Introduction
Imagine biting into a dense, fudgy brownie, only to discover a layer of whole Oreo cookies and a slab of edible milk chocolate chip cookie dough. That’s the decadent surprise of these layered brownies, which combine three beloved desserts into one unforgettable bar. You get a perfect bite of every texture and flavor in one go.
Prep & Cook Time
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 16
Ingredients
- FOR THE COOKIE LAYER
- 225g plain (all purpose) flour
- ½ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon fine salt
- 175g soft unsalted butter
- 100g granulated sugar
- 125g soft light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 200g milk chocolate chunks or chips
- FOR THE MIDDLE
- 16 Oreo cookies
- FOR THE CHOCOLATE FUDGE BROWNIE LAYER
- 60g plain (all purpose) flour
- 1/4 teaspoon fine salt
- 25g cocoa powder
- 125g unsalted butter
- 150g caster sugar
- 2 large eggs
- 100g dark chocolate, at least 52% cocoa solids
- 1 teaspoon vanilla extract
- 80g milk or white (or a mixture of both) chocolate chips or chunks
Instructions
- Preheat your oven to 180°C (160°C Fan) and line a 20cm (8-inch) square baking tin with parchment paper.
- First, make the cookie layer. In a medium bowl, whisk together the 225g plain flour, ½ teaspoon bicarbonate of soda, and ½ teaspoon fine salt. Set aside.
- In a large bowl, beat the 175g soft butter, 100g granulated sugar, and 125g light brown sugar until pale and creamy. Beat in 1 teaspoon vanilla extract, then the 1 whole egg and the additional egg yolk until combined.
- Gradually mix the dry flour mixture into the wet ingredients until just combined. Fold in the 200g milk chocolate chunks.
- Press the cookie dough evenly into the bottom of your prepared tin. It will be a thick layer.
- Arrange the 16 Oreo cookies in a single layer (4 rows of 4) over the cookie dough, pressing them in gently.
- Now, make the brownie layer. Melt the 125g unsalted butter and 100g dark chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.
- In a separate bowl, whisk the 150g caster sugar with the 2 large eggs and 1 teaspoon vanilla extract until thickened and pale.
- Pour the slightly cooled chocolate mixture into the egg mixture and whisk to combine.
- Sift the 60g plain flour, ¼ teaspoon salt, and 25g cocoa powder over the chocolate batter. Gently fold until almost combined, then fold in the 80g chocolate chips.
- Carefully pour the brownie batter over the Oreo layer, using a spatula to spread it evenly to the edges.
- Bake for 45-50 minutes, or until the top is set and a skewer inserted into the centre comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool completely in the tin placed on a wire rack. This is crucial for clean slicing. Once cool, lift out using the parchment and cut into 16 squares.
Variations
- Cookie Dough Swirl: Instead of pressing the cookie dough flat, drop it in large dollops over the Oreos, then pour the brownie batter around and over it. Gently swirl with a knife for a marbled effect.
- Frozen Treat: Serve the chilled brownies slightly frozen for an ice-cream-like texture contrast.
- Salted Caramel Drizzle: After baking and cooling, drizzle the top with a simple salted caramel sauce before serving for an extra flavour dimension.
- Individual Servings: Press the cookie dough and Oreos into the cups of a lined muffin tin, then top with brownie batter for easy, grab-and-go portions.
Tips for Success
- Ensure your butter for the cookie layer is truly soft to achieve a smooth, pressable dough that won’t tear the Oreos.
- Don’t over-bake! The brownies will continue to set as they cool. A few crumbs on the skewer is the goal.
- For super clean cuts, chill the entire slab of brownies in the fridge for an hour before slicing with a sharp knife.
- Weigh your ingredients, especially the flours, for the most consistent and reliable results.
Storage & Reheating
Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They can be frozen for up to 3 months. Thaw at room temperature. For a warm, gooey treat, reheat a square in the microwave for 10-15 seconds.
FAQ
Can I use pre-made cookie dough?
No, for best results and to match the structure and flavour of this recipe, it’s recommended to make the cookie dough as listed.
Why is there an egg in the cookie dough if it’s not baked alone?
The bottom cookie layer bakes thoroughly during the 50-minute cook time, making the egg perfectly safe to consume.
Can I use a different type of chocolate for the brownie layer?
Yes, you can use any dark chocolate from 52% to 70% cocoa solids, but the sugar content is balanced for the 52% type. Higher cocoa may result in a less sweet, more intense brownie.
My cookie dough is very sticky and hard to press.
This is normal. Lightly wet or flour your fingers to press it into the pan without it sticking.
Can I use a different size tin?
A 20cm square tin is essential. A larger tin will result in thin, over-baked layers, while a smaller one will be too deep and may not bake through properly.
Do I need to use both milk and white chocolate chips in the brownie layer?
No, the recipe is flexible. You can use 80g of all milk, all white, or a mix of both based on your preference.