Description
These Oreo brookies are a triple-layered dessert bar combining fudgy brownies, chewy cookie dough, and chunks of Oreo cookies. Perfectly gooey and crisp in all the right places, they’re ideal for parties or anytime you want an easy, indulgent treat.
Ingredients
- 2/3 cup semisweet chocolate chips
- 1/4 cup butter
- 1 egg, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 2 tablespoons cocoa powder
- 1/8 teaspoon sea salt
- 2 tablespoons chocolate chips
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1 teaspoon baking soda
- 1/8 teaspoon sea salt
- 4 Oreo-style chocolate sandwich cookies, chopped
- 6 Oreo-style chocolate sandwich cookies, roughly chopped (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter: Melt chocolate chips and butter together in 30-second microwave intervals, stirring until smooth. In a bowl, whisk the egg, sugar, and vanilla, then whisk in the melted chocolate mixture. Add flour, cocoa powder, and sea salt. Mix until just combined. Fold in extra chocolate chips. Set aside.
- Make the cookie dough: In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, whisking until creamy. Stir in flour, baking soda, and sea salt until a dough forms. Fold in chopped Oreos.
- Assemble: Scoop tablespoons of cookie dough into the prepared pan, spacing evenly. Fill the gaps with brownie batter. Use a spatula to gently press and spread the layers evenly.
- Top with roughly chopped Oreos, pressing lightly. Cover pan with foil.
- Bake for 15 minutes. Remove foil and continue baking for 12–17 more minutes, until a toothpick inserted in the brownie layer comes out with moist crumbs.
- Cool in pan for 10 minutes, then lift out and transfer to a rack. Cool completely before slicing.
Notes
- Use gluten-free flour and cookies for a gluten-free version.
- Don’t overbake—remove when toothpick shows moist crumbs.
- Cool completely before slicing for cleaner edges.
- Can be frozen and reheated briefly in the microwave.
- Optional: Chill cookie dough briefly for easier scooping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 210
- Sugar: 17g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
