Oreo Brookies, a divine hybrid dessert that promises to satisfy even the most insatiable of sweet teeth. This delectable treat brings together two dessert champions—brownies and chocolate chip cookies—with a layer of Oreo cookies sandwiched between them. The result? An indulgence that’s simply unparalleled.
The Oreo Brookie is a relatively recent innovation, likely inspired by the food fusion trend. While brownies have their roots in the United States, dating back to the late 19th century, and chocolate chip cookies originated in the 1930s, the concept of merging them with Oreos is a modern twist.
The Oreo cookie, also an American classic, first appeared in 1912. It’s as if three iconic treats decided to have a delightful party, and honestly, we’re all better off for it.
When it comes to difficulty, making Oreo Brookies is a bit of a juggling act, but it’s not as hard as you might think. You’ll be dealing with three distinct layers, each requiring its own set of ingredients and preparation steps. But don’t fret; if you’ve made brownies or cookies before, this will be a breeze.
Now, you might wonder about different variations of this recipe. Imagine substituting the Oreos with digestive biscuits for a British spin, or maybe even using white chocolate chips in the cookie layer for an added touch of sweetness.
The possibilities for customisation are endless, limited only by your imagination and palate.
The key to mastering the Oreo Brookie lies in the quality of the ingredients and the careful layering of each component. First, we tackle the chocolate brownie layer, a fudgy base that sets the stage for the layers to come.
Next, a single layer of Oreo cookies is laid on top of the brownie batter, offering a delightful crunch and creamy contrast. Finally, the chocolate chip cookie dough tops off the creation, adding a chewy texture and additional layer of sweetness.
Baking these Brookies requires keen attention to timing. Too long in the oven, and you’ll lose that gooey centre that makes brownies so special. Too little time, and your cookie layer may not reach its full, golden potential.
Once you’ve made your first batch of Oreo Brookies, you’ll realise why this dessert is gaining in popularity.
Each bite offers a journey through contrasting textures and flavours, from the dense, chocolaty brownie base to the crunchy Oreo middle, and finishing with a soft, chewy cookie layer. I dare you to stop at just one piece!
Expert Tip: For an extra crunchy texture, consider adding a layer of crushed Oreos between the brownie and cookie layers. It enhances the Oreo flavour and adds a delightful crunch.
Before going into the intricacies of each ingredient, it’s worth mentioning that the success of Oreo Brookies lies in the synergy between all the elements. You’ll be blending the qualities of different dessert layers, so each ingredient plays a critical role in creating that perfect bite.
From providing moisture to imparting flavour and texture, they all contribute to this mouth-watering delicacy.
Unsalted Butter: Unsalted butter serves as the base for both the brownie and cookie layers, lending them moisture and richness. Butter also enables better sugar incorporation, which improves the texture. If you’re looking for an alternative, you could use margarine, but the flavour won’t be as robust.
Granulated Sugar (Brownie Layer): Granulated sugar not only sweetens the brownie layer but also contributes to its structure. Sugar softens the brownie texture by absorbing water, preventing it from becoming too hard. You could opt for cane sugar as an alternative, although it might slightly alter the texture.
Eggs (Brownie & Cookie Layer): Eggs act as binding agents, ensuring that both the brownie and cookie layers maintain their form. The protein in eggs also provides structure, while the fats add moisture. Egg substitutes like flaxseed meal or applesauce can be used for a vegan alternative, but be prepared for a slightly different texture.
Vanilla Extract: Vanilla extract enhances the overall flavour profile. It may seem like a minor ingredient, but its aromatic quality amplifies the chocolate and buttery flavours. If unavailable, almond extract can serve as a good alternative.
All-Purpose Flour (Brownie & Cookie Layer): This is the structural backbone of your brownie and cookie layers. Flour provides the necessary gluten that binds the ingredients together. For gluten-free options, almond or coconut flour could be utilised, but these will alter the texture significantly.
Cocoa Powder (Brownie Layer): Cocoa powder gives the brownies their characteristic chocolate flavour. The unsweetened variety works best for achieving a deep, chocolatey note. Carob powder could serve as an alternative for those allergic to cocoa, but the flavour will be different.
Baking Powder and Soda: These leavening agents are responsible for the rise in both layers. Baking powder for the brownie layer and baking soda for the cookie layer ensure that the Brookies are fluffy and not overly dense. If you’re in a pinch, you could potentially swap one for the other, although this might affect the texture.
Oreo Cookies: Oreos offer a crunchy, creamy contrast to the brownie and cookie layers. The brand is iconic for a reason—the flavour is well-balanced, and it’s hard to find an exact match. However, any cream-filled chocolate sandwich cookies could serve as an alternative.
Light Brown Sugar (Cookie Layer): Light brown sugar contains molasses, which not only sweetens but also provides moisture and a chewy texture to the cookie layer. Dark brown sugar can be an alternative but will give a more intense molasses flavour.
Chocolate Chips (Cookie Layer): These provide additional sweet, chocolatey bursts within the cookie layer. Semi-sweet or milk chocolate chips work well, but you can also use dark chocolate chips for a less sweet option.
Expert Tip: When combining your brownie and cookie dough layers, don’t overmix. Gently spread the cookie dough over the brownie layer to maintain distinct layers and textures after baking.
Absolutely! You can prepare Oreo Brookies in advance. Once baked and cooled, store them in an airtight container. They will stay fresh for a few days at room temperature or can be frozen for longer storage. Just remember to let them thaw before serving if you freeze them.
The key to perfect Oreo Brookies is to look for the signs: the edges should be set and slightly pulled away from the sides of the pan, and the centre should still be a bit gooey. A toothpick inserted in the centre should come out with a few moist crumbs. Be careful not to overbake to maintain that delightful gooey centre.
Yes, you can use store-bought cookie dough for convenience. However, making the dough from scratch as per the recipe will give you a richer, homemade flavour that complements the brownie layer and Oreo cookies beautifully.
Indeed! For a vegan version, you can substitute the eggs and butter with your favourite vegan alternatives, and use vegan chocolate chips and Oreos. For a gluten-free version, simply use gluten-free all-purpose flour. The taste and texture might vary slightly, but they will still be delicious.
For clean and even cuts, let the Brookies cool completely first. Use a sharp knife and wipe it clean after each cut. This will help you get those perfect squares without the layers sticking to the knife.
Certainly! Feel free to add nuts, different types of chocolate chips, or even a drizzle of caramel or peanut butter to customise your Brookies. Just be mindful of the additional moisture or dryness these additions might bring to the batter.
Expert Tip: Chill the dough if it’s too sticky to handle. This makes the cookie dough easier to spread over the brownie layer and helps in achieving a more refined texture after baking.
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