Oreo Cookies And Creme Fudge Brownies Food

FUDGY COOKIES AND CREAM BROWNIES

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.

OREO™ COOKIES AND CREME FUDGE BROWNIES

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.

COOKIES AND CREAM FUDGE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C) with the middle shelf ready. Grease the baking pan, then line with parchment paper with the paper overlapping the sides a little.
• Melt the butter in a pan over medium heat. When the butter has melted, remove the pan from the heat and add the grated chocolate. Let stand for a few minutes until the chocolate goes soft, then stir together. Alternatively, you can put the chocolate and butter in 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 they 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 to it. 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.
• Sift the cocoa into a large bowl and add the flour, salt, and a third of the Oreos. Stir until fully combined, then pour the mixture into the prepared pan. Scatter the remaining Oreos over the top, pressing them in slightly. Bake in the oven for 25 to 30 minutes. The middle should be very so slightly gooey.
• Let the brownies cool in the pan. The top will sink and crack a little. Pull the brownies out using the overlapping paper and cut the brownies into squares. Dust with confectioners' sugar.
• Cook's Note: Substitute Oreos for toasted walnuts or pecans or sprinkle the brownies with honeycomb.

FUDGY COOKIES 'N CREAM OREO BROWNIES RECIPE

Steps:

• Preheat the oven to 325 degrees F. Spray 11×7-inch baking pan with nonstick spray. Set aside.
• Make brownie batter according to box instructions. Pour ½ of the brownie batter into the prepared baking dish. Line Oreos in rows (3 down and 5 across). Pour the rest of the brownie batter over the Oreos.
• Bake for about 40 minutes, or according to box instructions, until a toothpick inserted in the middle comes out almost clean.
• Allow to cool completely and frost with cream cheese icing. Top with sprinkles and stick in the refrigerator for about 1 hour to set the frosting. Cut into 24 squares.

CREAM CHEESE OREO™ SWIRL BROWNIES

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In small bowl, beat 1/2 cup of the frosting and the cream cheese with spoon until well blended. Set aside.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the crushed cookies. Spread in pan. Spoon frosting mixture by generous tablespoonfuls evenly onto batter. Cut through mixture several times with knife for marbled design.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle remaining 1 cup crushed cookies over top; carefully press into brownies. Cool completely, about 1 1/2 hours.
• In small microwavable bowl, microwave remaining 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over top. Refrigerate about 30 minutes or until frosting is set. Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

COOKIES & CREAM BROWNIES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to cocoa mixture. Stir in crushed cookie crumbs., Pour into a greased 11x7-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.

COOKIES AND CREAM FUDGE/OREO COOKIE FUDGE

Steps:

• Line 13x9 pan with foil and butter the foil.
• Combine sugar, butter, and milk in medium saucepan. Bring to full rolling boil; stirring constantly. Boil constantly for 3 minutes. Remove from heat. Stir in morsels, cream, crushed cookies, and vanilla. Pour into prepared pan. Sprinkle with crumbled cookes and press down lightly or gently swirl into fudge with knife if desired.
• Refrigerate until firm. Lift from pan. Remove foil and cut into pieces.

COOKIES AND CREAM FUDGE BROWNIES - LORRAINE PASCALE

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.

OREO® BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease the foil.
• Combine butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, until melted, about 5 minutes. Whisk in white sugar, vanilla extract, and salt. Turn off the heat.
• Whisk in eggs, 1 at a time. Stir in flour and cocoa powder until mixture is well combined. Fold in chopped cookies. Pour batter into the prepared baking dish and sprinkle with crushed cookies.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 35 minutes. Place on a wire rack until completely cool, about 30 minutes.
• Meanwhile, whisk powdered sugar and milk together in a small bowl until mixture has reached a drizzling consistency. Drizzle glaze over the top of the brownies.

WORLD'S BEST OREO® FUDGE

Steps:

• Line a 13x9-inch baking pan with parchment paper.
• Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes. Remove saucepan from heat; stir white chocolate chips and marshmallow creme into the sugar mixture until completely melted. Add vanilla extract; stir.
• Gently fold 1/2 cup crumbled cookies into the white chocolate mixture until just incorporated; spread into the prepared pan. Sprinkle 1 cup crushed cookies evenly over the top. Press cookies lightly into the fudge. Cool at room temperature until set. Cut into small squares to serve.