Cookies and Cream Brownies

One serving sitting on a gold rimmed plate with milk in the background.

These Cookies and Cream Brownies are sure to be a crowd-pleaser with a rich and fudgy brownie base, white chocolate chips, and a creamy Oreo pudding frosting. Easy to make with a brownie mix, and they're a delicious and decadent dessert.

Course Dessert

Cuisine American

Keyword cookies and cream brownies

Prep Time 15

Cook Time 35

Cooling Time 1

Total Time 1 50

Servings

Calories 311kcal

Author Jessica - Together as Family

Ingredients

Cookies and Cream Brownies

1 box (18 oz) brownie mix
2 large eggs
1/3 cup whole milk
1/3 cup vegetable oil
1 cup chopped Oreos
1 cup white chocolate chips

Frosting

1½ cups heavy whipping cream
1/2 cup powdered sugar
3 tablespoons Oreo cookies and cream instant pudding mix
1 cup chopped Oreos
additional chopped Oreos for garnish

Instructions

Preheat the oven to 350℉. Line a 9x9-inch square baking pan with parchment paper or spray with cooking spray. Set aside.
^{* I like to spray the pan first with cooking spray and then line it with parchment paper. The cooking spray helps the paper adhere and stick to the pan.}
In a large mixing bowl add the brownie mix, eggs, milk, oil, and chopped Oreo cookies. Mix together until combined well.
^{* You can use a wooden spoon or spatula and mix by hand, or use an electric hand mixer.}
1 box (18 oz) brownie mix, 2 large eggs, 1/3 cup whole milk, 1/3 cup vegetable oil, 1 cup chopped Oreos
Spread the brownie batter evenly into the prepared pan. Sprinkle the white chocolate chips over top.
Spread the batter again to lightly cover the white chocolate chips.
^{* They don't need to be submerged in the batter or fully covered, just lightly covered by the batter. See pictures above in the post for an example.}
1 cup white chocolate chips
Bake for 35-40 minutes or until a toothpick comes out mostly clean and the top is set.
Let the brownies cool completely (inside the pan) at room temperature before frosting them. This takes about 1-2 hours.
Make The Frosting : Add the heavy whipping cream into a mixing bowl and beat on low speed, with a hand mixer or stand mixer, until it starts to thicken. Increase speed if needed.
Once it starts to thicken, gradually add in the powdered sugar and Oreo instant pudding mix. Continue beating, on medium-high speed, until stiff peaks form. About 2-3 minutes.
1½ cups heavy whipping cream, 1/2 cup powdered sugar, 3 tablespoons Oreo cookies and cream instant pudding mix
Gently stir in the chopped Oreo cookies until combined.
1 cup chopped Oreos
Spread the frosting over top the cooled brownies and garnish with additional chopped Oreos if wanted. Cut into squares and enjoy!
^{* If you want the frosting to firm up before cutting, place the pan in the fridge (covered in plastic wrap) for 2-3 hours.}

Notes

How To Store These Brownies : Since the brownies have a whipped cream topping, they need to be stored in the refrigerator to prevent them from spoiling. The brownies can be stored in a covered container, or cover the pan with plastic wrap, for up to 3-4 days. They can be out at room temperature for up to 1 hour (maybe 2) if you're serving them at a party or gathering. If you need them out longer then try putting the brownie serving plate or pan on a bed of ice to keep them cool.

Variations : Instead of white chocolate chips you can use milk chocolate chips, dark chocolate chips, or chopped up Hershey's Cookies & Cream candy bars.

Nutrition