Me When I Can’T Decide Between Cookies Or

Ingredients

• 3/4 cup browned butter (170g)
• 2/3 cup brown sugar (133g)
• 1/4 cup granulated sugar (50g)
• 1 egg
• 1 tbsp heavy
• 1 tsp vanilla (5g) (for the cream)
• 2 cups all-purpose flour (240g) (for the cream)
• 1/2 tsp baking soda (3g) (for the cream)
• 1/4 tsp salt (1 (for the cream)
• 1 cup granulated sugar (200g) (for the cream)
• 1/2 cup brown sugar (100g) (for the cream)
• 1/2 cup melted butter, warm (113g) (for the cream)
• 1/3 cup neutral oil (55g) (for the cream)
• 2 eggs + (for the cream)
• 1 yolk (for the cream)
• 1 tsp vanilla (4g) (for the cream)
• 3/4 cup all-purpose flour (95g) (for the cream)
• 1/2 cup cocoa powder (50g) (for the cream)
• 1/2 tsp instant espresso powder (for the cream)
• 1/2 tsp salt (3g) dark chocolate/chocolate chips preheat oven to 325°f (for the cream)
• 8 pan with parchment (for the cream)
• 3/4 of brownie batter in the bottom (for the cream)
• 9 whole oreos (for the cream)

Instructions

1. 5g) dark chocolate/chocolate chips whisk browned butter & sugars until glossy
2. Add egg, cream & vanilla
3. Fold in flour, baking soda & salt, then chocolate
4. Whisk butter, oil & sugars until glossy
5. Add eggs & vanilla and whisk until pale/thick
6. Sift in flour, cocoa, espresso & salt
7. Assembly line an 8×
8. Dollop remaining brownie batter over the cookie dough and top with crushed oreos
9. Bake at 325°f for 45–60 mins, until edges are set and center is soft but not liquid
10. Cool 30–45 mins before slicing so the brownies can set