fudgy cookies n cream oreo brownies.

stuffed with oreos. topped with cream cheese icing. and sprinkles.


these brownies are heaven. pure heaven. just look how fudgy!


i’ve been wanting to make cookies n cream brownies ever since i made my super soft (and easy!!) cookies n cream cookies. mmmmm.

cookies n cream cookies

while i have my go-to brownie recipe made from scratch (see bottom of my post here for my super fudgy brownie recipe), i actually used a BOX mix (the horror!) for these brownies.

i trusted my blogging pal Lindsay @ Pinch of Yum when she said this boxed brownie mix makes the best brownies she’s ever had.

you can certainly use your favorite brownie recipe, but i was in a rush and wanted to save on time.  i love baking shortcuts where i can find them!

this recipe is fool-proof. mix up your brownies according to the package instructions.  pour 1/2 of the batter into a 9×13 inch baking pan.  line whole oreos on top of bottom batter layer. pour the rest of the batter on top of the oreos. bake according to package instructions. Averie’s oreo cookie stuffed brownies with vanilla buttercream frosting inspired me to top these cookies n cream brownies with icing & sprinkles.  i used store bought cream cheese icing.  again, who doesn’t love shortcuts?!


my favorite part about these brownies? the oreo cookie melts and creates an unbelievably gooey, fudgy brownie encasing the sweet oreo cream centers. i die.

fudgy cookies n cream oreo brownies

DIRECTIONS

  1. Preheat the oven to 325F. Spray 9×13 inch baking pan with nonstick spray. Set aside.
  2. In a large mixing bowl, prepare the brownie mix as directed with the egg, oil and water.
  3. Pour 1/2 of the brownie batter into the prepared baking dish.  Line Oreos in rows (3 down and 5 across). Pour the rest of the brownie batter over the Oreos.
  4. Bake according to box instructions or until toothpick inserted in the middle comes out almost clean (i like my brownies fudgy!).  Mine took about 40 minutes.
  5. Allow to cool completely and frost with cream cheese icing.  Top with sprinkles and stick in the refrigerator so the frosting sets.  Once the frosting is set (about 1 hour), cut into squares. Enjoy!

adapted from Pinch of Yum & Averie Cooks

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ps: you may also enjoy these chocolate-y treats too!

chocolate dipped brownies

peppermint patty chocolate chip cookie bars

snickers bar stuffed chocolate chip cookies

 

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take 2: funfetti cake batter blondies.

ooops i did it again.

i made my funfetti cake batter blondies. again.

sorry i’m not sorry.

so, i originally posted my funfetti cake batter blondies back in december. and it is, by far, my most popular recipe on SBA.

i get countless emails from readers and friends letting me know they’re a huge hit anytime they’re made.

gooey. dense. cake batter. sprinkles. white chocolate. all in one little blondie.

i’ve probably made them a dozen times since i came across the recipe 6 months ago. yes, they are that good.

i made them again last night, using a ton more sprinkles, so they almost look like tie-dye blondies. love it!

so, just in case you missed these, here there are again. you’re welcome.

funfetti cake batter blondies

categorized under brownies/bars
  • 1 box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/3 -1/2 cup milk
  • 1/2 cup sprinkles ( i used only 1/4 cup in this post, but the more sprinkles, the better in my book)
  • 1/2 cup white chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Combine first four ingredients in a large bowl.
  3. Add the milk slowly. You want to cake batter to be as dense & thick as possible.
  4. Mix in the sprinkles and white chocolate chips.
  5. Pour into 8 x 8 baking pan, sprinkle a few more sprinkles on top, and bake for 25-30 minutes until edges are just turning brown.
*the blondies will look like they are not fully done because the center will be quite gooey, but that’s what you want!  After about 30 minutes of cooling, they will be easy to cut using a serrated knife.
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pps: need more yummy treats in your life? 😉

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

mini chocolate chip cookie sandwiches

mini chocolate chip cookie sandwiches

*this post is featured on:

peanut butter banana chocolate chip oatmeal bars

i know what you’re thinking.  ANOTHER peanut butter recipe?  yes.  i have no shame. i am addicted to peanut butter.

so, before i share these incredibly delicious, wholesome (read: healthy) oatmeal bars, let’s take a look back on some of the most popular recipes this month.

there were some delicious recipes in March!

*click on any picture to link to the recipe.

           

if you’ve been following sally’s baking addiction for the past few months, you may remember my peanut butter banana oatmeal bars. these bars are gooooooood. without a doubt, my FAVORITE healthy recipe i’ve ever made. i played around with the recipe a bit and added some chocolate this time.

because everything is better with chocolate.

it is the super ripe bananas and oats that make these bars so incredibly chewy and soft. the peanut butter packs a HUGE flavor punch and chocolate/peanut butter chips add a sweet surprise in each bite. plus, there is only 1/4 cup sugar IN THE ENTIRE recipe. told ya these were healthy.

