Yield: 9 Brownies
Cookies and Cream Brownies
These Cookies and Cream Brownies are incredibly easy to make, and loaded with cookies, marshmallow cream, white chocolate candy, and more.
Ingredients
- 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
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Instructions
- 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.
Video
Notes
Storage: These brownies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1, Calories: 747kcal, Carbohydrates: 115g, Protein: 10g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 16g, Cholesterol: 86mg, Sodium: 395mg, Fiber: 1g, Sugar: 50g