Saturday, March 5, 2011
Cookies and Cream Brownies
1 box (1 lb. 2.3 oz) fudge brownie mix
1/4 cup water
2/3 cup canola oil
2 large eggs
1 cup crushed cream filled cookies (I prefer Oreos)
Vanilla Frosting (recipe to follow)
1/2 cup chopped cream filled cookies
Preheat oven to 350 degrees. Line a 9x13 inch pan with tin foil so that the sides hang over the edges. Spray lightly with cooking spray. Set aside.
In a large bowl, combine the brownie mix, water, oil and eggs until well mixed. Add the crushed cookie crumbs and stir to combine. Spread the brownie batter in the prepared pan. Bake 25 minutes or until toothpick inserted in center comes out with just some crumbs on it. Cool completely. Chill the brownies in the refrigerator for a couple hours (This helps made for really fudgy brownies and makes cutting easier.)
To make the frosting, combine in bowl of electric mixer:
2 cups powdered sugar
1/2 stick (2 ounces) unsalted butter, softened
1 teaspoon vanilla extract
2 tablespoons milk (add last and a little at a time while mixer is beating the other ingredients until desired consistency)
Spread the frosting over the chilled brownies. Chop up enough cookies to sprinkle over the brownies. Cut in to desired sized brownies.
*I prefer lining the baking pan with foil as the baked goods lift right out of the pan and never stick.