Get the Recipe: Small Batch Triple Cookie Brownies For A Loaf Pan
These small batch triple cookie brownies are made with a layer of chocolate chip cookie dough, a layer of cocoa brownie, and stuffed with Oreo cookies in the middle! The recipe is small batch, made in a loaf pan, and makes only 8 brownies (enough for 2 to 4 people).
Ingredients
For the Chocolate Chip Cookie Dough
- 6 Tablespoons (1.65 ounces or 47 grams) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 Tablespoons (1 ounces or 28 grams) unsalted butter
- 3 Tablespoons tightly packed (1.40 ounces or 40 grams) light OR dark brown sugar
- 1 Tablespoon granulated sugar
- 1 large egg yolk, at room temperature
- ½ teaspoon pure vanilla extract
Assembly
- ¼ cup (2 ounces or 57 grams) bittersweet, dark, OR semisweet chocolate chips
- 8 Classic OR Double Stuf Oreo sandwich cookies
For the Brownie Batter
- ½ cup (3.5 ounces or 99 grams) granulated sugar
- ¼ cup (1.15 ounces or 33 grams) all-purpose flour
- 3 Tablespoons (0.75 ounces or 21 grams) confectioners' sugar, sifted if necessary
- 3 Tablespoons (0.60 ounces or 17 grams) natural unsweetened OR Dutch-processed cocoa powder, sifted if necessary
- ½ teaspoon kosher salt
- 4 Tablespoons (½ stick or 2 ounces or 57 grams) unsalted butter
- 2 large egg yolks, at room temperature
- 2 teaspoons freshly boiled water
- ½ teaspoon pure vanilla extract
For Garnish
- Oreo Mini sandwich cookies
- bittersweet, dark, OR semisweet chocolate chips
Instructions
For The Small Batch Triple Cookie Brownies For A Loaf Pan
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
- Make the chocolate chip cookie dough. In a medium bowl, whisk together the flour, baking soda, and salt.
- Melt the butter, then mix in the sugars, egg yolk, vanilla, and dry ingredients. Melt the butter in a medium, heatproof bowl in 15- to 20-second intervals, using a heatproof rubber spatula to stir as needed. Pour the sugars over the melted butter and mix with a heatproof rubber spatula until just combined. When melted, add the egg yolk and vanilla and mix until just combined. Gradually mix in the dry ingredients and mix until just combined.
- Start assembling the brownies by pressing the dough into the pan. Transfer the dough to the prepared pan and use a tart tamper or your hands to press it evenly over the bottom of the pan, all the way to the edges.
- Press the chocolate chips and Oreos over the dough. Sprinkle the chocolate chips over the dough. Gently press down on the pieces to meld them into the cookie dough. Arrange 8 Oreos on top of the chocolate chips and dough.
- Make the brownie batter. In a medium bowl, whisk together the granulated sugar, flour, confectioners' sugar, cocoa powder, and salt.
- Melt the butter, then add the egg yolks, water, vanilla, and dry ingredients. Melt the butter in a medium, heatproof bowl in 15- to 20-second intervals, using a heatproof rubber spatula to stir as needed. When melted, add the egg yolks, water and vanilla and mix until just combined. Gradually mix in the dry ingredients and mix until just combined.
- Finish assembling the brownies. Pour the brownie batter into the prepared pan with the cookie dough and use an offset spatula to smooth the top. Sprinkle the top of the batter with mini Oreos and chocolate chips. Gently press down on the ingredients to meld them into the brownie batter.
- Bake the brownies. Bake for 35 to 40 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool on a wire rack for 10 minutes, then run a butter knife or offset spatula along the edges of the pan. Use the overhanging parchment as handles to lift the bars out of the pan and onto the wire rack to cool completely.
- Serve and store. Serve warm, or at room temperature. Use a serrated knife to slice the bar lengthwise. Then, hold the two long slices together and slice them into quarters crosswise to create 8 brownies. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
Notes
- This brownie recipe instructs you to make a cookie dough first, then a brownie batter. Both recipes require you to mix their dry ingredients in a medium bowl as its first step. Good news: you can reuse the same bowl for both the dough and batter. Save yourself from doing more dishes! In fact, you can reuse the same mixing spatulas, too. I mean… it all ends up in the same dessert anyway, lol.
- Make sure that the water is very hot, as close to freshly boiled as possible, when you add it to the brownie batter. This is the secret to a super dark and chocolaty brownie! To ensure that my water stays very hot, I pour it into an insulated mug right after boiling. Then, I place a ceramic plate on top of the mug to act as a makeshift lid to trap heat inside.
- Be mindful when melting the butter for both the cookie dough and brownie batter! You don’t want the butter to sizzle, crackle, or pop. I chop it up into 1-inch cubes then microwave it on low at 10-second intervals. If you don’t have a microwave, melt the. butter in a small sauce pot over medium-low heat. I stir the butter constantly while monitoring it.
- And on that note, it’s better to under-melt the butter than over-melt it. In fact, I like to pull the butter from the microwave/stovetop when there are still a couple of solid chunks left. I then stir the butter by hand to melt these chunks. Doing so ensures that my butter is warm but not overly hot. If the butter is too hot, you might risk scrambling and cooking your eggs since you’re adding them directly to the butter!
- The hardest part about this recipe involves pressing the cookie dough into the pan. It has a tendency to stick to your hands. You can dust your hands lightly in flour, or dip them in a bowl of water and use damp hands to press the dough into the pan—both methods will help prevent the dough from sticking. I suggest pressing dough down into the corners of the pan first, too. Doing so “glues” the parchment paper to the pan and prevents it from sliding around while you work with the rest of the dough.
- It can be hard to tell when the brownies are done. Even when done, a skewer inserted into the center of the pan tends to come out gooey thanks to the Oreo frosting and chocolate chips in the brownies. The best way to test is to stick a skewer right in the middle of the bars, avoiding where any Oreo cookies might be. Stick it halfway through the bars, making sure to avoid penetrating the cookie dough layer. The skewer shouldn’t come out dry (that means the brownies are over-baked) or sludgy (that means the brownies are under-baked). Instead, it should come out with a few crumbs attached.
- Cool the brownies in the pan on a wire rack for 10 minutes, then turn them out into the wire rack to cool completely. If you let the brownies cool in the pan completely, they have a tendency to overbake from the residual heat of the pan!
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