Wednesday, April 25, 2012

Chocolate Chip Cookie Oreo Brownies

If you have been looking online for brownies over the past few months, you have probably seen some version of these.  I did try to figure out where this started and I think it might have been with The Londoner and this recipe, though I did see it first here at What's Gaby Cooking.  Basically, it is a layer of cookie dough followed by a layer of Oreo cookies topped with a layer of brownie. This is my version using the Ghirardelli chocolate chip cookie recipe as a base and using Robert's Absolute Best Brownies by David Lebovitz, which really are the best brownies I have ever eaten.  I always wonder if these over the top type desserts are really as good as they sound like they will be - at least until I try them.  Sometimes they are and sometimes they are not.  But, these are really delicious.  They are truly decadent and sure to get some attention wherever you take them... if you don't keep them all for yourself.

Chocolate Chip Cookie Oreo Brownies
yield:  24 very thick brownies

Pre-heat oven to 350 degrees.  Grease a 9" x 13" baking pan.

Cookie layer:

11 1/2 oz. package semisweet chocolate chips
1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 tsps. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
2 1/4 cups all-purpose flour
24 Oreo cookies

Cream together the butter and the sugars until light and fluffy with an electric mixer.  Add eggs one at a time beating after each addition.  Add vanilla extract, baking soda, and salt and beat until evenly distributed.  Add flour and beat until well combined.  Press into the bottom of the prepared pan.  Press whole Oreo cookies into the cookie layer.

Brownie layer:

3/4 cup (1 1/2 sticks) butter
1 pound bittersweet chocolate, chopped
1 1/2 cups sugar
tsps. vanilla extract
eggs, beaten
1/2 cup all-purpose flour

Melt butter in a medium sauce pan over medium heat.  Add the chocolate and turn down the temperature to low. Stir until the chocolate has melted and then remove from the heat.  Stir in the sugar and the vanilla extract.  Add the eggs and stir until combined.  Add the flour and stir briskly for one minute or until the batter begins to pull away from the sides of the pan.  Pour over the Oreo cookies, spreading to cover all of the cookies evenly.  Bake for 35 to 40 minutes or until the brownie layer is almost set.  Remove from the pan and allow to cool completely in the pan set on a wire rack before cutting.  

Source:  Cookie Layer:  Ghirardelli, Brownie Layer:  Robert's Absolute Best Brownies by David Lebovitz
Inspired by:  What Gaby's Cooking and The Londoner

Shared on Foodie Friends Friday Linky Party.

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At April 29, 2012 at 5:01 AM , Blogger TinaRBK said...

These do look fantastic! You pulled together a lot of great elements here-yum! Also, I like that oreo stuck right in the middle. Well done, hope you are enjoying the weekend!

At July 20, 2012 at 4:19 PM , Blogger Michael Ann said...

I agree with you, sometimes recipes have too much crammed in and there is no real sense of flavor popping through. These brownies look really good though!

At October 3, 2012 at 8:30 PM , Anonymous Anonymous said...

Wow. This recipe is quite the discovery for me! It's like 3 recipes in one. I think the cookie layer will be my go-to chocolate chip cookie recipe from now on, and the brownie layer will be my new default brownies. The layered bars are incredibly delicious, but so very rich that they'll have to be a once-a-year kind of thing for me. And I don't say that lightly; I generally believe there's no such thing as "too rich" when it comes to dessert. All in all, I will get a lot of mileage out of this one, so thank you!


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Chocolate Chip Cookie Oreo Brownies