Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 16–20 Oreo cookies
- 1/2 cup thick caramel sauce or 15 soft caramel squares
- 1/2 cup semi-sweet chocolate chips
Instructions
- Step 1: Preparation: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the brownies out later. Lightly grease the parchment with non-stick spray or a little butter to ensure nothing sticks.
- Step 2: Mixing the Batter: In a large mixing bowl, whisk the melted butter and granulated sugar together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; stop as soon as you see no more streaks of flour. Stir in the chocolate chips.
- Step 3: Layering and Baking: Spread half of the brownie batter into the bottom of your prepared pan. Place a single layer of Oreo cookies on top of the batter, pressing them down slightly. Drizzle the caramel sauce over the Oreos (or place the caramel squares evenly across the cookies). Carefully spread the remaining brownie batter over the top, smoothing it out with a spatula to cover the fillings. Bake for 30-35 minutes. A toothpick inserted into the center should come out with a few moist crumbs. Let the brownies cool completely in the pan before slicing.
- Cook Time: 50 minutes