Triple Stack Oreo Brownies
Description
One piece is more than enough to send any sweet toothed foodie into a sugar coma, and while they require a bit more effort, the ‘taste show’ is more than worth it. Courtesy of NYT Cooking, be organized and ready to go, follow the instructions, (they worked perfectly for me though I simplified a couple of things), and have a lot of people on hand to share them with – enjoy!
Ingredients
Bottom – Cookie Layer
3/4 c. (170 g) butter, room temperature
3/4 c. (150 g) brown sugar AND 1/3 c. (66 g) sugar
1 egg AND 2 t. vanilla
1/2 t. EACH baking soda AND salt
2 c. (250 g) flour
1 c. (180 g) chocolate chips
Middle Layer
34 Oreos, 10 of them halved into semicircles
Topping – Brownie Layer
1 1/3 c. (240 g) chocolate chips AND 1/2 c. (114 g) butter, room temperature
2/3 c. (134 g) sugar AND 1/2 c. (100 g) dark brown sugar
2 t. vanilla AND 1/2 t. salt
2 eggs, room temperature
1/2 c. (50 g) cocoa AND 1/4 t. baking soda
1/2 c. (63 g) flour
flaky sea salt for sprinkling!
Instructions
Measure and prep all of your ingredients and tools then preheat the oven to 350, butter a 9 x 13 baking pan, line it with parchment and butter the parchment.
Cookie layer – use your electric mixer to beat together the butter and both sugars – my bowl is metal, which makes things easier in later steps. Scrape down the sides then beat in the egg and vanilla for a quick minute until the mix is lighter in color, following with the baking soda and salt. Add in all of the flour and mix on low until just combined, then stir in the chocolate chips. Blob this dough across the bottom of your prepared pan and then use the back of a spoon to spread it as evenly as you can.
Oreos – arrange the whole Oreos in an (even) 4 x 6 grid across the smooth cookie layer. Use the half moons to fill in the corners and sides so that the cut edges touch the sides of the pans and there’s very little room in between each cookie.
Brownie Layer – bring a small pot with of couple of inches of water in it to boil and if your mixer bowl is metal, wipe it out – it doesn’t have to be perfect. Add in the chocolate chips and butter, carefully set the bowl over the simmering water and use a silicone spatula to stir until everything is evenly melted. Remove the bowl to a heat proof spot so it can cool for a few minutes and turn off the stove. Put the whisk attachment onto your mixer, add in both sugars, the vanilla and salt and beat/whisk for a minute then add in the eggs, one at a time, beating well in between until the batter is fluffy. Whisk in the cocoa and baking soda then remove the bowl from the mixer and use a spatula to fold in the flour until there is no white to be seen. Scrape the brownie mix evenly across the Oreo layer.
Bake for 20 minutes, the top should look shiny and puffy, then carefully remove the pan from the oven, rap it a couple of times on your stove top (mine has large metal grates, use a cutting board or whatever else works to protect your stovetop or counter), sprinkle liberally with flaky sea salt, then bake for another 14 to 16 minutes. Remove from the oven, rap one more time to deflate, and then set on a rack to cool completely to room temperature.
Once cooled, use the parchment to remove the brownies from the pan to a cutting board. For perfect slices, refrigerate for a half hour or so before cutting into squares. These ‘brownies’ will blow your mind!
