Cookies and Cream Brownies

Fudgy brownie batter with a whole layer of sandwich cookies buried inside.

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Yield16 squares
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Before You Start

Cookies in brownies usually go soggy. The fix is putting them in the middle, sandwiched between two layers of batter, so they steam slightly and turn into soft dark seams instead of dissolving. A few broken ones on top stay crisp for contrast.

Instructions

0 of 6 done

  1. Heat the oven to 170°C / 340°F and line a 20 cm square tin with paper, leaving an overhang.

  2. Melt the butter, then whisk in both sugars and beat hard for a minute. That's what gives brownies the shiny crackled top, so give it the full minute.

  3. Whisk in the cold eggs one at a time, then the vanilla. Sift in the cocoa, flour and salt and fold until smooth and thick.

  4. Spread half the batter into the tin. Lay the whole cookies over it in a single layer, edge to edge, then spread the rest of the batter on top and level it.

  5. Scatter the broken cookies and white chocolate chips over the surface and press them in lightly.

  6. Bake for 28 to 30 minutes. The centre should still wobble slightly. Cool completely in the tin, ideally a few hours, before cutting.

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💡 Baker's tips

  • Spread the top layer of batter in dollops rather than pouring it, or you'll drag the cookies out of place.
  • A hot knife wiped between cuts gives clean squares. Cold brownie plus a dry blade equals crumbs.

🔀 Make it your own

  • Use mint or peanut butter sandwich cookies, both of which work better than they have any right to.
  • Add a swirl of cream cheese beaten with an egg yolk and 2 tablespoons sugar over the top layer before baking.

📦 Storing & freezing

Airtight at room temperature for 4 days. Freeze cut squares for 2 months and defrost at room temperature.

❓ Frequently asked

How many grams is a cup of cocoa powder?

About 85 g per US cup, so the ¾ cup here is roughly 64 g. Sift it, because cocoa clumps more than any other baking ingredient.

Will the cookies go soft?

The buried layer does soften into a fudgy seam, which is the point. The ones scattered on top keep their crunch for a couple of days.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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