Description
Sink your teeth into cookie dough oreo brownies, a layered dessert that brings serious chocolate excitement to your kitchen. Creamy, rich, and utterly satisfying, these brownies deliver a delightful combo that chocolate fans will absolutely adore.
Ingredients
Scale
Brownie Layer (Main Ingredients):
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.75 cup brown sugar
- 4 large eggs
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 0.5 cup chocolate chips
Brownie Layer (Supporting Ingredients):
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 18 Oreos
Cookie Dough Layer (Main Ingredients):
- 0.5 cup unsalted butter
- 0.5 cup brown sugar
- 0.25 cup granulated sugar
- 1 cup all-purpose flour
- 0.5 cup chocolate chips
Cookie Dough Layer (Supporting Ingredients):
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Topping:
- Extra crushed Oreos
- Chocolate drizzle
Instructions
- Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper for easy removal.
- Whisk 1 cup melted butter with 1½ cups granulated sugar and ¾ cup brown sugar until completely smooth.
- Crack 4 large eggs into the mixture and add 2 teaspoons vanilla extract, stirring thoroughly.
- Sift 1 cup cocoa powder, 1 cup flour, ½ teaspoon salt, and ½ teaspoon baking powder into the wet ingredients.
- Gently fold ½ cup chocolate chips into the brownie batter until evenly distributed.
- Pour half the brownie batter into the prepared pan, creating an even base layer.
- Arrange 18 whole Oreos across the first batter layer, spacing them evenly.
- Cover the Oreos with remaining brownie batter, ensuring complete coverage.
- Bake at 350°F for 30-35 minutes until a toothpick shows a few moist crumbs.
- Allow brownies to cool completely at room temperature.
- Cream ½ cup softened butter with ½ cup brown sugar and ¼ cup granulated sugar until fluffy.
- Mix in 2 tablespoons milk and 1 teaspoon vanilla extract until smooth.
- Incorporate 1 cup heat-treated flour and ½ teaspoon salt into the mixture.
- Fold ½ cup chocolate chips into the cookie dough layer.
- Spread cookie dough evenly across cooled brownies.
- Optionally, sprinkle crushed Oreos and drizzle melted chocolate on top.
- Refrigerate for 1 hour to set before cutting into squares.
Notes
- Use room temperature eggs for smoother brownie batter and better texture.
- Make sure to heat-treat flour to prevent any potential bacterial risks when using raw cookie dough.
- Line your pan with parchment paper for easy removal and clean cutting of brownies.
- For gluten-free version, substitute regular flour with almond or gluten-free flour blend and use gluten-free Oreos.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 414 kcal
- Sugar: 37 g
- Sodium: 108 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg