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 🙂

Updating this one from the archives because we have new VIDEO!!!

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 (@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 (@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 (@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.


  • 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


    For the Brownie layer:
  • 10 tablespoon unsalted butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons 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 teaspoons vanilla extract
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips


    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 egg 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 30-40 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.


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  1. I absolutely LOVE THIS RECIPE! All my friends and co-workers love them too. But every time I make these, I have to bake them for 50 minutes to an hour. It might be the recipes I’m using, I don’t know. But I’ve just had some difficulty with the timing. Overall, these are the best treats I’ve ever made and had!

  2. If I make these in a 13×9 pan should I double the recipe. I am making them for a party tomorrow night.

    1. you’d probably want to do the recipe by 1.5 rather than by 2! If you double it, you’ll have a little too much cookie dough and brownie batter so you could just reserve some of that for later use if that’s what you’re into!

      1. Hi Gaby, what about if I want to make these in muffin tins with 24 total. Do you think 1.5X would be enough as well?

          1. absolutely! but it changes the quantity and baking time! Depends on which brands you buy

      2. Hi! Making these for the first time. Can I make them the night before the event that I need them for? Will they still be good? Do they need to be refrigerated? Thanks!!

        1. yes thats the best way to do it! refrigerate them overnight so they set and then slice before you need them!

  3. These are so addictive – I have had around 5 slices and am going through withdrawal symptoms already…somebody make me more!! …I am wondering if there is a secret ingredient which makes them so sublime? I am salivating at the sight of these pictures
    If I eat any more, I fear I may turn into a slutty brownie :/

    from an addict xoxo

  4. Is it possible to just us the brownie mix from the store? Or do you have to use the ingredients above?

  5. Is it possible to just us the brownie mix from the store? Or do you have to use the ingredients above?

  6. My family loved these. my husband loves chocolate chip cookies. Do you have a recipe for baking the cookie dough only?

  7. Just curious, why do you recommend not using a glass pan for this recipe? These look amazing, I can’t wait to try them!

  8. Hi,

    can i put these in the freezer for like 20 mins after baking to cool them faster? and then put them in the fridge?

    i am too impatient to wait a few hours to cut them

  9. Has anyone had the patience to freeze these for a future party? I am trying to plan ahead not to have to do everything at the last minute.

  10. Hi i am from a littel country in south America and i made the slutty brownies for my grandson birthday party and they were very yummy

  11. Pingback: Friday’s Five
    1. hmmmmm they shouldn’t really float to the top. Did you make any recipe alterations? LMK and we can troubleshoot!

  12. Is the purpose of the foil just for ease of cleanup? Could you just grease the pan or use parchment paper?

    1. it’s just for easy clean up – and it makes them easier to lift out and cut into perfect squares

    1. the brownies are so heavy when they are baked, it’s easier to have foil lining the pan so you can easily pull them out. There’s a demo in the youtube video that makes it easy to see 🙂

  13. Do I have to change the baking time if I use 6×6 inch tin? How can I adjust it? Or if I make it in a muffin tin, do I have to change anything?

    1. yes you’ll absolutely have to change the baking time but I haven’t tested it for that size pan so I can’t say how it would change with any certainty.

    1. it takes great but it changes the baking time as the store bought mixes and doughs make more than my recipe! Varies depending on the brand

  14. I made them with store brought mixes… I’ll post the results tomorrow…. Thanks for the recipe! I’m so excited!!!!

  15. I didn’t have time for a pan to come from Amazon so I bought one from a local discount store. The first 9×9 pan i looked at looked small. Them i found one that was bigger. The clerk measured it. It was 9×9 top edge to top edge. On the nottom it was smaller. I have to make 2 batches for a big event. Please advise.

    1. Hi Darlene,

      That should be perfect! Let me know what you need help with and I’m happy to send over any advise

    1. I’ve used the nestle cookie dough before and it works great. And the ghiradelli box mix – but I don’t use all of it. Just enough to really cover the oreos and then I bake the remaining brownie mix into a cupcake pan

  16. I made these using chocolate fudge chocolate chip cookie dough and Thin Mints…they were phenomenal!

  17. These are absolutely delicious! I made these with my 7 year old daughter today, we had so much fun! How long do they last for in a cake tin? Do I need to wrap them in plastic cling film even if they are in a cake tin? Also, do I need to store them in the fridge at all times? Thanks!

    1. They store best in the fridge in an airtight container!! But if you wrap them up they’ll last a few days on the counter too

  18. My cookie dough seems really runny–almost the consistency of a cake batter. Is that normal for your cookie recipe? I doubled it, am doing an 11×17 pan (Have to feed a hungry college class . . . :P)


  19. I have made these a few times and I love them but has anyone else had problems with the cookie dough layer being undercooked?

  20. Hi, I am actually cooking in a glass pan now. You indicated it doesn’t cook well… can you tell me how?

    1. When you cook in a glass pan you must reduce the oven temperature by 25 degrees and bake for the same duration of time to achieve the same result

    1. yes, but it would change the baking time and since I haven’t tested in that size pan, I can’t stay exactly how long you’ll need to bake them for!

  21. Hi Gaby, can’t wait to try this recipe but I’m puzzled by the AP flour. What is that? I’ the UK. Thanks. Olivia

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