Slutty Brownies

It’s all about Slutty Brownies today! Layers of cookie dough, oreos and homemade brownie batter = it’s perfection. Keep reading for all the tips and tricks 🙂 

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.

The Original Homemade Slutty Brownies from www.whatsgabycooking.com (@whatsgabycookin)

Clearly these caught my attention immediately. They are the brilliant creation of The Londoner and they are basically it’s a SUPER POWERED brownie made with layers of cookie dough, oreo cookies, and then a rich and decadent brownie layer. They are EVERYTHING. Seeing as how I’m a private chef, I made them for every single person in my life, including Jessica Simpson who I was cooking for at the time, and when asked on Leno what made them slutty she replied.. it’s because a lot of things go into them. GENIUS.

They are decadent. One small bite will be enough to satisfy any sweet tooth but why stop there?

Homemade Slutty Brownies from www.whatsgabycooking.com (@whatsgabycookin)

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.

Slutty Brownies from www.whatsgabycooking.com (@whatsgabycookin)

Make Slutty Brownies immediately. They’ll 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.

VERY IMPORTANT FAQ’s:

  • This is the pan I bake these in – it’s a 9×9 square pan from Amazon and it’s the best. It’s a non-stick square pan – which is what you need. A glass pan or a pan of another size won’t yield the same results as the photos here.
  • Cool the brownies once they come out of the oven for at least 1 hour before slicing and serving if you want perfect square pieces.
  • You can use any kind of Oreos you want – double stuffed, regular, flavored, birthday cake, red velvet etc
  • IF you use a box mix for the brownie layer, you won’t want to use the entire batter as it yields more than my homemade brownie recipe. You just want to have enough brownie recipe to cover the oreos on the top layer.
  • Here’s a SLEW of savory recipes to make alongside these treats!

Slutty Brownies

Yield: 1 9x9 brownie pan

Serving Size: 16 brownies per recipe

Slutty Brownies

Ingredients

    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 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 flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Instructions

    For the Brownie layer:
  1. 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.
  2. For the Cookie Dough layer:
  3. 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.
  4. Assembly:
  5. Pre-heat the oven to 350 degrees F.
  6. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  7. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  8. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  9. Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
  10. 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. Slice and serve.
http://whatsgabycooking.com/slutty-brownies/

 

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708 Comments

  1. Hi! I loved your recipe which I used to make for a work charity event. I went two steps further and made a dark chocolate ganache to go on top, followed by crushed oreos. Everyone loved it! I took a picture but it’s not a perfect shot :).

    Thank you for the inspiration!

    Klara xx

  2. I was planning on making a couple varieties of these brownies but after getting so frustrated with my first batch I started looking for other recipes. I would recommend refrigerating the dough before trying to press it into the pan. The cookie dough layer wasn’t too bad but pressing the brownie layer over the Oreos was ridiculous! It was so sticky and hard to work with. I did end up putting the whole pan and what bit was left in the bowl in the fridge and once it was firmer it was much easier to work with. Work fast because once it warms up it sticks to everything and pulls up off the Oreos. I also used a piece of parchment paper over the top to help press it all down before I baked it. They are out of the oven now and smell wonderful.

    1. This review was for the Slutty Blonde Brownies, the is why the brownie batter was so thick and difficult to work with.

    2. HI Deb! You dont need to press the brownie recipe over the oreos, you should just pour it on top and then use a spoon or offset spatula to smooth it out.

  3. Love this recipe! However, every time I’ve made these, the cookie layer oozes out from the bottom to the sides and top of the brownie layer. Am I missing or doing something wrong?

        1. yup!! that’s right!! Do you let to cool all the way before slicing? Sometimes it helps to refrigerate it for an hour before you slice and serve

          1. Yes I do! But I notice the cookie layer spilling out while it’s baking. Maybe I need to make sure the foil is flush against the pan especially in the corners. That’s the only thing I can think of…

          2. I have the same issue the cookie dough comes up sides of pan nd ends up partially on top and over sides of pan. I wondered was it maybe the baking soda/powder in cookie dough mix?

  4. I just made these (they are baking in my oven as I type) for Christmas. I was planning on freezing them, but from the comments, it looks like it might be fine not to freeze since I’ll be serving in less than three days. What do you think? Freeze or not freeze?

    1. you can totally freeze them – I do it all the time! Just let them thaw for an hour or so before trying to cut into them!

