Cookie Dough Layer:

• 7 tablespoons (98g) unsalted butter, room temperature

• 3/4 cup (150g) light brown sugar

• 2 tablespoons granulated sugar

• 1 large egg, room temperature

• 1 1/4 teaspoons pure vanilla extract

• 1 cup + 2 tablespoons (140g) unbleached all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup semi-sweet chocolate chips

Brownie Layer:

• 5 oz. semisweet chocolate chips

• 6 tablespoons (85g) unsalted butter, cold and cut into cubes

• 2 1/4 tablespoons unsweetened cocoa powder

• 2 large eggs, room temperature

• 1 cup (200g) granulated sugar

• 1 1/2 teaspoons pure vanilla extract

• 1/2 teaspoon salt

• 3/4 cup (95g) unbleached all-purpose flour

Other:

• 16 regular or double-stuff Oreos

Instructions:

1. Prepare the cookie dough layer:

   • Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.

   • Cream the butter, light brown sugar, and granulated sugar together until smooth.

   • Add the egg and vanilla extract, mixing well.

   • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.

   • Stir in the chocolate chips. Set the cookie dough aside.

2. Prepare the brownie layer:

   • In a heatproof bowl, melt the semisweet chocolate chips and butter together in the microwave or over a double boiler. Stir until smooth.

   • Whisk in the cocoa powder, eggs, sugar, vanilla extract, and salt until smooth.

   • Stir in the flour until just combined.

3. Assemble the brownies:

   • Spread the brownie batter evenly into the prepared pan.

   • Drop spoonfuls of the cookie dough on top of the brownie batter, spreading it out as best as you can.

   • Gently press the Oreo cookies into the layers, ensuring they are evenly spaced.

4. Bake:

   • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are fine).

   • Let the brownies cool in the pan for at least 15 minutes before cutting into squares.