Cookies and Cream Brownies

1/2 C butter
2.5 oz semisweet chocolate bar, chopped
267 g sugar
2 eggs

1 1/2 t vanilla
83 g flour
55 g cocoa powder, Dutch process if wanting to match Oreos
1/2 t salt
150 g or scant C semisweet chocolate chips

1 package Double Stuf Oreos
1/2 C butter, room temp
240 g powdered sugar, sifted
1 T half and half
1/2 t vanilla extract
1/8 t salt
6 T butter
150 g or scant C semisweet chocolate chips

Preheat oven to 350.
Line 8x8 pan.
Gently melt 1/2 C butter and 2.5 oz chocolate together.
Once smooth, whisk in sugar until completely combined.
Once cool enough, whisk in eggs and vanilla.
Separately, combine flour, cocoa, and salt.
With a silicone spatula, fold dry ingredients into chocolate.
Fold in 150 g chocolate chips and spread into pan.
Press 16 Double Stuf Oreos into brownie batter.
Bake 25 mins or until brownie batter is set.
Let cool completely and then chill in the refrigerator.
Separately, beat 1/2 C butter until creamy.
Beat in powdered sugar, half and half, vanilla, and salt.
Crush 4 Double Stuf Oreos and fold into buttercream.
Once brownies are cool, spread buttercream over the top.
Chill at least 30 mins.
Gently melt last 6 T butter and chocolate chips together.
Let cool until no longer hot but still pourable.
Pour all over buttercream layer and chill at least 2 hours.
Cut with a hot, sharp, clean knife.

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