Coffee and Cookie Brownies
Indulge your sweet tooth with these irresistibly rich Coffee and Cookie Brownies, where fudgy decadence meets the perfect crunch. Infused with the bold flavor of brewed coffee and studded with chunks of chocolate sandwich cookies, these brownies strike a harmonious balance between intense chocolatey goodness and creamy cookie indulgence. The secret lies in the layered complexity of flavors—from the dark richness of the cocoa to the sweet, buttery crumble of the cookies—making every bite a delightful surprise. Perfectly baked to achieve that soft, gooey center with just a hint of chew, these brownies are not only easy to prepare in under an hour but also make for an impressive dessert or snack. Serve them warm with a scoop of ice cream or enjoy them as-is for a standout treat that’s sure to please any crowd. Keywords: coffee brownies, cookie brownies, chocolate dessert recipe, fudgy brownies, coffee-infused dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 60 ml brewed strong coffee (cooled)
- 95 grams all-purpose flour
- 35 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 10 pieces chocolate sandwich cookies (e.g., Oreos)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium saucepan over low heat, melt the unsalted butter and semi-sweet chocolate chips, stirring constantly until smooth. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and cooled brewed coffee, mixing until combined.
Slowly add the melted chocolate and butter mixture to the bowl, whisking until smooth and glossy.
In another bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to overmix.
Roughly chop the chocolate sandwich cookies into small chunks and gently fold them into the brownie batter, reserving a few pieces for topping.
Pour the batter into the prepared baking pan and smooth the top with a spatula. Scatter the reserved cookie chunks over the surface.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Remove the brownies from the oven and let them cool completely in the pan before lifting them out using the parchment paper overhang.
Cut into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 99.9 g | 500% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 588.6 g | 214% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 435.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 281 mg | 22% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1208 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
