Fudgy Cookies and Cream Brownies

• Unsalted butter (softened), 5 tablespoons, 71g
• Semi-sweet chocolate chips, 2 oz, 57g
• Granulated sugar, 1 cup, 200g
• Eggs (room temperature), 2 large, ~100g
• Vanilla extract, 1 teaspoon, 5g
• Unsweetened cocoa powder, ½ cup, 43g
• All-purpose flour, ½ cup, 63g
• Salt, 1 teaspoon, 6g
• Chopped Oreos, 1 cup, ~115g

• White chocolate chips, 1 cup, 170g
• Heavy whipping cream, 3 tablespoons, 45g
• Chopped Oreos, 1 cup, ~115g

Brownie base: Cream together the butter, sugar, eggs, and chopped Oreos until fully combined. Add in vanilla extract, then mix in the cocoa powder, flour, and salt until the batter is smooth. Pour into a parchment-lined loaf pan and bake at 350°F (175°C) for 18–20 minutes. After baking, use a fork to gently puncture the top surface of the brownies.

Top layer: Melt the white chocolate chips and heavy cream in the microwave in 30-second intervals (usually twice), stirring until smooth. Pour the melted mixture over the brownie base, then top with chopped Oreos.

Let the brownies cool for at least 3 hours to allow the topping to set fully before slicing.