Cookies ‘n’ Cream Bourbon Brownie Bars

When you’re having a chocolate craving, is there anything more satisfying than a brownie?? A rich, thick, gooey, luscious brownie warm from the oven? Perhaps topped with vanilla ice cream?

Well, that’s certainly the scratch to my chocolate itch. I do love a classic brownie, but today, I wanted to take it up a notch.

I was inspired by the shape and share-ability of Ree Drummond’s black & white brownie fingers that I saw on The Pioneer Woman. By fingers, I mean brownie sticks really– a smallish rectangular shape. Since I always like to share my baked goods, share-ability is key.

So I saw those, and then I watched a Tasty video for cookies ‘n’ cream chocolate donuts. And it hit me. Cookies ‘n’ cream brownie fingers. But how can I make them unique? Boom, a bourbon glaze.

And so, these little brownie babies were born. They’re rich and indulgent. Perfect to share with your family, or bring to work, or a picnic. I stick a few in the freezer (in a freezer-safe container) to enjoy anytime a craving hits.

Now, we bake 🙂


1 cup unsalted butter, melted
2 Tablespoons oil (I use canola oil)
1 cup light brown sugar
1 1/4 cup granulated sugar
1 tsp salt
2 tsp vanilla extract
4 eggs
1 cup unsweetened cocoa powder, sifted
1 tsp espresso powder
1 cup flour
1 tsp baking powder
1 package cookies n cream cookies, i.e. Oreos, Trader Joe’s Joe Joe’s, etc

1 cup sifted powdered sugar
about 3 tablespoons bourbon, I use Four Roses, Filibuster, or Knob Creek. Use your favorite!
splash of vanilla extract

1) Preheat your oven to 350 degrees F. Line a 13×9 inch baking pan with foil, leaving foil overhang on each end (that you’ll use as handles to pull the brownies out of the pan later). Grease the foil with cooking spray and set it aside.
2) Into a large bowl, place your melted butter, 2 Tablespoons of oil, granulated sugar, brown sugar, and salt. Whisk whisk whisk until the mixture if fully combined and your arm is tired.  😉
3) Add in the vanilla extract and eggs and whisk again. You want the eggs to be fully whisked in, without totally killin’ ’em. In other words, when you have a homogeneous mixture, you’re good.
4) You could sift together your dry ingredients into a different bowl and then add them to the wet ingredients; however, I like to do this all in one bowl. Easier, fewer steps, less mess. So, into the butter mixture, sift in the cocoa powder and espresso powder. Whisk these in until they’re mostly combined. After that, you’re done with the whisk.
5) Sift in the flour and baking powder. Once you sift them in, they’ll be sitting on top of the batter. Mix them together with a rubber spatula, and then continue to gently mix all of the flour and baking powder into the butter-egg-chocolate mixture. Your end result will be a beautiful, deeply chocolaty brownie batter.
6) Lastly, fold in about 1/2 the package of Oreos. I chop the Oreos roughly into quarters and then add them in.
7) Spread the batter into your prepared baking pan and bake the brownies in your preheated oven for about 30 minutes, or until the sides just start to pull away from the edge and the top is set. You can use the toothpick method as well– stick a toothpick into the center of the pan, and when it comes out clean, they’re done. BUT, I usually like to pull them out just before they reach that point, since they’ll still cook a bit more in the pan out of the oven.
8) When the brownies are done, cool them completely in the pan, ideally on a wire cooling rack. If you don’t have a wire cooling rack, no problem! Place the pan on a hot mit or any heat-protected surface.
9) When the brownies are cooled, lift them out of the pan using the foil handles (such a handy trick)! Place them on top of a cutter board. Cut the brownies into your desired shape and sizes. I cut mine so they were about an inch wide and 3 inches long.

10) Now it’s time to glaze them! Sift 1 cup of powdered sugar into a small bowl. Then, 1 tablespoon at a time, add in the bourbon. With the second Tablespoon of bourbon, add in the small splash of vanilla extract (probably about 1/4 teaspoon). Keep adding the bourbon until you have a smooth glaze. You want it thin enough so that you can drizzle it over the brownies.
11) Speaking of drizzling over brownies, drizzle it on over! I use a whisk and move it back and forth across all the brownies to leave a beautiful drizzle.

12) Lastly, top with more Oreos! I finely chop these more than the ones that were stirred into the batter.

13) Allow the brownies to sit for about 20 minutes. The glaze won’t fully harden, but it’ll get less sticky, so you can more easily pick up and pass out the brownie sticks.
14) EAT! Yum yum. Even if you aren’t serving them right away, try one fresh. MmMmM.

If you’re saving them for later, store them in an airtight container until you’re ready to serve. They’re best eaten within the first 3 days, but will be good for about a week. These also freeze really well, so if you want to save them for another time, even if it’s only a few days away, stick them in the freezer. Before serving, allow them to sit out for a couple hours to thaw, and you’ll have fresh, gooey brownies!

I hope you enjoy these as much as I do! What else would you want to see baked in a brownie? Let me know, and I’ll test it out!

Happy baking!

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