Slutty Blondie Brownies

You knew it had to happen sooner or later, right?

I mean slutty brownies were super delish. So slutty blondies had to make an appearance!

It's a bit of a risqué name but they are dangerously good. Addictive I'd say.

Similar to the slutty brownies, it's a cookie layer, sugar cookies in this case, golden oreos, and a layer of blondie brownies.

I threw in some white chocolate chips for good measure. Next time I'd add a few butterscotch chips too. Because I'm fancy like that. And what's wrong with a total sugar bomb of a dessert every once in a while?

I found some of those Golden Oreo's at the market a few weeks back, and grabbed some because, well, I just had to. Koko had the brilliant idea of whipping up a slutty blondie recipe and here you have it!

Slutty Blondie Brownies

Author: Gaby Dalkin
5 from 3 votes
You knew it had to happen sooner or later, right? I mean slutty brownies were super delish. So slutty blondies had to make an appearance!
Prep Time 20 minutes
Cook Time 30 minutes
Rest 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 16 brownies


For the Brownie layer:

  • ½ cup butter
  • 1 cup dark brown sugar
  • 2 teaspoon of vanilla
  • 1 egg
  • 1 cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • teaspoon of baking soda
  • ½ cup white chocolate chips

For the Oreo layer:

  • 1 package of Golden Oreos

For the Cookie Dough layer:

  • ½ cup unsalted butter at room temp
  • ¼ cup brown sugar
  • ¾ cup white sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 ¼ cup AP flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder


For the Brownie layer:

  • In a microwave safe bowl melt the butter and transfer into a mixing bowl. Add the brown sugar and whisk to combine. Add the vanilla and egg and continue to whisk until totally incorporated.
  • In another bowl mix together the dry ingredients, flour, baking powder, salt, and baking soda.
  • Slowly add the dry ingredients to the wet ingredients until fully combined. Stir in the white chocolate and set the batter aside

For the Cookie Dough layer:

  • 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. Set aside.


  • Pre-heat the oven to 350 degrees.
  • Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  • Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
  • Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
  • Since the blondie brownie batter is thick, carefully press the brownie batter on top of the oreo layer and make sure it's even on top.
  • 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 1 hour before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
  • Serve with ice cream if desired 🙂


It's super important to let these brownies rest for at least an hour before serving. I like to put the whole pan in the fridge to let them tighten up a bit and then cut and serve!

Nutrition Information

Calories: 445kcal | Carbohydrates: 64g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 353mg | Potassium: 96mg | Fiber: 1g | Sugar: 41g | Vitamin A: 386IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. I've made these a few times now and they always get rave reviews! Have you considered a snickerdoodle (with Cinnamon Bun Oreos) or peanut butter version (with Nutter Butters)? Thanks for the great recipe!

    1. Sadly for me I have 2 little boys who don't like chocolate, so I"m always looking for non-chocolate desserts. My 6 year old loved the vanilla version so much I figured I would look for other flavors. I think I'm going to attempt the peanut butter!

  2. I need to make these for 25 people, so a 9x9 is not going to go far. Additionally, I am lazy busy, so I'd rather not make multiple batches. Do you think if I doubled it I could get away with a 13x9, even though maybe it's not ideal?

    1. It's not idea as it messes with the baking time and it's a large surface area BUT it's not impossible 🙂 Are you going to be making the cookie dough and brownie mix from scratch using my recipe or using store-bought mixes? LMK and we can figure out a way to make it work

    2. I think if you double the recipe you'll have a tad too much of both batters, BUT go ahead and double, and then if there is too much cookie dough, just cover the bottom of the pan with about a 1/2 inch and if there is extra, then keep it for another batch of cookies later in the week 🙂

  3. I made these last night, they are absolutely amazing!!! But I was a little upset because it looked like the brownies were getting dark after 30-ish minutes in the oven, so i took them out (because I didn't want the edges to burn). I let them cool a couple of hours and when I cut them up into pieces only the perimeter was all the way cooked, the very middle top brownie layer was pretty much gooey. It's still good, its just not the exact texture one would hope for. I want to attempt this recipe again, because my boyfriend said it was his FAVORITE dessert now! And I don't know if there is anything i could do differently. I used a dark metal 9x9 lined in foil and. Also do you recommend having a thermostat hanging in your oven, that way you know your ovens at the right temperature? I would appreciate your feedback, again THANKY YOU for this amazing recipe.

    1. Hey Crystal!

      Yes - for sure I always have an oven thermometer to verify temp! It might have just needed about 5-8 minutes more. I also usually let mine set overnight and in the fridge so it has time to really come together and solidify! Keep me posted with the next round!

  4. I'm not a big fan of either traditional brownies or Oreos, but this is one kick-ass recipe. The only thing better than these brownies, would be to have slutty Blondie helping me in the kitchen.

  5. Got a panful in the oven now! We can only get Golden Oreos in packs of six over here in the UK, so I used one of our favourite cookies, custard cremes, which taste similar but are rectangular. The cookie dough and blondie mixes both tasted yummy, alhtough I used really dark muscovado sugar so the blondie layer won't be very blonde!

  6. The directions are incorrect, telling you to put chips in brownie mix when they should go in cookie mix. Also these are too thick to cook evenly and the middle never really gets done. For the knife to come out clean I had to bake an additional 15-20. causing the outside to become overcooked. I would suddest using a larger pan, I have a glass like 7 X 12, I would better.

    1. Hi Shelli!

      The white chocolate chips do in fact go in the brownie layer - as seen in the photo. The cookie layer is just a simple plain sugar cookie mix (no add ins there)

      And I'm sorry the edges of your burned - is your oven calibrated correctly? What kind of pan were you using, glass or a different material? Happy to help you figure it out! Thanks

    2. Hmm maybe I put the wrong layer down first then? I used a metal pan, but thinking glass would have been better? Could be my oven?..hmmm then that's a good excuse that I need a new one!

  7. Ooplah...I forgot to ask how much (ounces or grams) would the "package" weight of the cookies used be?...Thank you so much.

  8. These scream "make me!"....Could I possibly use speculoos or biscoff cookies (Galettes St. Michel/Rondor/butter biscuits?) as a sub for the golden oreos?..These are very difficult to find here in France...your photography truly shines here and honors your exquisite recipe!

5 from 3 votes (3 ratings without comment)

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