Ingredients
- For the Cookie Base:
- 1½ cups (7.5 oz) all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups packed (10.5 oz) light brown sugar
- 12 Tb unsalted butter, melted and cooled
- 2 large eggs
- 1½ tsp vanilla extract
- 1 (12 oz) bag semisweet chocolate chips
- 1 package Oreo Cookies
- For the Brownie Layer:
- ⅓ cup Dutch-processed cocoa
- 1½ teaspoons instant espresso (optional)
- ½ cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, melted
- ½ cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (17½ ounces) sugar
- 1¾ cups (8¾ ounces) unbleached all-purpose flour
- ¾ teaspoon table salt
Instructions
- For the Cookie Base: Preheat oven to 350°F. Line a 9″ x 13″ pan with parchment or grease well. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, whisk brown sugar and melted butter together. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do NOT overmix. Fold in chocolate chips. Pour into the prepared pan and smooth out the top.
- Layer Oreo’s across cookie dough as tightly as possible, breaking any extra cookies to fit empty spaces.
- For the Brownie Layer: Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
- Spread batter over Oreo layer and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 50 to 60 minutes. Transfer pan to wire rack and cool 1½ hours.
Article source:laurassweetspot
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