Slutty brownies are a decadent dessert that combines three popular treats into one: a layer of chocolate chip cookie dough, a layer of Oreo cookies, and a layer of fudgy brownie batter. The result is a rich, gooey, and indulgent dessert that pleases any sweet tooth. Each bite offers a delightful mix of textures and flavors, making them a favorite for parties, potlucks, or just as a special treat at home.
Why Are They Called Slutty Brownies?
The name “slutty brownies” is thought to originate from the over-the-top indulgence of the dessert. The layers of cookie dough, Oreo cookies, and brownies create a “slutty” treat that is unapologetically rich and satisfying. Some speculate that the name reflects the playful and cheeky nature of the dessert, appealing to those who enjoy something a bit daring and extravagant in their sweet treats. Ultimately, it’s a fun name for a fun dessert!
How to Make Slutty Brownies
Ingredients:
Chocolate Chip Cookie Layer
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
Oreo Layer
- 28 Oreo cookies
Brownie Layer
- 1/2 cup unsalted butter, cubed
- 6 oz dark chocolate (50-70% cocoa) or semi-sweet
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
Instructions:
- Preheat and Prepare the Pan:
- Preheat your oven to 350°F (180°C).
- Grease a 9×13 inch (23×33 cm) baking pan and line it with parchment paper, leaving an overhang for easy removal.
- Make the Chocolate Chip Cookie Layer:
- In a large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy.
- Add the egg, egg yolk, and vanilla extract, mixing until well combined.
- Gradually add in the flour and salt, mixing until smooth, then fold in chocolate chips.
- Spread the cookie dough evenly in the prepared pan.
- Add the Oreo Layer:
- Place the Oreo cookies in a single layer over the cookie dough, pressing them down slightly.
- Prepare the Brownie Batter:
- In a heatproof bowl, melt the cubed butter and chopped dark chocolate together in the microwave, stirring every 30 seconds until smooth.
- Allow the mixture to cool slightly, then whisk in the eggs and granulated sugar until combined.
- Sift in the flour, cocoa powder, and salt, stirring until just combined.
- Spoon the brownie batter over the Oreo layer and spread it out evenly.
- Bake:
- Bake in the preheated oven for 37-45 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs. Baking time may vary based on how gooey you prefer your brownies.
- Cool and Serve:
- Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Transfer to a cutting board to slice and serve.
Pan Sizes
- 9×13 inch (23×33 cm) Baking Pan: This is the most common size for slutty brownies and will yield about 12-16 brownies, depending on how large you cut them.
- 8×8 inch (20×20 cm) Baking Pan: Using this size will result in thicker brownies, but you may need to adjust the baking time, typically adding a few more minutes.
- Mini Muffin Tin: For bite-sized versions, you can also use a mini muffin tin. Fill each cavity halfway with cookie dough, add an Oreo, and top with brownie batter. Bake for 15-20 minutes.
Enjoy your deliciously indulgent slutty brownies!
Slutty Brownies
4
servings30
minutes50
minutes300
kcalIndulge in a decadent treat with these Triple Layer Chocolate Chip Cookie Brownies, featuring a chewy chocolate chip cookie base, a creamy Oreo layer, and a rich brownie topping. Perfect for any chocolate lover, this recipe combines three beloved desserts into one deliciously layered masterpiece!
Ingredients
Chocolate Chip Cookie Layer
3/4 cup (168 grams) unsalted butter, softened
1/2 cup (105 grams) brown sugar
1/2 cup (100 grams) granulated sugar
1 large egg
1 large egg yolk (discard the white)
1 teaspoon vanilla extract
1 1/2 cups (188 grams) all-purpose flour
1/4 teaspoon salt
2/3 cup (120 grams) chocolate chips
Oreo Layer
28 Oreo cookies
Brownie Layer
1/2 cup (112 grams) unsalted butter, cubed
6 oz (170 grams) dark chocolate (50-70% cocoa) or semi-sweet
1 cup (200 grams) granulated sugar
2 large eggs
1/2 cup (63 grams) all-purpose flour
1/4 cup (23 grams) cocoa powder
1/2 teaspoon salt
Directions
- Preheat and Prepare the Pan
- Preheat your oven to 350°F (180°C).
- Lightly grease a 9×13 inch (23×33 cm) baking pan. Line it with parchment paper, allowing some overhang on the sides for easy removal later.
- Make the Chocolate Chip Cookie Layer
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined.
- Beat in the egg, egg yolk, and vanilla extract, ensuring you only add the yolk from the second egg.
- With the mixer on low speed, gradually incorporate the all-purpose flour and salt until combined.
- Gently fold in the chocolate chips using a spatula or wooden spoon.
- Spread the cookie dough evenly into the prepared baking pan.
- Add the Oreo Layer
- Place the Oreo cookies on top of the cookie dough, pressing them down lightly. You can arrange them in 7 rows of 4 cookies, using half cookies to fill in any gaps.
- Prepare the Brownie Batter
- In a large heatproof bowl, combine the cubed butter and chopped dark chocolate. Microwave on medium power in 45-second intervals, stirring in between, until melted and smooth. Avoid using high power to prevent burning the chocolate.
- Allow the mixture to cool for about 5 minutes, then whisk in the eggs and granulated sugar until well combined.
- Sift together the flour, cocoa powder, and salt before whisking them into the brownie mixture until just combined.
- Layer the Brownie Batter
- Spoon the brownie batter over the Oreo layer in dollops to make spreading easier. Use a spatula to gently smooth the batter over the Oreos.
- Bake and Cool
- Bake in the preheated oven for 37-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Adjust the baking time based on your preference for gooeyness.
- Allow the brownies to cool completely in the pan (at least 4 hours) before lifting them out using the parchment paper overhang. Transfer to a cutting board to slice.
- Storage
- Store any leftover brownies in an airtight container at room temperature for up to 4 days.