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Better than EVER Brownies

Rated as 4 out of 5 Stars

"Called 'slutty brownies' or 'brookies,' as well. GOOD stuff. Serve with ice cream."
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Ingredients

50 m servings 513 cals
Original recipe yields 16 servings (1 9-inch square pan)

Directions

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  1. Melt 10 tablespoons butter in a saucepan over medium-high heat. Whisk 1 1/4 cup sugar and cocoa powder into the melted butter until dissolved. Remove saucepan from heat; add 2 eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk mixture continuously until the eggs are fully beaten into the mixture. Mix 1/2 cup flour into the mixture; set aside.
  2. Beat 1/2 cup butter, 3/4 cup white sugar, and the brown sugar with an electric mixer in a large bowl until smooth and creamy. Beat 1 egg and 1 1/4 teaspoon vanilla extract into the creamed butter. Mix 1 1/4 cup flour, 1/2 teaspoon salt, baking soda, and baking powder into the butter mixture until just incorporated. Fold chocolate chips into the dough.
  3. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch square baking dish with aluminum foil and spray the foil with cooking spray.
  4. Press the cookie dough into the bottom of the prepared pan in an even layer. Spread an even layer of the crushed cookies over the cookie dough. Pour brownie batter over the cookies.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 513 calories; 24.5 g fat; 72.3 g carbohydrates; 6 g protein; 65 mg cholesterol; 435 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Absolutely ridiculous!!

Most helpful critical review

I used a 9 x 13 pan and it worked just fine. The brownie actually came out nice instead of too thick. Crushing the Oreos is definitely not a requirement, and I actually like it better when the O...

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Absolutely ridiculous!!

I used a 9 x 13 pan and it worked just fine. The brownie actually came out nice instead of too thick. Crushing the Oreos is definitely not a requirement, and I actually like it better when the O...

These are amazing. We used double stuffed Oreos and it was the best brookie I've ever had.

The only word I have for these is uber-brownies. We only had Dark Cocoa Powder, but I think it was just as delicious as it would have been with regular cocoa. We also didn't have any Oreos, but ...

I made mine in a cast iron skillet and the cookie was way too Cake-like. Very Bready. Also, I just laid who Oreos instead of crushing them and it worked great

Delicious. Make them & love them!

Delicious!!! Will be making again!!

Next time I think I will omit the cookies crumbs. While cutting the bars the top separates from the bottom of the bars. The cookie crumbs kept them from baking together. While they taste ok t...

Either I did something wrong or it’s too rich for me. My mom helped me out and she thought the brownie batter was supposed to be boiling. I just went along with what ever she said and now the th...