A delightful blend of chocolatey made-from-scratch brownies studded with crunchy Oreos and topped with a heavenly cookies & cream Swiss meringue buttercream frosting. A must-try for any cookie lover and a perfect potluck dessert!
A sweet surprise is always on the table when chocolate brownies are combined with cookies in one scrumptious dessert. Oreo Cookie Brownies are sure to charm anyone who craves a chewy, chocolaty treat filled with creamy cookie goodness. The layers of flavor are heightened by a luxurious cookies & cream Swiss meringue buttercream, creating a dessert that looks like it came straight out of a bakery case. A gentle crunch and bursts of Oreo cookie flavor can be expected in every bite, and sharing a big batch with friends is highly encouraged.
This recipe will make a full cookie sheet of brownies. That means it’s a perfect potluck dessert with plenty to share.
Oreo Cookie Brownies
Ingredients Needed For Brownies
- Butter
- White sugar
- Brown sugar
- Eggs
- Vanilla
- All-purpose flour
- Cocoa powder
- Salt
- Oreo cookies (some crushed for the batter and some reserved for frosting and/or garnish)
Cookies & Cream Swiss Meringue Buttercream
Step-by-Step Instructions For Brownies
- The oven is preheated to 350°F (175°C), and a baking sheet is prepared by greasing or lining it with parchment paper.
- A large stand mixer is used to cream together the butter and both sugars until a fluffy consistency is reached.
- The eggs are beaten in one at a time, followed by the vanilla.
- Flour, cocoa powder, and salt are combined and then mixed into the creamed mixture, stopping as soon as everything is incorporated.
- About 15–20 Oreo cookies are crushed (but not pulverized) before being folded into the brownie batter.
- The batter is spread evenly onto the prepared baking sheet.
- The brownies are baked for about 30 minutes, or until a toothpick inserted in the center comes out clean. They should then be cooled completely before frosting.
Ingredients Needed For Buttercream
- Egg whites
- Granulated sugar
- Salt
- Unsalted butter (slightly cooler than room temperature)
- Vanilla
- Crushed Oreo cookies (for folding into the frosting and garnish)
Step-by-Step Instructions For Buttercream
- A double boiler (or a heatproof bowl set over a saucepan of simmering water) is used to gently heat egg whites, sugar, and salt. The bowl should not touch the simmering water.
- The mixture is heated and whisked frequently until it reaches 160°F (71°C) or until no sugar grains remain. If unsure, a quick finger rub test can be done (the mixture should feel smooth).
- The mixture is transferred to the bowl of a stand mixer fitted with a whisk attachment. It is beaten on medium-high speed until stiff peaks form and the mixture has cooled to around 70–75°F (about 10–15 minutes).
- The speed is then reduced to medium, and small pieces of slightly chilled, soft butter are added 1–2 tablespoons at a time. Each piece is allowed to incorporate fully before adding the next.
- After all the butter has been added, the frosting is whipped for an additional 2–3 minutes to ensure the texture is smooth and fluffy.
- The vanilla is stirred in, and the crushed Oreo cookies are folded into the frosting at the end.
- The brownies are frosted once they are completely cool. Additional Oreo cookies (whole or crushed) may be used as garnish.
Tips & Tricks For Making Swiss Meringue Buttercream
- It is recommended that butter is softened beforehand for easier mixing. The ideal temperature is slightly cooler than room temperature, so the butter can be placed in the fridge for 20–30 minutes before mixing.
- A bowl and whisk that are clean and free from grease must be used. Any grease will make it difficult for air to be trapped, resulting in a meringue that will not whip properly.
- If the frosting looks curdled, it means it is too cold. A small portion (2–3 tablespoons) of frosting can be gently warmed in the microwave until just melted. Slowly adding this melted frosting back into the bowl will help the mixture return to a smooth and creamy consistency.
- If the frosting becomes too loose, it is likely too warm. To fix this, a bowl or bag of ice can be placed under the mixing bowl to cool the frosting until it returns to the right consistency.
- Sufficient mixing is key. You know it is ready when it tastes more like ice cream and less like butter.
Frequently Asked Questions
1. Can I use another kind of cookies?
Yes! Any favorite sandwich cookies or even chocolate chip cookies, such as Chips Ahoy may be substituted. The texture and taste might change slightly, but the basic process will remain the same.
2. Can this recipe be halved?
It can be halved and baked in a 9×13 inch pan, though the baking time may need to be adjusted. Keep an eye on the brownies and use the toothpick test to determine when they are done. Start checking for doneness at about 20-25 minutes.
Storage Tips
The frosted brownies should be stored in an airtight container. They can remain fresh at room temperature for a couple of days, but refrigeration is recommended if they need to be kept longer. They can also be frozen (well-wrapped) for future enjoyment. If frozen, fully thaw and bring to room temperature before enjoying.
These Oreo Cookie Brownies are perfect for large groups and potlucks, as the recipe yields a generous batch that can easily feed a crowd. If more brownie inspiration is needed, another favorite worth trying is a batch of Frosted Peanut Butter Brownies, which also fills an entire cookie sheet and is guaranteed to satisfy everyone’s sweet tooth.
Oreo Cookie Brownies Recipe Card:
Oreo Cookie Brownies
Ingredients
- 2 cups softened butter
- 3 cups white sugar
- 1 cup brown sugar
- 8 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 teaspoon salt
- 20 ounces Oreo Cookies Family pack size: about 40 cookies. Use around 15–20 cookies for the batter, 11-12 for the frosting and remainder for garnish.
- 6 large egg whites
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups UNSALTED butter slightly cooler than room temperature
- 2 teaspoons vanilla
- 1 cup Oreo cookies crushed (for mixing into the frosting)
Method
- Preheat your oven to 350°F (175°C).
- Grease or line a large baking sheet (about 13×18 inches) with parchment paper.
- In a big mixing bowl, cream the butter, white sugar, and brown sugar until it looks fluffy. This usually takes 2–3 minutes with a mixer.
- Add the eggs one at a time, mixing well after each egg. Then stir in the vanilla.
- In a separate bowl, combine the flour, cocoa powder, and salt.
- Slowly mix the dry ingredients into the butter-sugar bowl. Stop mixing once it’s just combined.
- Crush about 15–16 Oreo cookies into chunks (not tiny crumbs) and fold them into the batter.
- Spread the batter evenly in your prepared baking sheet.
- Bake for about 30 minutes, or until a toothpick in the center comes out clean.
- Set up a double boiler or place a heatproof bowl over a pot of simmering water. (Make sure the bottom of the bowl does not touch the water.)
- Whisk the egg whites, sugar, and salt in the bowl. Keep whisking until the mixture reaches 160°F (71°C) or until the sugar melts and you don’t feel any grains.
- Move the mixture to a stand mixer with the whisk attachment. Beat on medium-high until the mixture is thick, forms stiff peaks, and is cool (about 70–75°F). This can take 10–15 minutes.
- Reduce the speed to medium. Add the butter a little at a time (1–2 tablespoons). Let it blend in before adding more.
- Beat for 2–3 extra minutes after all the butter is in. The frosting should look smooth and creamy.
- Stir in the vanilla. Then fold in the crushed Oreo cookies.
- Frost the cooled brownies with this delicious buttercream. Top with extra cookies if you like.