These Cookies and Cream Brownies are fun and simple to make- plus, they’re loaded with cookies, marshmallow cream, and lots of other goodies! An easy brownie recipe that tastes like a luxurious bakery confection.
The Ultimate Easy Brownies with Tons of Oreo Flavor!
This recipe is for all of those die-hard Oreo fans – if you love the iconic chocolate sandwich cookies, you’ll adore these ultra-moist and chewy brownies. Not only are they stuffed with broken Oreo cookies, but they’re also topped with a candy layer of melted cookies and cream chocolate bars. Oh, and did I mention the marshmallow swirl?
Now you might be thinking that this all sounds a bit complicated, but trust me, this is one of the easiest brownie recipes ever! Using boxed brownie mix and other pre-made ingredients keeps it simple. Cookies and cream brownies are sure to become one of your favorite indulgences.
A boxed brownie mix and a jar of marshmallow sauce make this recipe so simple! You’ll love making these, and you’ll love eating them even more!
- Brownie Mix: You’ll need one family-sized box of brownie mix (that’s 18.4 ounces). I used Pillsbury Chocolate Fudge.
- Butter: Melt the butter in the microwave or a small saucepan.
- Cream: Heavy whipping cream makes the brownies even more rich.
- Eggs: Use large, whole eggs.
- Vanilla: Pure vanilla extract gives the best flavor.
- Marshmallow Sauce: For the marshmallow sauce, I used one 16-ounce jar of Smucker’s Marshmallow Cream.
- Oreos: Break up ten or so Oreo cookies into small pieces.
- Cookies and Cream Candy Bars: For the candy topping, you’ll need four Hershey Cookies & Cream candy bars.
Ready to bake some brownies? Me too! Let’s take a look at the process of baking them. There are a few steps, but overall, it’s very easy.
- Prepare the Baking Pan and Preheat the Oven. First, preheat the oven to 350°F. Then line a 9×9 pan with parchment paper. Lining with parchment not only keeps the brownies from sticking, it makes them easier to lift out of the pan. If you like, you can use clips to hold the parchment steady while you pour the batter.
- Mix the Batter Ingredients. In a large mixing bowl, combine the brownie mix, melted butter, cream, eggs, and vanilla. Whisk these ingredients gently until fully combined.
- Add the Marshmallow Swirl. Pour the brownie batter into your baking dish. Spoon marshmallow cream into each corner of the pan, and in the middle also. Then use a butter knife to swirl the marshmallow cream into the brownie batter, creating a marbled look. Set the rest of the marshmallow cream aside for now.
- Add Oreos and Bake. Finally, top the brownies with the broken oreo cookies, and bake the brownies for 35 – 40 minutes. They are done when a toothpick inserted in the center of the brownie batter comes out with a few crumbs sticking to it (not raw batter). Take the baked brownies out of the pan and let them cool.
- Make the Topping. To make the candy topping, melt the candy bars in a small saucepan, along with the reserved marshmallow cream. Stir the ingredients constantly to prevent scorching. Drizzle this over the brownies, and let it cool.
- Enjoy! Slice the brownies into squares and serve.
Why Are My Brownies Not Fudgy?
If you have problems getting your brownies to bake up dense and fudgy, you may be over-beating them, causing the batter to be airy and bake into a cake-like texture. Whisking or stirring the batter gently and slowly will help you avoid beating air into it.
Tips and Tricks for Perfect Brownies
And that’s it! A crazy-good brownie recipe loaded with Oreos and topped with an unforgettable cookies-and-cream layer. If you’d like to know more about making these, check out these helpful tips:
- The Brownie Base: If you’d rather not use a boxed brownie mix, feel free to substitute your favorite fudgy brownie recipe.
- Center Rack: Always bake brownies on the middle rack, to get an even bake time.
- Room Temp Is Best: When baking, start out with room-temperature ingredients for best results.
- Brownie Pan Options: Using a metal pan rather than a glass pan is helpful, because the metal heats up more quickly and produces a better brownie texture. If you would like to use a 9×13 pan for this recipe, that will work, but the brownies will be thinner and only take about 25 – 30 minutes to bake.
If you’d like to customize this recipe with even more amazing ingredients, that is definitely possible. There are lots of different mix-ins and tweaks you can try! Check out these ideas for inspiration:
- Frosted Oreo Brownies: If you’d rather have a different topping, you can omit the melted candy bar topping and use whipped cream or buttercream instead.
- Mint Oreo Brownies: To make a mint-chocolate version of this recipe, add ¼ to ½ a teaspoon of peppermint flavoring to the brownie batter.
- Rocky Road Oreo Brownies: Add even more flavor and texture with chopped nuts! Stir a handful or two right into the batter.
- Wild Card Brownies: Make this recipe with chocolate chip cookies, Nutter Butters, or any other cookies you love for a fun twist.
How to Store and Reheat Leftovers
These brownies can be stored in an airtight container at room temperature for up to 5 days.
Can I Freeze These?
I wouldn’t recommend freezing them completely assembled, but they can be frozen before adding the topping. Wrap each brownie in saran wrap and then transfer to a freezer friendly ziplock bag. Freeze for up to three months and allow to thaw fully before enjoying.
- 1 18.4 ounce family-sized brownie mix (I used Pillsbury Chocolate Fudge)
- ½ cup unsalted butter, melted
- ¼ cup heavy whipping cream
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 16-ounce jar Smucker’s Marshmallow Cream topping
- 10 Oreo cookies, broken into small pieces
- 4 Hershey Cookies & Cream candy bars
- Preheat the oven to 350°F. Line a 9x9 pan with parchment paper, and set aside.
- In a large mixing bowl, combine the brownie mix, melted butter, heavy whipping cream, eggs, and vanilla extract. Whisk together until well combined.
- Pour the brownie batter into the prepared baking dish.
- Add 5 tablespoons of marshmallow cream to each corner of the pan, as well as the middle. Using a butter knife, swirl the marshmallow cream throughout the batter. Place the remaining marshmallow cream aside.
- Top the brownies with broken oreo cookies, and bake for 35 - 40 minutes, or until a toothpick inserted in the center of the brownie batter comes out with a few crumbs sticking to it (not raw batter).
- Remove the brownies from the oven, and cool until the pan is cool to the touch.
- In a small saucepan over low heat, melt the Hershey Cookies & Cream candy bars along with the remaining marshmallow cream. Stir the ingredients constantly while they melt, to avoid scorching.
- Drizzle the melted mixture over the brownies, and allow to cool.
- Slice into squares, and serve.
Storage: These brownies can be stored in an airtight container at room temperature for up to 5 days.
Amount Per Serving: Calories: 747Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 86mgSodium: 395mgCarbohydrates: 115gFiber: 1gSugar: 50gProtein: 10g
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