These Cookies and Cream Brownies are incredibly easy to make, and loaded with cookies, marshmallow cream, white chocolate candy, and more.
Prep Time15 minutesminutes
Cook Time35 minutesminutes
Total Time50 minutesminutes
1 18.4ouncefamily-sized brownie mix, I used Pillsbury Chocolate Fudge
½cupunsalted butter, melted
¼cupheavy whipping cream
2large eggs, room temperature
1 16-ouncejar Smucker’s Marshmallow Cream topping
10Oreo cookies, broken into small pieces
4Hershey 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.