You’ll then spoon the brownie batter over the Oreo layer and spread it into an even layer. Pro Tip: if you just pour the brownie batter over the Oreo layer it can be harder to spread it into an even layer. Therefore, I recommend evenly spooning the batter over the Oreo layer and then spreading it into a smooth layer.
*Note that the bake time is long. These brownies are very thick – so they’ll need to bake for about 35-45 minutes depending on how gooey you like your brownies. Mine baked for 38 minutes. They’ll be done when an inserted toothpick comes out clean or with a few damp crumbs. If you give the pan a gentle nudge and you can see the middle of the brownies really wobbling – they aren’t done yet.
Pro Tip: Make sure to let the brownies cool fully before slicing. Otherwise, you’ll have a bit of a mess. They will need to cool for about 4 hours (minimum) for easy, clean slicing. Waiting for the brownies to cool is definitely the hardest part of making this recipe!
PAN SIZES
The recipe below is for a 9×13 inch pan. It can easily be halved and made in an 8×8. The bake time will be slightly shorter – about 32-37 minutes. Note that there is not quite enough batter to half the recipe and make it in a 9×9 inch (23×23 cm) pan.
**Because the cookie dough layer uses 1 large egg plus 1 additional egg yolk, when halving the recipe you can simply use 1 large egg. It won’t be exactly halved, but I found it still works.
Ingredients
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