Ingredients
Scale
- For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- For the Oreo Layer:
- 16–20 Classic Oreo cookies (standard or Double Stuf)
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with non-stick cooking spray.
- Create the Cookie Dough Base: In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. Press this dough firmly and evenly into the bottom of your prepared baking pan.
- Add the Oreo Stuffing: Take your Oreo cookies and place them in a single layer directly on top of the raw cookie dough. Fit as many as you can in a grid pattern (usually 4×4 or slightly staggered) so that every sliced bar will have a whole cookie inside.
- Prepare the Brownie Batter: In another bowl, whisk the melted butter and sugar together. Add the eggs and vanilla, beating well until the mixture looks glossy. Sift in the cocoa powder, flour, and salt. Stir gently with a spatula until no streaks of flour remain. Do not overmix, as this ensures the brownie stays fudgy rather than becoming too dry.
- Assemble and Bake: Pour the brownie batter over the Oreo layer. Use an offset spatula to spread the batter gently to the edges, ensuring all the Oreos are completely covered. Place the pan in the center rack of the oven and bake for 35 to 40 minutes. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.
- Cooling and Slicing: Remove the pan from the oven and let it cool completely on a wire rack. This is a crucial step; the bars need time to set so you get clean slices. Once cool, lift the bars out using the parchment overhang and cut them into 16 squares.
- Cook Time: 55 minutes