Cookie Oreo Brownie Stackers

• FOR THE BROWNIE LAYER:
• 10 Tablespoons Unsalted Butter
• 1-¼ cup White Sugar
• ¾ cups Cocoa Powder
• ½ teaspoons Salt
• 2 teaspoons Vanilla Extract
• 2 whole Eggs
• ½ cups Flour

FOR THE COOKIE DOUGH LAYER:

• 1 cup Butter
• ½ cups Brown Sugar
• 1-½ cup White Sugar
• 2 whole Eggs
• 2-½ teaspoons Vanilla Extract
• 2-½ cups Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 2 cups Semi-Sweet Chocolate Chips
• 1 package Oreo Cookies, 15 Ounce Package

Preparation Instructions

For the brownie layer:In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the cookie dough layer:
Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

For the assembly:Preheat the oven to 350 F.
Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the dessert. Reserve the remaining cookie dough to be used to make cookies later in the day.
Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.
Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.
Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
Serve with ice cream!