White Fudge Oreo Brownies

 1 1/2 cups all purpose flour

 1 cup unsweetened cocoa powder

 1/2 teaspoon kosher salt

 1 1/2 cups packed light brown sugar

 1 1/2 cups sugar

 1 1/2 Tablespoons vanilla extract

 1 cup unsalted butter, melted

 4 large eggs, at room temperature

 2 packages White Fudge Oreos, 15 Oreos for the brownie batter and 8 Oreos for sprinkling on top of the vanilla buttercream

Sift together the flour, unsweetened cocoa powder and kosher salt in a medium bowl. Set aside.

 

In a large mixing bowl with the paddle attachment, (a handheld mixer works fine) combine the brown sugar, sugar, vanilla extract and melted unsalted butter. Mix until completely combined.

 

Add in 4 large eggs (that are at room temperature), one at a time. Make sure each egg is incorporated before adding the next one.

Slowly add in the dry ingredients. Mix until almost combined.

Take a spatula and fold the ingredients together.

For the White Fudge Covered Oreos, you will need a total of 2 boxes of them.

Take 15 of the White Fudge Covered Oreos and chop them each into 6 pieces. Throw them into the brownie batter and fold them in. Be careful not to overmix. (the remaining cookies will be used later)

Spread the brownie batter into a lightly greased 9 by 12 baking pan.

Bake at 350 degrees for 30 minutes. Cool completely on a cooling rack before frosting with the vanilla buttercream.

Once the brownies are completely cool, invert the pan onto the cooling rack and then flip it back over. The top of the brownies should be facing upward. Or you can keep the brownies in the pan.

Spread the vanilla buttercream over the brownies.

For the White Fudge Oreo topping, put the rest of the cookies in a food processor. You should have about 8 cookies left over for the topping. Crush the cookies up but not too finely.

Sprinkle the cookie crumbs over the vanilla buttercream. You may have extra crumbs but don’t worry about them.

Cut the brownies into squares and enjoy!

Vanilla Buttercream

 4 cups powdered sugar, sifted

 1/2 cup unsalted butter, softened

 1/2 cup shortening

 2 teaspoons vanilla extract

 3 1/2 ounces heavy whipping cream

Sift 4 cups of powdered sugar. Set aside.

In a large mixing bowl, combine the unsalted butter and shortening. Mix for about 4 minutes until smooth.

 

Add in the vanilla extract and mix to combine.

Slowly add in the powdered sugar, add in 1/2 cup at a time. Begin mixing on low speed, then increase the speed. Don’t increase the speed until the powdered sugar has started to become incorporated.

Pour in 3 1/2 ounces of heavy whipping cream. Start mixing on medium-low speed and then increase the speed to high. Mix for 15 to 20 minutes.

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