A chocoholic’s dream! Fudgy brownies stuffed with Oreo chunks and even more pressed on top. You won’t miss the calories in these rich yet lightened-up treats!
Photos updated August 2017!
Every May and September, my dad and his friends spend a week backpacking through the wilderness: Utah in the spring, California in the fall. Their trips are full of hiking, fishing, campfires, and basically no technology except for gas-powered stoves and cameras. (Kind of hard for a food blogger to grasp sometimes!)
Dad always hosts a reunion at their house the following February or March. The guys come over for dinner; then they play poker well into the wee hours of the morning, just like on their backpacking trips. They use M&Ms as poker chips on the trail, but… Those magically disappear whenever someone gets hungry!
My dad’s old college roommate, my Uncle P, flies out for the poker night too, and I always try to drive home to see him. He’s a huge runner (as in 100-mile marathons in the mountains!) and loves healthy food as much as I do, so our family always has a blast with him around.
This year my mom, brother, and I enjoyed dinner with the guys inside before the games began, and I strategically set out lots of snacks and treats (including a few cookbook test recipes!) for the guys to munch on while they played. However…
These Healthier Cookies ’n Cream Brownies almost disappeared before they even dealt the first hand! “These are SO good!” “No way are they healthy!” I probably should’ve baked a double batch… It turns out even adults have a hard time resisting anything with Oreos!
These start with one of my favorite brownie recipes. It’s about as easy to make as a box mix, but it contains none of the artificial ingredients or preservatives. Dry ingredients in one bowl; wet in another. Stir, stir, stir and you’re done!
That’s some serious fudgy factor going on… They’re basically a cross between fudge and brownies—exactly the way they should be! Cakey brownies are just cake without the frosting. Moving on…
Now comes the fun part! Nine entire Oreos, chopped up with the cream filling included, go into these brownies. You’ll put about 6 into the batter and 3 pressed into the tops. That makes for a really temping presentation, doesn’t it? No wonder the poker players couldn’t resist!
If you’re like me, you’ll probably set out 10-12 Oreos to chop… Because a few always magically disappear, just like those M&M poker chips!
Then a short stint in the oven, a longer time to cool (the longer you wait, the fudgier they’ll be!), and then your chocoholic’s dream is ready to eat. And if you can figure out a way not to hoard the entire pan… I’ll be incredibly impressed!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your brownies and feature them in my Sunday Spotlight series!
| Healthier Cookies 'n Cream Brownies | 4.6 from 5 reviews |
Yields: 16 brownies
These brownies are ultra fudgy and chocolaty, thanks to the Oreo cookie chunks! They’ll stay fresh for up to 3 days if stored in an airtight container.
- ¾ cup (90g) all-purpose or gluten-free* flour (measured like this)
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (96g) granulated sugar
- ¼ cup (60g) plain nonfat Greek yogurt
- 7 tbsp (105mL) nonfat milk
- 9 reduced-fat Oreos, diced
- Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the granulated sugar. Mix in the Greek yogurt, stirring until no large lumps remain. Mix in the milk. Add in the flour mixture, stirring just until incorporated. Fold in two thirds of the Oreo pieces.
- Spread the batter into the prepared pan, and gently press the remaining Oreo pieces into the top. Bake at 300°F for 15-18 minutes. Cool completely to room temperature in the pan at let the brownies rest for at least 3 hours before slicing into squares.
Notes: White whole wheat flour, whole wheat pastry flour, or regular whole wheat flour may be substituted for the all-purpose flour.
For a gluten-free option, use gluten-free chocolate sandwich cookies (like these) and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.
Melted coconut oil, or any other oil, may be substituted for the butter.
Brown sugar or coconut sugar may be substituted for the granulated sugar.
Any Oreos may be subsituted for the reduced-fat Oreos.
For the fudgiest brownies, only bake for 15 minutes and let the brownies rest overnight before slicing and serving.
{gluten-free option, low fat}
View Nutrition Information
You may also like Amy’s other recipes…
Chocolate Cupcakes with Cookies ‘n Cream Frosting
Cookies ‘n Cream Pudding Cookies
Skinny Cookies ‘n Cream Oatmeal
