Cookies n' Cream Brownies

This recipe is a variation from traditional brownies that will give you a more unique flavor and texture.  A few sandwich cookies make all the difference!

Yield: 16 servings


  • 1 cup butter
  • 6 ounces unsweetend baking chocolate
  • 3 cups sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 4 eggs
  • 1 2/3 cups flour
  • 1/3 cup baking cocoa
  • 3 3/4 cups chopped sandwich cookies, divided
  • 1/2 cup powdered sugar
  • 3 tsp milk


  1. In a saucepan, melt the butter and chocolate, stirring until smooth.  Mix in the sugar, salt, and vanilla.   Remove from the heat.
  2. Add in the eggs and mix well.  Add in the flour and cocoa and fold together just until mixed.  Fold in 3 cups of the cookies.
  3. Spread in a 9" x 9" greased baking pan.  (If using silicone  then no need to grease)
  4. Sprinkle remaining cookies over the top.  Bake at 325°F for 50-65 minutes, until a toothpick comes out with moist crumbs.  Cool completely on wire rack.
  5. For the glaze, combine the powdered sugar and milk.  Drizzle over top of brownies.  Cut and serve with ice cream.

Adapted from Blogchef.