Name: Easy Cookie Dough Oreo Brownies with Few Ingredients for Last-Minute Desserts
Ingredients: 7 tablespoons (98 g) unsalted butter, room temperature; ¾ cup (150 g) light brown sugar; 2 tablespoons granulated sugar; 1 large egg, room temperature; 1 ¼ teaspoon pure vanilla extract; 1 cup plus 2 tablespoons (140 g) unbleached all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup semi-sweet chocolate chips; 5 oz. semisweet chocolate chips; 6 tablespoons (85 g) unsalted butter, cold and cut into cubes; 2 ¼ tablespoons unsweetened cocoa powder; 2 large eggs, room temperature; 1 cup (200 g) granulated sugar; 1 ½ teaspoons pure vanilla extract; ½ teaspoon salt; ¾ cup (95 g) unbleached all-purpose flour; 16 regular or double stuff Oreo.

Description

These Cookie Dough Oreo Brownies are a layered dessert made with a soft cookie dough base, a full Oreo middle layer, and a rich chocolate brownie topping. They’re ideal for last-minute desserts, simple baking plans, or when you need an easy homemade dessert that still feels special and satisfying.

Ingredients

Scale

Cookie Dough Layer

7 tablespoons (98 g) unsalted butter, room temperature
¾ cup (150 g) light brown sugar
2 tablespoons granulated sugar
1 large egg, room temperature
1 ¼ teaspoon pure vanilla extract
1 cup plus 2 tablespoons (140 g) unbleached all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips

Brownie Layer

5 oz. semisweet chocolate chips
6 tablespoons (85 g) unsalted butter, cold and cut into cubes
2 ¼ tablespoons unsweetened cocoa powder
2 large eggs, room temperature
1 cup (200 g) granulated sugar
1 ½ teaspoons pure vanilla extract
½ teaspoon salt
¾ cup (95 g) unbleached all-purpose flour
16 regular or double stuff Oreo.

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Instructions

Preheat the oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick spray, line with parchment paper or foil, then spray again. Set aside.
Prepare the cookie dough layer:
In a bowl, whisk together the flour, salt, and baking soda. Set aside.
In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
Slowly mix in the flour mixture just until combined. Stir in the chocolate chips. Set the dough aside (refrigerate briefly if desired).
Prepare the brownie layer:
Melt the semisweet chocolate chips and cubed butter together using a double boiler or microwave, stirring frequently until smooth. Whisk in the cocoa powder and let cool slightly.
Using a whisk attachment, whisk together the eggs, sugar, vanilla extract, and salt for about 30 seconds, just until combined.
Whisk the warm chocolate mixture into the egg mixture until smooth.
Add the flour and gently stir with a rubber spatula until fully incorporated. Set aside.
Assemble:
Press the cookie dough evenly into the bottom of the prepared pan.
Arrange the Oreos in a single layer over the cookie dough without overlapping.
Slowly pour the brownie batter over the Oreo layer, spreading gently to cover evenly.
Bake for 35–40 minutes. Test with a toothpick: if it comes out clean, the brownies are done. If not, bake an additional 5 minutes.

Allow brownies to cool completely before slicing and serving.

Notes

Cooling completely before cutting helps keep the layers clean and well-defined.
Using room-temperature eggs improves texture and mixing consistency.
Do not overmix either layer, as this can affect the final texture.

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer storage.