Double-Stuffed Brownies
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Rich, fudgy brownies loaded with chocolate chips and chocolate sandwich cookies. Made from scratch for an extra chocolatey treat.
Ingredients
- Nonstick cooking spray for the pan
- 237 ml unsalted butter cut into pieces
- 355 ml packed brown sugar
- 118 ml granulated sugar
- 2.46 ml kosher salt
- 118 ml bittersweet chocolate chips
- 3 large eggs
- 9.86 ml pure vanilla extract
- 355 ml unsweetened cocoa powder
- 177 ml all-purpose flour
- 18 chocolate sandwich cookies roughly chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.1 mg
- Iron: 3.3 mg
- Magnesium: 50.6 mg
- Phosphorus: 101 mg
- Potassium: 196 mg
- Zinc: 0.83 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml packed brown sugar
- 118 ml granulated sugar
- 2.46 ml kosher salt
- 118 ml bittersweet chocolate chips
- 3 large eggs
- 9.86 ml pure vanilla extract
- 355 ml unsweetened cocoa powder
- 177 ml all-purpose flour
Prepare
- Nonstick cooking spray, for the pan
- 237 ml unsalted butter, cut into pieces
- 18 chocolate sandwich cookies, roughly chopped
Let's Cook
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Step 1.
Heat oven to 350°F. Lightly coat a 9-inch square baking pan with nonstick cooking spray.
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Step 2.
In a large microwave-safe bowl, combine butter, brown sugar, granulated sugar, and salt. Microwave on High in 30-second intervals, stirring between each, until butter is melted. Whisk until mixture is combined and glossy, then stir in bittersweet chocolate chips, whisking until melted. Let cool, whisking occasionally, for 5 minutes.
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Step 3.
When butter mixture is cool, whisk in eggs one at a time, then add vanilla and stir. Add cocoa powder and stir until combined, then add flour and stir just until no dry streaks remain. Fold in half of the chopped chocolate sandwich cookies, then transfer batter to the prepared pan. Scatter remaining cookies on top.
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Step 4.
Bake until set and a wooden pick inserted 2 inches from the center comes out with a few moist crumbs attached, 35 to 45 minutes. Let cool in pan on a wire rack, then cut into 16 squares.