Name: Cookies and Cream Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 0.5 cup unsalted butter (melted); 1 cup granulated sugar; 0.5 cup unsweetened cocoa powder; 0.25 teaspoon salt; 2 large eggs; 0.5 teaspoon vanilla extract; 0.5 cup all-purpose flour; 1 cup crushed cookies and cream cookies

Oh, you are going to LOVE this. Seriously, if there’s one thing that always brings a smile to my face and gets everyone in the kitchen begging for a slice, it’s these Cookies and Cream Brownies. They’re not just a dessert; they’re a whole mood. I remember the first time I perfected this recipe. It was a frantic Saturday afternoon, and I had unexpected guests arriving. I wanted something show-stopping but also something that wouldn’t have me chained to the oven all day. I’d seen variations of cookies and cream brownies floating around, but honestly, a lot of them felt a bit… complicated. This version, though? It’s pure magic. Imagine the fudgiest, richest brownie you can dream of, but then we’re swirling in chunks of actual cookies and cream goodness. It’s like a chocolate lover’s ultimate fantasy come true. If you’re a fan of classic brownies, you know they’re incredible on their own, but adding that creamy, crunchy cookie element takes them to a whole new universe. This is for those moments when only chocolate will do, and you want something that feels both familiar and excitingly new.

What is cookies and cream brownies?

So, what exactly are these magical little squares? Think of them as your favorite rich, decadent brownie recipe getting a serious upgrade. We’re talking about a deep, dark chocolate base that’s fudgy and dense, not cakey at all – that’s crucial! Then, we take that classic brownie batter and swirl in crushed cookies and cream cookies, you know the ones with the white creamy filling. The cookies get soft and chewy in the brownie, but still hold their own, giving you those delightful little pockets of creamy, crunchy texture. It’s essentially the best of both worlds: the intense chocolatey satisfaction of a perfect brownie meets the beloved, nostalgic flavor of cookies and cream. It’s not just about mixing crushed cookies into the batter; there’s a bit of an art to getting those perfect swirls and pockets of cookie goodness distributed throughout. It’s less a complicated fusion and more a delicious marriage of two beloved treats. It’s essentially an elevated brownie experience, a true crowd-pleaser that always feels a little bit special.

Why you’ll love this recipe?

What are some of the best things about this recipe?flavor is just out of this world. The depth of the chocolate in the brownie base is intense, and then you get those creamy, vanilla-kissed bites from the cookies and cream chunks. It’s a symphony of sweet and rich that’s utterly addictive. I’ve tested this with different types of chocolate, and using a good quality dark chocolate really makes a difference here; it balances the sweetness beautifully. And then there’s the simplicity. Don’t let the idea of “swirling” scare you! It’s surprisingly straightforward. You mix the brownie batter, add the cookie bits, and then do a quick swirl. It looks fancy, but it’s genuinely easy, which is a huge win for me on busy weeknights or when I’m entertaining. I also love how cost-effective it is. The ingredients are pretty standard pantry staples, and a pack of cookies and cream cookies won’t break the bank, but the payoff is huge in terms of deliciousness. What I love most about this recipe is its versatility. It’s perfect for a potluck, a birthday party, or just when you need a serious chocolate fix. You can enjoy it slightly warm, at room temperature, or even chilled – each way offers a slightly different but equally delightful experience. It’s become my go-to when I want to impress without stressing, and it never, ever disappoints. It’s also wonderful because it’s familiar enough for picky eaters but sophisticated enough for true dessert connoisseurs.

How do I make cookies and cream brownies?

Quick Overview

The process is wonderfully simple: melt some chocolate and butter, whisk in sugar and eggs to create a glossy base, then gently fold in the dry ingredients and our star: crushed cookies and cream cookies. We’ll swirl in some extra cookie goodness for texture and visual appeal before baking them to fudgy perfection. The whole thing comes together in under 20 minutes of active prep, making it incredibly doable even when time is tight. It’s all about creating that intensely rich, fudgy brownie and then marrying it with those classic cookies and cream flavors we all adore. You’ll be amazed at how quickly these come together, and the smell that fills your kitchen is just divine!

