Triple Layer Cookie Brownies

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These Triple Layer Cookie Oreo Brownies are a bit out of left-field for me. About 90% of my desserts are fruit-based and usually reduced in sugar and butter, just because that’s my taste and style. However, even though it’s a different style recipe, I can use the same exact principles to make this delicious and streamlined. So how come I branched out?

Well, Matt’s favorite desserts are generally the opposite of mine: completely indulgent. Generally heavy on the chocolate and lots of sugar and butter. So this summer, I set out a goal to create a few dessert recipes that were in this style.

The other reason? Brownies are easy to give away and transfer. So many of my recipes, while easy, are usually best either the day of or are better for an after-dinner dessert. They aren’t the best to bring in to work for a treat.

Okay so if this isn’t my normal type of recipe, why should you trust me on this recipe? Why not just get a brownie recipe from someone that only bakes, right? Well first off, I get it- this isn’t normally my lane. I may not have my own original brownie recipe (until this one), but I’ve made a good amount of brownies in my day and took something I learned from each one.

From Claire Saffitz’s Dessert Person: Blooming the cocoa powder with boiling water. According to Saffitz, this helps intensify the cocoa flavor.

From What’s Gaby Cooking: The original concept of these layers- the idea to do a cookie dough layer, followed by oreos, followed by a brownie layer. I’ve eyed these for a while because DANG there’s just something so decadent and enticing about them. While I didn’t use her recipes for each layer, the overall idea is from her (and is also known as Slutty Brownies- but I’d prefer to use a different name).

From Melissa Clark’s Olive Oil Brownies: The idea that oil in brownies is a seriously good one.

From Erin McDowell, Sarah Jampel, and Food52: Confirmation that you can make brownies just with cocoa powder. More importantly, they’re just as good, if not better because you have full control over how sweet you want the brownies to be and they last longerFrom Bigger Bolder Baking: Vigorously whisking the eggs to help get that crinkle top.

Yes, you really can whip this up on a weeknight.

I wanted to design these Triple Layer Cookie Brownies so you can truly can whip these up without much time or prior planning. The recipe had to be easy and simple enough to do on a weeknight and start to oven, all layers done, in 30 minutes. After doing this a few times, you can make these in your sleep.  So let’s talk about how I designed this recipe with that in mind:

  • Similar Ingredients & Method for Layers: Although you have to make two layers (brownie and cookie), these layers have many overlapping ingredients and are made with a similar method. 
  • Tools & Equipment: You can also use the same tools and equipment for both layers and only need one bowl, total. If you have a scale (seriously just get one by now, I can only suggest it so many times!!), you don’t even need measuring cups. All you need is an electric mixer, one large bowl, a spatula, and 1/2 teaspoon measuring spoon.
  • Easy Cleaning: Using aluminum foil to line the pan not only makes it really easy to clean the pan, but also easy to transport these brownies. Make sure to generously spray with oil so they don’t stick to the foil (I learned the hard way).
5 from 1 vote

Triple Layer Cookie Brownies

Servings 16 fairly large brownies

Ingredients

For the Cookie Dough Layer:

  • 1 stick (4 oz) unsalted butter , melted (will be about 3.5 ounces once melted if in sauce pan)
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cups (128g) all purpose flour
  • 1/2 teaspoon kosher salt or 1/4 teaspoon sea salt or table salt
  • 1 teaspoon baking powder
  • 1/2 cup (112g) semi-sweet chocolate chips

For the cookie layer:

  • 16-20 cookies Oreos, Nutter Butters, Caramel Delites or other cookies of your choice

For the Brownie Layer:

  • 1 stick (4 oz) unsalted butter , melted (will be about 3.5 ounces once melted if in sauce pan)
  • 1/4 cup (60g) neutral oil
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) white sugar
  • 2/3 cup (53g) cocoa powder
  • 2 tablespoons (1 oz) boiling water
  • 1/2 teaspoon kosher salt or 1/4 teaspoon sea salt or table salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 cup (56g) all purpose flour

Instructions

  • Preheat oven to 350.
  • Prep the pan: Foil an 8×8 or 9×9 baking dish to completely cover bottom and sides of pan. Spray generously with oil.

For the Cookie Dough Layer:

  • In a large bowl, add melted butter, white sugar, and light brown sugar. With an electric mixer, mix for about 20 seconds to combine thoroughly.
  • Add in egg and vanilla extract and mix again with electric mixer until lighter in color and you have some air bublbes, about 1 minute.
  • Add in flour, baking powder, and salt. Try to evenly distribute and shake each dry ingredient over the whole bowl (rather than plopping into one direct spot) in attempt to make sure it gets broken up. No one wants a bite full of salt!
  • Briefly mix dough with electric mixer, but be careful not to overmix. Once mostly mixed, use a spatula to fold in and mix the rest by hand. Stir in chocolate chips.
  • Using a spatula, add cookie dough layer into square pan. Spread out evenly across the pan. It will be quite thick, so you will need to use the spatula to press down and spread it out.

Cookie/Oreo Layer:

  • In one even layer, place oreos or cookies or your choice directly on top of cookie dough layer.

Brownie Layer:

  • Add melted butter, oil, white sugar, and brown sugar to same bowl you just used (don't worry about cleaning). With an electric mixer, mix for about 20 seconds to combine thoroughly.
  • Add in both eggs and vanilla extract. Mix again with electric mixer until you see some air bubbles, about 1 minute.
  • Add in cocoa powder and then lightly sprinkle boiling water over cocoa powder. Let sit for 30 seconds and then mix again until cocoa powder is evenly distributed. Watch closely for clumps, as it tends to clump up.
  • Add in flour, baking powder, and salt. Just like the cookie dough- Try to evenly distribute and shake each dry ingredient over the whole bowl (rather than plopping into one direct spot) in attempt to make sure it gets broken up. No one wants a bite full of salt!
  • Pour brownie batter over the oreos. Use a spatula to spread out evenly across the pan.
  • Bake until a toothpick comes out clean, 45-50 minutes.
  • Let sit on a cooling rack for at least two hours before removing from pan and cutting. Store in fridge for up to a week, although these are best eaten within about 3 days.

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