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Better than EVER Brownies

Called 'brookies' as well. GOOD stuff. I like to serve them with ice cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 people

Equipment

  • 1 Saucepan For melting butter and making brownie batter.
  • 1 Whisk For combining ingredients smoothly.
  • 1 Electric Mixer For creaming butter and sugars for cookie dough.
  • 1 Large Mixing Bowl For preparing the cookie dough.
  • 1 9-inch Square Baking Dish For baking the brookies.

Ingredients
  

Main

  • 10 tablespoons unsalted butter
  • 1 ¼ cups white sugar
  • ¾ cup cocoa powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • ½ cup unsalted butter
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 ¼ teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup semisweet chocolate chips
  • cooking spray
  • 1 20 ounce package chocolate sandwich cookies (such as Oreo®), crushed

Instructions
 

  • Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1 1/4 cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix 1/2 cup flour into the mixture; set aside.
  • Beat 1/2 cup butter, 3/4 cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1 1/4 teaspoon vanilla extract into the creamed butter. Mix 1 1/4 cup flour, 1/2 teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray.
  • Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Notes

For the brownie batter, ensure the eggs are whisked continuously and vigorously into the warm butter-cocoa mixture to prevent them from scrambling; this creates a smooth, fudgy base. When mixing the flour into both batters, mix *just until combined* to avoid overdeveloping gluten, which can lead to a tougher texture. The goal is tender, chewy perfection. Avoid overbaking; the toothpick test should show moist crumbs, not wet batter, but also not completely dry, for optimal fudginess. Cooling completely before slicing is crucial for clean cuts and the best structural integrity of these layered 'brookies.' Consider a sprinkle of sea salt on top before baking to enhance the chocolate's depth.