Cookies and Cream Buttercream Brownies
By Lizzie on April 23, 2017
One of my favorite flavor combinations has always been cookies and cream. I love it in ice cream, all kinds of desserts, and eating an Oreo takes me straight back to my childhood. It’s hard to eat just one Oreo right from the package, and besides being totally addictive, they can be made into all kinds of tempting treats. Lately, I have seen a lot of recipes using an Oreo brownie as a base and adding buttercream and a chocolate topping too. So, it’s only fitting that I took my favorite brownie recipe, topped it with my tried and true marshmallow buttercream, and drizzled a silky sweet chocolate ganache all over the top!!! Too rich you might say?? Absolutely not!! One can never have a dessert that is too rich 🙂 This just means you can cut them into smaller portions and make them last that much longer!! Go ahead and treat yourself to this little bite of heaven. After all, you deserve it! 🙂
Gather your ingredients and let your butter and eggs come to room temperature.
You can mix the batter by hand.
Place the Oreos on top of the brownie batter and push down. Use an offset spatula to cover with remaining batter.
Your batter will look like this before it goes in the oven.
Whip the buttercream until it is smooth and creamy.
Cut each of the 13 additional Oreos into 1/4s to place over the buttercream. 
Cool the brownies completely before frosting them. 
Frost the brownies with an offset spatula. 
Place the quartered Oreos on top of the buttercream.
Pour the hot cream over the chocolate chips and chocolate bars to make the ganache. 
Drizzle the ganache over the Oreos and buttercream. Chill well and take out of the foil or parchment. Cut into whatever size pieces you like 🙂
How amazing do these look?
Cookies and Cream Buttercream Brownies
Makes: 24 large brownies Prep time: 45 minutes Bake time: 25 to 30 minutes
Ingredients
Brownies
4 ounces unsweetened chocolate
3/4 cup unsalted butter
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all purpose flour
20 Oreos plus 13 for the topping
Marshmallow buttercream
1 cup unsalted butter at room temperature
1 and 1/4 cup Fluff
2 teaspoons vanilla
1 and 1/2 cup confectioners sugar
pinch of salt
Chocolate ganache
3/4 cup semi sweet chocolate chips
1, 1.55 ounce Hershey’s milk chocolate bar
1, 1.23 ounce K’ul 70% dark chocolate bar
1/3 cup heavy cream
Directions
Preheat your oven to 350 degrees. Line a 13×9″ pan with parchment paper or aluminum foil. Butter the parchment or foil. Make sure the paper or foil extends high enough to cover the entire pan.
Microwave chocolate and butter for one minute and stir until the chocolate is all melted. Pour into a larger mixing bowl. Whisk in the sugar, vanilla and eggs. Fold in the flour until it is just combined. Do not over mix.
Pour the batter into your prepared pan. Place the 20 Oreos, 4 across and 5 down, on the batter. Press them down, then cover with some batter so you don’t see the Oreos anymore. (see photos). Bake for 15 minutes and rotate your pan. Bake for another 10 to 15 minutes. Brownies should be fudgy, so be careful not to over bake them.
Cool the brownies for 15 minutes and put them in the fridge while you make the buttercream.
In your mixer with a wire whisk, mix the butter and Fluff until combined. Add vanilla, pinch of salt and confectioners sugar. Whip until smooth and creamy.
When the brownies are completely cool, spread the buttercream over the top.
Take your 13 remaining Oreos and cut each one into 1/4s. Distribute them evenly over the top of the buttercream. Make the ganache.
Heat the cream until very hot. Break up the chocolate bars and place into a heat safe bowl. Add chocolate chips and pour hot cream over the chocolate. Mix until it is completely melted and smooth.
Drizzle the ganache immediately over frosted brownies. Place back in the fridge until completely chilled. Take the brownies out of the foil or parchment and cut into pieces with a very sharp knife. Store in an airtight container in the fridge for up to a week.
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