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Cookies and Cream Brownies

Indulge in rich, chocolatey brownies swirled with creamy marshmallow and crunchy Oreo cookies, offering delight in every bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 box Brownie mix A convenient starting point that ensures rich, chocolaty goodness.
  • 1/2 cup Unsalted butter Adds moisture and depth of flavor.
  • 1/4 cup Heavy whipping cream Enhances creaminess.
  • 2 large Eggs Room temperature for ideal blending.
  • 1 teaspoon Vanilla extract Pure vanilla enhances flavor.
  • 5 tablespoons Smucker’s Marshmallow Cream Creates delightful swirls.
  • 10 cookies Oreo cookies, crushed For satisfying crunch.
  • 2 bars Hershey Cookies & Cream candy bars For drizzling on top.

Method
 

Baking the Brownies
  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, melt the butter over low heat. Remove from heat and allow it to cool slightly.
  3. Stir in the brownie mix, heavy whipping cream, eggs, and vanilla extract until just combined. Be careful not to over-mix; you want it to be thick and fudgy.
  4. Gently fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the batter.
  5. Pour the brownie mixture into a greased baking pan and smooth it out evenly.
  6. Drop spoonfuls of marshmallow cream over the top, then use a knife or a toothpick to swirl it through the batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. Once baked, allow the brownies to cool completely in the pan before drizzling with melted Hershey Cookies & Cream bars.
  9. Cut into squares and serve!

Notes

Serve these brownies warm with vanilla ice cream or whipped cream. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.