Oreo Brookies (AKA Brownie Oreo Chocolate Chip Cookie Bars)

Yield: 16-ish brookies, depending on how you cut ‘em

Ingredients

Cookie Layer:

• ½ cup (113g) unsalted butter, softened
• ⅓ cup (71g) light brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups (150g) all-purpose flour
• ½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (170g) semisweet chocolate chips

Oreo Layer:

• 20 (give or take) Double Stuf Oreos

Brownie Layer:

• Renewal Mill Upcycled Dark Chocolate Brownie Mix
• 6 Tbsp (85g) unsalted butter, melted
• ¾ cup (170g) hot water

Directions

1. Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper.
2. Let’s start with the cookie layer! In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy.
3. Add egg and vanilla, mixing until thoroughly combined.
4. In a medium bowl, whisk together flour, baking soda, and salt.
5. Add ⅓ of the flour mixture to butter mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
6. Mix in chocolate chips, then spread cookie dough evenly across the bottom of the prepared pan.
7. Arrange Double Stuf Oreos in a single layer on top of the cookie dough. As needed, break Oreos into smaller pieces to fill in any gaps. (More Oreo coverage = more deliciousness!)
8. In a large bowl, pour entire bag of Renewal Mill Upcycled Dark Chocolate Brownie Mix. Add melted butter and hot water, stirring until thoroughly combined, then mix for an additional minute.
9. Spread brownie batter over Oreos, smoothing top with an offset spatula or the back of a spoon.
10. Bake for 45–50 minutes.
11. Place pan on wire rack and allow to cool completely before cutting.

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Adapted from: House of Nash Eats