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A close up of 4 oreo cookie brownies showing the chunks of oreo cookies in the brownie and thick smooth cookies and cream frosting layer.
Rachel Koller

Oreo Cookie Brownies

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Oreo cookie brownies made from scratch, studded with Oreos and topped with a smooth cookies & cream frosting. Perfect potluck dessert!
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Prep Time 35 minutes
Cook Time 30 minutes
Cool Time 1 minute
Total Time 1 minute
Servings: 48 2"x2" squares
Course: Bars & Brownies
Calories: 339

Ingredients
  

Brownies:
  • 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.
Cookies & Cream Swiss Meringue Buttercream (SMBC):
  • 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
 

Brownies:
  1. Preheat your oven to 350°F (175°C).
  2. Grease or line a large baking sheet (about 13x18 inches) with parchment paper.
  3. 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.
  4. Add the eggs one at a time, mixing well after each egg. Then stir in the vanilla.
  5. In a separate bowl, combine the flour, cocoa powder, and salt.
  6. Slowly mix the dry ingredients into the butter-sugar bowl. Stop mixing once it’s just combined.
  7. Crush about 15–16 Oreo cookies into chunks (not tiny crumbs) and fold them into the batter.
  8. Spread the batter evenly in your prepared baking sheet.
  9. Bake for about 30 minutes, or until a toothpick in the center comes out clean.
Cool the brownies completely before adding the frosting.Cookies & Cream SMBC:
  1. 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.)
  2. 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.
  3. 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.
  4. Reduce the speed to medium. Add the butter a little at a time (1–2 tablespoons). Let it blend in before adding more.
  5. Beat for 2–3 extra minutes after all the butter is in. The frosting should look smooth and creamy.
  6. Stir in the vanilla. Then fold in the crushed Oreo cookies.
  7. Frost the cooled brownies with this delicious buttercream. Top with extra cookies if you like.

Nutrition

Serving: 1gCalories: 339kcalCarbohydrates: 43gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 7gCholesterol: 67mgSodium: 190mgFiber: 1gSugar: 31g

Notes

  • When making the buttercream, make sure your mixing bowl and whisk are clean and free from grease. Grease can stop the egg whites from whipping.
  • If your frosting looks like it’s curdling (lumpy), it might be too cold. Microwave 2–3 tablespoons of the frosting until melted (just a few seconds) and slowly mix it back in to warm everything up.
  • If your frosting is too soft, try cooling it by placing the bowl over a bag of ice or in the fridge for a few minutes.
  • You’ll know your frosting is ready when it tastes more like ice cream and less like butter.

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