Ingredients

For the Main Batter:
We start with the foundation of any great brownie: good quality chocolate. I usually go for a bittersweet or semi-sweet chocolate, around 60-70% cacao. You’ll need about 1 cup (170g) of chopped chocolate or good quality chocolate chips. Unsalted butter is key here, so grab 1/2 cup (113g) and make sure it’s softened to room temperature – it melts so much smoother. For sweetness, we’re using 1 cup (200g) of granulated sugar. And to bind everything together and give it that signature fudgy texture, 2 large eggs, at room temperature, are perfect. A teaspoon of pure vanilla extract really rounds out the chocolate flavor, and a pinch of salt (about 1/4 teaspoon) balances all that sweetness. Finally, for the brownie structure, 1/2 cup (65g) of all-purpose flour is all you need. We don’t want too much flour, or you risk making them cakey, and we’re definitely going for fudgy here!

For the Filling/Swirl:
This is where the cookies and cream magic happens! You’ll need about 1.5 cups (around 150g) of your favorite cookies and cream cookies. The classic ones with the white creme filling work best. You can either pulse them in a food processor until they’re coarsely ground (leaving some slightly bigger chunks is nice for texture!) or pop them into a zip-top bag and give them a good bash with a rolling pin. This gives you those delightful little pockets of creamy crunch throughout your brownie. I usually reserve about half a cup of the crushed cookies to swirl into the batter just before baking, which creates those beautiful marbled patterns.

For the Glaze (Optional, but highly recommended!):
This is purely for extra decadence and visual appeal, and it’s super simple. You’ll need about 1/2 cup (60g) of powdered sugar, sifted to avoid lumps. Then, 1-2 tablespoons of milk or cream (I sometimes use heavy cream for an extra rich glaze) to get the right consistency. If you’re feeling fancy, a tiny splash of vanilla extract or even a tablespoon of the liquid from the cookies and cream cookie filling can add an extra layer of flavor. You want a glaze that’s thick enough to drizzle but not so thick that it’s hard to work with.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven ready. Preheat it to 350°F (175°C). This is a classic brownie temperature and it works like a charm. Now, grab an 8×8 inch (20×20 cm) baking pan. Line it with parchment paper, leaving some overhang on the sides. This is my absolute favorite trick! It makes lifting the brownies out of the pan so much easier later on, and cleanup is a breeze. You can lightly grease the pan before adding the parchment paper if you’re worried about sticking, but usually, the parchment is enough. Make sure the parchment paper is smoothed out so you don’t have any weird creases in your brownies.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the 1/2 cup (65g) of all-purpose flour and 1/4 teaspoon of salt. Just a quick whisk is all you need to combine them evenly. This ensures the flour and salt are distributed throughout, so you don’t get pockets of saltiness or dense spots of flour. It’s a small step, but it really helps create an even texture in the final brownie. Set this bowl aside for now; we’ll be folding it in later.

Step 3: Mix Wet Ingredients

Now for the base of our glorious brownie! In a heatproof bowl set over a saucepan of barely simmering water (or in the microwave in 30-second intervals, stirring in between), melt the 1/2 cup (113g) of unsalted butter and the 1 cup (170g) of chopped chocolate. Stir gently until it’s smooth and glossy. Once melted, remove the bowl from the heat. Whisk in the 1 cup (200g) of granulated sugar until everything is well combined. Then, beat in the 2 large eggs one at a time, mixing well after each addition. Finally, stir in the 1 teaspoon of vanilla extract. The mixture should look rich and glossy. If it looks a little separated, don’t worry too much, as long as it’s mostly combined.

Step 4: Combine

Now it’s time to bring our wet and dry ingredients together. Pour the dry ingredients (the flour and salt mixture) into the wet ingredients. Using a spatula, gently fold them together until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, which can lead to tougher brownies. You want to stop as soon as you no longer see streaks of flour. It’s okay if there are a few small lumps; that’s perfectly fine and often leads to a better texture. The batter should be thick and fudgy at this point.

Step 5: Prepare Filling

Take your 1.5 cups of cookies and cream cookies and crush them. As I mentioned, a food processor or a good old-fashioned bag and rolling pin works wonderfully. You want a coarse crumb – some finer bits and some slightly larger pieces are ideal for texture. Stir in about half of these crushed cookies (roughly 3/4 cup) into your brownie batter. Gently fold them in, just enough to distribute them throughout. We want them to be nestled within the brownie, not completely integrated into the batter.

