• typefoodie

Cookies and cream brownies

Updated: Oct 6, 2021

When I finalized my favorite brownie recipe, I knew it would be the perfect base recipe to honor my favorite childhood chocolate bar - the Hershey's Cookies & Creme bar! It is white chocolate with crumbled pieces of chocolate cookie, and it is the perfect sweet and crunchy bite.


I made some slight adjustments from the original brownie recipe to ensure the right level of sweetness with the added white chocolate and Oreo's and am so excited about the result. The brownies are perfectly fudgy and they are studded with a homemade white chocolate Oreo chocolate bar and mini white chocolate chips and crushed Oreos folded into the batter.


There are so many ways you can customize this recipe, so I'll slice and dice the carb info for easy editing in case you need! I used a generic brand of chocolate sandwich cookies and mini white chocolate chips from Whole Foods.



Ingredients:

Homemade cookies and cream bar

  • 4 crushed Oreos

  • 1/2 cup mini white chocolate chips

Brownie batter

  • 1 stick unsalted butter (8 tablespoons)

  • 1/2 cup semisweet chocolate chips

  • 1/3 cup light brown sugar

  • 2/3 cup granulated sugar

  • 2 eggs

  • 1 egg yolk

  • 1 1/2 teaspoon vanilla extract

  • 1 tablespoon vegetable oil

  • 1/2 cup all purpose flour

  • 1/3 cup cocoa powder

  • 1/2 teaspoon salt

  • 4 crushed Oreos

  • 1/3 cup mini white chocolate chips

Cooking time: About an hour plus cooling time for your homemade chocolate bar and brownies.


Cooking instructions:

First, make your homemade cookies and cream bar. Place all 8 Oreos (or Oreo alternatives) into a plastic bag and use the back of a pan or any flat tool to crush the cookies into small pieces. In a small bowl, melt your 1/2 cup of white chocolate chips. You can do this in the microwave in short intervals of 10-20 seconds. Once completely melted, stir in half of your crumbled Oreo cookies, and set the other half aside. Line a pan with parchment paper and pour your white chocolate and Oreo mixture onto the parchment paper, and use a spoon or offset spatula to spread your white chocolate mixture flat. Place in the freezer to cool and set. You can also place it in the fridge if you plan to make your brownies later!


Meanwhile, make your brownie batter. Preheat your oven to 350 degrees. In a large bowl, melt your butter in the microwave. Add in all of your semisweet chocolate, stir to coat your chocolate with the melted butter, and then place back into the microwave for another 15-30 seconds. Leave your mixture be for about a minute, and then stir to combine your chocolate and butter fully. Set your bowl aside to cool slightly. In your stand mixer, with the paddle attachment, add in your eggs and extra yolk and both sugars. Starting at the lowest speed and increasing to the highest, leave your eggs and sugars to combine for 2-3 minutes. You'll see it lighten in color and increase in volume.


To your stand mixer, add in your vanilla and vegetable oil and combine at a low speed for another 30 seconds. Then, pour in your fully combined chocolate and butter mixture (it should be warm, not hot, to the touch). At the lowest speed, combine your chocolate into your mixture for 30 seconds to a minute. Remove your bowl from the stand mixer and use a spatula or large spoon to ensure the chocolate is incorporated, folding carefully.


At this point, you'll incorporate your dry ingredients. I recommend sifting in your flour, cocoa powder, and salt first. I used a mesh strainer rested on top of my large bowl and added in my dry ingredients. Then you can lightly tap the sides of the strainer with one hand while holding the handle in the other to sift your dry ingredients clump free into your wet ingredients. Using the same spatula or large spoon, fold your dry ingredients in. Move slowly here and be sure to only mix as much as necessary. Right before your mixture is fully combined, add in your 1/3 cup of mini white chocolate chips and remaining crushed Oreos and fold into your mixture.


Line a 9x9in square pan (or you can use an 8x8 pan and increase the cook time a bit) with parchment paper. Remove your cookies and cream bar from the freezer or fridge and break the bar up into bite sized pieces. Line the bottom of your square pan with about half of the chocolate bar.Then, pour in your mixture and gently spread flat being careful to not move the pieces of your bar around too much. You can use any flat tool, or even a spoon, to lightly spread your mixture so that it is evenly poured across your pan. Place the rest of your broken up chocolate bar pieces across your brownie batter and gently press them down. You can scatter any smaller pieces across the top. Place your brownies into the oven to bake for 25-28 minutes. You'll know it's done when you see a shiny top form and if you wiggle the pan the center doesn't move showing you that your brownies have set. Remove your pan and allow your brownies to cool fully (this will take at least an hour - you can also place the pan into the fridge once the brownies have partially cooled to speed up the process) and then slice into 16 squares.


You can store your brownies in an airtight container at room temperature or in the fridge, and of course they freeze great. Brownies are one of those desserts that do truly freeze well once baked so don't be afraid to pop some into the freezer if you don't think you'll finish the batch within a few days.


Carb and serving info:

Servings: 16 brownies

Carbs per serving: 32.8

Carbs for full recipe: 525.2


Carbs from white chocolate in full recipe: 132.8

Carbs from extra chocolate chips and Oreo mix in (in case you decide to omit): 92.8


Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

0 comments

Recent Posts

See All