Ingredients
Scale
- For the Cookie Layer:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
- For the Oreo Layer:
- 24 Oreo cookies (or enough to form an even layer in your pan)
- For the Brownie Layer:
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 ½ cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
- Prepare the Cookie Dough Layer: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy and smooth, about 2–3 minutes. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips. Spread the cookie dough evenly over the bottom of your prepared pan.
- Add the Oreo Layer: Place a layer of Oreo cookies directly on top of the cookie dough. Make sure to cover as much of the surface as possible; slight gaps between cookies are okay, as the brownie layer will fill in the spaces.
- Prepare the Brownie Batter: In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring constantly until smooth. Remove from heat, allowing it to cool slightly. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Slowly add the melted chocolate mixture, whisking continuously. Sift in the flour, cocoa powder, and salt, stirring until just combined.
- Assemble the Brownies: Pour the brownie batter over the Oreo layer, spreading it evenly to cover all the cookies. Smooth the top with a spatula.
- Bake: Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking for fudgier brownies).
- Cool and Serve: Allow the brownies to cool completely in the pan, which will take about 1 hour. For clean slices, refrigerate the brownies for an additional 30 minutes before cutting. Use the parchment paper overhang to lift the brownies from the pan, then slice into squares and enjoy.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
Nutrition
- Serving Size: 1 brownie
- Calories: 450 kcal
- Sugar: 40g
- Fat: 20g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g