• Preheat the oven to 350 degrees.
• Line an 8x8-inch non-stick metal baking pan with parchment paper.
• Spray the parchment paper with non-stick cooking spray.
• Use an electric stand mixer and combine the cold butter slices with the brown sugar and cane sugar.
• Add the egg and mix again. Be sure to scrape the sides.
• Add the AP flour, baking soda, and salt. Mix well.
• Once the cookie dough is formed, use a spatula to fold in the chocolate chips.
• Set dough aside.
• In a separate mixing bowl, prepare the brownie batter.
• Combine the cane sugar, powdered sugar, unsweetened cocoa powder, Dutch black cocoa powder, AP flour, and salt. Whisk well.
• In a small mixing bowl, combine the egg, vegetable oil, water, and vanilla. Give it a gentle whisk.
• Add the wet and dry ingredients together. Whisk until the brownie batter forms. It wil be tight, don’t worry.

Assemble the recipe

• Add the cookie dough to the bottom of the prepared baking dish. Using your hands press the dough until it is evenly spread across the bottom.
• Next, add 16 Oreo thins. One layer 4x4 will work perfectly.
• Finally, add the brownie batter on top of everything and spread it evenly using a spatula.
• Bake for 40 minutes or until a toothpick inserted into the center comes out "almost" clean. Option to bake for 3-5 additional minutes for a less gooey brownie.
• Allow the brownies to cool for 1-2 hours before slicing.