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These cookies and cream brownies are fudgy with a creamy center that you only need 4 ingredients to make! They are so easy!
These cookies & cream brownies using Hershey’s Cookies ‘N’ Creme candy bars were a reeeeaaallly huge hit at our house. I even went and picked up a huge supply of cookies n creme candy bars to keep with the chocolate chips so we always have some on hand. In other words, these are a new staple in our home. They will forever be a favorite.
The brownies are perfectly fudge-y, gooey, chocolate-y, and delicious. We use a cake mix to make them so they are super easy! I love that the top has that “crust”, if you will, and the rest is all tender, and as I’ve already mentioned, gooey.
In fact, I would even go as far as to say that even if I just made it into a plain brownie it would probably be our favorite brownie recipe. But, it’s not just a plain brownie. That cookies n creme center is amazing. AMAZING. Oh my sweet deliciousness.
Ingredients for Cookies & Cream Brownies
You only need 4 ingredients, and they all should be easy to find. Here is what you need:
- Chocolate Fudge Cake Mix: we prefer the Betty Crocker brand
- Margarine: melted and then cooled, and it really has to be margarine…butter or oil just don’t work the same
- Evaporated Milk: adds to the richness and fudginess of the brownie layers
- Hershey’s Cookies ‘N’ Creme Candy Bars: you’ll want 10oz total, you can use a bag of smaller candy bars or grab a few regular size bars
The measurements for everything can be found in the recipe card at the end of this post.
How to Make Layered Brownies
Ok, making brownies composed of a few different layers is a little different then just mixing everything together and throwing it in a pan. There are a few steps involved so I will explain them here.
- Preheat the oven.
- Combine the cake mix, margarine (cooled) and evaporated milk and mix until combined.
- PRO TIP: The dough will be thick and quite greasy.
- Take half of the dough and press it into an 8×8 or 9×9 inch pan.
- Bake.
- Lay the unwrapped candy bars in one layer over the partially baked brownie bottom.
- Now we are going to sort of patchwork the remaining dough over the top. This is the part that you need a couple of hints for…
- Put a big spoonful into your hand (make sure your hand is cold, run it under cold water and dry it if you have to) and press the dough out flat.
- Lift one edge of the dough from your hand and tilt your hand so that it comes off your hand into your other hand in one sheet and place it over the candy bars.
- Repeat this process until all the dough is used and all the candy bars are covered. Run your hand under cold water and dry it as needed. You don’t want the margarine to start to melt in your hands.
- Finish baking. They will be gooey and fudgy.
- Let them cool for a while before slicing and eating.
These instructions in full detail can be found in the recipe card down below.
How Do You Know When Brownies are Done?
The most often used technique is to stick a toothpick in the center right around the time your recipe says it should be done. If it comes out clean, it’s done. If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean.
This recipe is a little different because you won’t get a clean toothpick with the melty chocolate in the middle. So you will want to go by look. If the top is all crackled and you’ve followed the suggested baking time, they should be ready.
How Do You Make Gooey Brownies?
Test for doneness before the recipe tells you to. In addition to ingredient proportions, baking time greatly affects the consistency of a brownie, so it’s important to be attentive.
Fudgy brownies baked three minutes too short can be unpleasantly gooey; chewy brownies baked three minutes too long become tough and dry.
Can you see how melty and perfect these are? You will die. You will adore these brownies.
Can You Double this Recipe to a 9×13?
Yes, double all the ingredients to make this recipe in a 9×13 baking dish. The brownies will be quite thick, but if you’re feeding a crowd, this is the way to go! They are a total crowd pleaser!
NOTE: If you want thinner brownies, only double the candy bars but leave all the other measurements the same.
Can You Freeze Brownies?
To freeze brownies or bar cookies, cool brownies or bar cookies completely, but do not cut into individual servings.
Wrap tightly in plastic wrap, then wrap again with foil. Freeze up to 3 months.
When ready to serve, thaw at room temperature before cutting into individual servings.
Brownies should be gooey and fudgy and totally rich in chocolate-y flavor. This cookies and cream brownies recipe checks all the necessary boxes with added creaminess from the cookies and cream candy bars. You’re going to be obsessed!
More Brownie Recipes You’ll Love:
- Cream Cheese Brownies
- Caramel Brownies from Scratch
- Cosmic Brownies Copycat
- Peanut Butter Caramel Brownies
- Blackberry Cheesecake Brownies
- S’mores Brownies
- Mint Brownies
Cookies and Cream Brownies
Ingredients
Recipe By Me
- 1 Box Betty Crocker Chocolate Fudge Cake Mix, *See note
- 3/4 Cup Margarine, melted, and cooled
- 1/3 Cup Evaporated Milk
- 1 Bag Hershey's Cookies N Creme small Candy Bars or a few King Size Bars, 10 oz
Instructions
- Heat the oven to 350.
- Mix the cake mix, margarine and evaporated milk in the bowl of a standing mixer.1 Box Betty Crocker Chocolate Fudge Cake Mix, 3/4 Cup Margarine, 1/3 Cup Evaporated Milk
- Mix until completely incorporated. Dough should be thick, but very greasy.
- Press 1/2 of the dough into a greased 8×9 inch pan.
- Bake for 6-7 min or until the brownie is starting to firm up.
- Lay the candy bars evenly over the half baked brownie.1 Bag Hershey's Cookies N Creme small Candy Bars or a few King Size Bars
- Place a large spoonful of dough into your hand and press it out flat.
- Carefully lift one edge of the dough off of your hand, tilting the hand holding the dough, so that it comes off in one sheet, and place it over the candy bars.
- Continue “patching” the dough all over the candy bars until they are completely covered.
- Place back in the oven for another 15-18 min, or until set.
- These are a bit gooey, and the center is chocolate so your toothpick probably won't come out clean.
- Set aside to cool for 5-10 min. Enjoy!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Iโm wondering if I can double this recipe and use a 9×13 pan?
Thank you
Yes absolutely!
Thank you so muchโค๏ธ
Cookies and cream is one of my favorite flavor combos ever. and I love that these are easy to make with a brownie mix and candy bars. Yes please.
Right? They are so good!
uhhh yeah. these are insane. you are not helping my diet! ๐ lol
Gosh, mine either! haha
Can butter or oil be used instead of margarine?
We use butter quite often, but oil doesn’t work as well. I’m not sure why seeing as how margarine pretty much is oil, but I’d stick to margarine or butter.
When I saw these I muttered “mama mia”. Goodness, they look like a perfect dessert.. or lunch! ๐
Thank you! We loooove them!
These are absolutely amazing!
OMG! These look wonderful!