I made these because I’d already dusted off the good baking pan and wanted an excuse to eat chocolate for breakfast. These are fudgy brownies studded with cookies-and-cream chunks (think Oreo meets silky chocolate), the kind of dessert that makes your dentist frown and your inner child do a happy dance. They’re dramatic, a little decadent, and perfect when you want to impress someone without actually learning any pastry technique.

One time my husband confidently volunteered to “help” by chopping cookies. He used the chef’s knife like it was a lightsaber and sent cookie projectiles across the counter. Our toddler then conducted a very scientific taste test (on the floor). I tried to be mad, but then he handed me a crumb-covered slice and I remembered: crumbs are just brownie seasoning. Also: yes, this pan was too small. No, I refused to eat fewer crumbs to justify washing another dish.

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Why You’ll Love This Delish Fudgy Cookies and Cream Brownies

– Ultra-fudgy center that clings to your spoon like it has commitment issues.
– Big chunks of cookies for texture, because life is better with crunch.
– Easy enough for a weeknight flex, flashy enough for guests who think you’re Instagram-level domestic.
– Comfort food that doubles as a small rebellion against kale.

Time-Saving Hacks

– Use a store-bought brownie mix and fold in crushed cookies. I won’t judge—my oven still respects you.
– Skip the bowl transfer drama: melt butter and chocolate right in a microwave-safe bowl, stir, add sugar, and save one dish.
– Line the pan with foil or parchment so scraping is optional and heroic.
– Crush cookies in a zip-top bag with a rolling pin; less cleanup than a food processor and more cathartic.
– If you’re impatient, cut the recipe in half and bake in a smaller dish—faster to bake, more reasons to eat sooner.

Serving Ideas

– Serve warm with a scoop of vanilla ice cream if you want to be everyone’s favorite person that evening.
– Coffee or cold milk for the kids; coffee and a stronger spirit for the adults because parenting.
– Drizzle with melted white chocolate for drama, or keep it basic and call it rustic.
– Serve with wine if the kids drove you nuts. Highly recommended therapy adjunct.
– Honestly, just hand over a fork and back away. People will be happy.

What to Serve It With

– Vanilla ice cream, whipped cream, or plain bold coffee. If I’m feeling fancy, a tiny espresso. If I’m being real, a glass of milk from a jug.

Tips & Mistakes

– Don’t overbake. If it jiggles slightly, it’s still good—this is the fudgy brownie’s sacred wiggle.
– Crush cookies unevenly for the best texture—big chunks are the goal, not dust.
– If your batter looks too thick, it’s probably fine; fudge likes to be stubborn.
– Burnt edges are fixable: trim, mask with ice cream, declare it artisanal.
– Yes, you can under-mix just a touch; over-mix equals cakier brownies and we are not here for that.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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