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Cookies and cream brownies
Makes: 15
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Cookies and cream brownies
Studded with cookie-flecked chocolate and topped with chocolate sandwich cookies, these all-American treats are the ultimate in cookies-and-cream heaven
Makes: 15
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
451Kcal
Fat
24gr
Saturates
14gr
Carbs
52gr
Sugars
38gr
Fibre
2gr
Protein
6gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- 250g salted butter, diced
- 150g dark chocolate, chopped
- 375g light brown sugar
- 5 medium eggs
- 1 tsp vanilla extract
- 200g plain flour
- 50g cocoa powder
- ½ tsp sea salt flakes
- 3 x 40g Hershey’s Cookies ’n’ Creme bars (or a 120g bar Dairy Milk Oreo)
- 1 x 154g pack Oreo cookies
Step by step
Kitchen tip
We’ve gone with classic Oreo sandwich cookies here, but you can top the brownies with pretty much any cookie of your choice.
- Preheat the oven to 180°C, fan 160°C, gas 4 and line a brownie tin (about 19 x 29cm) with baking paper. Put the butter and chocolate in a pan and melt over a gentle heat, stirring. Remove from the heat and leave to cool slightly.
- Whisk together the sugar, eggs and vanilla extract and then fold through the cooled chocolate mixture.
- Sift over the flour and cocoa powder and carefully fold through the mixture with the salt, until fully incorporated.
- Pour half the mixture into the prepared tin. Roughly break the Cookies ’n’ Creme bars into pieces and use to top the mixture until the whole surface is covered. Pour over the remaining brownie mixture and level the top.
-
Break the Oreos into chunky pieces and then layer these over the top. Bake for 25-30 minutes, or until the top is set but there is still a slight wobble underneath. Leave to cool in the tin before removing and cutting into 15 squares.To storeThe brownies keep for up to 5 days in an airtight container, or can be frozen.