Ingredients
Chocolate Chip Cookie Layer
1 cup unsalted butter melted and cooled
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour aka plain flour
1/4 teaspoon salt
1 1/4 cups chocolate chips
Oreo Layer
24 Oreo cookies
Brownie Layer
2/3 cup unsalted butter cubed
8 oz semi-sweet chocolate* finely chopped
1 1/2 cups white sugar
3 large eggs
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon salt
US Customary – Metric
Instructions
Preheat the oven to 350F (180C) degrees.
Line a 9×13 inch pan with parchment paper and leave an overhang around the sides.
Chocolate Chip Cookie Layer
Beat together the melted butter, brown sugar and white sugar.
Beat in the eggs and vanilla extract.
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 6 rows of 4 cookies.
Brownie Batter
Add the butter and chocolate to a large heatproof bowl. Microwave on medium power for 45 second intervals, stirring between each, until melted.
In a separate bowl, whisk together the eggs and sugar.
Whisk the chocolate mixture into the egg mixture.
Gently fold in the flour, cocoa powder and salt using rubber spatula or wooden spoon.
Pour the brownie batter over the Oreo cookie layer, and spread the top smooth as needed.
Baking and Cooling
Bake the brownies in the preheated oven for 50-55 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. If you notice the top is starting to burn, cover with aluminum foil and continue baking. I first check my brownies at 45 minutes just in case.
Cool the brownies fully (at least 4 hours) before slicing for clean, even cuts.
Store leftovers at room temperature in an airtight container for up to 4 days.
