Description
Whipping up cookie dough Oreo brownies brings pure chocolate happiness right to your kitchen countertop. Rich brownie layers combined with creamy cookie dough create a delightful dessert that sparks pure joy for anyone craving something seriously sweet.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, melted
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar
- 1 cup (125g) all-purpose flour (heat-treated)
- 1 cup (125g) all-purpose flour
Supporting Ingredients:
- ½ cup (60g) all-purpose flour
- ½ cup (90g) mini chocolate chips
- 16 Oreo cookies
Seasonings and Flavor Enhancers:
- ¼ cup (50g) granulated sugar
- ⅓ cup (30g) unsweetened cocoa powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Instructions
- Warm your oven to 350°F (175°C) and prepare an 8×8-inch pan by lining it with parchment paper, then lightly coating with cooking spray.
- Combine 12 cup (113g) melted butter and 1 cup (200g) granulated sugar in a mixing bowl, whisking until the mixture looks smooth and glossy.
- Crack 2 large eggs into the butter mixture, then pour in 1 teaspoon vanilla extract. Blend thoroughly until everything is well incorporated.
- Sift 12 cup (60g) all-purpose flour, 13 cup (30g) cocoa powder, 14 teaspoon salt, and 14 teaspoon baking powder into the wet ingredients. Stir gently until just combined.
- Transfer the brownie batter into your prepared pan, spreading it evenly across the surface.
- Create a single layer of 16 Oreo cookies across the batter, pressing them slightly into the mixture.
- Slide the pan into the preheated oven and bake for 20-25 minutes, checking that a toothpick inserted comes out with moist crumbs.
- Remove the brownies and let them cool completely at room temperature.
- Heat-treat your 1 cup (125g) flour by microwaving in 30-second intervals until it reaches 165°F (75°C), stirring between each interval.
- In a separate bowl, cream 12 cup (113g) softened butter with 12 cup (100g) brown sugar and 14 cup (50g) granulated sugar until light and fluffy.
- Add 1 teaspoon vanilla extract, 14 teaspoon salt, and 2 tablespoons milk to the butter mixture. Mix thoroughly.
- Fold the heat-treated flour into the mixture until smooth, then gently incorporate 12 cup (90g) mini chocolate chips.
- Spread the cookie dough evenly over the cooled brownie and Oreo layer, smoothing the top with a spatula.
- Chill the pan in the refrigerator for at least 30 minutes to help the layers set.
- Slice into squares and serve chilled.
Notes
- Always heat-treat flour to kill potential bacteria, ensuring safe raw cookie dough consumption.
- Use room temperature butter and eggs for smoother, more evenly mixed batter that creates better texture.
- For gluten-free version, swap regular flour with a cup-for-cup gluten-free flour blend in both brownie and cookie dough layers.
- When cutting brownies, clean your knife between slices with a hot, damp cloth for neat, precise edges.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 347 kcal
- Sugar: 25 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg