- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 16 double-stuffed Oreo cookies
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
For the brownie layer:
Preheat oven to 350 degrees F. Line a 9x9-inch pan with tin foil then spray foil with non-stick cooking spray.
In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.
For the cookie layer:
In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.
Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).
Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.
Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.