Cookies in brownies usually go soggy. The fix is putting them in the middle, sandwiched between two layers of batter, so they steam slightly and turn into soft dark seams instead of dissolving. A few broken ones on top stay crisp for contrast.
Everything you need
- ¾ cup (170 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (55 g) light brown sugar, packed
- ¾ cup (64 g) cocoa powder
- ½ cup (63 g) all-purpose flour
- 2 large eggs, cold
- 1 tsp vanilla extract
- ½ tsp fine salt
- 16 chocolate sandwich cookies, whole
- 5 chocolate sandwich cookies, broken
- ⅓ cup (57 g) white chocolate chips
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 170°C / 340°F and line a 20 cm square tin with paper, leaving an overhang.
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Melt the butter, then whisk in both sugars and beat hard for a minute. That's what gives brownies the shiny crackled top, so give it the full minute.
For this step
- ¾ cup (170 g) unsalted butter
- 1 cup (200 g) granulated sugar
- ¼ cup (55 g) light brown sugar
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Whisk in the cold eggs one at a time, then the vanilla. Sift in the cocoa, flour and salt and fold until smooth and thick.
For this step
- ¾ cup (64 g) cocoa powder
- ½ cup (63 g) all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp fine salt
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Spread half the batter into the tin. Lay the whole cookies over it in a single layer, edge to edge, then spread the rest of the batter on top and level it.
For this step
- 16 chocolate sandwich cookies
- 5 chocolate sandwich cookies
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Scatter the broken cookies and white chocolate chips over the surface and press them in lightly.
For this step
- 16 chocolate sandwich cookies
- 5 chocolate sandwich cookies
- ⅓ cup (57 g) white chocolate chips
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Bake for 28 to 30 minutes. The centre should still wobble slightly. Cool completely in the tin, ideally a few hours, before cutting.
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Worth knowing
- Spread the top layer of batter in dollops rather than pouring it, or you'll drag the cookies out of place.
- A hot knife wiped between cuts gives clean squares. Cold brownie plus a dry blade equals crumbs.
Make it your own
- Use mint or peanut butter sandwich cookies, both of which work better than they have any right to.
- Add a swirl of cream cheese beaten with an egg yolk and 2 tablespoons sugar over the top layer before baking.
Storing & freezing
Airtight at room temperature for 4 days. Freeze cut squares for 2 months and defrost at room temperature.
Frequently asked
How many grams is a cup of cocoa powder?
About 85 g per US cup, so the ¾ cup here is roughly 64 g. Sift it, because cocoa clumps more than any other baking ingredient.
Will the cookies go soft?
The buried layer does soften into a fudgy seam, which is the point. The ones scattered on top keep their crunch for a couple of days.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.