Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups chocolate chips
- Spread about two-thirds of the cookie dough evenly over the bottom of the prepared baking pan using your hands or a spatula. Reserve the remaining cookie dough for later.
- Arrange the whole Oreo cookies in a single layer over the cookie dough base, pressing them down gently to create a cohesive layer. You may need to break or trim some cookies to fit snugly.24-30 regular Oreo cookies
- In a medium saucepan over low heat, melt the butter and chopped unsweetened chocolate, stirring occasionally until smooth. Remove from heat and stir in the granulated sugar. Let cool slightly. Whisk in the eggs one at a time, then stir in the vanilla extract. Gradually add the flour and salt, mixing until just combined. If using, fold in the optional ½ cup of chocolate chips.1/2 cup unsalted butter, 4 ounces unsweetened chocolate, 1 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 2/3 cup all-purpose flour, 1/4 teaspoon salt, 1/2 cup chocolate chips
- Carefully spoon and spread the brownie batter evenly over the Oreo layer, ensuring complete coverage.
- Take the reserved one-third of the cookie dough and dollop it randomly over the top of the brownie batter. You can spread it slightly if you wish, but the dollop effect creates a beautiful marbled look as it bakes.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Be careful not to overbake, as this can result in dry brownies.
- Let the Mouthwatering Brownies cool completely in the pan on a wire rack. This is crucial for clean slicing and allows the layers to set properly. For the cleanest cuts, you can refrigerate them for about an hour once they've cooled to room temperature.
- Once cooled and firm, use the parchment paper overhang to lift the entire dessert out of the pan. Cut into desired squares and enjoy!
Notes
Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven if desired.