Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 16–20 【entity-Oreo¦canonical_name=Oreo】 cookies (standard or Double Stuf)
- 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
- 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 any exposed pan surfaces with butter or non-stick spray.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate small bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the chocolate chips. Press this dough evenly into the bottom of your prepared baking pan.
- Place a single, even layer of 【entity-Oreo¦canonical_name=Oreo】 cookies on top of the raw cookie dough. Fit them as closely together as possible. You may need to break a few cookies to fill in any large gaps, ensuring every bite gets that signature chocolate sandwich cookie crunch.
- In a medium bowl, whisk the melted butter and sugar together. Add the eggs and vanilla, beating well. Sift in the cocoa powder, flour, and salt. Stir the batter until smooth and shiny, but do not overmix. Pour the brownie batter over the Oreo layer, using a spatula to spread it to the edges until the cookies are completely covered.
- Place the pan in the center of the oven and bake for 30 to 35 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached, but no wet batter. The top should be set and slightly crackly.
- Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is a vital step! The layers need time to set so you get clean cuts. Once cool, lift the bars out using the parchment paper overhang and slice them into 16 squares.
- Cook Time: 55 minutes