Shelly's Recipe

COOKIES AND CREAM BROWNIES

Category: Brownies/Blondies

For the brownies:
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
8 crushed chocolate sandwich cookies

For the buttercream:
4 tablespoons unsalted butter at room temperature
2 cups powdered sugar
2-3 tablespoons heavy cream
7 crushed chocolate sandwich cookies

To make the brownies
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.

Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Fold in the crushed cookies. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Cool the brownies in the pan for five minutes. Transfer the brownies to a wire rack to cool completely before frosting.

To make the buttercream:
In a stand mixer, beat the butter until light and fluffy. Add the powdered sugar and then the cream until the buttercream has reached the desired consistency. Fold in the crushed cookie pieces. Spread the buttercream over the cooled brownies. Chill the brownies for at least 20 minute before serving.