Cookies N' Cream Oreo Fudge Brownies [Menu]

I spend a lot of time surfing for recipes online. The folder I keep these links in has grown to an almost ridiculous size. Many times, I’ll save sites with recipes I never actually plan on making simply for inspiration (or because I like looking at pretty pictures). Every once in a while, though, I will roll across something that makes me throw down what I’m doing and say “well, I know what I’m doing tonight!” This is one such recipe.





Brownies were a staple in my family. Probably one of the most (if not the most) frequent desserts made in my mother’s kitchen were caramel brownies. Gooey. Chocolatey. Dense. They shaped the way I like most of my desserts. Truth be told, though, it’s hard to find a really good brownie – homemade or not. They’re either dry and dense or fluffy like cake, which is all well and good, but it’s not what I crave when I think of the word.









These brownies, however, are perfect. They are knock-your-socks-off moist and with a depth of flavor that’s hard to find in something semi-homemade. I encourage you to try them out. You won’t be disappointed.





Recipe Ahead!




Cookies N’ Cream Oreo Fudge Brownies
Adapted from Kevin & Amanda

• 1 box Brownie Mix (preferably of the “Moist” or “Fudge” variety)
• Eggs & Oil (as called for by the brownie mix)
• 1 heaping half cup (6 oz) of Cookies & Cream ice cream
• ¼ cup Hot Fudge Topping (chilled or room temp)
• Double-Stuf Oreos (13 - 15 for an 8"x8" pan)

Preheat oven to the temperature suggested on the back of your brownie mix. Spray a 8”x8” baking dish generously with cooking/baking spray. Combine brownie mix, eggs, and oil as directed but do not add the recommended amount of water. Then, add ice cream and hot fudge to the brownie batter and stir until well-combined.

Pour half of the brownie batter into the bottom of the baking dish, layer with Oreos (I used thirteen and was able to fill all the available space by breaking one of the cookies as shown in the picture), and, finally, top the Oreos with the remaining batter. Bake brownies for 40 – 50 minutes or as directed on the back of the box. Be careful not to over-bake for best texture.