Ingredients

Method

1. 1

   Preheat your oven to 338°F (170°C). Line a 9x9-inch baking pan with parchment paper.

2. 2

   Make the brownie batter: In a heatproof bowl set over a pot of simmering water (a double boiler), melt the 90g of unsalted butter and 160g of chocolate together until smooth.

3. 3

   In a separate large bowl, whisk together the 90g of granulated sugar, 40g of brown sugar, and 1 egg until light and frothy.

4. 4

   Pour the melted chocolate mixture into the egg and sugar mixture and whisk until combined.

5. 5

   Sift in the 60g of flour, 25g of cocoa powder, and 1g of salt, then fold with a spatula until just combined. Set aside.

6. 6

   Make the cookie dough: In a large bowl, whisk together the 113g of melted butter, 120g of brown sugar, and 60g of granulated sugar.

7. 7

   Add the 2 eggs and 1 tsp of vanilla, and whisk until well combined.

8. 8

   Add the 160g of all-purpose flour and 1/4 cup of chocolate chips, then fold with a spatula until a dough forms.

9. 9

   Make the cheesecake filling: In a bowl, whisk together the 16oz of softened cream cheese, 2 eggs, 1/4 cup of granulated sugar, and 1 tsp of vanilla until smooth.

10. 10

    Assemble the layers: Scoop about ⅔ of the cookie dough into the prepared pan and press it down to form an even bottom layer.

11. 11

    Pour the cheesecake mixture over the cookie dough layer and spread evenly.

12. 12

    Press whole Oreos into the cheesecake layer.

13. 13

    Gently pour and spread the brownie batter over the Oreos and cheesecake.

14. 14

    Dot the top with the remaining cookie dough, and add extra broken Oreos and chocolate chunks.

15. 15

    Bake for 35–55 minutes. A toothpick inserted into the center should come out with moist crumbs attached.

16. 16

    Let the brookies cool completely before cutting with a sharp knife and serving.