Triple Decker Delight Brownie Bars

• Vegetarian

• Refrigerated

  • 1 Egg
  • 2 Eggs, large

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 cup Brown sugar, light firmly packed
  • 1/3 cup Cocoa powder
  • 1 1/2 cup Flour
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla
  • 1/2 cup White chocolate

• Snacks

  • 16 Double stuff heads or tails oreo cookies

• Dairy

  • 3/4 cup Butter, unsalted

Found on thebeachhousekitchen.com

Ingredients

• Brownie Layer:
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 1/2 cup (one stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp. vanilla extract
• 16 Double Stuff Heads or Tails Oreo Cookies
• Blondie Layer:
• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/3 cup unsalted butter, melted
• 1 cup light brown sugar, firmly packed
• 1 egg, beaten
• 1 tsp. vanilla extract
• 1/2 cup white chocolate, roughly chopped (I use Ghirardelli White Chocolate Baking Bars)

Directions

• Preheat oven to 350 degrees.
• Line a 9x9 pan with parchment paper. Spray parchment lightly with non-stick cooking spray. Set aside.
• Brownie batter: In a small bowl, sift together flour, cocoa powder, salt and baking powder. Set aside.
• In a medium bowl, cream butter and sugar together until fluffy. Add eggs, one at a time and vanilla and mix until well combined.
• Slowly add the flour mixture and stir until just combined. Do not over mix. Pour the brownie batter into the prepared pan.
• Top brownie batter with 16 Oreos, 4 across by 4 down, evenly spaced.
• Blondie Batter: In a small bowl, sift together flour, baking powder and salt. Set aside.
• In a medium bowl, combine melted butter and brown sugar until well blended. Whisk in the beaten egg and vanilla until combined. Add the flour mixture and and mix just until incorporated. Do not over mix. Fold in the chopped white chocolate.
• Spread batter evenly over top of the Oreos.
• Bake until skewer inserted into center comes out with a few moist pieces on it, about 25-27 minutes. Do not over bake. Remove from oven to wire rack to cool. Remove from pan by the parchment paper and cut into 2 inch squares.