Slutty Brownies

Happy Hump Day! I know I’ve posted about these slutty brownies before… but I just made a video to go along with them and thought it would be fun to share!

Happy brownie making :)

A few weeks ago I was perusing the interwebs, mainly pinterest, because it’s my latest obsession and I spend an inordinate amount of time pinning things that I want to eat, and things that I want at my wedding. I’m not quite sure how people planned weddings before Pinterest. It’s kinda the greatest invention of all times. But while I was knee deep in my wedding pinning extravaganza, I stumbled across something called Slutty Brownies.

Clearly these caught my attention immediately. They are the brilliant creation of The Londoner, who is just pretty much awesome. Basically it’s a super brownie made with layers of cookie dough, oreo cookies, and then a rich and decadent brownie layer. They are totally slutty brownies. Or I guess they could easily be “I just got dumped brownies.”

So basically after I found these I made them approximately 23 times. Okay so maybe it was 12 times, but the moral of the story is that these are just downright awesome. My fabulous friend Koko and I decided that these are best eaten by oneself, with a spoon, perhaps a glass of bubbly rose and some trashy TV (I recommend the Real Housewives of Beverly Hills or Shameless). They are decadent. One small bite will be enough to satisfy any sweet tooth.

You could easily make these with box mix, which is what the original recipe I found calls for, but I took it one step further and made these with my all time favorite rich chocolatly brownie recipe and my favorite chocolate chip cookie dough recipe. The oreo in the middle may seem slightly out of place because you might think it’s going to be this crunchy layer between two super soft and chewy layers, but let me reassure you that it’s not. The oreo kind of soaks up a bit of moisture from the brownie batter and cookie dough and just adds that extra bit of fabulousness.


So basically you’ve got to make these. They will change your life. The first 2 times I made these, I cut them right away to serve them and they kinda fell apart a bit since they were still crazy warm, and that’s totally one way to go. If you’re serving them fresh out of the oven, add a scoop of vanilla ice cream just for another layer of decadence and serve away. If you’re going to let them sit for a few hours, you’ll get a super gorgeous cut square and can grab it and go. Either way, they are awesome.

Slutty Brownies

Yield: 1 9x9 brownie pan

Serving Size: 16 brownies per recipe

Slutty Brownies


    For the Brownie layer:
  • 10 tbsp unsalted butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour
  • For the Oreo layer:
  • 1 package of Oreo (regular stuffed or double stuffed)
  • For the Cookie Dough layer:
  • 1/2 cup unsalted butter (at room temp)
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 tsp vanilla extract
  • 1 1/4 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips


  1. For the Brownie layer:
  2. In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
  3. For the Cookie Dough layer:
  4. Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.
  5. Assembly:
  6. Pre-heat the oven to 350 degrees F.
  7. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  8. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  9. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  10. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
  11. Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest for at least 2 hours before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
  12. Serve with ice cream :)


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  1. Can these be done with a 9×13 pan instead of a 9×9? I’m baking at a friends house, and I don’t believe they have a 9×9 available!

  2. I cheated when I made these, I used a boxed brownie mix and already made cookie dough. Came out great.

  3. Hi Gaby! I know this is an old post, but I had a question about the brownie layer of this recipe. I have tried to make this recipe before several times, and the brownies always come out undercooked. Always. I’ve cooked them over double the time stated on the recipe, and the brownies are still so gooey that the entire thing falls apart when I cut it, even after I’ve let it set. I used a 9×9 pan with a full boxed brownie mix – do you think that could be the problem?

    1. Hey Amanda!!

      The issue is in the brownie mix. The box mix makes a large quantity than what my recipe on here yields. If you want to cut the box mix in half, it should then work perfectly!! :) And continue to let it set, as that really helps!

      Keep me posted!

  4. They look Slutty and SEXY AT THE SAME TIME…..will be sharing this with the teachers I work with. Thanks and your very talented. love your stuff!

  5. Oh My God these brownies smell so good
    Mine r tasking longer to bake as we’ll
    Glad to know I’m not the only one
    Can’t wait to try

  6. I’ve made these for some time using box or pkg mixes. Cooking time is affected with that brownie mix and I have to watch so they don’t get hard. I drizzle sweetened condensed milk over the Oreos before topping wirh brownie mix for a caramel taste. We are a family of chocoholics so it’s a staple!!

