Cream Brownies Cookies
Soft and gooey on the internal, and crisp on the outside darkish chocolate cakes are topped with a layer of creamy topping and crushed cookies in this decadent however smooth dessert.
⏱ Prep Time: 25 mins
🍳 Cook Time: 30 mins
🍽 Servings: 16
Ingredients
- 1 ½ cup white sugar
- ¾ cup all-purpose flour
- ½ cup high-quality unsweetened cocoa powder
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 32 chocolate sandwich cookies (such as Oreo®), divided
- 1 (8 ounces) container of frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
- Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
- Pour half of the batter into the prepared baking pan and smooth out with a spatula. Add 16 OREO® cookies in an even layer (4 rows of 4 cookies), then spread the remaining half of the batter over the top.
- Bake in the preheated oven until the edges are brown and the center is set, 30 to 35 minutes.
- Remove the pan from the oven and set it on a wire rack. Let brownies cool completely, at least 30 minutes.
- Crush 12 of the remaining OREO® cookies. Place the whipped topping in a bowl and fold in the crushed cookies. Spread over the top of the brownies.
- Crush the last 4 cookies and sprinkle them over the whipped cream mixture.
- Keep refrigerated until ready to slice and serve.
