Oreo Brookies Recipes

COOKIES AND CREAM BROOKIE RECIPE BY TASTY

Cookies And Cream Brookie Recipe by Tasty image

Here's what you need: semisweet chocolate chips, unsalted butter, granulated sugar, large eggs, vanilla extract, kosher salt, unsweetened cocoa powder, all purpose flour, oreo cookie, unsalted butter, cream cheese, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking soda, kosher salt, cookie and cream candy bars, oreo cookie, nonstick cooking spray

Provided by OREO

Yield 24 servings

Number Of Ingredients 21

Ingredients

4 oz semisweet chocolate chips
1 ½ sticks unsalted butter
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
½ teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
1 cup all purpose flour
1 cup oreo cookie, chopped
1 stick unsalted butter, room temperature
4 oz cream cheese, room temperature
⅓ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups cookie and cream candy bars, chopped
1 ¼ cups oreo cookie, chopped
nonstick cooking spray, for greasing

Steps:

Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22x33 cm) pan with nonstick cooking spray.
To make the brownie portion, place the semisweet chocolate chips and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.
Whisk in the granulated sugar until smooth.
Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.
Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.
Fold in the chopped Oreos. Set aside.
To make the cookie portion, cream together the butter, cream cheese, and granulated and brown sugars in the bowl of a stand mixer, or in a large bowl using a hand mixer, until smooth and fluffy.
Mix in the egg and vanilla.
Sift the flour, baking soda, and salt together into a medium bowl. Then mix in with the wet ingredients until well combined.
Gently fold in the cookies and cream bars and Oreos. Set aside.
To assemble the brookie, spread the brownie batter in the prepared pan.
Use your hands to evenly drop flattened portions of cookie dough over the top of the brownie mixture in the pan, covering it completely. Note: the cookie dough is not going to easily spread, so just drop in flattened portions; it will bake together.
Bake for 40-50 minutes until the top is dark golden brown and a toothpick inserted all the way into the brownie layer comes out clean.
Let cool for 1-2 hours and then cut into 24 squares.
Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 36 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 18 grams

MINT OREO™ M&M'S™ BROOKIES

Mint Oreo™ M&M's™ Brookies image

These layered cookie brownies are studded with M&M's™ and mint Oreo™ pieces, making them deliciously indulgent, and a perfect St. Patrick's Day treat.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h55m

Yield 16

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box
1 pouch Betty Crocker™ Sugar Cookie Mix
Butter and egg called for on cookie mix pouch
1 1/4 cups green M&M's® milk chocolate candies
12 Oreo Thins™ chocolate mint creme sandwich cookies, cut into fourths (about 1 cup)

Steps:

Heat oven to 350°F. Line 9-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
Make brownie batter as directed on box. Spread in pan. Bake 32 to 35 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
Meanwhile, in medium bowl, make cookie dough as directed on pouch for drop cookies. Stir in 1 cup of the candies. Drop half of the cookie dough mixture in chunks on top of baked brownie layer; add half of the Oreo™ pieces. Repeat with remaining cookie dough and Oreo™ pieces. With back of spoon or offset metal spatula, gently press cookie dough together to form even layer. Top with remaining 1/4 cup candies, pressing gently into cookie dough.
Bake 23 to 28 minutes or until cookie layer is set, covering with foil last 10 minutes if necessary to prevent overbrowning. Cool at least 2 1/2 hours; remove bars from pan, and cut into 4 rows by 4 rows.

Nutrition Facts : Calories 490, Carbohydrate 70 g, Cholesterol 50 mg, Fat 4, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 280 mg, Sugar 46 g, TransFat 0 g

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