Description
A super indulgent Oreo brookie bar with layers of rich, fudgy brownie, crunchy Oreo cookies, and soft chocolate chip cookie dough. Perfectly gooey, extra chocolatey, and makes 16 squares of pure dessert bliss.
Ingredients
Brownies
- 113 g (1/2 cup) butter - unsalted and melted
- 70 g (1/3 cup) sugar - granulated white
- 50 g (1/4 cup) dark brown sugar
- 30 g (1/4 cup) unsweetened cocoa powder
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 70 g (1/2 cup) cake flour
- 1/2 tsp salt
- 80 g (1/2 cup) chocolate chips
- 16 Oreo cookies
Chocolate chip cookies
- 113 g (1/2 cup) unsalted butter, melted
- 70 g (1/3 cup) sugar - granulated
- 50 g (1/4 cup) dark brown sugar
- 1 egg - room temperature
- 190 g (1 1/2 cups) flour - all-purpose
- 1 tsp baking powder
- A pinch of salt
- 80 g (1/2 cup) chocolate chips (1/2 cup)
- 5 Oreo cookies, broken into pieces
Instructions
Brownie Batter
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In a bowl, combine the melted butter, eggs, granulated sugar, brown sugar, vanilla extract, and cocoa powder. Mix with an electric mixer until smooth and well combined.
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Add the dry ingredients—flour, baking powder, salt, and chocolate chips—and mix with a spatula until fully incorporated and smooth.
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Pour the brownie batter into a square baking pan lined with parchment paper, and smooth it out evenly with an offset spatula.
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Place the Oreo cookies on top of the brownie layer, gently pressing them into the batter.
Cookie Dough
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In a separate bowl, mix the melted butter with the granulated sugar and brown sugar using an electric mixer for about 1 minute.
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Add the egg and vanilla extract, and beat again until well incorporated.
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Add the dry ingredients—flour, baking powder, salt, and chocolate chips—and fold them in with a spatula until the dough is smooth and evenly mixed.
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Spread the cookie dough evenly over the Oreo layer, making sure all the cookies are fully covered.
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Top with extra Oreo pieces and bake in a preheated oven at 350°F (180°C) for about 30 minutes, until golden on top but still slightly soft in the center. (Check doneness by inserting a toothpick in the middle—it should come out with moist brownie crumbs, not wet batter.)
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Let the Oreo brookies cool completely in the pan, then chill in the fridge for about 1 hour before slicing into 16 bars with a large sharp knife.
Notes
Storage: Up to 5 days at room temperature in an airtight container and up to 3 months in the freezer.
Tips:
- Use a kitchen scale for accurate measurements.
- Don't overmix the batters to keep the texture fudgy and soft.
- Let the brookie cool completely before slicing for clean layers.
- Use room temperature eggs for better mixing.
- Chill the cookie dough if it's too sticky to spread.
- Line your pan with parchment paper for easy removal.
- Prep Time: 20 minutes
- Category: brownies, cookies
- Cuisine: Américaine