Cookies Chocolate & Cream Brownie Fudge Recipe

Prepare pan and oven

Preheat oven to 175°C (350°F). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.

Melt butter and bittersweet chocolate together in a heatproof bowl set over gently simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth and glossy. Allow to cool slightly (3–5 minutes).

Whisk granulated sugar and light brown sugar into the warm chocolate mixture until combined. Add the eggs one at a time, whisking after each until fully incorporated. Whisk in vanilla extract.

Sift together flour, cocoa powder, and salt into the chocolate mixture. Fold gently with a spatula just until no streaks of flour remain. Do not overmix.

Reserve about 2 tablespoons of the cookie cream filling (if desired) and set aside. Roughly chop 180 g of chocolate sandwich cookies. Fold the chopped cookies into the brownie batter evenly, leaving some pieces larger for texture.

Transfer about two-thirds of the brownie-cookie batter into the prepared pan and spread into an even layer using an offset spatula or the back of a spoon.

Place the chopped white chocolate in a small heatproof bowl. Heat the heavy cream just until it begins to steam (do not boil) and pour over the white chocolate. Let sit 1 minute, then stir until fully melted and smooth to form a ganache.

In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth. Stir the cooled white chocolate ganache into the cream cheese mixture until fully combined and slightly loose (should be pourable but still hold some body). If too thick, add 1–2 teaspoons more cream; if too thin, chill briefly 5–10 minutes.

Spoon dollops of the white chocolate cream over the brownie layer in the pan. Use the remaining brownie batter to dollop between the cream dollops. With a skewer or knife, swirl the layers gently to create marbling. Press a few reserved cookie pieces lightly into the top.

Bake in the preheated oven for 20–25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (fudge-like center). Baking time depends on oven and pan; avoid overbaking for a fudgy texture.

Remove from oven and immediately sprinkle the top with coarse sea salt and additional chopped cookies if using. Allow the pan to cool on a wire rack for 1 hour, then refrigerate at least 2 hours (or overnight) to fully set the fudge for clean slices.

Use the parchment overhang to lift the slab from the pan. Cut into 12 squares using a sharp knife warmed under hot water and wiped dry between cuts for clean edges.