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Cookies N Cream Brownies

 Cookies N Cream Brownies
You won't want to frost these brownies, since the marbled top is too pretty to cover up. Besides, the tasty cream cheese layer makes them taste like they're already frosted. The crushed cookies add extra chocolate flavor and a fun crunch. -Darlene Markel, Sublimity, Oregon
24 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup baking cocoa
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 12 Oreo cookies, crushed
  • 8 Oreo cookies, coarsely chopped


  • In a small bowl, beat the cream cheese, sugar, egg and vanilla until
  • smooth; set aside. For brownie layer, combine the butter, sugars and
  • cocoa in a large bowl. Beat in eggs. Combine flour and baking
  • powder; gradually add to cocoa mixture. Stir in crushed cookie
  • crumbs.
  • Pour into a greased 11-in. x 7-in. baking pan. Spoon cream cheese
  • mixture over batter. Sprinkle with coarsely chopped cookies. Bake at

2 of 2

Cookies N Cream Brownies (continued)

Directions (continued)

  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out with moist crumbs. Cool completely on a wire rack.
  • Cut into bars. Store in the refrigerator. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 159 calories, 9 g fat (5 g saturated fat), 47 mg cholesterol, 130 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.