Cookies and Cream Brownies

 Have you ever served a dessert and had people coming back for seconds ... and thirds? This is one of those desserts.

I found this recipe years ago in an All Recipes magazine. Of course, I tweaked it a little. But it sure is yummy and will certainly satisfy those chocolate lovers in your life.

Cookies and Cream Brownies

1 1/2 cups sugar

3/4 cup all purpose flour

1/2 cup Hershey's Cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking powder

3/4 cup real butter, melted

3 large eggs

1 teaspoon McCormick's Pure Vanilla Extract

1 package of Oreos (36 count)

1 (8 oz.) container of Cool Whip, thawed

Preheat oven to 350 degrees.

Use extra butter or Pam to grease a 9-inch square baking pan.

Mix sugar, flour, cocoa, salt and baking powder in a bowl.

Combine butter, eggs and vanilla. I whisk with a fork.

Pour egg mixture into flour mixture. Stir only until just mixed. Don't over do it!

Crush 16 Oreos.

Pour half of the batter into the greased pan. Sprinkle the crushed Oreos over this. Top with remaining batter.

Bake for 30 minutes or until edges are browned and the center is set. (No jiggling!)

Let brownies cool completely. This will take an hour or so.

Crush another 14 Oreos.

Mix the Oreos with the Cool Whip. Spread this over the brownies.

Crush remaining 6 Oreos and use these to sprinkle on top.

Chill in the refrigerator until ready to serve.