Oreo Brookie

If you love brownies, cookies, and Oreos, this recipe brings all three together in one seriously indulgent bake. Fudgy brownie batter, chewy cookie dough, and a full Oreo layer in the middle make this Oreo brookie rich, gooey, and impossible to resist. It is the kind of bake that looks impressive but is actually easy to make.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 9 slices

Calories: 615 kcal per serving

Ingredients

100 grams - butter
120 grams - dark chocolate
40 grams - cocoa powder
70–75 grams - flour
2 - eggs
70 grams - brown sugar
70 grams - white sugar
1 pinch - salt
1 tsp - vanilla extract
chocolate chips
180 grams - flour
100 grams - butter
70 grams - chocolate chips
⅛ tsp - baking soda
⅛ tsp - baking powder
1 pinch - salt
1 tsp - vanilla extract
1 - egg
1 - egg yolk
150 grams - brown sugar
50 grams - white sugar
1 - full pack of Oreos

Instructions

In a bowl, mix the butter with the brown sugar and white sugar. Add the egg, egg yolk, and vanilla extract, then stir in the flour, baking soda, baking powder, and salt. Fold in the chocolate chips. Place the dough in the fridge while you make the brownie batter.
Melt the butter and dark chocolate together until smooth. Whisk in the brown sugar, white sugar, eggs, vanilla, and salt. Add the cocoa powder and flour and stir until just combined. Fold in chocolate chips if using.
Line your baking tin with parchment paper so the brookie lifts out easily later.
Spread a little less than half of the brownie batter into the tin.
Arrange a full layer of Oreos over the brownie batter, as closely packed as possible.
Spoon over a bit more than half of the chilled cookie dough. Gently spread it out as best you can.
Add the remaining brownie batter over the top.
Use the rest of the cookie dough to fill any empty corners or gaps, then place extra Oreos on top.
Bake at 180°C for 40 to 45 minutes. Start on the middle rack.

Nutrition