These Cookies and Cream Brownies take my eggless brownies to the next level! They have gluten free/vegan chocolate sandwich cookies inside the brownies themselves! They are then topped with cookies and cream buttercream, chocolate ganache and then more cookies and cream cookies! They’re unbelievable! Best part is they’re gluten free, nut free, egg free and can easily be vegan!
If you love brownies and cookies and cream…this Cookies and Cream Brownies recipe is for you!!!! This eggless brownies recipe isn't dry or cakey; the brownies taste just as they should; chewy, gooey and fudgy! The batter mixes up in one bowl with a whisk; no mixer is needed! Add that with cookies and cream, the end result is nothing less than magical! I was inspired by Sally's Baking Addiction’s Cookies and Cream Brownies.
For more brownie and bar recipes, try my Small Batch Brownies, Eggless Brownies, Vegan Blondies and Double Chocolate Brownie Bites.
Reasons to Love These Cookies and Cream Brownies
- Allergy Friendly- These brownies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Fudgy- These brownies are fudgy and gooey, just like my Fudgy Brownie Cookies!
- Double The Chocolate- There is cocoa powder and melted chocolate in these!
- Cookies & Cream- There are loaded with chocolate sandwich cookies, topped with cookies and cream frosting and then decorated with even more sandwich cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
Cornstarch and Water- These are eggless brownies so this mixture helps bind everything together. - Butter/ Vegan Baking Stick- You can use either.
- Vegetable Oil- I use this for added moisture.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Chocolate- For the melted chocolate in the batter, make sure to use gluten free/nut free and vegan if you want these dairy free. It must be baking chocolate, not chocolate chips. Unless you are using these allergy friendly chocolate chips. They are the one chips that would work.
- Chocolate Sandwich Cookies- There are a lot of these cookies in these brownies. 16 in the inside of the brownies, 6 in the buttercream and 3 for the topping. You could of course use less…but I think this is the perfect amount! I use these gluten free/vegan chocolate sandwich cookies.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Brownies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Make sure to use a non-dairy milk.
- Only use vegan baking chocolate.
- Make sure to use vegan/gluten free chocolate sandwich cookies.
- Use vegan chocolate chips for the ganache.
Make this Recipe with All Purpose Flour
- Use 1 ¼ cups packed AP flour (210 grams).
- Make sure to use 5 tablespoons packed cocoa powder.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to make Cookies and Cream Brownies
Here are the step by step instructions to make this eggless brownies recipe!
Step 1: Heat the Chocolate
Chop all the chocolate into tiny pieces. In a bowl add the chocolate, butter and vegetable oil.
Heat in 15 second increments in the microwave and stir after each time until the chocolate is completely melted and silky smooth. Set aside.
Step 2: Make the Homemade Buttermilk
In a small bowl, stir together the milk and white vinegar. Let sit 5-10 minutes and stir again. It will appear chunky; that's normal. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Whisk in the Ingredients Minus Flour and Cocoa Powder
Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.
Then whisk in the sugar, vanilla, baking powder and salt until combined.
Lastly, whisk in the milk vinegar mixture until combined and smooth.
Step 5: Add in the Cocoa Powder and Flour
Using a spatula, mix in the cocoa powder and flour until everything is just combined.
The batter will be super thick and sticky.
Step 6: Scoop the Batter into the Pan and Add Cookies
Spoon half the batter into the baking dish and use your hands to press it down into the shape of the pan.
Gently press 16 gluten free/vegan chocolate sandwich cookies into the batter.
Then take the other half of the batter and press it on top of the chocolate sandwich cookies, covering all of them. You should end up with a smooth even layer of batter.
Step 7: Bake and Let Cool
Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 40 minutes.
Let the brownies cool completely before frosting.
Step 8: Make the Frosting
Beat the butter until smooth and creamy. About 2 minutes. Slowly add in the confectioners' sugar and vanilla and beat until combined. While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Using a spatula, gently fold in the 6 broken chocolate sandwich cookies until just combined.
Step 9: Frost the Brownies and Chill
Keep the brownies in the pan and frost the top completely with all of the buttercream frosting.
