Warm Skillet Brownies made with OREO Cookie Pieces



28, 1/2 half skillet each
  • 18¾ oz. all-purpose flour
  • 9 oz. unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1¼ tsp. salt
  • 18¾ oz. unsalted butter, room temperature
  • 3 lb. granulated sugar
  • 9 eggs
  • 3 oz. water
  • 9¼ oz. OREO Medium Cookie Pieces
  • 5¾ oz. semi-sweet chocolate chunks
  • 42 scoops Cookies and Cream ice cream, (each a #30)

Nutrition per serving

Calories560 Total fat24 gSaturated fat13 gTrans fat0.5 gCholesterol105 mgSodium230 mgCarbohydrate86 gDietary fiber4 gProtein7 gVitamin A15 %DVVitamin C0 %DVCalcium6 %DVIron20 %DV

Sift first 4 ingredients; set aside.

Cream butter and sugar with electric mixer fitted with paddle attachment on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each. Add water; mix until combined.

Add dry ingredients all at once. Mix on low speed until combined. Scrape side of bowl; mix 20 seconds more.

Portion 8 oz. batter into each of 14 (6-inch) cast iron skillets. Sprinkle each with 2/3 oz. OREO Pieces and 1 Tbsp. chocolate chunks.

Bake in 350°F standard oven 20 min. or until wooden pick inserted in centers comes out clean. Serve warm, topping each skillet with 3 #30 scoops of Cookies and Cream ice cream. This is a dessert for 2 to share.



Bake brownies in 8-oz. ramekins or soufflé dishes instead of small skillets. Baking time will vary depending on shape and depth of container.

© Mondelēz International group