A chocolate chip Oreo cookie brownie stacker; probably one of the most decadent things I’ve ever eaten. This really needs a side of cold milk, and ice cream, lots of ice cream.
This will slice better if allowed to cool, but it’s a travesty to miss serving this delicious, gooey, over-the-top confection warm and fresh from the oven. If you want to make it right now as we speak and then proceed to wolf it down, well by all means – go on! No one is judging. Yesterday was National Chocolate Cake Day, it’s not too late to celebrate.
I first found this recipe nearly four years ago and I knew immediately, though I was creating work for myself, that it could be better. The original recipe called for boxed brownie mix. If you make boxed brownies that’s ok, but brownies are temperamental creatures and I like mine a very specific way – a way that’s just never replicated to my satisfaction by a box mix.
Oreo Brownie Stacker Recipe
Preheat your oven to 350° F.
(Adapted from Kevin & Amanda)
- 1 cup butter, softened
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/2 tbsp. vanilla
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp salt
- 1 1/2 cups semi-sweet (or dark) chocolate chips
- 1 pkg Oreos (double stuffed if you can find them)
- 1/2 cup melted butter
- 1 cup brown sugar
- 1 egg, well beaten
- 1 tsp. vanilla
- 1/2 cup flour
- 2 tbsp. cocoa powder
- Preheat oven to 350° if you haven’t already.
- Line a 9 x 13 baking dish with parchment paper. I like to let it overhand on the ends for easy removal.
- Cookie Dough
- Cream the butter and sugars in a large bowl for 3-5 minutes. Add eggs and vanilla, and continue beating until well combined.
- Separately, whisk together flour, baking soda and salt, then stir into wet ingredients until flour is completely combined. Add chocolate chips.
- Spread the cookie dough on the bottom of the prepared pan. Layer Oreos on top.
- Mix together melted butter, brown sugar, egg and vanilla.
- Separately, sift flour and cocoa powder. Stir dry mix into wet ingredients.
- Pour the brownie batter over the cookie dough and Oreos.
- Bake for 35 minutes.
- Allow to cool and lift from pan.
- To serve, plate first square, pour a thin layer of chocolate syrup and stack second square. Top with vanilla bean ice cream or home-made whip cream.