• 18-3/4 oz. all-purpose flour
  • 9 oz. unsweetened cocoa powder
  • 2 tsp. baking powder
  • 1-1/4 tsp. salt
  • 18-3/4 oz. unsalted butter, room temperature
  • 3 lb. granulated sugar
  • 9 eggs
  • 3 oz. water
  • 9-1/4 oz. OREO Medium Cookie Pieces
  • 5-3/4 oz. semi-sweet chocolate chunks
  • 42 scoops Cookies and Cream ice cream, (each a #30)


Nutritional facts are based on a single serving
Calories 560
Total fat 24g
Saturated fat 13g
Trans fat 0.5g
Cholesterol 105mg
Sodium 230mg
Carbohydrate 86g
Dietary fiber 4g
Sugars 59g
Protein 7g
Calcium 6%DV
Iron 20%DV


  1. Sift  first 4 ingredients; set aside.
  2. 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.
  3. Add  dry ingredients all at once. Mix on low speed until combined. Scrape side of bowl; mix 20 seconds more.
  4. 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.
  5. 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.
  6. Substitution

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

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