   

not only are these bars good-for-you, they are also easy to make.

i loathe long bake times, complicated recipes, and slaving away in the kitchen. there’s none of that in these bars. nope. mix everything up in 1 bowl and 20 minutes later you’ll be in oatmeal bar heaven.

peanut butter banana chocolate chip oatmeal bars

(categorized under brownies/barsgranola & healthy stuff)

makes 16 small squares

  • 2.5 cups whole rolled oats (not instant)
  • 1/4 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup almond milk (regular or soy milk would be fine)
  • 1 large egg (or 1 “flax” egg – see note below for vegan option)
  • 2 large very ripe bananas, mashed
  • 1/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips

DIRECTIONS

  1. Preheat oven to 350.  Grease 8 x 8 pan w/ cooking spray & set aside.
  2. Mix together oats, brown sugar, baking powder, salt, and cinnamon.
  3. Add in the milk, vanilla, and egg.  Mix together until evenly combined.
  4. Add mashed bananas, peanut butter, chocolate chips, and peanut butter chips.  Stir well.
  5. Pour the mixture into the pan and bake for 20 minutes.  Cut into bars and enjoy!

*these bars can easily be made vegan by using vegan chocolate chips (the reese’s peanut butter chips i used are vegan) and using a “flax egg” instead of a regular egg. flax egg = mix 1 tbsp ground flax w/ 3 tbsp warm water and let it sit for 10 minutes while it “gels” up.

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ps: want to see more of my healthy recipes?

oatmeal raisin cookie granola

oatmeal raisin cookie granola

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

this post is featured on:

cake batter rice krispie treats.

hiiiii. are you ready for the most amazing, no bake, ready in 5 minutes, knock-off-your-socks recipe?!

it’s no secret that i love cake batter flavored everything. my funfetti cake batter blondies are my most popular recipe, by far.

funfetti cake batter blondies.

my funfetti cake batter chocolate chip cookies aren’t so bad either.

it was only a matter of time until i expanded my recipe archive to feature cake batter rice krispie treats too.

   

gooey,  super marshmallow-y, full of colorful sprinkles, and bursting with that cake batter flavor you love. do i need to convince you more to make these NOW? 😉

cake batter rice krispie treats

(categorized under cupcakes & fun sweets & brownies/bars)
  • 3 tbsp butter (i use land o lakes light butter)
  • 1 (10 oz.) bag of marshmallows
  • 2/3 cup boxed yellow or white cake mix (the dry cake mix)
  • 6 cups rice krispie cereal
  • 1/2 cup sprinkles

DIRECTIONS

  1. Spray a 9×13 baking pan with nonstick spray. Set aside.
  2. In a large saucepan over low heat, melt the butter.
  3. Add the marshmallows and stir constantly. Once the marshmallows are completely melted, stir in the dry cake mix. Turn off the stove.
  4. Stir in the cereal under it is completely coated with the marshmallow mixture. Mix in half of the sprinkles. Press into prepared baking pan and top with the remaining sprinkles. *when i press rice krispie treats into a pan, i use a spatula sprayed with nonstick spray, making it easier to press down
  5. Chill for at least 30 minutes and cut into squares.
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ps- have you seen SBA on facebook yet? don’t forget to “like” me on the right sidebar if you’d like facebook updates from SBA. 🙂

pps: you may also enjoy these treats too!

funfetti cake batter blondies

cake batter chocolate chip cookies

cake batter chocolate chip cookies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

*this post is featured on:

caramel apple peanut butter oatmeal bars.

prepare for something goooooooey…

    and incredibly delicious.

after eyeing Averie’s caramel apple bars a few weeks ago, i knew i had to remake them somehow and some way. i took her flavor combination idea (Averie seriously comes up with the best flavor combos) and tweaked the recipe a bit to bake up an amazingly gooey, soft, and surprisingly healthy oatmeal bar. these bars taste sinful, in the best possible way. 😉

cinnamon apples. gooey, sweet caramel. buttery, chewy oats. rich, creamy peanut butter.

out. of. this. world.

as if you needed another reason to make these (…make them now…), they’re perfectly healthy and acceptable for breakfast or a quick snack. hope you enjoy!

