The Ultimate (EASY!) Cookies and Cream Brownies

These Cookies and Cream Brownies are ultra-fudgey, swirled with sweetened cream cheese, and a generous layer of whole Oreo cookies. Each bite is the perfect blend of rich chocolate and creamy cookie goodness, making these (box mix!!) brownies a decadent treat that might just become your signature dessert – they’re that good!

The thing about me is: I always have at least one box of brownie mix stashed away in the pantry. Professional baker? Yes. Boxed brownie mix? Also, yes.

Somehow, Ghirardelli managed to crack the code for a boxed mix that tastes just as good as homemade. Controversial? It’s my secret weapon when I’m in a hurry and need to bring something sweet to a gathering. Truth be told – I don’t even need to be in a hurry. The thing about a boxed brownie mix is, while it’s very good – we simply can’t leave a good thing alone. Enter: a swirl of sweetened cream cheese and, because life is short, a whole layer of Oreo cookies (Double Stuf if you know what’s good for you). It’s black and white meets black and white, and the result? Universally beloved. No one, and I mean no one, can resist them. Even the alien folks who “don’t have a sweet tooth” will come reachin’ into the brownie stack.  I’ve seen it with my own two eyes. These speak to the kid in all of us and somehow, box-mix and all, manage to solidify us as quite clever bakers, thankyouverymuch.

Oh! If you have leftover Oreo cookies after a batch of these cookies, I humbly suggest whipping up a batch of these Cookies and Cream Chocolate Chip Cookies and stashing the dough balls in the freezer!

Here are the ingredients you’ll need for these Cookies and Cream Brownies:

•  1 box of your favorite brownie mix.  You’ll never talk me away from Ghirardelli’s brownie mix – they’re the absolute best fudgey brownies!

•  a neutral oil (or melted butter if you prefer)

•  a large egg

•  a block of cream cheese, softened to room temperature

•  granulated sugar

•  espresso, strong coffee, or espresso powder

• Oreo cookies, Double Stuf is a great idea.

We’re skipping the cocoa powder and flour mixture and heading straight for the box.

In a medium bowl whisk together the brownie mix, oil, egg, and any form of coffee if you’re going that route.  No need to add extra chocolate chips because Ghirardelli already adds them to the mix.

Of course, if you have a favorite brownie recipe, don’t let me stop you from whipping them up for this recipe! I’m just trying to keep it extra easy.

Pour half of the brownie batter into a greased and parchment lined pan before whipping up the cream cheese mixture for layering.

What baking pan is best?

An 8×8-inch square baking pan works best for these Cookies and Cream Brownies. It gives you that perfect balance of thick, fudgy brownies with plenty of room for the cream cheese swirl and Oreo layer.

In a separate bowl (sorry for the dishes) whip together softened cream cheese, granulated sugar, and an egg.  The egg will help stabilize the cream cheese to bake up much like a cheesecake.  Use an offset spatula to spread the cream cheese mixture over the bottom layer of brownie batter.

Layer the cream cheese layer with Oreo cookies and top the Oreos with the remaining half of the brownie batter.  Sprinkle flaky sea salt, if you like a sweet and salty moment.

Bake in the upper third of the oven until the brownies are just set and the top is dry.  A skewer inserted in the brownies will come out with a few moist crumbs, not wet batter.  The key is (and this is also the hardest part) to let the brownies cool and set for 4 hours after baking. Stay strong!

Can you make ahead or freeze leftover brownies? 

The concept of leftover brownies is honestly comical. But – yes, you can definitely freeze leftover Cookies and Cream Brownies! Just let the brownies cool completely, then cut into squares and wrap individual pieces tightly in plastic wrap and place them in an airtight container or freezer bag. They’ll stay fresh for up to 3 months. When you’re ready to enjoy them again, simply thaw at room temperature or pop them in the microwave for a few seconds to get that fudgy goodness back!

Once cooled, slice into small squares, rinsing the knife under warm water before each slice for clean cuts.  The gooey chocolate is unmatched. The creamy cookies and cream layer, very welcome.  It’s a max capacity dessert.

Let us know if you make it down in the comments!

Cookies & Cream Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Joy the Baker
• Prep Time: 20 minutes
• Cook Time: 45 minutes + 4 hours rest
• Total Time: about 5 hours
• Yield: 16 small brownies 1x
• Category: dessert, holiday
• Method: baking

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Ingredients

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• 1 box Ghirardelli brownie box mix
• 2 eggs, divided at room temperature
• 1/3 vegetable oil
• ¼ cup strongly brewed coffee
• 1 brick cream cheese
• 1/3 cup granulated sugar
• 16 Oreos, original or Double Stuf

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Instructions

1. Preheat the oven to 325 degrees. Spray an 8-inch square baking pan and line with parchment paper with an inch overhang on each side. Set aside.
2. In a medium bowl, mix the brownie box mix, 1 egg, vegetable oil and coffee until combined.
3. In a standing mixer or bowl with a hand mixer, whisk the cream cheese and granulated sugar until softened, stopping halfway through to scrape down the sides of the bowl. Add the egg and mix just until combined.
4. Pour half the brownie mixture at the base of the prepared pan. Err on the side of using a little less for the base. Spoon on the cream cheese in small even dollops and spread. Place the Oreos on top in an even layer. Cover the Oreos with the remaining brownie batter in small spoonfuls, spreading until evenly coated.
5. Bake in the oven for 45-50 minutes.
6. Let cool at least 4 hours at room temperature before slicing and serving.

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