My Best Brownies are already rich, fudgy, and full of chocolate flavor, but I couldn’t resist adding even more fun! These Cookies and Cream Brownies start with that same delicious brownie base and are topped with a creamy Oreo cheesecake layer and plenty of crunchy cookies.
If you love cookies and cream desserts (like my Cookies and Cream Cookies!), you are going to love these brownies. They are the perfect mix of fudgy brownie, creamy filling, and classic Oreo flavor in every bite.
Ingredients & Substitutions
- Cream Cheese: Use full-fat cream cheese for the smoothest, creamiest Oreo topping. Make sure it is softened to room temperature so it blends easily.
- Oreos: Regular Oreos work perfectly, but you can use your favorite Oreo flavor for a fun variation.
- Butter: I recommend using unsalted butter so you can control the overall saltiness of the brownies. If using salted butter, you may want to reduce the amount of salt in the recipe.
- Coffee: Freshly brewed coffee deepens the chocolate flavor but does not make the brownies taste like coffee. You can substitute hot water if preferred.
- Chocolate Chips: Semi-sweet chocolate chips give these brownies a rich chocolate flavor without making them overly sweet. Milk chocolate chips can be used for a sweeter brownie.
Tips for the Best Cookies and Cream Brownies
- Use room-temperature ingredients. Softened cream cheese and room-temperature eggs help create a smooth, creamy topping.
- Line the pan with parchment paper. The overhang makes it much easier to lift the brownies out of the pan and slice them cleanly.
- Do not overbake. The center should still have a slight jiggle when they come out of the oven. They will continue to set as they cool and chill.
- Chill before slicing. It can be tempting to cut into these right away, but chilling helps the cream cheese layer set and gives you cleaner slices.
- Save extra Oreos for the top. Adding a few pieces right before baking makes the cookies and cream flavor stand out in every bite.
FAQs
Can I use a different flavor of Oreos?
Yes! Regular Oreos are delicious, but you can have fun with different flavors. Try Golden Oreos, mint Oreos, peanut butter Oreos, or your favorite seasonal variety.
Do I have to chill these brownies before slicing?
Yes, I recommend chilling them. The cream cheese layer needs time to set, and chilling helps the brownies slice cleanly. For the best texture, chill them for at least 2 hours or overnight.
How do I know when these brownies are done baking?
The edges should be set, while the center should still have a slight jiggle. Because of the cream cheese topping, a toothpick test is not the best way to check for doneness.
Can I make these brownies in a different-sized pan?
Yes, but the bake time will need to be adjusted. A larger pan will make thinner brownies and may bake faster, while a smaller pan will make thicker brownies and may need more time. For the best results, keep an eye on the center and bake until the edges are set and the middle is slightly jiggly.
Can I use a boxed brownie mix instead of homemade brownies?
You can, but I love the rich, fudgy texture of my Best Brownies as the base for this recipe. A homemade brownie base gives the cookies and cream topping the perfect balance.
How to Store Cookies and Cream Brownies
Because of the cream cheese topping, store Cookies and Cream Brownies in an airtight container in the refrigerator. They will stay fresh for up to 5 days.
For the best texture and flavor, let the brownies sit at room temperature for a few minutes before serving.
You can also freeze the brownies. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Cookies and Cream Brownies
Ingredients
Oreo Topping
- 1 package (8 ounces) cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 14 Oreo cookies, roughly chopped, divided
Brownies
- ¾ cup (150 g) granulated sugar
- 3 tablespoons (43 g) unsalted butter
- 3 tablespoons freshly brewed coffee
- 1 ½ cups (265 g) semi-sweet chocolate chips
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (120 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly spray the parchment with nonstick cooking spray.
Oreo Topping
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for about 30 seconds.
- Add the sugar, egg, and vanilla. Beat for 3 to 5 minutes, scraping down the sides of the bowl as needed, until smooth and creamy.
- Fold in about ¾ of the chopped Oreos. Set aside.
Brownies
- In a medium saucepan over medium heat, combine the sugar, butter, and coffee. Bring the mixture to a boil.
- Remove from heat and stir in the chocolate chips until melted and smooth. (The chocolate may look thick or slightly seized at first, but it will smooth out once the eggs are added.)
- Add the eggs and vanilla, mixing until combined.
- Add the flour, baking soda, and salt. Stir until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared baking dish.
- Spoon the cream cheese mixture over the top and gently spread into an even layer. Sprinkle with the remaining chopped Oreos.
- Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door while baking, as this can affect the texture.
- Let the brownies cool at room temperature for 30 minutes. Then, transfer to the refrigerator and chill for at least 2 hours, or overnight, before slicing.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