INGREDIENTS

(categorized under granola/healthy stuff)

adapted from love veggies and yoga

  • 1/2 cup applesauce
  • 3/4 cup creamy peanut butter
  • 1/4 cup light butter, softened (i use land o lakes light)
  • 2.5 cups whole rolled oats
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1 cup chopped & peeled apples
  • sugar free caramel sauce for drizzling (about 3 tbsp)

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray and set aside.
  2. In a medium mixing bowl, stir to combine the applesauce, peanut butter, and softened light butter (get all those chunks of butter mixed in well).
  3. Add oats, brown sugar, cinnamon, and vanilla. Fold in the chopped apples. Pour mixture into prepared baking pan and bake for 30 minutes. They bars may look a bit dry on top, but trust me, they are not!
  4. Drizzle the caramel sauce over the hot bars and let cool completely before cutting into squares. I actually stuck mine in the fridge for an hour before cutting into squares.
  5. For best taste, store in an airtight container in the fridge until they are all polished off (won’t take long, trust me)

*note: the bars may break a little while you’re cutting. if they are, you need to chill the bars for longer.

ps- i think you’ll enjoy these healthy bites too 😉

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

apple cinnamon granola (vegan)

apple cinnamon granola (vegan)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

& in case you’re itchin’ for something a little sweeter….

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies.

peanut butter chocolate chip blondie hearts.

i made these earlier last week as a valentine’s day treat. 🙂 it’s an incredibly easy and simple recipe… and it turns out that they are completely vegan too (if you use almond milk and vegan chocolate chips). they are bursting with peanut butter flavor and the peanuts and chocolate chips sprinkled on top gives them a nice crunch. these are easily one of my favorite recipes!

peanut butter chocolate chip blondies

makes about 16 blondie squares or 6 hearts (depending on size of heart shaped cookie cutter)

  • 3/4 cup creamy peanut butter
  • 1/3 cup vegetable oil
  • 1 cup brown sugar
  • 1/4 milk (i used almond milk)
  • 2 teaspoons vanilla extract
  • 1  cup all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup peanuts
  • 1/2 cup chocolate chips (divided in half. you will melt 1/4 cup and drizzle on top)

DIRECTIONS

  1. Preheat oven to 350 F. Lightly grease an 8×8 baking dish.
  2. In a large bowl, mix together peanut butter, oil, and sugar.
  3. Stir in milk and vanilla.
  4. Stir in  flour, salt and baking powder. The batter will be very thick.
  5. Transfer to baking  pan and press it into place. Sprinkle the peanuts and 1/4 cup chocolate chips on top, pressing them gently into the batter.
  6. Bake for 22 to 25 minutes, until the edges are just barely browning.  The top will look very soft.
  7. Remove  from oven and cool completely before slicing into squares or hearts.  Melt the remaining 1/4 cup chocolate chips and use a fork to drizzle on top of each square/heart. Enjoy!

ps- i think you’ll enjoy these chocolate/peanut butter goodies too ;)

chocolate peanut butter pretzel bites

chocolate peanut butter pretzel bites

soft baked mini peanut butter chocolate swirl cookies

soft baked mini peanut butter chocolate swirl cookies

peanut butter fudge brownie cups

peanut butter fudge brownie cups

loaded sugar cookie bars.

loaded sugar cookie bars

these bars are incredibly easy to make! i’ve been wanting to use some premade sugar cookie dough i’ve had on hand, but wanted to bake something completely different than plain sugar cookies!  i’ve had a bunch of different m&ms laying around from different recipes, so i threw them in with some mini chocolate chips and came out with an incredibly delicious and easy loaded cookie bar in under 30 minutes!  they are super soft, colorful, and loaded with gooey chocolate. 🙂

INGREDIENTS

adapted from Pip & Ebby

makes about 16 bars

  •  1 roll refrigerated sugar cookie dough, at room temperature (16.5 oz package)
  • 1/2 cup mini chocolate chips
  • 1/2 cup regular m&ms
  • 1/2 cup pretzel m&ms
  • 1/2 cup peanut m&ms

DIRECTIONS

  1. Preheat oven to 350 degrees.  Spray 8×8 baking pan with nonstick spray. Set aside.
  2. In a large bowl, thoroughly mix together all ingredients. Don’t be afraid to use your hands!
  3. Press dough evenly  into the prepared baking dish.  There may be extra m&ms or chocolate chips at the bottom of your mixing bowl that couldn’t quite be mixed into the dough.  Press these extra add-ins into the top of the bars. Bake for 25 minutes or until edges are lightly browned. Make sure to cool COMPLETELY before cutting into squares.  Enjoy!

PS: you may also enjoy:

Caramel Pretzel M&M Blondies

Rainbow M&M Cookies

apricot pecan granola bars (vegan)

vegan apricot pecan granola bars

need a high energy snack that won’t weigh you down? AND is full of all natural, wholesome ingredients? these granola bars are darn near perfect.  they contain absolutely no eggs, milk, or any dairy products so they are completely vegan! you won’t miss the added sugars and butter/oil in these either. 🙂 they are highly adaptable using whatever mix-ins you have on hand. they aren’t as chewy and soft as my peanut butter banana oatmeal bars, so they are much closer to a real granola bar rather than an oatmeal bar.  hope you enjoy them, they are DELICIOUS!

