Ingredients
**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you
Equipment Needed
Chocolate Chip Cookies Base
- ½ cup (113g) unsalted butter, softened
- 1/3 cup (75g) granulated sugar (75g)
- ½ cup (110g) light brown sugar, packed
- ¾ tsp (3.75ml) pure vanilla extract
- 1 large egg
- 1½ cups (188g) all-purpose flour
- ½ tsp (2.5g) baking soda
- ⅛ tsp (about 0.5g) baking powder
- ½ tsp (3g) sea salt
- 1/2 tsp (1.5g) cornstarch
- 20 Oreos
Brownie Layer
- ½ cup (113g) unsalted butter
- 3/4 cup (175g) granulated sugar
- 2 tbsp (25g) brown sugar
- ⅓ cup (28g) unsweetened cocoa powder
- 1 large egg
- 1 large egg yolk
- 1½ tsp (3.75ml) vanilla extract or vanilla bean paste
- ¼ tsp salt (1.5g)
- ½ cup + 1 tbsp (68g) all-purpose flour
- ½ tsp (1.5g) cornstarch
- 16 Pilsbury Halloween Cookies
What to do
1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease if needed.
2. For the cookie base, using a rubber spatula, mix together ½ cup softened butter, ⅓ cup granulated sugar, and ½ cup packed brown sugar until fully combined. Mix in 1 egg and ¾ tsp vanilla extract until well combined.
3. In a separate bowl, whisk together, ½ tsp cornstarch, 1½ cups all-purpose flour, ½ tsp baking soda, ⅛ tsp baking powder and ½ tsp salt. Gradually add dry ingredients to the wet, mixing until fully incorporated. Press the cookie dough evenly into the bottom of the prepared pan. Place the pan in the fridge, uncovered while you prep your brownie layer.
4. In microwave, (in a large heatproof bowl) melt ½ cup unsalted butter. Whisk in ¾ cup granulated sugar and 2 tbsp brown sugar. Add the egg and egg yolk. Whisk vigorously until the sugars have dissolved some and the batter is light and slimy (About 2 minutes, take breaks if you need to. This step is important because it will help the brownies crinkle on the top!) :D. Add the 1½ tsp vanilla extract.
5. Add the ⅓ cup unsweetened cocoa powder, ½ cup + 1 tbsp all-purpose flour, ½ tsp cornstarch and ¼ tsp salt. Fold everything with a rubber spatula, do not overmix.
6. Remove the pan from the fridge. Lay the oreos in a single layer on top of the cookie dough, gently pressing them in to slightly embed. Pour the brownie batter evenly over the Oreo layer. Gently press 16 Pillsbury Halloween sugar cookies on top of the brownie batter (space them evenly — they will spread slightly).
7. Bake at 350°F (175°C) for 40-43 minutes, or until the brownie layer is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top is browning too quickly, loosely tent with foil during the last 10 minutes. Let the brownies cool completely in the pan before lifting them out and slicing. This will take about 1.5 to 2 hours.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Definitely use parchment paper with overhang so you can lift the whole slab out of the pan once cooled. This makes slicing way easier and cleaner.
- Once you add the flour in both layers, mix until just combined. Overmixing develops gluten, which can make your brownies cakey instead of chewy.
- For the brownie layer, using melted butter instead of creamed gives these brownies that dense, gooey texture. Let the butter cool slightly before mixing in the eggs to avoid scrambling them.
- Don’t overbake! The edges should be set, but the center can be a little gooey — that’s part of the magic! A toothpick should come out with a few moist crumbs, not wet batter.
More Recipes!
Here are some more bar recipes you might enjoy!
White Chocolate Raspberry Cheesecake Bars
Salted Caramel Brown Butter Rice Krispie Treats
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!