Cookies & Cream Brownies


These cookies & cream brownies are brownie sky-scrapers! They have 4 equally indulgent layers including homemade brownies, Oreos, cookies & cream buttercream frosting, and smooth chocolate ganache. Over-the-top in the best way.

Ingredients

  • Brownies
  • homemade brownie batter OR 1 9×13 inch pan brownie batter
  • 24 Oreos (I use Double Stuf Oreos)
  • Cookies & Cream Buttercream
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 6 Oreos, chopped (I use Double Stuf Oreos)
  • pinch of salt
  • Chocolate Topping
  • 1/2 cup (115g) unsalted butter
  • 1 heaping cup (around 200g) semi-sweet chocolate chips*

Instructions

  1. Brownies: Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. Prepare brownie batter. Spread into prepared baking pan. My homemade brownie batter is very thick, so do your best to spread it to the edges. Doesn’t have to be perfectly neat. Press 24 Oreos down into the top of the brownie batter; you want 6 rows of 4 Oreos..
  3. Full instrutions visit @sallysbakingaddiction

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