• Preheat oven to 350°F (175°C). Line and lightly grease a 9×13-inch baking pan with parchment paper (for easy removal).

Chocoate Chip Cookie Dough:

• In a bowl or stand mixer, cream the softened butter with both sugars until light and fluffy.
• Add egg and vanilla extract; mix well until combined.
• Whisk flour, baking soda, and salt separately. Gradually mix dry ingredients into the wet mixture until just combined. Do not overmix.
• Gently fold in the semi-sweet chocolate chips.
• Set dough aside (no chilling needed for this application).

Brownies:

• Melt butter and semi-sweet chocolate bar together; stir in espresso powder. Let cool slightly.
• Beat eggs and sugar until thick and pale (5-7 mins). Stir in vanilla extract.
• Gradually mix in cooled chocolate-butter mixture until smooth.
• Sift flour, cocoa powder, and salt into batter. Fold gently until just combined. Fold in chocolate chips.

Assembly Instructions (Slutty Brownies):

• Line a 9x13 baking pan with parchment paper, allowing some overhang for easy removal.
• Evenly press the prepared chocolate chip cookie dough into the pan to form the base layer.
• Place whole Double Stuff Oreos neatly in a single layer directly on top of the cookie dough. I like to break a few in half to fill in the edges, making sure every bite has Oreo in it.
• Pour brownie batter evenly over the Oreo layer, gently smoothing without disturbing Oreos. Top with addiional chocolate chips if desiered.
• Bake in preheated oven (350°F / 175°C) for approximately 35–45 minutes. Check at 35 minutes—a toothpick inserted should have moist crumbs but no raw batter.
• Allow brownies to cool completely (at least 1 hour at room temp or chill briefly in fridge) before slicing for clean, defined layers. Enjoy!