Description
These Oreo Brookies combine the rich, fudgy texture of brownies with the chewy, sweet delight of chocolate chip cookies, layered and swirled together with enticing Oreo cookie pieces for a decadent dessert that’s perfect for sharing or indulging yourself.
Ingredients
Scale
Chocolate Layer
- 4 oz Semi-sweet chocolate bar (Lindt 70% chocolate recommended)
- 1/2 cup All-purpose flour
- 3 TBSP Unsweetened cocoa powder (preferably Dutch process)
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 1/4 cup Unsalted butter (room temperature)
- 1/2 cup Brown sugar (packed, light or dark)
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 3/4 cup Semisweet chocolate chips
- 1/2 cup Oreo pieces (small and medium pieces)
- 1/8 cup Oreo crumbs (fine crumb)
Cookie Layer
- 1 1/3 cup All-purpose flour
- 1/4 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (melted and cooled)
- 1/4 cup White granulated sugar
- 1/2 cup Brown sugar (packed, light or dark)
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 3/4 cup Semisweet chocolate chips
- 1/3 cup Oreo pieces (small and medium pieces)
- 1/4 cup Oreo crumbs (fine crumb)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Melt Chocolate and Mix Wet Ingredients: Melt the semi-sweet chocolate bar and combine it with room temperature butter, brown sugar, white granulated sugar, vanilla extract, and one large egg. Stir until the mixture is smooth and well combined.
- Combine Dry Ingredients & Fold: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually mix this dry mixture into the melted chocolate mixture. Fold in semisweet chocolate chips and Oreo pieces to distribute evenly.
- Prepare Cookie Dough Layer: In another bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Add melted and cooled butter, white and brown sugars, vanilla extract, and one large egg. Stir until combined, then fold in semisweet chocolate chips and Oreo pieces.
- Assemble Brookies: On the prepared baking sheet, spoon dollops of the cookie dough and brownie batter alternately. Use a spatula or a knife to gently swirl the two together to create a marbled effect.
- Bake and Cool: Bake the assembled brookies in the oven for approximately 14 minutes, or until the edges are set and the centers remain soft and gooey. Remove from oven and allow to cool before cutting and serving.
Notes
- For best results, use Dutch process cocoa powder for a deeper chocolate flavor.
- Room temperature eggs and butter help ensure smooth mixing and better texture.
- The marbled swirl method creates a beautiful visual contrast and combines flavors nicely.
- Do not overbake; brookies should remain soft in the center.
- Allow to cool completely before slicing to maintain the shape and prevent crumbling.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
