I'm almost convinced that the only reason people invite me places is because they know I will make them some sort of treat. Of course my sparking personality helps, but more often than not, I feel the invitation comes with an unspoken note of "so what are you bringing?". For the Superbowl, I did not want to disappoint. I first discovered this combination on Pinterest and couldn't wait for the opportunity to cook for a crowd so I can make them on my own. I used the base brownie recipe from the Rocky Road Brownies and then topped them with the cookies and cream buttercream. These are amazingly rich and over the top, but worth it for a fun night partying with friends.
Other Cookies and Cream Brownies from the Web:
Mint Cookies and Cream Brownies from Alida's Kitchen
Cookies and Cream Brownies from Baking Bites
Cookies and Cream Brownies from The Girl Who Ate Everything
Cookies and Cream Brownies
(Adapted from Martha Stewart, Mignardise and Baseball, Baking, and Books)
Makes 16 brownies
For the brownies:
1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
8 crushed chocolate sandwich cookies
For the buttercream:
4 tablespoons unsalted butter at room temperature
2 cups powdered sugar
2-3 tablespoons heavy cream
7 crushed chocolate sandwich cookies
To make the brownies
Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Fold in the crushed cookies. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Cool the brownies in the pan for five minutes. Transfer the brownies to a wire rack to cool completely before frosting.
To make the buttercream:
In a stand mixer, beat the butter until light and fluffy. Add the powdered sugar and then the cream until the buttercream has reached the desired consistency. Fold in the crushed cookie pieces. Spread the buttercream over the cooled brownies. Chill the brownies for at least 20 minute before serving.