Cookies 'n Cream Extreme Brownies with Marshmallow Frosting
Fudgy chocolate brownies loaded with whole Oreo cookies, topped with fluffy marshmallow frosting, mini Oreos, and a glossy chocolate drizzle. Perfect for special occasions when you want an over-the-top dessert that combines rich brownies with the beloved cookies and cream flavor. The overnight rest develops deeper chocolate flavor while the marshmallow frosting adds cloud-like sweetness.
Ingredients
- 1 cup unsalted butter
- 1 ⅝ cups 60% bittersweet chocolate chips
- 4 large eggs
- 2 cups granulated sugar
- ¼ teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- 1 ¼ cake flour
- 2 ¼ unsweetened cocoa powder
- 15 Oreo Cookies
- 8 tablespoons vegetable shortening
- ¼ cup unsalted butter, softened
- 1 cup marshmallow crememarshmallow fluff1:1none
note: same product different brand
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean pastevanilla extract1:2none
note: use 2 tsp extract total
- 1 ¼ cups powdered sugar
- 1 ¼ cups Mini Oreo Cookies
- 2 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- ½ cup semisweet chocolate chips
- 2 teaspoons very hot water
Instructions
- 1
Preheat oven to 350°F and line a 9x13 inch pan with foil, then grease
- 2
Cut butter into 1-inch slices and melt in small saucepan over low heat
- 3
Add chocolate chips to melted butter and stir until smooth, then turn off heat but leave pan on burner
- 4
Whisk eggs in large bowl, then add sugar and salt and whisk until incorporated
- 5
Gradually whisk chocolate mixture into egg mixture, then whisk in vanilla
- 6
Sift flour and cocoa directly into batter and stir with spatula
- 7
Pour batter into prepared pan and spread evenly
- 8
Place 15 large Oreos evenly on top and press down lightly to cover with batter
- 9
Bake for 28-34 minutes until toothpick inserted in center comes out clean
- 10
Cool to room temperature, then cover and let sit overnight
- 11
Beat shortening and butter in stand mixer with paddle attachment
- 12
Mix in marshmallow creme and vanilla, then slowly mix in powdered sugar
- 13
Spread frosting evenly over brownies and top with mini Oreos
- 14
Melt butter and corn syrup in small saucepan, turn off heat and stir in chocolate chips
- 15
Stir in hot water to thin, then drizzle over frosting
- 16
Chill for at least 1 hour until frosting and topping sets
- 17
Remove from pan and slice into bars
Tips
Let brownies rest overnight before frosting - this develops deeper chocolate flavor and makes them easier to cut cleanly.
Press Oreos just lightly into batter so they peek through the surface but don't sink completely.
Chill the finished brownies for clean slicing - warm frosting will smear when cut.
Good to Know
Cover tightly and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Brownies can be made and frosted up to 2 days ahead - cover and refrigerate until serving.
Bring to room temperature before serving for best texture and flavor.
Common Mistakes
Don't overbake the brownies or they'll be dry - they should still be slightly fudgy in center.
Let brownies cool completely before frosting or the marshmallow will melt and slide off.
Chill thoroughly before cutting to avoid messy, smeared slices.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without the overnight rest?
Yes, but the overnight rest develops better flavor and texture. Cool completely before frosting if skipping the rest period.
What if I don't have marshmallow creme?
You can make buttercream instead with butter, powdered sugar, and vanilla, though it won't have the same fluffy texture.
How long will these keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. Freezing not recommended due to marshmallow frosting.