Oreo Brookies Cookie Brownie (Print Version)

# Ingredients:

→ Cookie Dough

01 - 6 tbsp unsalted butter, room temperature
02 - 1/2 cup light brown sugar, packed
03 - 1/8 cup granulated sugar
04 - 1 large egg yolk, room temperature
05 - 1 tsp vanilla extract
06 - 3/4 cup + 2 tbsp all-purpose flour
07 - 1/2 tsp fine sea salt
08 - 1/2 tsp baking soda
09 - 4 Oreos, chopped (plus more for the top)

→ Brownie Batter

10 - 4 tbsp unsalted butter
11 - 1/3 cup semi-sweet chocolate chips
12 - 1/4 cup + 1/8 cup granulated sugar
13 - 1 large egg, room temperature
14 - 1 tsp vanilla extract
15 - 1/4 cup all-purpose flour
16 - 1/4 cup unsweetened cocoa powder
17 - 1/4 tsp fine sea salt

# Instructions:

01 - Line a square 8x8 baking pan with parchment paper to hang over all four sides. Preheat the oven to 350°F/180°C.
02 - Cream the butter, sugar, and light brown sugar for 2 minutes. Mix in the egg yolk and vanilla extract until combined. Fold in the flour, salt, baking soda, and chopped Oreos until just combined. Set aside.
03 - Melt the butter and chocolate chips together until smooth and combined. Set aside. Whisk the sugar, egg, and vanilla together until light and fluffy, about 2 minutes. Stream the melted butter and chocolate into the bowl and mix until just combined. Fold in the flour, cocoa, and salt until just combined.
04 - Scoop two tablespoon-sized portions of cookie dough into the prepared baking pan. Scoop the brownie batter into the alternate spots in between the cookie dough. Press down the top cookie dough balls so they are level with the brownie batter. Sprinkle extra chopped Oreos on top.
05 - Bake at 350°F/180°C for 25-27 minutes or until the cookie dough is golden brown and a toothpick inserted into the brownie batter comes out with a few moist crumbs. Cover the top loosely with foil after 20 minutes to prevent over-browning.

# Notes:

01 - Use a kitchen scale for more accurate measurements.
02 - Cover the top with foil after 20 minutes of baking to prevent over-browning.
03 - Store brookies in an airtight container at room temperature for 2-3 days. For longer storage, freeze them for up to 1 month.

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