Prep: 15 min Bake: 30 min Total: 45 min Yield: 9 large or 16 small brownies

Ingredients

• 1 1/4 cups (249 grams) granulated sugar
• 5 tablespoons (71 grams) unsalted butter
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 3/4 cup (75 grams) unsweetened cocoa powder
• 1/3 cup vegetable oil
• 1/2 cup (63 grams) all-purpose flour
• 1/8 teaspoon baking soda
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Directions

1. Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil and spray with nonstick cooking spray.
2. In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
3. With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
4. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tested inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.
5. Brownies can be stored in an airtight container at room temperature for up to 3 days.

Prep: 10 min Total: 3 hr 55 min Yield: 9 bars Oven: 325 degrees

INGREDIENTS

1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury)

20 Oreo cookies, plus more for topping

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar

2 large eggs

1/2 tsp. pure vanilla extract

Pinch of kosher salt

Warm caramel, for drizzling

DIRECTIONS

1. Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish.
2. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside.
3. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top.
4. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes.
5. Refrigerate until completely chilled, at least 3 hours and up to overnight.
6. Remove cheesecake bar from baking dish and slice.
7. Drizzle with warm caramel before serving.