Choc-chip Cookie Oreo Brownies - The Sweet Rebellion
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Choc-chip Cookie Oreo Brownies

Love Brownies? Of course you do! Chocolate chip cookies? Who doesn’t! Oreo’s? Yes please! Put these three favourite treats all together and you get… the Choc-chip Cookie Oreo Brownie.

That’s right – as if rich, gooey brownies weren’t decadent enough, our American friends just took things to a whole new level. Just adding a crunchy chocolate-chip cookie layer to your brownies is pretty life-changing. I bet you are imagining sinking your teeth into that crunchy/gooey texture combo right now. But why stop there? Throw in a couple of boxes of Oreo’s for good measure.

The result is as good as it sounds.  So much sweet chocolatey goodness, its almost too much to handle. These brownies are utterly divine on their own, or add a scoop of vanilla ice-cream and hot fudge sauce for an OTT dessert you’ll never forget.


For the Choc-chip Cookie layer:
200g butter, softened
2ooml white sugar
160ml soft brown sugar
15ml vanilla extract
2 eggs
675ml flour
pinch of salt
450ml chocolate chips

For the Oreo layer:
2 x 176g boxes of Oreo’s

For the Brownie layer:
225g butter, softened
500ml white sugar
15ml vanilla extract
4 eggs
200ml cocoa powder
375ml flour
2,5ml salt


  • Preheat the oven to 180°C. Grease and line a 20cm X 30cm baking tin with greaseproof paper, leaving a small overhang on all sides (this will make it easier to remove from the tin later).
  • To make the choc-chip cookie layer cream together the butter, white sugar, brown sugar and vanilla extract for 3-4 minutes. Add in the eggs, one at a time, mixing well after each addition.
  • Gradually mix in the flour and salt, and mix until just combined. Lastly stir in the chocolate chips. Don’t overwork the dough.
  • Spread the mixture into the prepared baking tin, smoothing with a spatula. Bake for 15 minutes, then set aside to cool.
  • While the cookie layer is cooling, make the brownie mixture. Cream together the butter, sugar and vanilla for 3-4 minutes.
  • Beat the eggs together well, then add gradually to the creamed mixture, beating well.
  • Sift together the flour, cocoa and salt. Add this to the creamed mixture in 3 additions, mixing until smooth.
  • Place the Oreo’s evenly onto the cooled cookie layer, cutting some in half if necessary to ensure the layer is fully covered.
  • Gently pour the brownie batter over the Oreo’s. Bake for about 30 minutes, or until a toothpick inserted into the centre comes out almost clean. It’s ok if there are a few crumbs, as you want the brownies to be soft and rich, but the batter should not be raw.
  • Either serve immediately or leave to cool for a good 2 hours in the tin, then lift the brownies out using the exposed greaseproof paper. Slice into squares. If sliced whilst still warm, the layers will be a little less clean, but the brownies will be extra gooey! You can also heat up the cooled brownies in the microwave for about 20 seconds. Delicious served with vanilla ice cream.


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