Introduction

These fudgy cookies and cream brownies are an irresistible treat that melt in your mouth with every bite. Combining rich white chocolate, sweetened condensed milk, and crunchy Oreo cookies, they deliver a perfect balance of creamy and crunchy textures.

Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened)
1 cup white chocolate chips (or milk chocolate chips)
1 large egg (or flax egg for vegan option)
1 can sweetened condensed milk (crucial for consistency)
1 pinch salt (use kosher salt for a rounded taste)
1 cup all-purpose flour (or gluten-free flour blend)
10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
5 pieces more crushed Oreos (for extra crunch)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8″x8″ baking pan lined with parchment paper.
Step 2: Melt the unsalted butter and white chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
Step 3: Combine the melted mixture with the large egg, sweetened condensed milk, and a pinch of salt. Stir vigorously until fully combined.
Step 4: Gently fold in the all-purpose flour until just combined. Avoid overmixing to keep the brownies tender.
Step 5: Fold in 5 crushed Oreos into the batter for texture.
Step 6: Transfer the brownie batter to the prepared pan and smooth the top evenly.
Step 7: Sprinkle the remaining crushed Oreos over the top for extra crunch.
Step 8: Bake for 30-35 minutes, testing doneness with a toothpick—it should come out with a few moist crumbs.
Step 9: Allow the brownies to cool at room temperature in the pan for at least 1 hour before slicing.
Step 10: Use the parchment paper to lift the brownies out of the pan, slice, and serve.

Tips & Variations

For a vegan version, substitute the egg with a flax egg and use dairy-free white chocolate chips.
Try mixing in different types of chocolate chips for varied flavor.
Use gluten-free flour blend to make this recipe gluten-free without compromising texture.
Letting the brownies chill in the fridge before slicing helps them hold their shape better.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm them in a microwave for 10-15 seconds to soften slightly—enjoy the gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of white chocolate?

Yes, you can substitute white chocolate chips with dark chocolate chips if you prefer a richer, less sweet flavor. Keep in mind that this will change the overall taste and color of the brownies.

Is sweetened condensed milk necessary?

Sweetened condensed milk is key to achieving the fudgy and creamy texture of these brownies. It adds moisture and sweetness that other liquids cannot replicate, so it’s best not to omit or substitute it.

Fudgy Cookies and Cream Brownies That Melt in Your Mouth Recipe

Print Recipe

★★★★★

4.4 from 131 reviews

These fudgy cookies and cream brownies combine the rich, creamy texture of melted white chocolate and butter with the irresistible crunch of crushed Oreos. Sweetened condensed milk ensures a moist, melt-in-your-mouth consistency, making this decadent treat perfect for dessert or an indulgent snack.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 50 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

1 cup Unsalted Butter (softened)
1 cup White Chocolate Chips (or milk chocolate chips)
1 large Egg (or flax egg for vegan option)
1 can Sweetened Condensed Milk (approximately 14 oz)
1 pinch Salt (use kosher salt for a rounded taste)
1 cup All-Purpose Flour (or gluten-free flour blend)

Cookies and Cream Mix-in

10 pieces Oreos (crushed) (any chocolate sandwich cookie works)
5 pieces More Crushed Oreos (for extra crunch topping)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8″x8″ baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and white chocolate chips together, stirring every 20 seconds until the mixture is smooth and fully combined.
Mix Wet Ingredients: Add one large egg, the sweetened condensed milk, and a pinch of kosher salt to the melted butter and chocolate. Stir vigorously until the mixture is well combined and silky.
Add Flour: Gently fold in the all-purpose flour until just combined to avoid overmixing, which could make the brownies tough.
Incorporate Oreos: Fold in 5 crushed Oreos into the batter to distribute cookie pieces evenly throughout the brownies.
Prepare for Baking: Transfer the batter to the prepared pan, spreading it out evenly and smoothing the top with a spatula.
Add Oreo Topping: Sprinkle the remaining 5 crushed Oreos over the batter to create an enticing crunchy topping.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Cool: Allow the brownies to cool completely in the pan at room temperature for at least 1 hour. This helps them set and develop their fudgy texture.
Serve: Use the parchment paper edges to lift the brownies out of the pan. Slice into squares and serve them as a decadent dessert or snack.

Notes

For a vegan version, substitute the egg with a flax egg and use dairy-free white chocolate chips.
Using kosher salt enhances the flavor and balances the sweetness.
Be careful not to overmix the batter once the flour is added to maintain a tender crumb.
Allowing the brownies to cool completely before slicing ensures clean cuts and the best texture.

Keywords: fudgy brownies, cookies and cream brownies, Oreos brownies, white chocolate brownies, dessert recipe