Oreo Brookies

Ingredients

• 186 g unsalted butter (at room temperature)
• 116 g light brown sugar
• 111 g granulated sugar
• 1 egg
• 1 egg yolk
• 6 g vanilla extract
• 208 g flour
• 1.5 g salt
• 133 g milk or dark chocolate (chopped into chips)
• 2 rollen Oreo cookies
• 150 g unsalted butter
• 226 g milk or dark chocolate (coarsely chopped)
• 265 g sugar
• 2.5 eggs
• 84 g flour
• 30 g cocoa powder
• 3.5 g salt

Steps

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Line a 24 x 35 x 5 cm baking pan with parchment paper.

3. 3

   In a large bowl, mix the butter, light brown sugar, and granulated sugar until well combined.

4. 4

   Next, add the egg, egg yolk, and vanilla extract and mix until incorporated.

5. 5

   Add the 208 g flour and 1.5 g salt and mix on low speed until incorporated.

6. 6

   Add the chocolate chips and fold them into the dough with a spatula.

7. 7

   Spread the cookie dough evenly across the baking pan. Tip: place small balls of dough across the pan and then press them flat with the back of a spoon.

8. 8

   Gently press the Oreo cookies onto the cookie dough layer. Ensure the entire layer of dough is covered with cookies (approx. 2 rolls).

9. 9

   Place the 226 g coarsely chopped chocolate together with the 150 g butter in a bowl suitable for a double boiler (au bain-marie).

10. 10

    Melt the chocolate-butter mixture using a double boiler until liquid. Then, let the mixture cool for 5 minutes.

11. 11

    Add the 2.5 eggs and 265 g sugar to the melted chocolate mixture and whisk well.

12. 12

    In a separate, large bowl, mix the 84 g flour, cocoa powder, and 3.5 g salt together.

13. 13

    Add the liquid chocolate mixture to the flour mixture and fold the flour in well. Note: make sure to reach the bottom of the bowl to ensure all flour is incorporated.

14. 14

    Spread the brownie batter in the baking pan on top of the Oreo cookies. Distribute it evenly and do not 'dump' the batter in one spot to prevent the Oreos from shifting. Smooth the top.

15. 15

    Bake the brookies at 180 degrees for approximately 40 minutes. They are done when a toothpick comes out slightly moist and the top has a nice crust.

16. 16

    Let the brookies cool in the pan for 10-15 minutes.

17. 17

    Lift the brookies out of the pan using the parchment paper and let them cool further on a wire rack.

18. 18

    Allow the brookies to cool completely and set for at least 4 hours before cutting them into approx. 24 pieces.

Notes

Store the brookies for up to 4 days at room temperature in an airtight container. For the best result, the brownies should remain slightly soft on the inside.

Nutrition per serving

• dessert
• snack
• brownies
• cookies
• oreo
• baked
• chocolate