brownies (assuming 2-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

1 cup Unsalted Butter (softened)
1 cup White Chocolate Chips (or milk chocolate chips)
1 large Egg (or flax egg for vegan option)
1 can Sweetened Condensed Milk (14 oz)
1 pinch Salt (use kosher salt for a rounded taste)
1 cup All-Purpose Flour (or gluten-free flour blend)
10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
5 pieces More Crushed Oreos (for extra crunch)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper to prevent sticking and ease clean-up.
Melt Butter and Chocolate: In a microwave-safe bowl, melt unsalted butter and white chocolate chips together, stirring every 20 seconds until the mixture is smooth and fully combined.
Mix Wet Ingredients: Add the large egg, sweetened condensed milk, and a pinch of salt into the melted butter and chocolate mixture. Stir vigorously until the mixture is homogeneous and creamy.
Add Dry Ingredients: Gently fold in the all-purpose flour until just combined. Avoid overmixing to maintain a fudgy texture.
Incorporate Oreos: Fold 5 crushed Oreos into the brownie batter to infuse cookie crunch inside the brownies.
Transfer to Pan: Pour the brownie batter into the prepared baking pan and smooth the surface evenly with a spatula.
Top with Oreos: Sprinkle the remaining 5 crushed Oreos evenly over the top of the batter for a crunchy, decorative finish.
Bake: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
Cool: Allow the brownies to cool completely in the pan at room temperature for at least 1 hour to firm up and develop flavor.
Slice and Serve: Use the parchment paper to lift the brownies from the pan, slice into squares, and serve your delicious fudgy cookies and cream brownies.

Notes

For a vegan version, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes).
Ensure not to overmix the batter after adding the flour to keep the brownies fudgy.
Use parchment paper for easy removal and clean slices.
Check the brownies after 30 minutes to avoid overbaking; a toothpick test is key.
Sweetened condensed milk is crucial for the rich, fudgy texture—do not substitute with regular milk or cream.

Keywords: Cookies and Cream Brownies, Oreo Brownies, Fudgy Brownies, White Chocolate Brownies, Easy Dessert, Sweet Treat