Step 6: Layer & Swirl

Spoon about half of the brownie batter into your prepared parchment-lined pan and spread it out as evenly as possible. Now, sprinkle about half of the remaining crushed cookies evenly over this layer of batter. Then, spoon the rest of the brownie batter on top and spread it out. Finally, sprinkle the rest of the crushed cookies over the top. Now for the fun part – swirling! You can use a knife or a skewer to gently swirl the top layer of cookies and batter together. Don’t overdo it; you want distinct swirls and pockets of cookie, not a uniform gray mess. A few gentle passes should do the trick to create those beautiful marbled patterns. This step is more about aesthetics than anything else, but it really makes them look special!

Step 7: Bake

Pop the pan into your preheated oven. Bake for 25-30 minutes. The edges should look set, and the center should be mostly firm but still slightly gooey. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter. If it comes out completely clean, they might be a little overbaked, but don’t worry, they’ll still be delicious. I always err on the side of underbaking slightly for that perfect fudgy texture. Ovens can vary, so keep an eye on them, especially towards the end of the baking time.

Step 8: Cool & Glaze

This is probably the hardest part: waiting for them to cool! Once they’re out of the oven, let them cool in the pan on a wire rack for at least 30 minutes. This allows them to set up properly. If you try to cut them too soon, they’ll likely fall apart. While they’re cooling, you can prepare the optional glaze. In a small bowl, whisk together the sifted powdered sugar with milk or cream, a tablespoon at a time, until you reach a thick but pourable consistency. Once the brownies have cooled sufficiently, drizzle the glaze over the top in a decorative pattern. Let the glaze set for another 10-15 minutes before slicing. If you’re not glazing, you can slice them once they’ve cooled enough to handle.

Step 9: Slice & Serve

Once the brownies have cooled and the glaze (if using) has set, it’s time to slice! For the neatest cuts, use a sharp knife. Wiping the knife clean between cuts can also help. Cut them into 16 squares for a nice party-sized treat, or 9 larger squares for a more decadent individual serving. These are absolutely heavenly served at room temperature, but I also love them slightly warm with a scoop of vanilla Ice Cream. The contrast of the warm brownie and cold ice cream is pure bliss. They also keep well in the fridge if you happen to have any leftovers – which is rare in my house!

What to Serve It With

These Cookies and Cream Brownies are so versatile, they fit into almost any occasion! For Breakfast (yes, sometimes it’s a breakfast treat in our house!), I love pairing a small piece with a strong cup of black coffee or a creamy latte. The richness of the brownie is a perfect counterpoint to the bitterness of coffee. For Brunch, they make an elegant addition to a sweet spread. I’ll often arrange them on a tiered stand with fresh berries – the vibrant color of the berries pops against the dark brownie. A mimosa or a sparkling cider is a lovely beverage choice here. As a decadent Dessert, they’re simply divine. Serve them slightly warmed with a dollop of whipped cream or a scoop of good quality vanilla or even coffee ice cream. A sprinkle of extra crushed cookies on top adds a nice touch. For those quiet, Cozy Snacks moments when you just need something comforting, a glass of cold milk is the ultimate pairing. My kids insist that milk is the only way to go, and honestly, they might be right! My personal family tradition is to have these after a Sunday family dinner. They’re easy to make ahead, and everyone loves them, making it a stress-free way to end the meal. Another favorite is to serve them alongside a warm mug of Hot Chocolate on a chilly evening – pure comfort!

Top Tips for Perfecting Your Cookies and Cream Brownies

I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few tricks that really elevate these brownies from good to absolutely spectacular. First, when it comes to the cookies, don’t go overboard with crushing them. You want some texture, some little crumbles, and some slightly larger pieces of the cookie and creme filling. If you process them too finely, they can disappear into the batter and you lose that signature cookies and cream texture. For the mixing, remember that “just combined” is your mantra for the dry ingredients. Overmixing is the enemy of fudgy brownies. You want to see flour streaks disappear, but stop there. A few tiny lumps are perfectly fine! For the swirl, don’t stress about perfection. The beauty of these brownies is in their rustic charm. A few gentle swirls with a knife or skewer create those gorgeous marbled patterns, and it doesn’t need to be intricate. Some areas with more cookie chunks and some with more brownie are exactly what you want. If you’re looking for ingredient swaps, I’ve successfully used gluten-free all-purpose flour in a 1:1 ratio, and it turned out great – though the texture can be a little less dense. For a dairy-free option, you can use good quality vegan butter and dairy-free chocolate chips, and use almond milk or oat milk for the glaze. For baking, always trust your oven! Use a toothpick test and aim for moist crumbs, not wet batter. If you’re worried about overbaking, you can even take them out when the center looks a tad gooey; they’ll continue to cook as they cool. For the glaze, consistency is key. Start with less liquid and add more gradually until you get that perfect drizzling thickness. If it gets too thin, just whisk in a bit more sifted powdered sugar. If it’s too thick, add a tiny splash more milk. Experiment with adding a drop of peppermint extract to the glaze for a minty kick, or even a little espresso powder to enhance the chocolate flavor!

