Cookies 'N Cream Brownies

MmmmmMMMMMmmmmmmm Chocolate-y cream-filled Oreos and chewy, dense, fudge-y brownies? Yes please! I have nothing more to say, just make them OK?

Cookies 'N Cream Brownies

{Slightly adapted from bakingbites.com}

1 cup butter

6 oz unsweetened chocolate

3 cups sugar

1/2 t salt

2 t vanilla

4 large eggs, room temperature

1 2/3 cups flour

1/3 cup unsweetened cocoa powder

3 cups oreos, coarsely chopped (approx 20-24)

1 cup milk chocolate chips

Preheat oven to 350 degrees. Line a 9x13 pan with aluminum foil and grease lightly.

In a medium saucepan over low heat, melt butter and unsweetened chocolate, stirring occasionally. Whisk in sugar, salt, and vanilla then turn off heat. (At this point I chose to dump it in my stand mixer and go from there, but you can certainly continue by hand) Whisk in eggs one at time until each is fully incorporated before adding the next.

Stir in flour and cocoa powder until mixture is uniform. Set aside some of the oreos for sprinkling and fold in remaining chopped oreos and chocolate chips. Pour batter into prepared pan and spread into an even layer. Sprinkle with set aside oreos and more chocolate chips.

Bake for 35 minutes, until toothpick inserted in center comes out with moist crumbs, but not coated in batter.

Cool brownies in pan for 20 minutes, then carefully lift brownies out of the pan using the aluminum foil as a handle and place on wire rack to cool completely before slicing into squares.

(I recommend the cut brownies be on the smaller side as they are very rich-a little goes a long way!)