Triple Stack Brownies

By Vaughn Vreeland · cooking.nytimes.com

2 hrs 30 min (mostly cooling)Yield: 24 brownies

A three-layer brownie: cookie dough base studded with whole and halved Oreos, topped with a fudgy chocolate brownie layer.

prepPreheat oven to 350°F / 175°C
prepButter a 9×13-inch metal baking pan and line with parchment paper with overhang on long sides; butter the parchment
prepFill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat
170 g unsalted butter, cut into small pieces and softened, plus more for greasing	Mix butter, sugars, egg, vanilla & salt	Whisk in baking soda, fold in flour & chocolate	Spread cookie dough in pan, top with Oreos			Scrape brownie batter over cookie layer, smooth even	Bake 20 min until shiny & puffy	Rap pan on towel, top with flaky salt, bake 14–16 min	Rap pan once more, cool completely at room temperature, ~1 hr	Chill 30 min, then slice into squares
165 g light or dark brown sugar
66 g granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
¾ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon table salt
½ teaspoon baking soda
256 g all-purpose flour
170 g chopped chocolate or chocolate chips (semisweet, bittersweet, milk or a mix)
34 chocolate sandwich cookies (such as Oreo), 10 of them halved into semicircles
227 g chopped semisweet or bittersweet chocolate	Melt chopped chocolate & butter over simmering water, 2–4 min	Whisk in sugars, vanilla & salt until smooth, 1 min	Whisk in eggs one at a time, then whisk 1 min more	Whisk in cocoa powder & baking soda, 1 min	Fold in flour until no streaks remain
113 g unsalted butter, at room temperature
134 g granulated sugar
110 g dark brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon table salt
2 large eggs, at room temperature
48 g unsweetened cocoa powder, preferably Dutch-process
¼ teaspoon baking soda
64 g all-purpose flour
Flaky sea salt, for finishing

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