Cookies & Cream Brownies

A fudgy, dark chocolate brownie base is topped with sweet vanilla cream cheese frosting and chopped Oreo pieces. Make these Cookies & Cream Brownies your own by adding your favorite Oreos to the batter, frosting, or top of the brownies!

Cookies & Cream Brownies

When I set out to create a Cookies and Cream Brownies recipe for the blog (totally inspired by Little Debbie, btw!) I knew I wanted a dark chocolate, black cocoa brownie base and vanilla cream cheese frosting. The ultra dark black cocoa powder adds the perfect Oreo-like color to these brownies. Add the melted dark chocolate chips and you’ve got the ultimate chocolate brownie. The sweet vanilla cream cheese frosting, and chopped Oreos, make these fudgy brownies super sweet. And totally reminiscent of your favorite chocolate cookie.

For the frosting, I mixed a plant-based cream cheese with vegetable shortening and clear (artificial) vanilla flavor to create a more true-to-taste, Oreo-like brownie (Oreos have artificial flavor and no real butter). I tested the frosting both plain and Oreo-filled, and I preferred the color and texture of the frosting without Oreos. But if you want maximum Oreo flavor, go ahead and add about 1/2 cup of chopped/broken (or crushed) Oreos to your frosting!

Why You’ll Love These Brownies

• Super fudgy, dark chocolate brownie base that isn’t too rich
• Easy and sweet vanilla cream cheese frosting
• Fresh and fudgy texture for days after baking
• Simple to add as many Oreos as you’d like (to the batter, frosting, etc)

What You’ll Need for the Brownie Base

• Dark chocolate chips add a deeper chocolate flavor to the brownie base. Semi-sweet chips will also work. Make sure yours are dairy-free if needed.
• Plant-based butter adds flavor to the brownies. I used Country Crock Plant Butter Sticks with Olive Oil. Your favorite “butter” or regular butter will work in these brownies.
• Olive oil adds moisture and helps create a fudgy brownie texture. You can use vegetable oil or avocado oil in its place.
• Eggs create lift in the brownies and lend a hand to the crackly brownie top.
• White sugar adds sweetness and creates the perfect brownie texture with crackly top.
• Brown sugar adds flavor and sweetness to the brownies.
• Vanilla extract adds flavor to the brownies. Feel free to use real or artificial vanilla.
• Black cocoa powder gives the brownies an extra dark, Oreo-like color and flavor. In a pinch, you can use Dutched cocoa, but your brownies won’t be as dark.
• All-purpose flour thickens the brownie batter. I like to use an unbleached variety, but any all-purpose flour will work.
• Salt enhances flavor.

What You’ll Need for the Frosting

• Vegetable shortening is used in the frosting to create a more Oreo-like flavor and color. If desired, you can use softened plant-based butter, or regular butter, in place of the shortening – your frosting will be more yellow with a buttery flavor.
• Plant-based cream cheese creates a slightly tangy frosting with a smooth, creamy texture. If you aren’t dairy-free, you can use regular cream cheese that has been softened at room temperature. I used Kite Hill Cream Cheese Spread (plain).
• Clear vanilla extract gives the frosting a more Oreo-like artificial vanilla flavor (and also keeps the frosting lighter in color). Regular vanilla or dark artificial vanilla will also work.
• Powdered sugar makes up the bulk of the frosting and brings tons of sweetness to these brownies.
• Oreos take these brownies to the next level. Feel free to use your favorite Oreo flavor in any way you like. You can use mini Oreos like I did and place them on top (after cutting them half), or you can add broken/crushed Oreos to the frosting, brownie batter, etc. Just note that adding Oreo to the frosting may create a darker colored frosting.

FAQ

Can I make these with regular butter and cream cheese? Yes! Regular butter will work in the brownie base, and regular cream cheese will work in the frosting. When using regular cream cheese, make sure it’s softened at room temperature before beating (so the frosting isn’t chunky).

Do I have to use vegetable shortening? No, a softened plant-based butter or regular butter will work 1:1 in place of the shortening. I wanted a more Oreo-like flavor and color in my frosting, so I used shortening.

Will regular (real) vanilla extract work? Definitely! I purposefully used an artificial vanilla extract to create a more Oreo-like flavor and color in the frosting, but regular vanilla extract will still be delicious.

Can I bake these ahead of time? Yes, though I recommend only baking/preparing these a day in advance. Just make sure to store the frosted brownies in an airtight container at room temperature, and note that any Oreos on top will absorb moisture from the frosting over time and have a softer texture (they will no longer be crunchy on Day 2). If you prefer, you can bake just the brownie base the day before (covering them airtight once cool) and then frost the brownies the day you plan to serve them, so the Oreo topping will be crunchier.

