Ingredients:
For the brownie batter:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
For the cookies and cream layer:
- 12 ounces semisweet chocolate chips
- 1 1/2 cups chopped Oreo cookies (about 36 Oreos)
Instructions:
- Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the brownie batter evenly between the prepared baking pan.
- Prepare the cookies and cream layer: In a microwave-safe bowl, melt the chocolate chips on medium power in 30-second intervals, stirring after each interval, until smooth. Pour the melted chocolate over the brownie batter in the pan.
- Sprinkle the chopped Oreo cookies evenly over the melted chocolate layer.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (Do not overbake, as the brownies will continue to cook as they cool.)
- Let the brownies cool completely in the pan on a wire rack before cutting into squares and serving.
Tips:
- For fudgier brownies, bake for 25 minutes. For brownies with a chewier center, bake for 30 minutes.
- Let the brownies cool completely before cutting them. This will allow them to set up properly and prevent them from falling apart.
- If you don’t have Oreos, you can use any other type of chocolate sandwich cookie.
- You can also add other mix-ins to the brownie batter, such as chopped nuts or peanut butter chips.
- To store the brownies, place them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
