Based on my go-to brownie recipe (featured in the “Comfort Baking” cookbook), these dense, decadent, crinkly-topped brownies are baked with chopped Oreo cookies and topped with a simple icing for the ultimate easy dessert.
For the brownies:
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/3 cup unsweetened cocoa powder
- 3/4 cup (4 oz) semisweet chocolate bar, coarsely chopped
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup semisweet chocolate chips
- 8 Oreo cookies, coarsely chopped (about 1 heaping cup)
For the icing:
- 1/4 cup powdered sugar
- 2 to 3 teaspoons milk or heavy cream
- Preheat your oven to 350°F. Spray the bottom and sides of an 8×8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper; spray the parchment with cooking spray. Set aside.
- In a small saucepan over medium heat using a wooden spoon or a spatula, stir butter, cocoa powder, and chopped chocolate constantly until the mixture is melted and smooth, about 3 to 5 minutes. Remove from heat; set aside to cool slightly.
- In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, beat both sugars and eggs together on medium-high speed for 3 to 4 minutes until the mixture is pale and thickened. Gently stir in vanilla extract, then stir in the cooled butter-chocolate mixture. Stir in flour and salt until the mixture is just combined. Stir in chocolate chips and half of the chopped Oreo cookies (about 1/2 cup) until just incorporated.
- Pour batter into the prepared baking pan. Top evenly with remaining chopped Oreo cookies. Bake for 25 to 28 minutes or until a toothpick inserted near the center of the pan comes out clean or with moist crumbs clinging (do not overbake). Cool the brownies completely in the pan on a cooling rack.
- Meanwhile, make the icing: In a small bowl, whisk together powdered sugar and milk until a smooth, easy-to-drizzle icing forms. Use a spoon or fork to drizzle icing over cooled brownies. Allow icing to set slightly.
- Use the parchment paper to remove brownies from the baking pan. Using a sharp knife in a gentle sawing motion, cut the brownies into squares.
- Store leftover brownies in an airtight container at room temperature for up to 5 days.
- You can freeze these brownies, fully baked and cooled. Tightly cover the fully cooled brownies (uncut) with plastic wrap and foil, then freeze for up to 3 months. Thaw, covered, at room temperature for several hours before slicing.
Keywords: cookies and cream brownies, fudge brownie batter, homemade brownies, powdered sugar icing