brownies & barsbakingover 1 hour
Brown Butter Oreo Brookies
Two-layer Oreo brookies with brown-butter chocolate-chip cookie dough underneath a fudgy cocoa brownie layer.
From YouTube · Apr 15, 2026
Two-layer Oreo brookies with brown-butter chocolate-chip cookie dough underneath a fudgy cocoa brownie layer.
20 min
Prep time
30 min
Cook time
1 hr 50 min
Total time
16 brookies
Yield
Ingredients
23 ingredients- [Cookie layer] 110g browned butter
- [Cookie layer] 100g brown sugar
- [Cookie layer] 50g granulated sugar
- [Cookie layer] 1 large egg
- [Cookie layer] 1½ teaspoons vanilla extract
- [Cookie layer] 165g all-purpose flour
- [Cookie layer] ½ teaspoon baking powder
- [Cookie layer] ½ teaspoon salt
- [Cookie layer] 185g chocolate chips
- [Cookie layer] 1 cup chopped Oreos, about 8 biscuits
- [Brownie dry ingredients] 120g all-purpose flour
- [Brownie dry ingredients] ½ teaspoon baking powder
- [Brownie dry ingredients] ½ teaspoon salt
- [Brownie dry ingredients] 43g unsweetened cocoa powder
- [Brownie dry ingredients] 1 teaspoon instant espresso powder, optional
- [Brownie melted mixture] 170g butter
- [Brownie melted mixture] 28g vegetable oil
- [Brownie melted mixture] 67g granulated sugar
- [Brownie egg mixture] 200g granulated sugar
- [Brownie egg mixture] 2 large eggs
- [Brownie egg mixture] 1 egg yolk
- [Brownie egg mixture] 2 teaspoons vanilla extract
- [Assembly] ½ cup chopped Oreos, plus more for the top
Method
11 steps- Heat the oven to 177°C/350°F. Line a 23cm/9-inch square tin with parchment.
- For the cookie layer, mix the browned butter, brown sugar and granulated sugar. Beat in the egg and vanilla.
- Fold in the flour, baking powder and salt, then the chocolate chips and 1 cup chopped Oreos.
- Press the cookie dough evenly into the lined tin.
- For the brownie layer, whisk the flour, baking powder, salt, cocoa and optional espresso powder together.
- Melt the butter with the vegetable oil and 67g sugar over medium heat, then set aside.
- In another bowl, beat the remaining 200g sugar, eggs, egg yolk and vanilla for 3–5 minutes.
- Mix in the warm melted-butter mixture, then fold in the brownie dry ingredients and ½ cup chopped Oreos.
- Spread the brownie batter over the cookie layer and scatter with more chopped Oreos.
- Bake for 30–35 minutes.
- Cool in the tin for at least 1 hour before slicing into 16 pieces.
Recipe notes
Helpful tips
- Line the tin with baking paper so the brookies lift out cleanly.
- Beat the brownie eggs and sugar for the full 3 to 5 minutes for a cracklier top.
- Cool for at least 1 hour before slicing so the layers can set.
Equipment
- 9-inch square baking tin
- Baking paper
- Saucepan
- Mixing bowls
- Electric mixer or whisk
- Spatula
Storage
Store cooled brookies in an airtight container at room temperature for up to 4 days.
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