Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) coconut sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 16 standard Oreo cookies
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Cream the softened butter and sugars until light and fluffy. Beat in the egg and vanilla. Gradually mix in the flour, baking soda, and salt before folding in the chocolate chips. Press the dough firmly and evenly into the bottom of the parchment-lined 8x8 inch baking pan.
  2. Place the Oreo cookies side-by-side atop the cookie dough. Press them down slightly to ensure they adhere to the base, creating a solid, seamless wall of cookies across the entire surface of the pan.
  3. Whisk the melted butter and sugar, then beat in the eggs and vanilla until smooth. Sift in the cocoa powder, flour, and salt, stirring until just combined. Carefully pour the glossy batter over the Oreo layer, using a spatula to smooth the top.
  4. Bake at 350°F (175°C) for 35–40 minutes. Look for the edges to pull away slightly from the sides of the pan. The center should have a slight wobble but not be liquid.
  5. Let the brownies cool completely in the pan to allow the layers to set before slicing into 16 squares.