Ingredients
Brownie Batter
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Mix-Ins
- 12 chocolate sandwich cookies, roughly chopped
- 1 (4.4-ounce) Hershey’s Cookies ‘n’ Creme bar, chopped into bite-sized pieces
- 1/2 cup semi-sweet chocolate chips (optional)
Topping
- 6 chocolate sandwich cookies, broken into large pieces
- Remaining Cookies ‘n’ Creme bar pieces (if desired)
- 2 tablespoons white chocolate chips (optional)
Instructions
1. Prepare the Pan
Preheat your oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. Make the Brownie Batter
Whisk together the melted butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Add the cocoa powder, flour, salt, and baking powder, mixing just until no dry streaks remain.
3. Fold in the Cookies & Cream
Gently fold in the chopped chocolate sandwich cookies, chopped Hershey’s Cookies ‘n’ Creme bar, and chocolate chips if using.
4. Assemble the Brownies
Spread the batter evenly into the prepared pan. Press the broken sandwich cookies and extra Cookies ‘n’ Creme bar pieces into the top, then sprinkle with white chocolate chips if desired.
5. Bake Until Fudgy
Bake for 28–34 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
6. Cool Completely
Allow the brownies to cool in the pan for at least 45 minutes before lifting them out. For cleaner slices, chill them in the refrigerator for 30 minutes before cutting.
7. Slice and Enjoy
Cut into 16 squares and serve.