  5. I was hoping to find the recipe for making this into the slutty brownie cake you posted on Instagram. Did u bake each recipe into a layer and then put it together into a layer cake? The photo looked amazing!

  6. Hi I’m making this for a school project and I’m wondering about the brownie layer as the comments above are saying there struggling. Do u struggle because if you do what is it that can make it easier?

    1. I’ve made it hundreds of times and as long as you let it rest before cutting you’ll be okay. I chill them sometimes to make everything set faster

  7. Great recipe I saw this in the new magazine Jan/Feb 2017 “Untacked” but it says it’s by Steven Berkowitz

    1. really? would you mind sending me an email with a photo as that’s stealing and I’d like to send the editor a letter.

    1. you can but it won’t work quite as well because a box brownie mix yields more than this brownie recipe so you’ll have a thicker brownie layer which will take a bit longer to bake

  8. I made these tonight with mint oreos and 1/2 of the pan may or may not already be eaten (spoilers: it is). Love them!!!

  9. Wow!!!!!! Thank you SO MUCH for this recipe!!!!! I’ve spent ages looking for the recipe that didn’t have that awful brownie mix in it!! ( I find it makes brownies very dry and super boring!)
    When I saw yours I got soooo excited! Not only it has a homemade brownie recipe in it but they look so amazingly YUM too!! Can’t wait to make them for my husband’s bday party on Sunday!! THANK YOU!!!!

    Shame we only get one flavour of Oreos in England though ☹️ but I’m sure it will be just as delicious with the original ones!

    1. I’d advise against doubling as the baking time gets crazy when you put it in a 9×13. The sides bake way faster than the middle. I’d just make 2 batches in the 9×9 pan if you need a lot of brownies!! xx

  10. I’m making these for an office bake-off and want to make them “Valentine-y” so do you think sprinkling Valentine’s M&Ms on top of the brownie layer would affect the baking at all? I saw the recipe for the Red Velvet version of these but I prefer the OG Oreo flavor. 🙂 Thanks, Gaby!

  11. I tried my cookie batter this way, may help with ppl who had it a bit runny.
    First, I swapped the brown sugar and white sugar amounts. It’ll make them softer in the middle. Second, I used a cup and a half of flour, and they were crispy at the edges and held a tad better. I used an 8×8 and lined with parchment. I baked for 40 minutes bc of the pan size and the batter being a tad thicker, and they were amazing. Brownies were gooey in the middle and cookie base was nice and solid with soft center. It was perfect.
    For those who had it runny, might try a higher protein flour

  12. Thank you for the recipe! I made them for a work event tomorrow. After I let them cool would you recommend I refrigerate until tomorrow?

  13. hello. I am about make 5 pans of these and i was just curious. there have been comments about coco powder, and leaveners. is there a preference on the cocoa powder (baking chocolate, alkalinity) and people have also had an issue with the cookie dough. it seems like there is alot of leaveners in the recipe eggs, bk soda, bk powder????? I am making a x6 batch to make 5 pans so i can yield 20 in each pan, but adding these up ive never used a cookie recipe with so much egg and baking powder and soda. is there a reason? and should i modify this recipe differently if i am making so much?

  14. If I keep getting batter on the knife after 45 minutes baking should I keep putting it back in for 5 minutes until it comes out clean?

  15. Hi.
    So these look amazing and I can’t wait to try them. But I have go wonder: are they slutty brownies for th reason Jessica Simpson said or because they’re indulgent and unapologetic? It seems like the first reason isn’t as good as the others.
    Thanks

  16. Hey Gaby- so excited to make this recipe tomorrow for a friend’s birthday; however, I only have an 8×8 square metal pan. Is this okay to use? I assume I just use a little less brownie batter on top and bake a bit longer.

    Thanks!

    P.S. I just got back from a two week trip to Italy and we used your Rome and Florence guides ALL. THE. TIME. Your restaurant recommendations ranked as our favorite meals from the trip. Thank you!!! Also now addicted to the Aperol Spritz.

    1. omg LOVE hearing that! I want to go back to Italy tomorrow! And yes an 8×8 would work! You can use the same measurements, you’ll just need to bake it a touch longer since it will be thicker than normal!!

  17. I don’t have a 9×9 square pan, but have a 9″ circle cake pan. Would you advise to use that or maybe a square tin foil cake pan?

  18. Shit I used 3 eggs instead of 2 for the brownie batter. How will it turn out. I just put them in the oven. Feeling like such a fail. I had one fail yesterday with some cream cheese cake. Can’t ruin again today

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