Ingredients
For the Brownie Layer:
- 10 tablespoons unsalted butter
- 1 ¼ cups white sugar
- ¾ cup cocoa powder
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
For the Oreo Layer:
- 1 package of Oreos (regular stuffed or double stuffed)
For the Cookie Dough Layer:
- ½ cup unsalted butter, at room temperature
- ¼ cup brown sugar
- ¾ cup white sugar
- 1 large egg
- 1 ¼ teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Brownie Layer: In a medium saucepan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder, whisking to combine. Remove from heat and whisk in the salt, vanilla extract, and eggs continuously until smooth. Stir in the flour until fully incorporated. Set aside.
- Prepare the Cookie Dough Layer: Using a stand mixer, cream together the room temperature butter with the brown and white sugars until light and fluffy. Add the egg and vanilla extract, scraping down the bowl as needed. Mix in the flour, salt, baking soda, and baking powder on low speed until just combined. Fold in the chocolate chips. Set aside.
- Assemble the Layers: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with tin foil or parchment paper and spray with non-stick baking spray. Press the cookie dough evenly into the bottom of the pan to form a solid base.
- Add the Oreo Layer: Arrange a single layer of Oreos on top of the cookie dough base, placing them side by side without overlapping.
- Top with Brownie Batter: Pour the prepared brownie batter evenly over the Oreo layer, smoothing it out gently with a spatula to cover the Oreos completely.
- Bake: Place the pan in the preheated oven and bake for 35-40 minutes. Test doneness by inserting a knife into the center; it should come out with few moist crumbs but no wet batter. If necessary, bake for an additional 5 minutes.
- Cool and Serve: Remove the pan from the oven and allow the slutty brownies to cool completely, at least 2 hours, to set properly. For best results, chill for 1 hour before slicing. Cut into 16 squares and serve.
Notes
- You can substitute homemade brownie and cookie dough recipes with box mixes, but adjust the batter quantity to evenly cover the layers without excess.
- Use any Oreo variety you prefer—regular, double stuffed, flavored such as birthday cake or red velvet work well.
- For neat squares, cool the brownies completely before slicing.
- A 9x9-inch non-stick baking pan is recommended for best results; using different sizes or materials may affect texture and baking times.
- Be sure to line your pan with foil or parchment and spray it to ensure easy removal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (approx. 60g)
- Calories: 493 kcal
- Sugar: 44 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 67 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 65 mg
