Who doesn’t love brownies? Gooey, crunchy, melt-in-your-mouth chocolaty goodness packed into a little square. They’re also the ultimate comfort food when you’ve had a less than stellar day. Now picture a brownie that is also part chocolate chip cookie and is stuffed with Oreos. It really doesn’t get any more decadent than that! Which is why it is my ultimate go to recipe for dinner parties, and my kids’ favorite treat on a rainy day.

Three layer brownies are not as complicated as they seem. In fact, all you really need is a basic chocolate chip cookie recipe, a pack of Oreo cookies, and a basic brownie recipe. The rest is just a matter of layering all ingredients and baking.

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I always start with the brownie layer because it requires heating up and cooling off, and doesn’t include leaveners so even if it sits around on the counter for an extra minute or ten, it won’t be affected in any way.

Start by melting your butter in a heavy saucepan. Once your butter has melted, remove the saucepan from the heat. Add sugar and cocoa powder to the butter and whisk until evenly combined. Add the vanilla and the eggs, one at a time, and whisk them really fast before they cook! Finally, fold in the flour and the salt until combined. Leave the brownie batter aside.

Leave your brownie batter to cool while you prepare the cookie dough.

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In a medium bowl, combine butter and the two types of sugar and beat with a mixer on medium speed until light and fluffy. Add the egg and vanilla and beat until combined. Add the dry ingredients and mix just until combined.

Cookie dough should look chunky when mixed.

Yummy chocolate chunks!

Fold in the chocolate chips. I’ve used different sizes of chocolate chips for the recipe but I’ve come to the conclusion that big chunky ones work best! You can also add pecans or white chocolate chips as you would with a regular chocolate chunk cookie.

Line a 9” (23cm) square baking pan with parchment paper. I do this by cutting 2 pieces of baking parchment paper 9” wide and overlap them in a criss cross manner. It makes it really easy to remove the brownie from the pan once it’s baked and cooled. Grease the parchment paper.

Cookie batter layer.

Start by spreading the chocolate chip cookie batter on the bottom of the pan. Make sure it’s spread evenly from corner to corner so that no brownie batter runs off the edges.

Oreo cookie layer.

Now for the easy part– place your oreo cookies (you can use any type but I use the regular type) on top of the batter. You can place them side by side densely or leave some space in between. My pan fits 16 cookies comfortably, but I have done 25 in the past too!

Top it off with the brownie batter.

Finally, spread your brownie batter over the oreo layer in dollops, and even it out with a spatula.

Place the pan in a preheated oven at 350F/180C and check at about 30 minutes. A toothpick inserted in the center should come out clear. If it doesn’t, give it 5 more minutes at most. The brownie will continue to set after it’s out of the oven so even if it seems extremely gooey at 35 minutes, it will become harder as the brownie cools off.

Let the brownie cool completely on a wire rack before removing. Serve with ice cream or on its own!

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Three Layer Brownie Recipe
Special equipment: 9″x9″ brownie pan

Cookie Dough Layer
1/4 cup (50gr) brown sugar
3/4 cup (169gr) white sugar
1/2 cup (60gr) unsalted butter at room temperature
1 egg
1 1/4 tsp vanilla extract
1 1/4 cups (157gr) flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips, or chocolate chunks

Cream together butter and sugar at medium speed until light and fluffy. Add the egg and the vanilla extract. Add the remaining dry ingredients and mix until incorporated. Using a spatula or wooden spoon, fold in the chocolate chips until evenly combined. Layer the cookie dough at the bottom of the brownie pan.

Oreo cookie Layer
16 oreos
Place oreos on top of the cookie dough.

Brownie Layer
150ml unsalted butter
1 1/4 cup (281gr) white sugar
3/4 cup (30gr) cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 large eggs
1/2 cup (63gr) all purpose flour

Melt butter in a medium heavy saucepan. Remove from heat and add the sugar and cocoa. Whisk until combined. Add vanilla, then the eggs one a time making sure each egg is mixed well. Add the salt and the flour and mix until combined. Pour batter over the oreo layer in the brownie pan.

Place pan into a preheated oven at 350F/180C for 30 minutes. Insert a toothpick after 30 minutes to check if the brownie is fully baked. If the toothpick doesn’t come out clean let the brownie bake for an additional 5 minutes. Even if the toothpick comes out with some chocolate after that, remove the brownie from the oven and let it cool completely in the pan on wire rack. As the brownie cools it will become more solid.

Cut brownie into 9 squares and serve with ice cream.

The brownie may be stored at room temperature in an airtight container for up to 3 days.