Cookies and Cream Brownies
Not too rich, but just rich enough, Cookies and Cream Brownies are fudgy-licious chocolate brownies topped with chunky Oreo icing.
Foto: Cafe DelitesIngredients
- 1 cup spelt flour (or substitute for plain or all purpose flour)
- 3/4 cup unsweetened cocoa powder
- 1/2 cup natural sweetener or sugar of choice
- 1/4 cup brown sugar (firmly packed )
- 1 teaspoon aluminium free baking powder
- 1/3 cup light butter or cold pressed coconut oil (melted)
- 1/2 cup low fat vanilla yoghurt
- 1 large egg
- 2 tablespoons honey
- 1 tablespoon alcohol free vanilla extract
- 3/4 cup unsweetened almond milk
- 6 Oreo cookies (or a healthy oreo cookie substitute)
- 8 oz container low fat cream cheese
- 1/4 cup natural sweetener (or sugar of choice)
- 1/2 tablespoon alcohol free vanilla extract
- 4 Oreo cookies (crushed finely)
- (Optional) extra cookies for decorating
Steps
Preheat oven 176℃/350℉. Spray a 9-13-inch baking tray with oil spray, wipe over with a paper towel, and set aside.
Whisk flour, cocoa powder, sweetener, sugar and baking powder until combined.
In a separate bowl, whisk the butter/oil, yoghurt, egg, vanilla and milk until combined.
Pour into the dry ingredients and mix well with a wooden spoon (being careful not to over beat).
The batter should be smooth, creamy and lump free.
Fold through crushed cookie pieces.
Pour batter into baking tray and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. (my toothpick came out a little 'dirty' when I took them out after 30 minutes, and they were beautiful, moist and fudge-y).
While brownies are baking, make creamy frosting!
Whisk frosting ingredients in a separate bowl until lump free.
When brownies are done, remove from oven and allow to cool for 5 minutes before frosting
Once cooled, frost with cream frosting and top with extra crushed cookies if you wish.
Gently cut into 20 bars.
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