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Yield: 9 or 16 Brownies

Cookies & Cream Brownies

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A fudgy, dark chocolate brownie base is topped with sweet vanilla cream cheese frosting and chopped Oreo pieces. Make these Cookies & Cream Brownies your own by adding your favorite Oreos to the batter, frosting, or top of the brownies!

Prep Time 45 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

Brownies

• 1 cup (180g) dark chocolate chips (or semi-sweet)
• 1/4 cup (58g) plant-based butter (or regular butter)
• 2 Tbsp olive oil (or other baking oil)
• 2 large eggs, room temp
• 1/2 cup (100g) white granulated sugar
• 1/4 cup (50g) brown sugar, loosely packed (see Note 1)
• 1 tsp vanilla extract
• 2 Tbsp (15g) black cocoa powder
• 1/4 cup (33g) unbleached all-purpose flour
• 1/2 tsp salt

Frosting

• 1/4 cup (48g) vegetable shortening (see Note 2)
• 4oz plant-based cream cheese, cold (see Note 3)
• 1 1/2 tsp clear vanilla extract (see Note 4)
• 2 1/2 cups (300g) powdered sugar
• 1 cup chopped Oreos (~8 regular Oreos or ?? mini Oreos)

Instructions

Bake the Brownies

1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray and parchment paper - I like to cut two long pieces that overlap in the bottom of the pan and fold slightly over the edges.
2. In a small, microwave-safe bowl, add the chocolate chips, butter, and oil. Microwave in 15 second intervals, stirring between each, until chocolate is melted and smooth; set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand-held mixer and large bowl), add the eggs and sugars. Whisk on medium-high speed for around 5 minutes, or until the mixture is light in color, fluffy, and the sugar granules are dissolved. Add the vanilla extract and whisk to combine.
4. Add the melted chocolate mixture and use a large spatula to gently fold it into the egg/sugar mixture until uniform in color. This will take a minute or two.
5. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet until combined.
6. Pour the brownie batter into your prepared baking pan. Bake at 350°F for 23-28 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs (you don't want to over-bake these).
7. Place the hot pan of brownies on a cooling rack and allow them to cool completely in the pan.

Frost the Brownies

1. Once the brownies are completely cool, run a butter knife along any brownie edges that touch the pan directly. Then use the excess parchment paper to lift the brownies up and out of the pan. Carefully remove and discard the parchment paper. Place the brownies on a level surface to frost.
2. In a large bowl, beat together the shortening and cream cheese until smooth and combined. Beat in the vanilla extract. Finally, beat in the powdered sugar until totally combined.
3. If desired, you can add chopped Oreos to your frosting at this time (I recommend 1/2 cup or 4 Oreos). Adding Oreos may change the color of your frosting to a light gray.
4. Add all of the frosting to the top of the brownies and use an icing spatula to smooth and swirl the frosting over the surface. If you chose to add chopped Oreos to your frosting, I recommend smoothing the frosting over the brownies instead of swirling it.
5. Immediately top the frosted brownies with more chopped Oreos. I chose to chop mini Oreos in half and placed them over the smooth frosting. You can use regular or flavored Oreos and chop them up, break them apart, use big or little chunks (or crumbs!) - whatever you prefer!
6. Slice the brownies in 9 or 16 even squares, wiping your knife clean between each slice. Serve and enjoy! If you plan to eat these 1 or 2 at a time, I recommend only slicing the ones you plan to eat in order to keep the leftover brownies fresher.
7. Store leftover brownies in an airtight container at room temperature.

Notes

1. Brown Sugar: loosely packed = using the cup to directly scoop up the brown sugar and then leveling off with a butter knife.
2. Vegetable Shortening: if you prefer, you can replace the shortening with softened plant-based (or regular) butter. Your frosting will have a more yellow color and buttery flavor. 1/4 butter = 58g
3. Cream Cheese: plant-based cream cheese is usually much softer than regular cream cheese, so you'll want to use it straight from the refriferator. If you plan to use regular cream cheese, it needs to be softened at room temperature before beating. I used Kite Hill Cream Cheese Spread straight from the refrigerator.
4. Clear Vanilla Extract: I use this to create a more Oreo-like, artificial vanilla flavor. Feel free to use regular vanilla extract or dark artificial vanilla instead.

DID YOU MAKE THIS RECIPE? I WOULD LOVE TO SEE!

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