Oh my gosh, you guys – these cookies and cream brownies are my latest obsession! I stumbled upon this recipe when I was craving something chocolatey but wanted to jazz it up beyond plain old brownies. That’s when those Hershey’s Cookies ‘N Creme bars caught my eye in the checkout line (you know how that goes!), and boom – magic happened. The first bite took me right back to childhood ice cream truck days, but better because it’s fudgy brownie goodness with that dreamy cookies and cream surprise inside. What I love most? They come together with just four simple ingredients – cake mix saves the day again! These disappear faster than I can make them at potlucks, and my niece Sophie actually hid the last one in her lunchbox once (true story). Trust me, once you try these, you’ll be hooked.
Why You’ll Love These Cookies and Cream Brownies
These brownies are my go-to when I need something quick, decadent, and downright addictive. Here’s why they’re a hit every single time:
- So easy! Just 4 ingredients and a cake mix shortcut means you’re 15 minutes away from brownie bliss.
- That gooey center… The melted Cookies ‘N Creme bars create pockets of creamy perfection in every bite.
- Minimal effort, maximum wow: They look fancy but couldn’t be simpler—perfect for last-minute guests or midnight cravings.
- Kid-approved magic: The cookies-and-cream twist turns even picky eaters into instant fans (just ask my niece Sophie!).
Ingredients for Cookies and Cream Brownies
Okay, let’s gather our simple-but-magical lineup! Here’s what you’ll need for these dreamy brownies:
- 1 box Betty Crocker Chocolate Fudge Cake Mix – trust me, the fudge variety makes all the difference here
- ¾ cup margarine, melted and cooled – I leave mine on the counter for 15 minutes first so it blends smoothly
- ⅓ cup evaporated milk – that rich, creamy texture comes from this secret weapon
- 1 bag (10 oz) Hershey’s Cookies ‘N Creme small candy bars – or 4 king size bars chopped up if that’s what you find
See? Just four pantry staples that somehow transform into pure magic. Pro tip: grab an extra bag of those candy bars – they mysteriously disappear while you’re baking!
How to Make Cookies and Cream Brownies
Alright, let’s get our hands dirty – figuratively, at least! These brownies come together so easily, but I’ve learned a few tricks along the way to make them absolutely perfect every time.
Step 1: Prepare the Dough
First, crank that oven to 350°F – no skipping this step or you’ll get uneven baking (learned that the hard way!). Grab your stand mixer if you’ve got one – the paddle attachment works wonders here. Throw in the chocolate fudge cake mix, that melted-and-cooled margarine (hot margarine makes a weird texture, trust me), and the evaporated milk. Mix it on medium until it turns into this glorious thick, greasy dough that’ll make you want to eat it raw (resist the urge!).
Step 2: Layer and Bake
Here’s where the magic happens! Take about half that gorgeous dough and press it into your greased 8×9 pan – I use slightly damp fingers so it doesn’t stick. Pop it in the oven for just 6-7 minutes – we’re not baking it fully yet! While that’s going, unwrap those candy bars (hide some for quality testing, obviously). When the timer dings, quickly lay those bars over the partially baked layer like delicious little soldiers. Now for the fun part – take spoonfuls of the remaining dough and flatten them in your palms. Carefully place these “patches” over the candy bars until they’re completely covered. Back in the oven for 15-18 minutes until the top looks set.
Step 3: Cool and Serve
Here’s the hardest part – waiting! Let these beauties cool for 5-10 minutes before cutting. They’ll be gloriously gooey in the middle (so don’t panic if your toothpick comes out messy – that’s the candy melting!). Pro tip: Use a plastic knife to cut them – it glides through the sticky layers like a dream. Now try not to eat the whole pan in one sitting – I dare you!
Tips for Perfect Cookies and Cream Brownies
After making these brownies more times than I can count, I’ve picked up some foolproof tricks to nail them every time:
- Room temp is key! Let your margarine sit out for 15 minutes before melting – it blends smoother and prevents weird clumps.
- Sticky situation? Lightly wet your hands when pressing the dough – it won’t stick to your fingers like crazy glue.
- Storage secret: Keep leftovers (if you have any!) in an airtight container with parchment between layers. They stay fresh for 3 days… if they last that long!
- Extra gooey? Underbake by 1-2 minutes if you want that molten center – just don’t tell the food safety police!
