Cookies and Cream Brownies

I can't get this photo bigger without losing quality. So Annoying GMA!

Two years ago I happened to watch Good Morning America one morning. Let me just say that it is a RARE occasion when I get time in the morning to watch it. Normally, if we do have time we watch The Today Show but for some reason GMA was on. And, oh boy, am I glad! They featured the Cookies and Cream Brownie. Oh my goodness. This is one of the best brownie desserts I've ever made.

I've made this for school functions and the kids AND adults love it. In fact, at our preschool's bake sale one of the dads kept going back and buying more of them. He loved them! It was a hoot to watch him try to decide to buy something else -- but he always went back for the "Oreo" brownie.

Of course this recipe does present a dilemma for me, though, as I really don't like brownie mixes. For school functions I use the mix, but for any other function I make my own brownies from scratch (see Ghirardelli Sweet Ground Chocolate brownie recipe on the back of  the tin can -- it is soooo amazing!). Also, I don't use Oreos. Sorry!! But the ingredients scare me! I always use either Trader Joe's Jo-Jo's or the Paul Newman Newman's O's.  I really don't like trans fats or partially hydrogenated ANYTHING. So no Oreo's for us. If they'd stop making them with crap I'd buy them. Who wants to eat crap?? (Don't answer that). Anyway, that is how I dealt with my dilemma. Back to the recipe.

I found the recipe still online, thank goodness. Here it is below:

Ingredients

For the brownies:

Vegetable oil spray, for misting the pan
1 package brownie mix (about 20 ounces)
8 tablespoons (1 stick) butter, melted
2 large eggs
4 Oreo cookies, coarsely chopped (1/2 cup)

For the Frosting

4 ounces cream cheese, at room temperature

2 tablespoons (1/4 stick) unsalted butter, at room temperature
1 cup confectioners' sugar, sifted
8 Oreo cookies, coarsely chopped (1 cup)

Cooking Directions

Makes: 16 brownies
Prep: 15 minutes
Bake: 40 to 42 minutes
Cool: 20 minutes

1. Make the brownies: Place a rack in the center of the oven and preheat the oven to 325°F. Lightly mist the bottom of an 8-inch square metal baking pan with vegetable oil spray and set the pan aside.

2. Place the brownie mix, melted butter, and eggs in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared baking pan and press the 1/2 cup of chopped Oreos onto the top of the batter. Place the pan in the oven.

3. Bake the brownies until the edges have set and the center is still a little soft (press it lightly with a finger), 40 to 42 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before frosting.

4. Make the frosting: Place the cream cheese and room temperature butter in a large mixing bowl and beat with an electric mixer on low speed until soft, 30 seconds. Turn off the machine and add the confectioners' sugar. Beat on low speed until the confectioners' sugar is incorporated, 30 seconds longer. Fold in the 1 cup of chopped Oreos.

5. Spoon the frosting on top of the cooled brownies in the pan. Using a small metal spatula, spread the frosting evenly over the top of the brownies. Place the brownies in the refrigerator for 10 minutes until the frosting sets before cutting them into 2-inch square bars and serving.

Keep It Fresh! Store the brownies, covered with plastic wrap or aluminum foil, in the refrigerator for up to five days. Freeze the brownies in the pan, covered with aluminum foil, for up to three months. Let the brownies thaw overnight in the refrigerator before serving.

Speed It Up!  Don't have 20 minutes for the brownies to cool? Place the pan in the refrigerator and they'll be cool in half the time.

Doesn't that sound divine? It is! Now you know for sure.
Hope you enjoy!