Cookies and Cream Brownies
Description
What’s better than cookies and cream? Cookies and cream brownies! They have a magical surprise hidden right in the center of them, and then the cookies and cream appears again as the wonderful topping. Yum!
Ingredients
Brownies:
1 stick unsalted butter, melted
3/4 c. extra fine granulated sugar
1/2 c. light brown sugar, packed
2 large eggs, room temperature
1 T. vegetable oil
2 t. vanilla extract
3/4 c. all-purpose flour* (use spoon and sweep method to measure)
1/2 c. cocoa powder
1/2 t. baking soda
1/2 t. salt
16 individual cookies and cream sandwich cookies
Topping:
5 individual cookies and cream sandwich cookies, crumbled
8 oz. container of whipped topping or 1 c. fresh whipped cream
Directions
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*Spoon and sweep method for the flour: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Brownies:
Preheat oven to 350 degrees. Spray a 8 x 8 inch baking pan with non-stick cooking spray.
In a medium bowl, add melted butter, granulated sugar and brown sugar; mix with hand mixer on medium speed. Add eggs one at a time, mixing after each addition to incorporate. Mix in oil and vanilla extract.
Combine flour, cocoa powder, baking soda and salt in a separate bowl; reduce mixer speed. Add flour mixture to wet mixture in intervals until all ingredients are incorporated.
Place half of brownie batter in prepared baking pan; evenly spread out. Place cookies and cream cookies on top of brownie batter in four rows of four cookies. Evenly spread remaining half of brownie batter on top of cookies.
Bake 25-30 minutes or until a wooden toothpick inserted into the center comes out just barely clean. DO NOT over bake. Remove brownies from oven. Cool completely on cooling rack.
Topping:
Add most of crumbled cookies and cream cookies to whipped topping; gently fold in.
Evenly spread whipped topping on completely cooled brownies. Sprinkle tops of brownies with remaining crumbled cookies. Cut into squares. Serve. Keep refrigerated.
9-12 servings.