Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chocolate chip cookie dough (homemade or store-bought)
- 16 Oreo cookies
- 1/2 cup creamy peanut butter
- 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 cooking spray to ensure nothing sticks to the edges.
- Press the chocolate chip cookie dough into the bottom of the prepared pan in an even layer. Use your fingers or the back of a spoon to flatten it completely. This forms the “brookie” foundation of your bars.
- Place the 16 Oreo cookies in a single layer over the cookie dough. Spread a dollop of creamy peanut butter on top of each Oreo. If your peanut butter is too stiff, microwave it for 10 seconds to make it easier to spread without breaking the cookies.
- In a medium bowl, whish together the melted butter and sugar. Add the eggs and vanilla, beating until the mixture is smooth. Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix, as this keeps the texture from becoming too tough.
- Pour the brownie batter over the Oreo and peanut butter layer, spreading it to the corners with a spatula. Sprinkle the semi-sweet chocolate chips over the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the bars cool completely in the pan before slicing into 16 squares.
- Cook Time: 55 minutes