Peppermint Oreo Fudge Brownies with Cookie Dough
Decadent three-layer brownie combining refrigerated peppermint sugar cookie dough base, whole Oreos, and rich Duncan Hines brownie batter studded with Andes peppermint chips. The cookie layer softens into the fudgy brownie as they bake together, creating a complex texture with peppermint flavor throughout and optional garnish of crushed chips.
Ingredients
- 1 package Pillsbury Peppermint Sugar Cookie Roll, room temperature
- 32 cookies Winter Oreos, wholeregular Oreos1:1classic
flavor will be less seasonal
- 1 package Duncan Hines Brownie Mix, family size, for 9x13 panother fudge brownie mix1:1budget-friendly
use equivalent box size for 9x13 pan
- 2 whole eggs
- ¾ cup oil
- ¼ cup water
- 1 cup Andes Peppermint Crunch Baking Chipscrushed candy canes or peppermint bark pieces1:1texture
adjust size to prevent melting
- Andes Peppermint Crunch Baking Chips, for optional garnish(optional)crushed candy canes or peppermint bark pieces1:1texture
adjust size to prevent melting
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Line a 9x13 pan with foil and coat with cooking spray.
- 3
Press room temperature cookie dough evenly into the foil-lined pan.
- 4
Arrange a layer of Oreos over the cookie dough.
- 5
In a large bowl, combine brownie mix, eggs, oil, and water, stirring with a spatula until well combined.
- 6
Mix in about 1 cup of peppermint baking chips.
- 7
Pour brownie batter over the cookies, using a spatula to ensure cookies are completely covered.
- 8
Sprinkle additional baking chips over batter if desired.
- 9
Cover pan with aluminum foil and bake for 30 minutes.
- 10
Remove foil and continue baking for 15 to 20 minutes, until edges look set and begin pulling from pan sides.
- 11
Cool completely before removing from pan and cutting into squares.
Tips
Room temperature cookie dough spreads more easily than chilled dough.
When batter is poured, the center will remain slightly gooey; this is intentional and will set as brownies cool.
Good to Know
Covered at room temperature for up to 3 days, or refrigerated for up to 5 days.
Assemble in foil-lined pan up to 8 hours ahead; refrigerate unbaked, then extend baking time by 5 minutes.
Cut into squares and serve at room temperature or slightly warm, optionally with vanilla ice cream.
Common Mistakes
Do not skip covering with foil for the first 30 minutes to prevent overbrowning the cookie layer and chips.
Do not remove from pan immediately after baking; cool completely so structure sets and squares cut cleanly.
Do not fully bake until the center is completely firm; slight gooeyness is intentional and firms as it cools.
Substitutions
use equivalent box size for 9x13 pan
flavor will be less seasonal
adjust size to prevent melting