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.