This a lovely and delicious Over-The-top dessert tarts you may ever attempt. they've a gentle and chewy chocolate chip cookie base, an Oreo pie layer, and a fab truffles on pinnacle! This recipe is 100% from the beginning and truly the most indulgent cakes recipe around. 

Today's recipe is a hundred% from scratch. For a layer of cookie dough, i've been slightly tailored my favored Blondie recipe. it is chewy, gentle and full of chocolate chips. The layer of the cookie dough will spread to the lowest of the pan, and then you may press the Oreo pie layer on the top. 


For the Brownie layer, I want the muffins to be fudgy and chewy, however now not too wealthy because this Bar is quite over the already. I additionally need to make certain that Brownie dough is thin sufficient to without problems pour/spread over the Oreo cookie, but not too sticky. If the brownies are too sticky, they will now not hold together or Slice nicely. muffins dough is therefore made with semi-candy Chocolate or dark for a richer taste, and just the proper amount of flour so that they're chewy and fudgy however you can nonetheless cut them.

Notice that the baking time is long. these tarts are very thick-so they may need to bake for about 50 minutes. they may be done whilst choosing out a smooth toothpick or with a few moist crumbs. in case you provide a pot a mild boost and you could see the middle a part of the truffles are very woed-they are no longer completed.

Ensure to allow the muffins cool down absolutely earlier than slicing. in any other case, you'll have a piece of chaos. they'll want to quiet down for approximately 4 hours.


Chocolate Chip Cookie Layer

  • 1 cup unsalted butter melted and cooled
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour aka plain flour
  • 1/4 teaspoon salt
  • 1 1/4 cups chocolate chips

Oreo Layer

  • 24 Oreo cookies

Brownie Layer

  • 2/3 cup unsalted butter cubed
  • 8 oz semi-sweet chocolate finely chopped
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon salt


  1. Preheat the oven to 350F (180C) degrees.
  2. Line a 9x13 inch pan with parchment paper and leave an overhang around the sides.

Chocolate Chip Cookie Layer

  1. Beat together the melted butter, brown sugar and white sugar.
  2. Beat in the eggs and vanilla extract.
  3. With the mixer on low speed, beat in the flour and salt.
  4. Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
  5. Spoon the mixture into the prepared pan, and spread smooth with a spatula.

Oreo Layer

  1. Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 6 rows of 4 cookies.

Brownie Batter

  1. Add the butter and chocolate to a large heatproof bowl. Microwave on medium power for 45 second intervals, stirring between each, until melted.
  2. In a separate bowl, whisk together the eggs and sugar.
  3. Whisk the chocolate mixture into the egg mixture.
  4. Gently fold in the flour, cocoa powder and salt using rubber spatula or wooden spoon.
  5. Pour the brownie batter over the Oreo cookie layer, and spread the top smooth as needed.

Baking and Cooling

  1. Bake the brownies in the preheated oven for 50-55 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. If you notice the top is starting to burn, cover with aluminum foil and continue baking. I first check my brownies at 45 minutes just in case.
  2. Cool the brownies fully (at least 4 hours) before slicing for clean, even cuts.
  3. Store leftovers at room temperature in an airtight container for up to 4 days.

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