Trust me, these little tweaks make all the difference between good brownies and “oh-my-gosh-give-me-the-recipe” brownies!
Ingredient Substitutions and Notes
Okay, let’s talk swaps – because we all sometimes need to improvise! Butter works fine instead of margarine (just use the same amount), though the texture gets slightly denser – still delicious! No Cookies ‘N Creme bars? Try chopped Oreos or even white chocolate chips in a pinch. But fair warning: changing the cake mix type can throw off the whole balance – stick with chocolate fudge for that perfect gooey-chewy magic. Oh, and evaporated milk is non-negotiable – regular milk makes the dough way too sticky!
Storage and Reheating
Here’s the scoop on keeping these brownies dreamy! Store them in an airtight container at room temperature – they’ll stay fresh for about 3 days (though mine never last that long!). If you want to revive that just-baked warmth, pop a slice in the microwave for 10-15 seconds. The candy center gets all melty and heavenly again!
Nutritional Information for Cookies and Cream Brownies
Now, let’s be real – these are definitely a treat! Here’s the scoop per brownie (based on cutting into 16 squares): about 250 calories, 12g fat (5g saturated), 32g carbs, and 2g protein. Remember, these are just estimates – your exact numbers might vary depending on specific brands or if you “accidentally” add extra candy bars (no judgment here!). They’re worth every delicious bite though – life’s too short not to enjoy gooey chocolatey goodness sometimes!
Frequently Asked Questions
I get asked about these cookies and cream brownies all the time – here are the burning questions people keep hitting me with:
Can I use butter instead of margarine?
Absolutely! Just swap equal amounts (¾ cup). Your brownies will be slightly denser but still delicious. I actually prefer margarine here because it gives that perfect chewy texture, but use what you’ve got!
Why is my dough so sticky?
Don’t panic! This dough is supposed to be super thick and greasy – that’s what makes the brownies fudgy. If it’s sticking to your hands when pressing into the pan, just wet your fingertips lightly with water or spray them with cooking oil.
Can I freeze these brownies?
You bet! They freeze beautifully for up to 2 months. Just wrap cooled brownies tightly in plastic wrap, then foil. Thaw at room temperature when the craving hits – though I sometimes nibble them frozen (don’t tell anyone!).
My toothpick didn’t come out clean – are they done?
Yes! Unlike regular brownies, these will always look “underbaked” because of that melted cookies and cream center. As long as the top looks set (about 18 minutes), they’re perfect. That goo is the best part anyway!
Share Your Cookies and Cream Brownies Experience
Okay, confession time – I live for hearing how these brownies turn out for you guys! Did they disappear at your potluck? Did your kids go nuts for them? Snap a pic and tag me – I wanna see those melty centers and crumb-covered smiles! And hey, if you tweaked the recipe in some genius way, spill the beans below. Your tips might just make these brownies even more legendary! Check out more inspiration on Pinterest.
Print
Irresistible Cookies and Cream Brownies Recipe You’ll Crave
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Delicious gooey brownies with a cookies and cream twist, made with chocolate fudge cake mix and Hershey’s Cookies ‘N Creme candy bars.
Ingredients
- 1 box Betty Crocker Chocolate Fudge Cake Mix
- ¾ cup margarine, melted and cooled
- ⅓ cup evaporated milk
- 1 bag Hershey’s Cookies ‘N Creme small candy bars (or king size bars, 10 oz)
Instructions
- Heat the oven to 350°F.
- Mix the cake mix, melted margarine, and evaporated milk in a stand mixer until completely incorporated. The dough should be thick but very greasy.
- Press half the dough into a greased 8×9-inch pan. Bake for 6-7 minutes, or until the brownie is starting to firm up.
- Lay the candy bars evenly over the partially baked brownie.
- Take large spoonfuls of the remaining dough and press flat in your hand. Carefully lift the dough off your hand in one sheet and place over the candy bars. Continue ‘patching’ until the candy is completely covered.
- Bake for another 15-18 minutes, or until set. These are gooey, so your toothpick probably won’t come out clean due to the melted candy center.
- Let cool for 5-10 minutes before cutting. Enjoy!
Notes
- Use room temperature margarine for easier mixing.
- If dough is too sticky, lightly wet your hands when pressing it.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg