COOKIES AND CREAM FUDGE BROWNIES
When I was eight, chocolate brownies were my life. I scoured the local shops on my bike, looking for gainful employment to support my chocolate brownie habit. The ironmonger's wife took pity on me and offered me a job paying £1 an hour to iron their smalls and sheets. After two hours I had enough cash to buy a couple of brownies, plus change for some sherbet lemons on the way home. It was worth every crease! Equipment and preparation: You will need a 20cm/8in square baking tin.
Provided by Lorraine Pascale
Categories Cakes and baking
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
- Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.
- Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
- Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
- Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
FUDGY COOKIES AND CREAM BROWNIES
My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they're simple to prepare!
Provided by Lindsay
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
- 2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
- 3. Add the sugar and whisk until combined.
- 4. Add the eggs and vanilla extract and whisk together to combine.
- 5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
- 6. Stir in the chopped Oreos.
- 7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they're done.
- 8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
- 9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
- 10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
- 11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
- 12. Store the leftover brownies in an air tight container at room temperature for up to a week.
Nutrition Facts : ServingSize 1 brownie, Calories 592 calories, Sugar 63.2 g, Sodium 233 mg, Fat 31.9 g, SaturatedFat 18.7 g, TransFat 0.1 g, Carbohydrate 74.5 g, Fiber 2.6 g, Protein 7 g, Cholesterol 68.9 mg
MILK AND COOKIES FUDGE
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack.
- Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang.
- Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously.
- Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm.
- Cut into 1-inch squares. Serve chilled or at room temperature.
COOKIES AND CREAM FUDGE BROWNIES
Cookies and Cream Fudge Brownies are exactly what you are looking for. This brownie packed with flavor and topped with cream cheese icing and crumbled cookie pieces.
Categories Dessert
Yield 12-16
Number Of Ingredients 15
Steps:
- ***BROWNIES
- Preheat oven to 350°F
- Lightly grease an 8' x 8' baking pan with cooking oil spray. Line with parchment paper
- Combine melted butter, oil, and sugar together in a medium-sized bowl. Whisk until well mixed for about a minute.
- Add the eggs and vanilla and whisk for another minute.
- Stir in flour, cocoa powder, and salt. Gently stir the dry ingredients into the wet ingredients until JUST combined.
- Pour batter into prepared pan, smoothing the top out evenly.
- Bake for 22-25 minutes, or until the center is just set to the touch. A toothpick should come out dirty but not completely wet using the toothpick test.
- Cool to room temperature before icing with cream cheese frosting.
- Sprinkle top with crushed sandwich cookies.
- Cut into 12-16 brownies.
- *** FROSTING
- In a medium sized bowl, beat cream cheese, butter, and powdered sugar with a hand mixer on medium speed until light and fluffy.
Nutrition Facts :
COOKIES 'N' CREAM FUDGE
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. -Laura Lane, Richmond, Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan. , In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla. , Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares.
Nutrition Facts : Calories 133 calories, Fat 7g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 64mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
OREO™ COOKIES AND CREME FUDGE BROWNIES
When you can't decide between cookies or brownies then these cookies and crème fudge brownies made with real Oreo™ cookies are the dessert you need. Starting with a box of Betty Crocker™ Fudge Brownie Mix, these rich and decadent brownies are topped with crushed up Oreo™ cookies and drizzled with a sweet crème icing. A guaranteed crowd-pleaser, these delicious dessert bars are sure to go straight to the top of your must-make again list.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.
- Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
- In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Brownie, Sodium 120 mg, Sugar 19 g, TransFat 0 g
COOKIES AND CREAM FUDGE
Press crushed sandwich cookies into a marshmallow-and-white chocolate fudge.
Provided by Food Network Kitchen
Time 1h20m
Yield about 9 1/2 dozen (about 117 pieces)
Number Of Ingredients 8
Steps:
- Line a 9-by-13-inch pan with foil.
- Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted.
- Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares.
COOKIES AND CREAM FUDGE BROWNIES - LORRAINE PASCALE
Make and share this Cookies and Cream Fudge Brownies - Lorraine Pascale recipe from Food.com.
Provided by tracy.charlton
Categories Dessert
Time 40m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F/gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
- Melt the butter in a pan. When it has melted, remove from heat and add chocolate. Leave to melt, then stir together.
- Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in 2 additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked inches Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
- Add the flour, cocoa and pinch of salt and a third of the biscuits until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25-30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
- Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.
Nutrition Facts : Calories 210.1, Fat 16.6, SaturatedFat 9.9, Cholesterol 77.7, Sodium 120, Carbohydrate 16.8, Fiber 2.3, Sugar 11, Protein 3.5
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