Cookies and Cream Brownies

Name: Cookies and Cream Brownies
Total time: 85
Yield: 16
Ingredients: 1.5 cups white sugar; 0.75 cup all-purpose flour; 0.5 cup high-quality unsweetened cocoa powder; 0.5 teaspoon salt; 0.25 teaspoon baking powder; 0.75 cup unsalted butter, melted; 3 large eggs; 1 teaspoon vanilla extract; 32 chocolate sandwich cookies (such as Oreo®), divided; 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Recipe by fabeveryday from allrecipes.com

Dessert 1 Hr. 25 Mins.

Ingredients

16 servings

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1.5 cups white sugar
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0.75 cup all-purpose flour
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0.5 cup high-quality unsweetened cocoa powder
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0.5 teaspoon salt
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0.25 teaspoon baking powder

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0.75 cup unsalted butter, melted
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3 large eggs
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1 teaspoon vanilla extract
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32 chocolate sandwich cookies (such as Oreo®), divided
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1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
Pour 1/2 of the batter into the prepared baking pan and smooth out with a spatula. Add 16 OREO® cookies in an even layer (4 rows of 4 cookies), then spread the remaining 1/2 of the batter over top.
Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
Remove pan from the oven and set on a wire rack. Let brownies cool completely, at least 30 minutes.
Crush 12 of the remaining OREO® cookies. Place the whipped topping in a bowl and fold in the crushed cookies. Spread over the top of the brownies. Crush the remaining 4 cookies, then sprinkle over the top of the whipped cream mixture.
Keep refrigerated until you are ready to slice and serve.