Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 16 oz chocolate chip cookie dough (store-bought or homemade)
- 16 Oreo cookies
- 1/2 cup Nutella
- 1/2 cup semi-sweet chocolate chips
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. Lightly grease the parchment with non-stick spray to ensure the sticky Nutella doesn’t cling to the sides.
- Press the chocolate chip cookie dough evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to create a flat, uniform layer. This serves as the sturdy foundation for your loaded bars.
- Place the Oreo cookies in a single layer over the cookie dough. You should be able to fit a 4×4 grid of 16 cookies. Once the Oreos are in place, drop small dollops of Nutella over each cookie. Use a knife to gently spread the Nutella, filling the gaps between the cookies.
- In a medium bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, beating until the mixture is smooth. Sift in the cocoa powder, flour, and salt. Fold the ingredients together with a spatula until just combined. Be careful not to overmix, as this ensures the brownie layer remains fudgy and chewy. Fold in the chocolate chips at the very end.
- Pour the brownie batter over the Oreo and Nutella layer. Use a spatula to spread it to the edges, covering everything completely. Place the pan in the oven and bake for 35 to 40 minutes. The center should be set but still have a slight wobble when the pan is gently shaken. A toothpick inserted into the brownie layer should come out with a few moist crumbs.
- Remove the pan from the oven and let the bars cool completely in the pan for at least 2 hours. For the cleanest cuts, place the cooled pan in the refrigerator for 30 minutes before slicing. Lift the bars out using the parchment overhang and cut them into 16 squares.
- Cook Time: 65 minutes