Not for the faint hearted, these are everything and more you could ever want in a single traybake. Oreos sandwiched between a layer of chocolate chip cookie dough and fudgy chocolate brownie. No amount of googling could confirm how or why they got their name but either way, they're one of my very favourites. I use my favourite chocolate chip cookie recipe for the base.
Total time to make : 1 hour + Time to prep : 30 minutes
Time to bake : 25 - 30 minutes
Servings : 24
Ingredients
Cookie Base
270g butter, room temperature
50g sugar, I used light brown but you can use any
220g condensed milk
330g plain flour
1 tsp baking powder
1 tsp salt
2 tsp vanilla paste or essence
150g dark chocolate chips/chunks/roughly chopped up bar of chocolate
Oreos
~ 40 regular Oreo biscuits*
Brownie
190g unsalted butter
190g dark (70%) good quality chocolate
280g caster sugar
3 eggs, room temperature
100g plain flour
40g cocoa
1/2 tsp salt
Method
Start by preparing the baking tin*. Grease and line a 13 x 9 inch baking tin with non-stick baking paper
For the cookie base, cream the butter, sugar, vanilla and condensed milk together in a bowl until soft and smooth with no clumps. Combine the dry ingredients in a seperate bowl and gently stir to mix everything together, then tip this into the wet mix bowl. Use a wooden spoon or clean hands to mix everything together until it forms the cookie dough base. The dough should be sticky but firm. Fold through the chocolate chunks and then press this mix into the base of the lined tin until it's even. Use a clean tumbler glass or metal spoon to smooth the base out. Chill the base in the freezer whilst you prepare the brownie layer*
Preheat the oven to 160C
For the brownie, gently melt the butter and dark chocolate together in a saucepan over a low heat, stirring occasionally to mix. Turn off the heat just before the mixture completely melts together, it will continue melting off the heat. In a seperate mixing bowl, sieve the flour and cocoa powder, then add in the sugar, salt and eggs - one at a time - mix with a wooden spoon or spatula until the eggs are mixed through. Pour the melted but slightly cooled butter/chocolate from the saucepan into the mixing bowl and mix again until just combined
Remove the baking tin with the chilling cookie dough from the freezer and top this layer with Oreos*. Pour the brownie batter on top and finish with any extra oreo biscuits, roughly chopped, pressing these into the brownie batter. Bake on the middle shelf for 25 - 30 minutes until the brownie edges have formed a crust and the middle is nearly set (it's ok to have a slight wobble, it will set as it's cooling and this is what keeps the brownie fudgy not dry and cakey)
Remove from the oven and let the brownie completely cool (at least 4 hours or overnight) before slicing
Nutritional Information
(per slice)
435 calories
5g protein, 46g carbs, 25g fat
Good to know:
To adapt to an 8 x 8 square tin, just half the ingredients
I usually use 35 regular Oreos in the middle with 5 broken ones on top. You can use a mix of any Oreos, the mini ones look great too
We put the cookie dough in the freezer to flash freeze because it bakes slightly quicker than the brownie, so chilling it beforehand slows the baking time down slightly for the cookie base and stops it overbaking and burning. If you're making the cookie dough section ahead of time, you can chill in fridge for up to 3 days (no need to flash freeze) before adding the oreos and brownie
Store in an airtight container for up to 5 days
The cookie recipe calls for condensed milk. It can be found in the baking isle of the supermarket or by the long-life milk, it's usually by the custard! It's not the same as evaporated milk. Always use sweetened condensed milk rather than the unsweetened version
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