Position a rack in the middle of the oven.

Prepare 8" square baking pan with parchment paper.

Whisk the coco powder, flour and salt in a small bowl.

Place butter/sugar/chocolate chips in a medium steel bowl.

Prepare hot water in a larger heat resistant glass bowl.

Place a stainless steel bowl in the glass bowl.

Make sure the bottom of the bowl touches the hot water.

Stir at times until the butter and chocolate have melted.

Remove from the glass bowl and let it cool off until warm.

Stir in vanilla extract.

Add eggs one at a time.

Stir vigorously after adding an egg each time.

Add dry ingredients into the wet ingredients.

Use a rubber spatula and gently fold the dry ingredients.

Do NOT overmix it, as it will change the texture.

Pour half of the batter into a pan, and spread out evenly.

Place the sandwich cookies evenly over the batter.

Spread remaining batter evenly over the cookie layer.

Gently press the chopped cookies on top of the batter.

Bake 30-35 mins or use the toothpick method.

Insert a toothpick into the center, it should come out →

Allow brownies to cool completely in the pan on a wire rack.

Cut into 9-16 square brownies.

NOTE: These are our substitute for Hydrox :-)