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Elevated Triple-Layer Brownies

Upgrade your dessert game with these gourmet triple-layer brownies featuring black cocoa, sweet cream, and malted chocolate chunk cookie. A sophisticated twist on the classic 'slutty brownie' that balances rich chocolate with sweet creaminess for the ultimate indulgent treat
PRep Time2 hours
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@lilypcrumbs

Is this technically a brookie? A combination of a brownie and a cookie with an Oreo cream center. Obviously there’s a very questionable name for this existing dessert, but I’m looking for help from the masses to reclaim the brownie!!! #brookie #brownie #cookie #sluttybrownie

♬ som original - Andressa Ressam

Ingredients

Oreo Cream Layer (must make in advance and freeze!)

  • 1 1/2 sticks unsalted butter 6 ounces
  • 2 cups SIFTED organic powdered sugar 240 grams, this matters, regular powdered sugar can work but will make the layer slightly clumpy!

Malted Cookie Layer

  • 1 1/3 cups all-purpose flour 160g
  • 2 tablespoons malted milk powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter room temperature 113g
  • 1/2 cup granulated sugar 100g
  • 1/4 cup packed light brown sugar 50g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips 270 grams

Brownie Layer

  • 1/2 cup unsalted butter 113.5 grams
  • 1/2 cup dark chocolate chips 3 oz
  • 1/2 cup granulated sugar 100g
  • 1/4 cup light brown sugar lightly packed (47.5g)
  • 2 tablespoons Dutch-process cocoa powder spooned and leveled (15g)
  • 2 tablespoons black cocoa powder 15g (if you do not have it, just substitute with more dutch processed cocoa powder)
  • 2 large eggs room temperature
  • 1/2 tsp vanilla extract
  • 1/4 cup all-purpose flour spooned and leveled (30g)
  • 1/4 tsp kosher salt

Instructions

Making and Freezing the Oreo Cream Filling

  • Line an 8X8 pan with parchment paper. Place powdered sugar into a large bowl with a fine mesh strainer over top and set aside.
  • In a 2-quart saucepan, melt the butter over medium- low heat. Turn the heat up to medium and bring the butter to a simmer. Stir with a non-stick spatula. Butter will begin to make popping sounds, continue cooking while the butter bubbles, you will begin to see the white milk solids float to the top. Cook until the butter stops hissing and popping. Remove butter from heat and strain directly over the sifted powdered and salt- it is important to do this while the butter is still hot.
  • Mix on medium speed with hand-mixer until it is creamy and soft. Using an offset spatula, spread this filling onto the parchment-lined pan in an even layer. Making sure to cover the entire surface area of the pan, end to end. With the filling still in the pan, cover the pan with tin foil or cling wrap and place in the freezer. Freeze at LEAST 4 hours and preferably overnight- the harder this is, the more likely it will not melt in between the layers.

Making the Cookie Dough

  • In a medium bowl, with a handmixer, cream the butter and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl with a nonstick spatula down as needed
  • Add in the malted milk powder, vanilla and egg. Mix again and scrape the bowl down once more
  • In a small bowl combine all dry ingredients - baking soda, powder, flour, and salt
  • Pour in the dry mix into the sugar mixture and mix until combined
  • Add in chocolate chunks/chips, reserving a handful to sprinkle on top later
  • Place in the refrigerator, covered with cling wrap until ready to use

Make the Brownies + Par Bake the Brownies

  • Preheat the oven to 350F
  • Line an 8X8 square pan with parchment paper, making sure to leave overhang so you can lift the brownies out when they are done (if you only have one pan and it is being used for the frozen filling, feel free to now put that filling in a bag while you make the rest of the recipe)
  • Measure out the chocolate chips and place them in a heat-proof bowl or measuring cup, set aside. In a medium saucepan, add the butter and turn the heat to medium, turn the heat to medium-high, and let the butter foam and sputter until it starts to turn a golden brown. Swirl the pan around making sure to remove the pan from the heat as you see the butter darken to a deeper brown. Pour the browned butter directly over the chocolate chips and let sit for at least 3 minutes. The heat of the butter will melt the chips!
  • Then stir using a spoon or nonstick spatula until the chips and the butter are completely smooth. In a separate large bowl add the granulated sugar, light brown sugar, eggs, vanilla extract, and both cocoa powders.
  • Whisk vigorously until the mixture is completely smooth and lightens in color. Add in the browned butter and chocolate mixture and mix until smooth. Add in the flour and salt and mix again until smooth. Pour all of the batter in the pan and smooth it out with an offset spatula. Bake just the brownie base for 25 minutes, and remove from oven (it will be have a shiny top but still be gooey and raw underneath). Remove the frozen Oreo cream from the freezer and carefully place it on top of the undercooked brownie layer, it should rest right on top.
  • Working quickly, scoop the cookie dough on top of the Oreo filling and spread into an even layer
  • Bake until completely cooked through about 50 minutes (if cookies look like they are getting too brown on top, place foil over the top of the bars 1/2 way through cooking)
  • Remove from oven and let cool COMPLETELY
  • Slice and enjoy!