Oreo Brookie

4.20 from 5 votes

This Oreo Brookie is part fudge brownie, part chocolate chip cookie, loaded with Oreos, and made in a large baking dish to serve a crowd.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings: bars

Calories: 495kcal

Author: Lauren Skardal

Ingredients

Oreo Brownie

1 cup milk chocolate chips high quality (Ghirardelli or Guittard)
12 tablespoon butter
1 cup granulated sugar
2 large eggs
1 egg yolk
¾ cup coco powder high quality (Ghirardelli or other)
½ cup all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
15 Oreos, broken into quarters + additional for "sprinkling" on top

Chocolate Chip Cookie

8 tablespoon butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
1 cup bittersweet or milk chocolate chips

Instructions

Oreo Brownie

Preheat the oven to 350℉.
Butter and flour a 9x13 aluminum baking dish, or butter and line with parchment paper.
In a large bowl, add the milk chocolate chips and butter. Microwave at 50% power for 1 minute, continuing for 30 seconds at a time until the chocolate has softened and the butter has melted and can be stirred.
Add the granulated sugar and stir to combine. Ensure that the melted chocolate mixture has cooled to room temperature, then add the eggs and additional egg yolk and combine.
Add the coco powder, flour, vanilla, and salt and combine.
Add the broken Oreos and stir gently to incorporate.

Chocolate Chip Cookie

In a separate large bowl combine the softened butter, brown sugar, and granulated sugar.
Add the egg and vanilla extract and combine. Add the baking soda and salt and combine.
Add the flour and combine. Lastly add the chocolate chips and stir to incorporate.

Assembling the Brookie

Using a spoon or cookie scoop add 2 tablespoon drops of the chocolate chip cookie dough to the baking dish. Fill in any remaining gaps with 2tbsp drops of the brownie batter. Do not worry if the batter/dough does not fill out all of the gaps or reach to the corners and edges of the dish. It will spread out while baking.
Bake for 35 minutes.
Check at the 25 minute mark. Cover with aluminum foil if the chocolate chip cookie part of the Oreo Brookie is getting too dark in color.

Notes

High-Quality Chocolate: Choosing high-quality chocolate for the brownie part of these Oreo Brookies makes all the difference. You will have a totally different brownie if you use high-quality milk chocolate and cocoa powder rather than store-brand or lower-quality chocolate. Higher-quality milk chocolate will melt better in the microwave (or on the stove) compared with lower-quality chocolate. It also just tastes infinitely better. I recommend either Ghirardelli or Guittard. They are readily accessible at large grocery stores, Target, or Whole Foods. The same is true with the cocoa powder.

Brownie Batter: Be sure that the batter with the melted chocolate and butter has cooled to a warm room temperature before adding the eggs. Otherwise, if the batter is too hot it may scramble the eggs.

Two Batters, One Bowl: If you don't want to take out two bowls (or you don't have two) Use a cookie scoop to scoop round balls of the brownie batter into the prepared baking dish. Then either wash the mixing bowl (or don't wash it is fine too).

Assembling: You do not need to fill in all of the gaps, the cookie and brownie batters will spread in the oven as they bake and fill the baking dish.

Nutrition