Chocolate Chip Cookie Layer
¾ cup unsalted butter (168 grams) softened
½ cup brown sugar (105 grams)
½ cup white sugar (100 grams)
1 large egg
1 large egg yolk discard the white
1 teaspoon vanilla extract
1 ½ cups all-purpose flour (188 grams) aka plain flour
¼ teaspoon salt
⅔ cups chocolate chips (120 grams)
Oreo Layer
28 Oreo cookies
Brownie Layer
½ cup unsalted butter (112 grams) cubed
6 oz dark chocolate (170 grams) 50-70% or semi-sweet
1 cup granulated sugar (200 grams)
2 large eggs
½ cup all-purpose flour (63 grams)
¼ cup cocoa powder (23 grams)
½ teaspoon salt
Instructions
Preheat the oven to 350F (180C) degrees.
Lightly grease a 9×13 inch (23×33 cm) pan. Then line parchment paper and leave an overhang around the sides. Greasing the pan first helps the paper stick. Alternatively, simply grease the pan.
Chocolate Chip Cookie Layer
In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
Then beat in the egg, additional egg yolk and vanilla extract. Be sure that you do not add 2 full eggs – you will discard the white of the second egg.
With the mixer on low speed, beat in the flour and salt.
Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
Spoon the mixture into the prepared pan, and spread smooth with a spatula.
Oreo Layer
Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 7 rows of 4 cookies, plus I added a few half cookies on each row to completely cover the cookie dough layer.
Brownie Batter
Finely chop the chocolate. Place the chocolate and butter into a large heatproof bowl. Microwave on medium power for 45-second intervals. Remove from the microwave between each interval and stir the batter. **Do not microwave on high power or the chocolate can become grainy or burn.
Cool the mixture for about 5 minutes – then whisk in the eggs and granulated sugar.
Whisk the flour, cocoa and salt into the batter until just combined. If the flour and cocoa are lumpy, be sure to sift them first.
Spoon the brownie batter over the Oreo layer, dropping spoonfuls across the pan. Then spread smooth. I recommend this process – instead of dumping all the batter in the middle of the pan – because it makes it easier to spread the batter over the Oreos.
Baking and Cooling
Bake the brownies in the preheated oven for 37-45 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. Bake time will vary depending on your oven and how gooey you like your brownies.
Cool the brownies fully (at least 4 hours) before slicing. Before slicing, lift the cooled brownies out of the pan using the overhang of the parchment paper. Then place on a cutting board.
Store leftovers at room temperature in an airtight container for up to 4 days.
Notes
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