Description
Indulge in the decadence of Triple Threat Brownies, a layered dessert featuring a rich cookie base topped with Oreo cookies and a luscious chocolate brownie layer. Perfectly balanced with sweet and intense cocoa flavors, this treat is ideal for gatherings and satisfying your chocolate cravings.
Ingredients
Scale
Cookie Base
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 6 oz dark chocolate, chopped or chips
Oreo Layer
- 28 Oreo cookies
Brownie Layer
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, cubed (for melting with chocolate)
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C) and grease a 9×13 inch baking pan to ensure the brownies don’t stick and bake evenly.
- Make the cookie base: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is fluffy and light in color. Next, add the egg, egg yolk, and vanilla extract and mix well until fully incorporated.
- Add flour and chocolate: Gradually add the 2 cups of all-purpose flour to the batter, mixing just until combined. Fold in the chopped or chip dark chocolate evenly into the mixture. Spread this cookie base mixture evenly in the prepared baking pan.
- Layer with Oreos: Arrange the 28 Oreo cookies in a single layer over the cookie base, covering the surface evenly.
- Prepare the brownie layer: In a separate bowl, melt the dark chocolate and cubed butter together until smooth using a microwave or stovetop double boiler. Stir in 1 cup of granulated sugar and 2 large eggs, mixing well to combine.
- Add dry ingredients to brownie mixture: Fold in the 1/2 cup all-purpose flour, 1/2 cup cocoa powder, and 1/2 teaspoon salt until just combined, being careful not to overmix.
- Assemble and bake: Pour the brownie batter evenly over the Oreo layer. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out with moist crumbs, indicating the brownies are perfectly baked.
Notes
- Ensure butter is softened, not melted, for the cookie base to achieve the correct texture.
- Do not overmix the brownie batter to keep the brownies tender and fudgy.
- Allow the brownies to cool completely in the pan before cutting to help them set and prevent crumbling.
- You can substitute dark chocolate chips for chopped chocolate in the cookie base for ease.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
