Soft and gooey on the inside, crisp on the outside dark chocolate brownies are topped with a layer of creamy topping and crushed cookies in this decadent but easy dessert.
Ingredients
- white sugar : 1.5 cups
- all-purpose flour : 0.75 cup
- high-quality unsweetened cocoa powder : 0.5 cup
- salt : 0.5 tsp
- baking powder : 0.25 tsp
- unsalted butter, melted : 0.75 cup
- eggs : 3 piece
- vanilla extract : 1 tsp
- chocolate sandwich cookies (such as Oreo®), divided : 32 piece
- (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed : 1 container
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
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Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
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Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
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Pour 1/2 of the batter into the prepared baking pan and smooth out with a spatula. Add 16 OREO® cookies in an even layer (4 rows of 4 cookies), then spread the remaining 1/2 of the batter over top.
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Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
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Remove pan from the oven and set on a wire rack. Let brownies cool completely, at least 30 minutes.
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Crush 12 of the remaining OREO® cookies. Place the whipped topping in a bowl and fold in the crushed cookies. Spread over the top of the brownies. Crush the remaining 4 cookies, then sprinkle over the top of the whipped cream mixture.
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Keep refrigerated until you are ready to slice and serve.
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