Description
Layered Oreo Brookies – a triple decker treat of fudgy brownies, a layer of Oreo cookies, and a chewy chocolate chip cookie topping. Baked in a 13×9 inch pan, these indulgent bars are perfect for sharing.
Ingredients
Brownie layer
1 cup unsalted butter
4 oz. chopped semisweet chocolate
2 cups granulated sugar
4 large eggs
1 1/2 cups all-purpose flour
1/3 cup unsweet cocoa powder
1/2 teaspoon salt
Middle layer
24 Oreo cookies
Chocolate Chip Cookie Layer
2 cups light brown sugar packed
1 cup unsalted butter melted and cooled slightly
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mini chocolate chips plus more for sprinkling
Instructions
Brownie layer
1. Preheat the oven to 350°F. Grease a 13×9 inch baking pan and line with parchment paper that overhangs to sides. (You can also use foil – if you do grease it also.)
2. Place the butter and chopped chocolate in a large microwave-safe mixing bowl. Microwave at 100% power in 30 second increments until the mixture is incorporated and can be stirred smooth, about 1-2 minutes total. Remove and set aside to cool, 5-7 minutes.
3. Add the granulated sugar and using a hand mixer, blend until combined. With the mixer running, add eggs one at a time blending well until smooth. Add the all-purpose flour, cocoa, and salt. Mix on low speed until combined. Pour the brownie layer into the prepared pan.
Middle layer
1. Place the Oreo cookies on top of the brownie layer, pressing them in slightly. Space them as evenly as possible, about 4 to a row.
Chocolate chip cookie layer
1. In a large mixing bowl and using a hand mixer, combine the brown sugar and butter. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.
2. Add the flour, baking soda, and salt. Mix until a thick batter forms. 4. Add the mini chocolate chips and mix on low speed until dispersed, or fold them in with a spatula. Spoon or scoop the batter on top of the Oreo layer and spread evenly with an offset spatula.
3. Bake for 50-60 minutes, or until the center is set. While still warm, sprinkle with more mini semisweet chips (about 2 tablespoons). 6. Allow the brookies to cool in the pan for 15-20 minutes or until firm enough to lift out of the pan using the overhanging parchment. Let cool completely.
4. Cut into bars using a large sharp chef’s knife, about 24 pieces.
Notes
Serving Suggestion: These bars are excellent served warm with ice cream on top. Just microwave for 20-30 seconds, then top with vanilla or coffee ice cream. They’re also good at room temperature when dunked in milk.
Bake Time: The bake time will vary depending on your 13×9 inch pan. Darker pan will cook faster and create crunchier edges. A ceramic or Pyrex dish may take longer to cook through.
Freezer Instructions
Allow the brookies to cool completely before freezing.
Wrap individual bars or the entire slab tightly in plastic wrap, then in aluminum foil, or store in an airtight container.
Freeze for up to 3 months. To serve, thaw at room temperature for about 30 minutes or warm in the microwave for a few seconds (10 seconds increments to avoid overheating).
- Prep Time: 25 minutes
- Cook Time: 50 minutes