Cookies ‘n Cream Extreme Brownies
Cookies ‘n Cream Extreme Brownies might be a good recipe to expand your dessert collection. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 325 calories. This recipe serves 24 and costs 55 cents per serving. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 45 minutes. 21912 people have tried and liked this recipe. This recipe from Crazy for Crust requires eggs, granulated sugar, semisweet chocolate chips, and unsalted butter. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Extreme Oreo Stuffed Peanut Butter Cookies, Cookies ‘n Cream Brownies, and Cookies and Cream Brownies.
Servings: 24
Ingredients:
1 1/3 cups 60% cacao bittersweet chocolate chips (I used Hershey's Special Dark)
1/4 cup + 1 tablespoon cake flour
1/4 cup + 2 tablespoons unsweetened cocoa powder (Dutch process or regular or Special Dark)
2 tablespoons light corn syrup
4 large eggs
2 cups granulated sugar
1 cup marshmallow creme (such as Fluff)
About 1 1/4 cups (or more) Oreo Mini Cookies
15 Oreo Cookies (or, if you can find them, use the White Fudge Covered Oreos)
1 1/4 cups powdered sugar
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla bean paste (or another 2 teaspoons pure vanilla extract)
1 1/2 teaspoons pure vanilla extract
8 tablespoons vegetable shortening (Crisco)
2 teaspoons very hot water
Equipment:
aluminum foil
oven
frying pan
sauce pan
whisk
bowl
sieve
spatula
sifter
stand mixer
hand mixer
toothpicks
Cooking instruction summary:
Preheat oven to 350F. Line a 9x13 pan with foil and grease with butter or spray with cooking spray.Cut the butter into 1-inch slices and place in a small saucepan. Melt over low heat and add the chocolate chips, stirring until the chocolate is melted and smooth. Turn off the burner but leave the pan on it (to stay warm).Whisk the eggs in a large bowl. Add the sugar and salt and whisk until incorporated. Gradually whisk the chocolate mixture into the egg mixture. Whisk in the vanilla.Place the flour and cocoa in sifter or a wire mesh strainer. Sift directly into the batter and stir with a spatula. Pour batter into prepared pan and spread until even. Place the 15 large Oreos evenly on top and press down lightly to cover with the batter.Bake for 28-34 minutes until a toothpick inserted in the center comes out clean. Cool to room temperature on the counter, then cover and let sit overnight (you can also refrigerate it overnight).Make the frosting: beat shortening and butter in a stand mixer with the paddle attached (or a hand mixer). Mix in marshmallow creme and vanilla. Slowly mix in powdered sugar. Spread frosting evenly over top of the brownies. Top evenly with mini Oreos.Make the topping: melt the butter and corn syrup in a small saucepan. Turn off the heat and stir in the chocolate chips, then stir in the water to thin. Drizzle over the top of the frosting. Chill the frosted brownies for at least 1 hour until the frosting and topping sets. Remove from pan and slice into bars.
Step by step:
1. Preheat oven to 350F. Line a 9x13 pan with foil and grease with butter or spray with cooking spray.
2. Cut the butter into 1-inch slices and place in a small saucepan. Melt over low heat and add the chocolate chips, stirring until the chocolate is melted and smooth. Turn off the burner but leave the pan on it (to stay warm).
3. Whisk the eggs in a large bowl.
4. Add the sugar and salt and whisk until incorporated. Gradually whisk the chocolate mixture into the egg mixture.
5. Whisk in the vanilla.
6. Place the flour and cocoa in sifter or a wire mesh strainer. Sift directly into the batter and stir with a spatula.
7. Pour batter into prepared pan and spread until even.
8. Place the 15 large Oreos evenly on top and press down lightly to cover with the batter.
9. Bake for 28-34 minutes until a toothpick inserted in the center comes out clean. Cool to room temperature on the counter, then cover and let sit overnight (you can also refrigerate it overnight).Make the frosting: beat shortening and butter in a stand mixer with the paddle attached (or a hand mixer).
10. Mix in marshmallow creme and vanilla. Slowly mix in powdered sugar.
11. Spread frosting evenly over top of the brownies. Top evenly with mini Oreos.Make the topping: melt the butter and corn syrup in a small saucepan. Turn off the heat and stir in the chocolate chips, then stir in the water to thin.
12. Drizzle over the top of the frosting. Chill the frosted brownies for at least 1 hour until the frosting and topping sets.
13. Remove from pan and slice into bars.
Nutrition Information:
covered percent of daily need
