Cookie and Cream Brownies

For the Brownies

 1 cup softened butter ( 2 sticks)

2 cups sugar

1/2 cup semisweet chocolate chips ( or your favorite type)

3 eggs

2 teaspoon vanilla

1/3 cup unsweetened cocoa powder plus 2 tablespoons

2 tablespoons black cocoa powder (dark cocoa powder works great)

1 cup flour

1/2 teaspoon salt

For the Oreo frosting

1/2 cup unsalted butter

1/3 cup vegetable shortening

1 teaspoon vanilla

2 cups powdered sugar

1-2 tablespoons milk (more as needed to create fluffy light frosting)

12 Oreos ( crushed into coarse crumbs some larger pieces are good)

Preheat oven to 350 degrees. Grease a 9X9 inch baking pan.

In a large microwavable bowl, heat the butter until melted completely. Add in the chocolate chips and sugar and stir until smooth. If needed put it back in the microwave to help it melt more.

All the butter mixture to cool some before continuing.

When ready, add the eggs and vanilla extract and stir well.

In a separate bowl, whisk together the cocoa powder, flour, and salt.

Add the dry ingredient to the butter/sugar mixture and gently fold and stir together until only few clumps are left. The batter will be thick. 

Pour the batter into the prepared baking pan and bake for about 35-40 minutes.

The top should have large cracks, and if you insert a knife into the middle it should be just about clean.

Allow the brownies to cool completely.

Oreo Frosting

Using a hand mixer, mix the butter and shortening until light and fluffy in a large bowl.

Add the powdered sugar, 1 cup at a time mixing slowly until sugar is mostly mixed ( the mixture might be dry)

Add the vanilla extract and 1 tablespoon milk. Mix and add more milk as needed to form a smooth fluffy frosting.

Lastly, stir in the crushed oreos with a spoon. 

Frost the brownies generously.