Storing and Reheating Tips

Proper storage is key to keeping these beauties tasting fresh and delicious. If you’re keeping them at room temperature, make sure they are completely cooled first, and then cover the pan or the cut brownies tightly with plastic wrap or aluminum foil. They’ll stay wonderfully fresh for about 2-3 days, though in my experience, they rarely last that long! For refrigerator storage, I find it’s best to cut them first, then place them in an airtight container. They’ll keep well in the fridge for up to a week. The texture might become a bit firmer when chilled, which I personally enjoy, especially if you like your brownies cold. If they do get too firm for your liking, a few seconds in the microwave will bring them back to life. Freezer instructions are great if you want to make a batch ahead of time. Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. To thaw, simply unwrap them and let them come to room temperature on the counter for a couple of hours, or gently warm them in the microwave. When it comes to glaze timing, it’s best to add the glaze *after* the brownies have cooled and *before* you store them long-term, especially if refrigerating or freezing. If you glaze them and then freeze, the glaze can sometimes get a bit sticky or crack. So, it’s often better to glaze just before serving if you’ve stored them plain.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! I’ve tested this with a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) and it works wonderfully. You can use it as a 1:1 substitution for the all-purpose flour. The texture might be just slightly less dense, but the flavor and fudginess are still there. Just make sure your cookies and cream cookies are also gluten-free if you need the entire treat to be GF.

Do I need to peel the zucchini?

This recipe doesn’t use zucchini! It’s a classic brownie recipe elevated with cookies and cream. If you’re thinking of zucchini bread or muffins, that’s a different wonderful world, but for these brownies, no zucchini is involved. We rely on rich chocolate and delicious cookies for that amazing flavor and texture.

Can I make this as muffins instead?

You can definitely adapt this recipe for muffins! You’ll want to prepare the batter as directed, fold in the crushed cookies, and then fill your greased or lined muffin tins about two-thirds full. Bake at the same temperature (350°F / 175°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. You might want to reserve some crushed cookies to press onto the top of the muffins before baking for extra visual appeal.

How can I adjust the sweetness level?

If you prefer a less sweet brownie, you can reduce the granulated sugar slightly, perhaps by 1/4 cup (50g). The cookies and cream cookies themselves are quite sweet, so this can help balance it out. You could also use a darker chocolate (70% cacao or higher) which has less sugar. For the glaze, you can adjust the amount of powdered sugar or omit it entirely if you find the brownies sweet enough on their own.

What can I use instead of the glaze?

The glaze is optional, but it does add a nice finishing touch! If you prefer to skip it, you can simply dust the cooled brownies with a light layer of powdered sugar through a fine-mesh sieve. Another great option is to melt some extra chocolate (milk or dark) and drizzle that over the top. Or, for an extra cookies and cream punch, you can simply sprinkle a few extra crushed cookies over the top of the brownies before they fully cool.

Final Thoughts

So there you have it – my absolute favorite Cookies and Cream Brownies! I really hope you give this recipe a try. It’s one of those recipes that just brings pure joy, whether you’re baking it for yourself or sharing it with loved ones. The combination of that intensely fudgy chocolate brownie and those delightful cookies and cream swirls is just irresistible. It’s proof that sometimes, the most comforting and delicious treats are born from combining two perfect things. If you’re a fan of rich chocolate desserts or have a soft spot for cookies and cream, this recipe is truly a must-make. It’s been a hit at every gathering I’ve brought it to, and the smell alone is enough to make anyone happy. Give it a whirl, and I can’t wait to hear how yours turns out! Don’t forget to let me know in the comments what you think, or if you’ve added any of your own special twists. Happy baking, friends!