Foodily

Preheat the oven to 190C/170C fan and line an 8×8″ tin with baking paper
In a large mixing bowl, cream together the softened butter and light brown sugar with a wooden spoon or rubber spatula to form a paste
Mix in the egg and vanilla extract until just combined
Fold in the flour and baking powder until just a few streaks of flour remain, then fold in the chocolate chips
Press the dough into your prepared baking tray and press it out evenly with the back of a spoon or use your hands
Pop the cookie dough in the freezer whislt you make the brownie batter

In a large mixing bowl, whisk together the melted butter and both sugars with an electric whisk or stand mixer until the sugar has dissolved and no lumps remain. About 2 minutes
Add in the 2 eggs and whisk to form soft peaks. This could take anywhere from a few minutes to 10 minutes depending on the temperature and your equipment
Whisk in the cool, melted chocolate until just combined
Place a sieve over the bowl, then pour in the flour, cocoa powder, and salt
Sift these into the bowl, then fold them in gently with a spatula until just a few streaks of flour remain
Fold in all the white chocolate chips until evenly distributed and no streaks of flour remain

Remove the cookie base from the freezer and place a layer of Oreo’s on the top. You should be able to fit 16 Oreo’s in the tin (4×4)
Scoop on the brownie batter and smooth it out gently. Try not to move the Oreo’s.
Sprinkle the broken Oreo’s and the rest of the white chocolate chips evenly over the top of the brownie
Bake in the oven for 35-45 minutes or until there is just a slight wobble in the middle
Allow to cool fully in the tray, then refrigerate overnight for best results. Enjoy!