Cookies and Cream Brownies


Convenience products allow this sinfully good sweet to come together in no time, and if you’re all about crispy edges and a chewy center, this one is for you, courtesy of a cast-iron wedge pan.

Cookies and Cream Brownies
Makes 8 Servings
  • 1 (18.4-ounce) box milk chocolate brownie mix
  • ½ cup vegetable oil
  • 2 large eggs
  • 3 tablespoons water
  • 1 teaspoon vanilla extract
  • 1½ cups chopped Oreo cookies (about 10 cookies)
  • Garnish: melted white chocolate
  1. Preheat oven to 325°. Spray an 8-well cast-iron wedge pan with baking spray with flour.
  2. In a large bowl, whisk together brownie mix, oil, eggs, 3 tablespoons water, and vanilla until well combined; stir in half of chopped cookies. Divide batter among prepared wells; sprinkle remaining chopped cookies onto batter.
  3. Bake until a wooden pick inserted in center of wedges comes out with a few moist crumbs attached, 30 to 35 minutes. Let cool in pan on a wire rack for 1 hour. Garnish with melted chocolate, if desired. Store in an airtight container for up to 2 days.



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