Best 5 Oreo Brownie Delight Recipes

OREO™ BROWNIE LUSH

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over brownie. Sprinkle 1 1/2 cups finely crushed cookies over cream cheese mixture.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cookie layer. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, sprinkle 1/2 cup coarsely crushed cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

OREO BROWNIE DELIGHT

Steps:

• 1. Add 1/3 cup Ghirardelli milk chocolate chips to brownie mix. Prepare brownie mix as directed on package. Pour into 9x13 pan and bake 40 minutes @ 325 degrees or until toothpick clean.
• 2. Empty pudding boxes into a bowl, add milk and mix until slightly thickened. Refrigerate to set.
• 3. Cream together cream cheese & butter. Then add powdered sugar and vanilla, mix well.
• 4. Crumb 1 row of Oreos (15.35 oz. package). I use the Ninja but I'm sure any good chopper would work. Set aside 1/4 cup to sprinkle on finish dessert.
• 5. Once pudding is set, stir in 12 oz. Cool Whip (if you have a 16 oz. tub, remove 1 1/2 cups to make the 12 oz you need).
• 6. Add the cream cheese mixture to the pudding mixture. Use low speed, you only need this to blend/mix together nicely, don't over mix.
• 7. Put a bag of Oreos in a gallon baggie and crush them up into pieces. I don't use the Ninja for this because it's better to have chunks. Fold into the pudding mixture. Refrigerate.
• 8. When brownies are done, pour the "crumbs" you did earlier evenly over the hot brownies. Let cool.
• 9. When brownies are cool, spread pudding mixture evenly over the brownies. Use the 1 1/2 cups of Cool Whip you removed from the tub earlier and put dollops evenly spaced over dessert, sprinkle with remaining 1/4 cup Oreo crumbs.
• 10. Melt 1/2 cup Ghirardilli Milk Chocolate Chips in microwave (depending on what brand you use, you might need to add up to 1 tsp of milk to make it creamy). Drizzle on top of each piece before serving. When I used Ghirardelli chips, I had to work with it and add milk. When I used Nestle Toll House chips, I didnt need milk. Can serve right away or refrigerate until ready.
• 11. Leftover Oreo's... LET THE KIDS DEVOUR!...or yourself ;)
• 12. The pudding mixture is best refrigerated overnight, however that is NOT a must! But if you have the time, prepare pudding mixture day before you need it, then fix the brownies the day you are serving. You end up with a warm brownie and a cool pudding filling on top! Perfection!

CHOCOLATE SANDWICH DELIGHT

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

OREO® BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease the foil.
• Combine butter and chocolate in a medium saucepan over low heat. Cook, stirring occasionally, until melted, about 5 minutes. Whisk in white sugar, vanilla extract, and salt. Turn off the heat.
• Whisk in eggs, 1 at a time. Stir in flour and cocoa powder until mixture is well combined. Fold in chopped cookies. Pour batter into the prepared baking dish and sprinkle with crushed cookies.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 35 minutes. Place on a wire rack until completely cool, about 30 minutes.
• Meanwhile, whisk powdered sugar and milk together in a small bowl until mixture has reached a drizzling consistency. Drizzle glaze over the top of the brownies.

ICE CREAM COOKIE DESSERT

Steps:

• In a large bowl, combine 3-3/4 cups cookie crumbs and butter. Press into a greased 13x9-in. dish. Spread with ice cream; cover and freeze until set. , Drizzle fudge topping over ice cream; cover and freeze until set. Spread with whipped topping; sprinkle with remaining cookie crumbs. Cover and freeze 2 hours or until firm. Remove from the freezer 10 minutes before serving.