Print Recipe

Cookie Crunch Brownies



  • 12 ounces semisweet chocolate, broken up
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter or margarine
  • 1 cup all-purpose flour
  • 1/4 cup Dutch processed cocoa, sifted (regular cocoa)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 2 teaspoons instant espresso powder
  • 1 tablespoon pure vanilla extract
  • 15 Oreo chocolate sandwich cookies
  • 4-5 extra Oreo cookies, broken in half for garnish


  1. Arrange a rack in the middle of oven, and preheat to 350 degrees F. Spray an 11 x 7-inch baking pan with nonstick flour cooking spray.
  2. Melt chocolate, sugar and butter in microwave, whisk until smooth.
  3. Let cool to room temperature for 15-20 minutes.
  4. In a small bowl, mix the flour, cocoa, baking powder and salt.
  5. In a mixing bowl, beat the eggs, coffee powder and vanilla extract until foamy on medium speed with a whisk attachment.
  6. Blend in the cooled chocolate mixture.
  7. Sprinkle all but 1/4 cup flour mixture into the melted chocolate mixture.
  8. Place the 15 Oreos' into the remaining flour and toss to coat.
  9. Add the Oreo mixture into the chocolate mixture, stirring gently to combine; try not to crush the cookies.
  10. Pour into prepared pan.
  11. Place the broken cookies on top of the batter.
  12. Bake for 35 minutes. Do not over-bake.
  13. Allow to cool.
  14. Refrigerate, tightly wrapped, until cold.
  15. Cut into squares.
  16. Store tightly wrapped in refrigerator.
  17. Serve chilled.

Makes 15-18 small brownies.

Source: Kosher By Design Entertains

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