Cookies 'n' Cream Brownies
Ready In: 40 mins
Serves: 16
Yields: 16 16
Ingredients
brownie
- 3 1⁄2 ounces unsweetened chocolate, chopped
- 1⁄3 cup unsalted butter, cut into pieces
- 1⁄2 cup cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon fine salt
- 6 chocolate sandwich style cookies, chopped into chunks
icing
- 4 ounces cream cheese, at room temperature
- 1⁄4 cup unsalted butter, at room temperature
- 1 1⁄2 cups icing sugar, sifted
- 1 1⁄2 teaspoons vanilla
- 6 chocolate sandwich style cookies, chopped into chunks
Directions
- Brownies
- 1. Preheat oven to 350 degrees F. (180 degrees C.) and butter and flour a 9-inch (2.5 L) round cake pan, knocking out excess flour.
- 2. In a small, heavy-bottomed saucepot, melt chocolate and butter over low heat, stirring until smooth. Remove from heat. Allow to cool while starting next step.
- 3. In a mixing bowl, beat cream cheese until soft. Add sugar and cream until smooth. Beat in vanilla and eggs, adding one at a time until evenly blended. Stir in chocolate mixture. In a separate bowl sift together flour, baking powder, and salt and add to chocolate mixture, beating just until batter is combined. Stir in chopped cookie chunks.
- 4. Spread batter evenly in pan and bake for 25 to 30 minutes, or until a tester comes out clean. Allow brownies to cool.
- Icing
- 1. To prepare icing, beat cream cheese with butter. Beat in icing sugar until smooth, stir in vanilla and half of the cookies chunks. Alternatively, make the icing in a food processor. Spread over brownies, sprinkle with remaining cookie chunks and chill for an hour before slicing. Slice in triangles.
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