INGREDIENTS

  • 2.5 cups whole oats (not instant)
  • 1/4 cup peanut butter
  • 1 large mashed banana
  • 1 cup chopped toasted pecans
  • 1/3 cup chopped apricots
  • 1/3 cup raisins
  • 2/3 cup maple syrup
  • 1 tsp cinnamon

DIRECTIONS

  1. Preheat over to 325 degrees and toast the pecans for 10-11 minutes on a small baking sheet. Meanwhile, prepare the granola batter. In a large bowl, mix together the mashed banana and peanut butter.  Add maple syrup and cinnamon and whisk until combined.
  2. Stir in the oats, making sure that all of the oats are moistened.  Add more maple syrup or peanut butter if needed.  (note: the less “wet” ingredients you add, the crunchier your bars will be)
  3. Remove toasted pecans from oven and stir into the oat mixture.  Add raisins and chopped apricots.
  4. Press mixture into the pan, making sure it is evenly distributed and tightly packed.
  5. Bake for 25 minutes. Cool for at least 1 hour before cutting into squares. Enjoy!!

check out my other all-natural and completely delicious granola bar recipe:

peanut butter banana oatmeal bars

sweet & salty caramel pretzel m&m blondies

i got the recipe idea from Bridget to make these babies. i LOVE chocolate covered pretzels, so i’m obviously a bit addicted to pretzel m&ms. have you tried them? they are amazing. enough said.

i changed it up bridget’s original recipe quite a bit because i wanted a rich caramel-y flavor to pair with the sweet/salty pretzel m&ms. i browned some butter and mixed it with brown sugar before adding some other blondie ingredients.  the browned butter makes a HUGE difference in any baked recipe, it delivers a rich, caramel and butterscotch flavor that is predominant in each soft & chewy bite. (you can read about my obsession to brown butter here.)

if you like salty/sweet, you’ll flip for these blondies.

INGREDIENTS

(categorized under brownies/bars)

adapted from here

  • 1 cup butter, browned (you may also use melted butter but i highly suggest browning it to get the caramel flavor!)
  • 1 3/4 cups dark brown sugar
  • 2 cups + 2 tbsp all purpose flour
  • 2 large eggs, beaten
  • 2 teaspoons vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pretzel m&ms
  • caramel sauce for drizzling (optional)

DIRECTIONS

  1. Melt butter in a medium saucepan over medium heat.  Stir constantly.  Remove from heat immediately when the butter begins to turn brown (about 8 minutes).
  2. Pour browned butter into large mixing bowl.  Stir in brown sugar. Let the mixture cool to room temperature.
  3. Preheat oven to 350 degrees. Spray 8×8 baking pan with cooking spray. Set aside.
  4. To the cooled down butter/sugar mixture, stir in beaten eggs and vanilla.
  5. Sift flour into the wet ingredients and add baking powder and salt.  Mix well. Stir in pretzel m&ms.
  6. Pour into prepared baking pan and bake for about 30 minutes.  Remove from oven and drizzle caramel sauce on top.  Set back in oven for about 5 minutes, until edges are brown and a fork poked in the center comes out clean.
  7. Allow blondies to cool completely and cut into squares.  Enjoy!

ps- i think you’ll enjoy these blondie recipes too 😉

funfetti cake batter blondies (my most popular recipe)

funfetti cake batter blondies

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

oh, and i think you’ll enjoy these treats packed with m&ms too!

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

peanut butter cup crunch brownies

brownie layer on the bottom, peanut & peanut butter cup layer in the middle, chocolate/peanut butter rice krispies on top

peanut butter cup crunch brownies

not exactly health food! recipe is adapted from here. it goes without saying that brownies are SO GOOD.  And pretty easy to make using a boxed brownie mix. 🙂

INGREDIENTS

  • 1 batch brownies (i used a box mix)
  • 1/2 cup salted peanuts
  • 8 chopped Reese’s peanut butter cups
  • 1 1/2 cup semi-sweet chocolate chips
  • 1 1/2 cup creamy peanut butter
  • 1/2 tablespoon butter
  • 2 cups rice krispies

DIRECTIONS

  1. Mix brownies according to directions in a 9 x 13 pan and bake for about 5 minutes less than what the box calls for.
  2. Remove from oven and sprinkle with peanuts and peanut butter cups, as pictured above.  Return to oven and bake for 5 more minutes.
  3. While brownies are finishing in the oven, melt chocolate chips, peanut butter, and butter in a small saucepan over medium heat.  Stir in cereal and mix well.
  4. Remove brownies from oven and evenly pour pb/chocolate/rice krispie mixture over brownies.
  5. Refrigerate for at least 2 hours before cutting into squares.  Enjoy!!
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