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Homemade Chocolate Chip Cookie & Oreo Fudge Brownie Bar photo
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Chocolate Chip Cookie & Oreo Fudge Brownie Bar

These Chocolate Chip Cookie & Oreo Fudge Brownie Bars are a delightful treat! Layers of chewy cookie, rich fudge brownies, and crunchy Oreos create pure indulgence.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Cookie Bars, Decadent
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk chocolate chips (12 ounces)
  • 1 package Double Stuffed Oreos (18-ounce)
  • 1 Family Size 9x13 brownie mix
  • 1/2 cup hot fudge topping for drizzling

Instructions

  • Preheat your oven to 350°F (175°C). Prepare your 9x13-inch baking pan by lining it with parchment paper, leaving some overhang.
  • Cream together the unsalted butter, granulated sugar, and light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add in the eggs and vanilla extract, mixing until fully combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
  • Gently fold in the milk chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the cookie dough.
  • Spread half of the cookie dough into the bottom of the prepared baking pan. Layer the Double Stuffed Oreos on top.
  • Prepare the brownie mix according to the package instructions or your homemade recipe. Pour the brownie batter over the layer of Oreos, spreading it evenly.
  • Spoon dollops of the remaining cookie dough over the brownie layer for a marbled effect.
  • Bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted comes out with a few moist crumbs.
  • Let it cool in the pan for about 10 minutes, then drizzle the hot fudge topping over the top.
  • Allow the bars to cool completely before lifting them out using the parchment paper. Slice into squares and serve.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • 9x13-inch baking pan
  • Parchment Paper
  • Cooling Rack

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to a week or freeze for up to 3 months.
  • For a richer flavor, use dark chocolate chips instead of milk chocolate.