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Slutty Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 6 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes plus 4 hours cooling
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Slutty Brownies are an indulgent dessert featuring three decadent layers: a buttery chocolate chip cookie base, a layer of classic Oreo cookies, and a rich, fudgy brownie top. Baked together to create a gooey, flavorful treat, these brownies combine the best of cookies and brownies in one pan for a crowd-pleasing dessert perfect for parties or special occasions.

Ingredients

Chocolate Chip Cookie Layer

  • 3/4 cup unsalted butter (168 grams), softened
  • 1/2 cup brown sugar (105 grams)
  • 1/2 cup white sugar (100 grams)
  • 1 large egg
  • 1 large egg yolk (discard the white)
  • 1 teaspoon vanilla bean paste
  • 1 1/2 cups all-purpose flour (188 grams)
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips (120 grams)

Oreo Layer

  • 28 Oreo cookies

Brownie Batter

  • 1/2 cup unsalted butter (112 grams), cubed
  • 6 oz dark chocolate (170 grams) (50-70% cacao or semi-sweet)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup cocoa powder (23 grams)
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) to prepare it for baking the Slutty Brownies evenly.
  2. Prepare the baking pan: Lightly grease a 9×13 inch (23×33 cm) pan, then line it with parchment paper leaving an overhang on the sides to help with easy removal. Greasing first helps the parchment stick properly.
  3. Make the chocolate chip cookie dough: In a large bowl, beat the softened butter, brown sugar, and white sugar together until thoroughly combined and creamy.
  4. Add eggs and vanilla: Beat in one whole egg, one egg yolk (discard the second egg white), and the vanilla bean paste until fully incorporated.
  5. Add dry ingredients: With the mixer on low speed, gradually beat in the all-purpose flour and salt until just combined. Then turn off the mixer and fold in the chocolate chips gently using a rubber spatula or wooden spoon.
  6. Form the cookie layer: Spoon the cookie dough evenly into the prepared pan and spread it smooth with a spatula.
  7. Arrange Oreo cookies: Place the Oreo cookies evenly on top of the cookie dough layer, pressing them down slightly to stick. Use 7 rows of 4 cookies, adding some half cookies if necessary to cover the entire surface.
  8. Prepare the brownie batter – melt chocolate and butter: Finely chop the dark chocolate. Place the chocolate and cubed butter in a heatproof bowl and microwave on medium power in 45-second intervals, stirring between each, until melted and smooth. Avoid high power to prevent burning or graininess.
  9. Cool and combine eggs and sugar: Let the chocolate-butter mixture cool for about 5 minutes, then whisk in the eggs and granulated sugar until the mixture is smooth.
  10. Add dry brownie ingredients: Sift together the flour, cocoa powder, and salt to remove lumps and whisk into the brownie batter just until combined.
  11. Layer the brownie batter: Spoon the brownie batter in dollops over the Oreo layer and spread it out smoothly with a spatula. Spreading incrementally helps cover Oreos evenly without mixing layers.
  12. Bake the Slutty Brownies: Place the pan in the preheated oven and bake for 37 to 45 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs depending on your preferred gooeyness.
  13. Cool completely: Allow the brownies to cool fully for at least 4 hours before slicing to ensure clean cuts and optimal texture.
  14. Slice and store: Use the parchment paper overhang to lift the brownies out of the pan onto a cutting board. Cut into 18 servings and store any leftovers at room temperature in an airtight container for up to 4 days.

Notes

  • Discard the white from the second egg yolk as the recipe only requires one whole egg plus one yolk for the cookie layer.
  • Grease the pan before lining with parchment to help the paper stay in place, making removal after baking easier.
  • Microwave the chocolate and butter mixture carefully at medium power to avoid graininess or burning.
  • Allow the brownies to cool fully before slicing to prevent them from falling apart.
  • If you prefer a more gooey brownie, check earlier; for firmer brownies, bake closer to 45 minutes.
  • Use parchment paper with overhang for easy lifting out of the baking pan.

Find it online: https://dishrise.com/slutty-brownies-recipe/