Oreo Brookie

_A two-in-one traybake layering a fudgy brownie base beneath a soft cookie top, studded throughout with whole and crushed Oreos. Rich, chewy and unapologetically indulgent._

Ingredients

• 200 g dark chocolate (around 54%)
• 175 g unsalted butter
• 200 g caster sugar
• 50 g light brown soft sugar
• 3 large eggs
• 90 g plain flour
• 30 g cocoa powder
• 1/2 tsp salt
• 115 g unsalted butter (softened, for cookie layer)
• 100 g light brown soft sugar (for cookie layer)
• 50 g caster sugar (for cookie layer)
• 1 large egg (for cookie layer)
• 1 tsp vanilla extract
• 190 g plain flour (for cookie layer)
• 1 pack oreos
• 100 g milk chocolate chips

Method

Heat the oven to 180C (160C fan) and line a 23cm square tin with baking parchment, leaving an overhang for easy lifting.

Make the brownie base: melt the dark chocolate and 175g butter together gently, either over a pan of simmering water or in short bursts in the microwave, then set aside to cool slightly.

Whisk the caster sugar, 50g brown sugar and 3 eggs together until pale and thickened, then fold in the cooled chocolate. Sift over the flour, cocoa and salt and fold until just combined. Pour into the lined tin and level.

Make the cookie layer: cream the softened 115g butter with the 100g brown and 50g caster sugar until light and fluffy. Beat in the egg and vanilla, then fold in the flour and a pinch of salt to a soft dough.

Crush 6 to 8 Oreos into rough pieces and fold most of them, plus the chocolate chips, through the cookie dough.

Drop spoonfuls of the cookie dough over the brownie batter and gently spread to cover, leaving a few gaps so the brownie peeks through.

Press whole Oreos and the reserved crushed pieces over the top, spacing them evenly so every slice gets one.

Bake for 30 to 35 minutes, until the cookie top is golden and set and a skewer in the centre comes out with a few moist crumbs rather than wet batter.

Cool completely in the tin before lifting out, then chill for an hour to firm up for clean slicing.

Cut into 16 squares with a hot, dry knife, wiping between cuts. Store in an airtight tin for up to four days.