Ultimate Brownie Oreo Chocolate Chip Cookie Cake
Need a lacto ovo vegetarian side dish? Ultimate Brownie Oreo Chocolate Chip Cookie Cake could be a super recipe to try. One serving contains 723 calories, 1g of protein, and 28g of fat. This recipe serves 8. For 99 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 93 people were glad they tried this recipe. This recipe from I am Baker requires oreo, butter, confectioners sugar, and heavy cream. It is a very budget friendly recipe for fans of American food. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is improvable. Ultimate "Surprise" Oreo N' Chocolate Chip Cookie Fudge Brownie Cups, Chocolate Chip Cookie Oreo Brownie Ice Cream Cake (Slutty Brownie Ice Cream Cake), and The Ultimate Chocolate Chip Cookie and Oreo Brownies are very similar to this recipe.
Servings: 8
Ingredients:
1 teaspoon almond extract
1 cup (2 sticks, 226g) butter, room temperature
7 cups or 8 (32 ounces) confectioners sugar, sifted*
2 tablespoons whole milk or heavy cream
1 cup crushed Oreo
pinch salt
*You can use as little as 4 cups if you want to decrease sugar
2 teaspoons vanilla extract
Equipment:
stand mixer
whisk
bowl
Cooking instruction summary:
Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)Add vanilla and almond extract.With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)If frosting is too thick to spread, gradually beat in additional milk.Remove bowl from mixer and add in Oreo cookie bits. Stir by hand until fully combined. (You can add in more if you want, I just prefer a lighter frosting color so used less Oreo)Store in refrigerator up to 2 weeks.
Step by step:
1. Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
2. Add vanilla and almond extract.With the mixer on low, slowly add in confectioners sugar , milk, and salt; frequently scrape sides and bottom of the bowl.Once incorporated, whip frosting for at least 3 minutes on medium high to high. (My mixer went for 7 minutes)If frosting is too thick to spread, gradually beat in additional milk.
3. Remove bowl from mixer and add in Oreo cookie bits. Stir by hand until fully combined. (You can add in more if you want, I just prefer a lighter frosting color so used less Oreo)Store in refrigerator up to 2 weeks.
Nutrition Information:
covered percent of daily need
