Instructions

• Preheat oven to 350°F (177°C). Line a 9×9-inch pan with foil, leaving some overhang for easy removal, and spray the foil with nonstick cooking spray.
• In a large bowl, combine 2/3 cup vegetable oil, 1 1/3 cups granulated sugar, and 2/3 cup unsweetened cocoa powder. Stir until smooth.
• Add 2 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon salt to the bowl. Stir to combine.
• Slowly add 1/2 cup all-purpose flour and mix until just incorporated. The batter will be thick.
• Spread the batter evenly into the prepared 9×9 pan.
• Bake 21–25 minutes, or until the brownies just lose their glossy sheen around the edges and a toothpick inserted 1 inch from the edge comes out clean. Remove from oven and cool completely in the pan.
• While the brownies cool, place all 25 Oreo cookies in a food processor and pulse until finely crushed. Remove and reserve 2 tablespoons of the crumbs for topping.
• Add 4 ounces cream cheese to the remaining crushed Oreos in the food processor and pulse until the mixture is combined and smooth, scraping down the sides as needed.
• Spread the Oreo–cream cheese mixture evenly over the cooled brownies and press gently to compact.
• In a microwave-safe bowl, combine 1 cup chocolate chips and 1 tablespoon vegetable oil. Microwave on high in 30-second increments, stirring between each, until melted and smooth.
• Pour and spread the melted chocolate evenly over the Oreo truffle layer. Sprinkle the reserved 2 tablespoons of Oreo crumbs over the chocolate.
• Chill the pan until the chocolate is set. Use the foil overhang to lift the brownies from the pan and slice into bars.