Ingredients
Scale
- 1 tube (16.5 oz) refrigerated chocolate chip cookie dough
- 1 package (14.3 oz) Oreo cookies (standard or Double Stuf)
- 1 box (18.3 oz) fudge brownie mix
- 2 large eggs (for brownie mix)
- 1/2 cup vegetable oil (for brownie mix)
- 1/4 cup water (for brownie mix)
- 1/2 cup semi-sweet chocolate chips (optional for extra loading)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Take the refrigerated chocolate chip cookie dough and press it firmly into the bottom of the pan. Ensure the layer is even and reaches all the corners to create a solid foundation for your stuffed brownies.
- Place the Oreo cookies in a single layer on top of the raw cookie dough. You should be able to fit about 16 cookies in a 4×4 grid. Press them down slightly so they nestle into the dough. If you have extra space, you can break a few Oreos in half to fill the gaps. This creates the “stuffed” surprise that everyone loves when they bite into the center.
- In a medium bowl, whisk together the brownie mix, eggs, oil, and water until smooth. Avoid over-mixing to keep the brownies fudgy. If you want them even more “loaded,” fold in the extra chocolate chips now. Pour the brownie batter directly over the Oreo layer. Use a spatula to spread it evenly, making sure the batter fills the spaces between the cookies and covers them completely.
- Place the pan in the center rack of the oven. Bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not raw batter. Remove the pan from the oven and let it cool completely in the pan for at least 1 hour. This cooling time is crucial for the layers to set so you get clean, beautiful slices.
- Once fully cooled, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to slice it into 16 squares. Wipe the knife between cuts for the cleanest look. Serve immediately or store in an airtight container.
- Cook Time: 50 minutes