Start with the first step of the brownie batter. In a double boiler melt the chopped chocolate together with the butter. Remove from the heat, pour into a mixing bowl. Let cool for 8-10 minutes.

Preheat the oven to 350°F and spray a 9-inch square pan with cooking spray and line it with parchment paper leaving an overhang.

Make the cookie dough, while the chocolate is cooling. In a small bowl or measuring cup combine flour, baking soda, and salt.

In the bowl of a stand mixer or using a hand mixer combine butter, granulated sugar, brown sugar and vanilla extract. Add egg and whisk until combines. Gradually add in flour mixture. Fold in chocolate chips and spread into the prepared square pan.

When the chocolate mixture has cooled down for about 10 minutes, add the sugar to the cooled chocolate butter mixture and whisk until well incorporated. Add the eggs, one at a time and whisk in the vanilla extract.

Add the flour, Dutch-process cocoa powder, and salt and gently fold them in. Mix only until everything is incorporated. Fold in the chocolate chips.

Spread half the batter over the cookie dough, then top with a layer of Oreo Cookies and spread the remaining batter on top of the cookies. Sprinkle crushed Oreos on top.

Bake in the lower third of the oven for 40-45 minutes or until a toothpick comes out with only a few moist and fudgy crumbs attached.

Let the brownies cool in the pan on a cooling rack to room temperature then put in the fridge for 1 hour for easier cutting. Drizzle with caramel sauce and serve!