Pop the brownies (still in the pan) in the fridge for at least 15-20 minutes.
Step 10: Make the Ganache
Place the chocolate chips and the butter or vegan baking stick in a microwave safe bowl. Heat in 15 second increments, stirring after each time, until they're melted and silky smooth.
Step 11: Pour on the Ganache and Add More Cookies
Take the brownies out of the fridge, and pour the liquid ganache on top of the frosting while still in the pan.
Quickly break up 3 more chocolate sandwich cookies and scatter them over the top of the brownies while gently pressing them into the ganache so they stick. Pop the brownies back in the fridge until the ganache hardens.
Thaw for 10 min prior to removing from pan and cutting.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the brownies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your brownies too chalky, dry and bitter.
- Only Use Chocolate Bars- Don’t try to use melted chocolate chips inside the brownies. If you use chocolate chips, the brownies bubble and boil and never set. I learned this the hard way. I know it can be difficult to find chocolate that is made in a nut free facility and is also dairy free. The exception to this is the brand Enjoy Life allergy friendly chocolate chips. They actually work in this recipe.
- Melt the Chocolate and Butter, Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
- Use Parchment Paper- I explain how to make tabs with the parchment paper. Eggless brownies can be crumbly and this helps prevent them from getting stuck in the pan.
- Use Your Hands- The batter to the brownies itself is so super thick that it appears almost as though it is a cookie dough. Press the batter into your lined baking pan. You should end up with a smoother layer of batter, aside from some fingerprints.
- Let Them Cool- When the brownies come out of the oven, allow the brownies to cool completely before adding the frosting. If you try to add the frosting when they're warm, it will turn into a liquidy mess.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened.
- Chill the Brownies- Once you frost them, chill the brownies for at least 20 min. You want the frosting layer to be cold and hard for when you add the ganache.
Recipe FAQs
Yes, you can make these brownies the day before.
If you're looking for less, try my Small Batch Brownies!
I have tried this so many times with regular chocolate chips and the brownies will bubble, boil and never set.
The one exception to that is using these allergy friendly chocolate chips. They actually work in the recipe. Since they are completely allergy friendly, they most likely do not have the same stabilizers that other brands of chocolate chips have. So if you want to use chocolate chips. Please use these.
Keep the extra brownies in an airtight container in the fridge for 2 days. If you don’t have an airtight container that fits them all, wrap any extras in aluminum foil.
Leave the brownies out for 1 hour prior to eating to bring to room temperature otherwise they will be rock hard and break your teeth. Do not eat them cold!
If desired, warm each brownie in the microwave for 5-10 seconds prior to eating; be careful not to burn your mouth.
More Cookies and Cream Recipes You'll Love
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📖 Recipe
Cookies and Cream Brownies
Ingredients
For the Brownies
- 8 oz baking chocolate , chopped (Or Enjoy Life Chocolate Chips)
- 6 tablespoons unsalted butter or vegan baking stick
- 2 tablespoons vegetable oil
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ¼ cup milk
- 2 teaspoons white vinegar
- 5 tablespoons cocoa powder (I use 2.5 tablespoons dutch or natural unsweetened and 2.5 tablespoons dark)
- 1 ¼ cups multipurpose gluten free flour I use a multipurpose gluten flour with xanthan gum already in it)
- 16 gluten free/vegan chocolate sandwich cookies
For the Buttercream
- 4 tablespoons unsalted butter or vegan baking stick, room temperature
- 2 cups confectioners’ sugar (2.5 cups if using vegan baking stick)
- ½ teaspoon pure vanilla extract
- 2 tablespoons water , room temperature
- 6 gluten free/vegan chocolate sandwich cookies , broken into small chunks
For the Ganache
- 1 cup chocolate chips
- ½ cup unsalted butter or vegan baking stick
For the Topping
- 3 gf/vegan chocolate sandwich cookies , broken into small chunks
Instructions
- Preheat the oven to 350 degrees and line an 8 x8 inch baking pan and line with parchment paper. Make it long enough so there is about a ½ overhang on each side so that you can lift the brownies out easily once they have cooled.Do not grease. There is enough oil in the brownies that greasing would be too much.