  7. Hello! I found this recipe of yours and I want to recreate it! I have one question though, how did you cut the brownies to perfectly? Everytime I make brownies they always crumbles down. :(

  8. Made this brownies last night, and they were delicious. Thank you for all these delicious recipes.

  9. Gaby, I made these for my husband’s bday last week and we froze half of them so that we wouldn’t eat them all. I caught him eating them from the freezer this weekend…when you slice them frozen they have the consistency of fudge omg. Almost better than when they were just baked. Thanks for sharing!

  10. I’ve just got to ask this coz I’m a little worried… this is the first time I’m making this!
    Normally my brownies are always undercooked in the centre, so I leave them in the oven for about 10 more minutes (my family hates undercooked brownies).
    When I took the brownies out I stuck a knife in the centre and it came out with a bit of brown batter. I thought I’d better stick it back into the oven, so I did.
    This time, I realized that somehow I could see bubbling after the oven timer was done, and I took it out of the oven.
    Upon cutting, I realized the cookie layer was still super moist and looked a little like glutinous rice paste. I thought that the cookie layer would be firm and crunchy! Is this because I cut it too quickly after removing it from the oven (about an hour or so?) Does this mean the cookie layer was undercooked? The brownie layer’s been completely cooked and is a little crumbly (no undercooked brownie parts), so I’m a bit perplexed because I thought the cookie layer would cook that much faster than the brownie layer.
    Was there something I did wrong, perhaps? Hope you could help shed some light on the matter! (:

    1. Hi Hazel! Hmmmm I always let the brownies set for about 4-5 hours after baking because they are so dense – and then I cut them. It’s easy for them to fall apart when you cut them while they are still warm. What kind of baking pan did you use? LMK and I can help get to the bottom of this :)

  11. I just made these for the 1st time and they are amazing. I made them in a 9×13 pan and the only change I made was to use the new Oreo Thins. I didn’t want to double the recipe and by using the thins there was just enough brownie batter to cover. Of course they are not as thick as the 9×9 but still delicious. Can’t wait to share them with my friends!

  12. Hi there! I just made these last night (Tuesday) and will be sending them to my brother at college for him to receive them on Friday. Until they’re shipped tomorrow (Thursday) morning, how do you think they’d keep best? In the fridge? In the freezer? In a sealed container on the counter?

  13. Gaby, you have such an amazing catalog of recipes.
    Please use units in them. I told a friend to do this and he mistook 350° F for °C.

  14. Hello, I was wondering if I could use this picture (the slutty brownies) for my website? Thank you

    1. Unfortunately not – all these images are copyrighted so if you’re interested in licensing an image, I can have my lawyer send over my rates.

  15. I made these for the first time and used a semi smaller pan than a 9×9 and cookies continued to come out moist even after 40 min.. I am making them for work so I don’t want them to be undercooked or over cooked but super nervous because some brownie mix still comes out.. Should I toss them and not take the risk? I even cut them but, didn’t read all the comments in time to know its best to wait a few hours before cutting… Any thoughts?

    1. Hi Christina! I bet they are good to go! But yes, waiting to cut them for a few hours is easier since it gives the brownies time to set up!

  16. Hi! I’m making these for the first time today and I was wondering what the purpose of the tin foil is? Did you put it over a glass pan? What if I only have a glass 9×9 pan? I might have a cake pan…idk…but how do you cut the brownies with the tinfoil?

  17. Okay, so I’ve made these before and love them but I made them last night, one in a 9×9 and another batch in a 9×13. I let them sit overnight like always but cut into them this morning and the 9×9 pan brownie layer is still so gooey! Like way more gooey than normal. I’m afraid to serve these, would it be foolish to try to sit back into the oven for a few minutes to try to get some of it done? I would hate to waste it.

  18. I made these just as directed. It did not change a thing. I’m now at 58 minutes in the oven. The knife keeps coming with batter on it. I have a 6 month old oven so the temp is correct 350. What happened?

    1. Hey! Not sure what could have gone wrong? Did you end up taking them out and letting them rest before slicing and serving?

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