for 24 servings
- 4 oz semisweet chocolate chips (110 g)
- 1 ½ sticks unsalted butter
- 1 ¾ cups granulated sugar (350 g)
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup all purpose flour (125 g)
- 1 cup oreo cookie (200 g), chopped
- 1 stick unsalted butter, room temperature
- 4 oz cream cheese (110 g), room temperature
- ⅓ cup granulated sugar (65 g)
- ½ cup light brown sugar (100 g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (250 g)
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups cookie and cream candy bars (120 g), chopped
- 1 ¼ cups oreo cookie (185 g), chopped
- nonstick cooking spray, for greasing
- Calories 230
- Fat 7g
- Carbs 36g
- Fiber 1g
- Sugar 18g
- Protein 4g
Estimated values based on one serving size.
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- Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22x33 cm) pan with nonstick cooking spray.
- To make the brownie portion, place the semisweet chocolate chips and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.
- Whisk in the granulated sugar until smooth.
- Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.
- Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.
- Fold in the chopped Oreos. Set aside.
- To make the cookie portion, cream together the butter, cream cheese, and granulated and brown sugars in the bowl of a stand mixer, or in a large bowl using a hand mixer, until smooth and fluffy.
- Mix in the egg and vanilla.
- Sift the flour, baking soda, and salt together into a medium bowl. Then mix in with the wet ingredients until well combined.
- Gently fold in the cookies and cream bars and Oreos. Set aside.
- To assemble the brookie, spread the brownie batter in the prepared pan.
- Use your hands to evenly drop flattened portions of cookie dough over the top of the brownie mixture in the pan, covering it completely. Note: the cookie dough is not going to easily spread, so just drop in flattened portions; it will bake together.
- Bake for 40–50 minutes until the top is dark golden brown and a toothpick inserted all the way into the brownie layer comes out clean.
- Let cool for 1–2 hours and then cut into 24 squares.