- Chop the 8 ounces of chocolate into tiny pieces. Place the chopped chocolate in a microwave safe bowl with the 6 tablespoons unsalted butter and 2 tablespoons vegetable oil. Heat in the microwave in 15 second increments and stir after each time until the chocolate is completely melted and silky smooth. Set aside.
- Pour the ¼ cup milk and the 2 teaspoons white vinegar into a small bowl. Stir and let sit 5 minutes. Stir again. It will appear chunky and that's normal. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons cornstarch and the 6 tablespoons water until thin and watery. It will be thick and tacky at first.
- Into the melted chocolate and butter, whisk in the cornstarch water until fully combined.
- Then whisk in the 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 teaspoon baking powder and ½ teaspoon kosher salt until combined.Lastly, add in the milk vinegar mixture and whisk till combined.
- Using a spatula, gently fold in the 5 tablespoons cocoa powder and 1 ¼ cups multipurpose gluten free flour until everything is just combined.The batter will be super thick and sticky.
- Spoon half the batter into the baking dish and use your hands to press it down into the shape of the pan. Gently press 16 gluten free/vegan chocolate sandwich cookies into the batter.Then take the other half of the batter and press it on top of the chocolate sandwich cookies, covering all of them. You should end up with a smooth even layer of batter.
- Bake the brownies in the center rack of the oven at 350 degrees Fahrenheit for 40 minutes.Let the brownies cool completely before frosting.
Make the Frosting
- While the brownies are baking, make the frosting. In the large bowl of an electric mixer or using a hand held mixer, beat the 4 tablespoons butter or vegan baking stick until smooth and creamy. About 2 minutes.With the mixer on very low speed, slowly add in the 2 cups confectioners' sugar. Add in the ½ teaspoon vanilla and beat until combined. While the mixer is on, slowly add in the 2 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water.Using a spatula, gently fold in the 6 broken chocolate sandwich cookies until just combined. If you over-mix them the frosting will become grey instead of white.
- Once the brownies have completely cooled, keep them in the pan and frost the top completely with all of the buttercream frosting.Pop the brownies (still in the pan) in the fridge for at least 15-20 minutes. You want the frosting layer to become hard for the next step.
Make the Ganache
- When the brownies are ready to come out of the fridge, make the ganache. Place the 1 cup chocolate chips and the ½ cup butter or vegan baking stick in a microwave safe bowl. Heat in 15 second increments, stirring after each time, until the melted and silky smooth.
- Take the brownies out of the fridge, and pour the liquid ganache on top of the frosting while still in the pan. Quickly break up 3 more chocolate sandwich cookies and scatter them over the top of the brownies while gently pressing them into the ganache so they stick. Pop the brownies back in the fridge until the ganache hardens.
- Thaw the brownies on the counter for at least 10 minutes prior to cutting. Lift the brownies out of the pan using the parchment overhang and slice the brownies into big squares, tiny squares, large rectangles or small rectangles...whatever your heart desires.
Eliya says
Can I use regular flour
Lee says
Hi there! I mention in the blog post above that you can make it with ap flour but sadly I cannot test it due to celiac disease. I explain what to do in the section entitled, "substitutions and variations" and I also have it in the notes section of the recipe card. Hope this helps!
Leyla says
what kind of chocolate for the brownie component. Semisweet?
Lee says
Yes! I like to use semisweet.
Rucha says
Hey are the calories mentioned 694kcal per serving of 12 brownies or for all 12 brownies?
Lee says
Hi there! It's for one. It is a computer generated estimate. Also I cut them very large to only get 12. If you cut them into more...like 16-20, the calories will be much less. Also...if you're looking for a lighter option, you can check out my regular brownie recipe. They're only 228 calorie each.
Adanna says
Lovely recipe. Easy to follow and very delicious. Definitely recommend to those who want to indulge in something chocolatey.
Lee says
Thank you so much!