These Layered Oreo Brookies are the ultimate dessert mashup with rich, fudgy brownies, a center layer of Oreos, and a chewy chocolate chip cookie top.
This triple-decker treat is basically three desserts in one – brownie, Oreo cookie, and chocolate chip cookie, all packed into a single 13×9 pan. The result is a big batch of rich, indulgent bars with plenty to share.
I’ve seen versions of this recipe floating around the internet since 2011, most made with store-bought ingredients, like boxed brownie mix and refrigerated cookie dough. I always wanted to try them but never got around to it, until now. My scratch-made version shakes things up a bit. Most recipes start with a cookie dough base, but I flipped the layers. By putting the brownie layer on the bottom, it bakes up extra fudgy, while the Oreos soften into a cake-like consistency. The cookie layer on top bakes to a crispy golden crust with a soft, chewy center – just how I like my cookies. In fact, these taste a lot like my favorite Brookie Cookies, except with a surprise Oreo cookie center.
The Brownie Layer
These Layered Oreo Brookies begin with brownies. Melt butter and semisweet chocolate together. I do this in the microwave in a big heat-proof mixing bowl, but you can do it in a saucepan on the stovetop, too. Let the mixture cool slightly, about 5 minutes.
Mix in the sugar, followed by the eggs, beating them in one at a time. Add the flour, cocoa powder, and salt. Mix until smooth and spread evenly in the pan, forming a dense foundation for all the layers above.
The Chocolate Chip Cookie Layer
With an electric mixer, beat together melted butter and packed brown sugar until smooth. Beat in eggs one at a time, followed by vanilla extract. Stir in flour, baking soda, and salt until a thick batter forms.
Mix in mini semisweet chocolate chips until they are dispersed throughout the thick batter. You could also use regular sized chocolate chips in equal amounts. This batter whipped up so beautifully – I was tempted to eat a big spoonful of the raw dough! But I didn’t. Because there’s a better (safer) recipe for that right here.
Assemble the Layers
Grease a 13×9 inch baking pan and line it with parchment paper that overhangs the edges. This creates a sling so you can lift the brookie sheet out of the pan easily.
Spoon or scoop the brownie batter into the greased and parchment-lined 13×9 inch pan. A trigger ice cream scoop works well – if you have one, use it! Spread it evenly to create a smooth base for the Oreo layer.
Add the Oreos
Arrange 24 Oreo cookies in a single layer on top of the brownie batter, spacing them evenly. Lightly press them in so they stay in place while baking.
Top with Chocolate Chip Cookie Dough
Again, spoon or scoop the chocolate chip cookie batter over the Oreos. Spread evenly with an offset spatula. Spread it into the corners for full coverage so the cookie layer bakes evenly over the brownies and Oreos.
Sprinkle with More Semisweet Chips
Once out of the oven, while still warm, sprinkle additional mini semisweet chocolate chips on top. The residual heat will slightly melt them, and when completely cool, they’ll stick to the top. I think this makes them look extra yummy.
Cool and Slice
Let the bars cool in the pan for 15-20 minutes before using the parchment overhang to lift them out. Allow them to cool completely before slicing into 24 bars with a sharp chef’s knife.
Because these bars have to bake for a long time, the edges will be crusty. You can trim those away and save them for ice cream toppings. But if you love a crusty edge, then just slice and serve. I recommend these with a tall glass of ice cold milk.
The combo of brownies, Oreos, and chocolate chip cookies make these Layered Oreo Brookies the ultimate dessert triple threat. Make a batch and share them with friends, bring them to a party, or stash a few away in the freezer for later (see recipe notes). If you make them, let me know how they turn out in the comments!
Related Recipe: Chocolate Chip Cookie Mug Cake
Layered Oreo Brookies
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13×9 inch pan
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chef’s knife
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parchment paper or foil
Brownie layer
- 1 cup unsalted butter
- 4 oz. chopped semisweet chocolate
- 2 cups granulated sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweet cocoa powder
- 1/2 teaspoon salt
Chocolate Chip Cookie Layer
- 2 cups light brown sugar packed
- 1 cup unsalted butter melted and cooled slightly
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips plus more for sprinkling
Brownie layer
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Preheat the oven to 350°F. Grease a 13×9 inch baking pan and line with parchment paper that overhangs to sides. (You can also use foil – if you do grease it also.)
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Place the butter and chopped chocolate in a large microwave-safe mixing bowl. Microwave at 100% power in 30 second increments until the mixture is incorporated and can be stirred smooth, about 1-2 minutes total. Remove and set aside to cool, 5-7 minutes.
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Add the granulated sugar and using a hand mixer, blend until combined. With the mixer running, add eggs one at a time blending well until smooth. Add the all-purpose flour, cocoa, and salt. Mix on low speed until combined. Pour the brownie layer into the prepared pan.
Middle layer
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Place the Oreo cookies on top of the brownie layer, pressing them in slightly. Space them as evenly as possible, about 4 to a row.
Chocolate chip cookie layer
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In a large mixing bowl and using a hand mixer, combine the brown sugar and butter. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla extract.
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Add the flour, baking soda, and salt. Mix until a thick batter forms. Add the mini chocolate chips and mix on low speed until dispersed, or fold them in with a spatula. Spoon or scoop the batter on top of the Oreo layer and spread evenly with an offset spatula.
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Bake for 50-60 minutes, or until the center is set. While still warm, sprinkle with more mini semisweet chips (about 2 tablespoons). Allow the brookies to cool in the pan for 15-20 minutes or until firm enough to lift out of the pan using the overhanging parchment. Let cool completely.
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Cut into bars using a large sharp chef’s knife, about 24 pieces.
Bake Time: The bake time will vary depending on your 13×9 inch pan. Darker pan will cook faster and create crunchier edges. A ceramic or Pyrex dish may take longer to cook through.
Freezer Instructions
- Allow the brookies to cool completely before freezing.
- Wrap individual bars or the entire slab tightly in plastic wrap, then in aluminum foil, or store in an airtight container.
- Freeze for up to 3 months. To serve, thaw at room temperature for about 30 minutes or warm in the microwave for a few seconds (10 seconds increments to avoid overheating).
