Description
Delight in these decadent Triple Threat Brownies, a luscious layered treat combining a buttery cookie base, a crunchy Oreo center, and a rich chocolatey brownie topping. Perfect for chocolate lovers seeking a multi-textured dessert with a satisfyingly fudgy finish.
Ingredients
Scale
Cookie Base Ingredients
- 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
Oreo Layer
- 28 Oreo cookies
Brownie Layer Ingredients
- 6 oz dark chocolate
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (180°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
- Make Cookie Base Batter: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, then mix well to combine.
- Incorporate Flour: Gradually add the all-purpose flour to the wet mixture and fold until combined. If the original recipe intended chocolate chips here as stated, this step should include folding in chocolate chips; however, none are listed in the ingredients, so omit this or use dark chocolate chunks if desired. Spread this cookie dough mixture evenly into the prepared baking pan.
- Layer Oreos: Carefully arrange the 28 Oreo cookies in a single layer on top of the cookie base, covering as much area as possible.
- Prepare Brownie Mixture: In another bowl, melt the dark chocolate along with cubed butter until smooth. Stir in the granulated sugar and the 2 large eggs; mix well until fully incorporated.
- Add Dry Ingredients to Brownie Batter: Fold in the cocoa powder, flour (amount implied but missing from original; typically about 3/4 cup flour needed), and salt until just combined to ensure a fudgy texture.
- Assemble and Bake: Pour this brownie mixture evenly over the Oreo layer, smoothing the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted in the brownie layer comes out with moist crumbs.
Notes
- Ensure butter is softened to room temperature for easier creaming.
- Use high-quality dark chocolate for richer flavor in the brownie layer.
- A toothpick test helps avoid overbaking and keeps brownies moist.
- If needed, add about 3/4 cup all-purpose flour to the brownie layer for proper consistency as this was missing from the ingredients.
- Allow brownies to cool completely before cutting for cleaner slices.
- This recipe yields approximately 18 servings.
