Triple-Layer Oreo Brookies
A decadent hybrid dessert featuring a fudgy dark chocolate brownie base, a crunchy Oreo middle, and a chewy chocolate chip cookie topping.
Ingredients
Ingredients
Layer 1: The Brownie Base
- 120 g Unsalted butter softened
- 150 g White sugar
- 50 g Brown sugar
- 2 Large eggs
- 2 tbsp Vanilla extract
- 150 g Dark chocolate melted (60g for the batter, plus extra for chunks)
- 60 g All-purpose flour
- 40 g Cocoa powder
- 1/2 tsp Baking powder
- Pinch of salt
- Layer 2: The Middle
- 1-2 Packs of Oreo cookies approx. 16–20 cookies
- Layer 3: The Cookie Dough
- 80 g Unsalted butter softened
- 100 g Brown sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 120 g All-purpose flour
- 1/2 tsp Baking powder
- Pinch of salt
- 1/2 cup Chocolate chips
Instructions
- Prep: Preheat oven to 180°C and line an 8x8 inch square pan with parchment paper.
- Brownie Layer: Cream the butter and sugars. Add eggs and vanilla, then stir in the melted chocolate. Fold in the flour, cocoa, baking powder, and salt. Spread evenly into the pan.
- Oreo Layer: Place a single layer of Oreos directly on top of the brownie batter, pressing them in slightly.
- Cookie Layer: In a separate bowl, cream butter and brown sugar. Add egg and vanilla. Fold in flour, baking powder, salt, and chocolate chips.
- Assemble: Drop spoonfuls of cookie dough over the Oreos and gently flatten them to cover the gaps.
- Bake: Bake for 40–45 minutes until the cookie top is golden.
- Cool: Let cool completely in the pan before lifting out and slicing into squares.
Notes
Measuring: Use a kitchen scale for the best results; brookies are very sensitive to flour ratios.
- Storage: Store in an airtight container for up to 4 days at room temperature, or freeze for up to a month.
- Serving: These are incredible when served warm with a scoop of vanilla bean ice cream!