Ingredients

Oreo Brownie Layer

 3/4 cup (168g) unsalted butter

         1/3 cup (60 g) semi-sweet chocolate chips

         1 1/2 cups (300g) sugar

         3 large eggs, room temperature

         2 tsp vanilla extract

         1 cup (114g) Hershey’s natural unsweetened cocoa powder

         1 cup (150g) all-purpose flour

         1 tsp salt

 1/4 cup unsalted butter to toast the walnuts

         1 cup of walnuts, chopped, and toasted

         2 cups (153g) chopped Oreos (about 13–14 Oreos)

Cookies and Cream Layer

         17 oz (about 2 1/2 cups) white chocolate chips

         9 tbsp (129ml) heavy whipping cream

         5 tbsp (45g) powdered sugar

 1/2 tsp salt

         2 cups (153g) chopped Oreos (13–14 Oreos)

Perhaps even add another 6-8 to the top if desired.

Cooking Directions

1. Heat oven to 350 degrees. Prepare a 9×13 inch Pyrex pan with cooking spray. Set pan aside.

2. Place the Oreos in a ziplock back and use the flat side of a meat tenderizer - usually I smack each one once, then flip the bag and smack once again. Then sift out the small crumbs and place into a separate bowl for dusting later. You're going to do this a second time for the topping.

3. Toast the walnuts in 1/4 cup of butter.

4. Using a double boiler, combine the butter and chocolate, stirring well, until melted and smooth. Remove from heat.

5. Add the sugar; whisk until combined.

6. Add the eggs and vanilla extract; whisk together to combine.

7. Add the cocoa, flour, and salt; stir with a rubber spatula until well combined. Batter will be very thick. 

8. Stir in the walnuts.

9. Stir in the chopped Oreos. 

10. Spread the batter evenly into the prepared pan, then bake for 25-35 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.

11. Set the brownies aside to cool. When mostly (or completely) cool, make the cookies and cream layer.

12. Prep the second set of Oreos the same way as earlier and set aside the dust again.

13. Using a double boiler, combine the heavy cream and white chocolate chips, stirring well after each, until melted and smooth. Mixture will be thick.  Remove from heat.

14. Stir in the powdered sugar.

15. Stir in the chopped Oreos. Once combined, spread the cream mixture evenly on top of the brownies. The mixture will be thick. Use your spatula to help spread it.

16. Top with the Oreo dust (and the extra chopped Oreos if you desire). 

17. Allow the brownies to cool completely (I place in the fridge for at least 8 hours ... normally overnight), then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies. After you cut them, when they come up to room temperature, the brownies layer will be very firm with the cookies and cream layer a little softer.  Also, I normally cut this into 6 pieces and then cut each of those into 9 pieces.  That gives you 54 bite size servings.

Melt 1/4 cup butter for toasting the walnuts

Toast the walnuts

Toasted - smells great.

Crush the Oreos in a ziplock bag

Sift the Oreos.

Set the Oreo dust aside.

Place butter and chocolate chips in double boiler

Boil until smooth

Remove from heat and then whisk in the sugar.

Mix until combined

Add the eggs and vanilla

Add flour, cocoa, and salt. Use a wooden spoon to combine.

Add the walnuts and combine.

Add the Oreos and combine.

Place in the prepared 9x13 dish.

Spread out.

Bake at 350 for 30 minutes, until toothpick comes out clean.

Allow to cool for a few hours.

Over a double boiler, combine the heavy cream and the white chocolate chips.

Boil until smooth. Remove from heat.

Add the salt and powdered sugar

Combined.

Add the Oreos

Combined

Add to the top of the brownie and smooth.

Use the Oreo crumb to dust across the top. Place in fridge for a couple of hours.

Finished. Delicious.