Slutty Brownies

Rating:

Total Time:

50 minutes

Difficulty:

Easy

It’s all about Slutty Brownies today! Layers of cookie dough, Oreo’s 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 is my current private chef client, 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 chocolate-y 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 SLUTTY BROWNIE 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 Recipe

Slutty Brownies

Gaby
4.9 from 14 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 16 people

Ingredients
  

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

Instructions
 

For the Brownie layer:

  • 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.

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. Fold in the chocolate chips. Set dough aside.

Assembly:

  • Pre-heat the oven to 350 degrees F.
  • 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.
  • Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
  • 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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891 comments

  1. Mimi

    I’m trying to substitute the brownie portion of this recipe in a recipe for “better than crack” brownies, which calls for using an 11×7 baking dish. How can I achieve a brownie layer that’s the same thickness as it is with the 9×9 dish? Or maybe you can take a stab at it and come up with your own version of crack brownies! XD

  2. Mimi

    Btw, these are a winner and staying in the family for generations to come!! Thank you for perfecting this recipe and letting us share in the total deliciousness. ^_^

  3. Cheryl McKinney

    Your instructions for your cookie dough say “eggs” but the list of ingredients lists 1 egg…AM I just using 1 egg? Want to confirm before I mess up : )

    • Gaby

      you sure can – let them cool entirely. wrap in plastic, freeze, and then take out when needed and thaw

  4. Kandiland

    Can I use chocolate chip cookie mix and fudge brownie mix instead of from scratch for easier recipe?

    • Gaby

      you can – but that will affect the baking time and it makes a much larger quantity. for BEST results, use the one I list on this post!

  5. Cinzia

    I’m not sure if this has been asked, can these be frozen? If so should I wrap in steam wrap?

    • Gaby

      yes – you can freeze these easily! wrap them up or store them in a sealed tupperware

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    • Gaby

      if you do that you’ll need to reduce the salt by half.

  8. marissa

    should you let these cool in the pan for 2 hrs or remove from pan then cool? I don’t want to loose the square shape by jiggling them out of the pan too soon!

  9. Tiffany

    I dont have time to buy the recommended pan you have from amazon (thanks for the suggestion bc I will purchase for future use)— but if I use a regular tin or glass 9×9 with parchment paper or foil, will that Work? I m planning to spray it with cooking spray

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  11. Tracy

    I have made these for years. Always a favorite! And I am making them today for Valentines Day. But I put a Reese’s peanut cup in the middle. Oh my word. Soooo good!

    • anastacia Ryan

      Omg, I wish I had read that before buying all the ingredients…I love reeses

  12. Tara

    Hi! Can I make these into cupcake form? Obv baking time would be different!

    Thanks!!

    • Gaby

      sure can!! just keep an eye on them while you bake – probably 20-30 minutes tops

    • Gaby

      it won’t be the same – when you do it in a 9×13 – it takes much longer to bake! Do you have an 8×8?

    • Gaby

      if it’s larger than an 8×8 or 9×9 it will affect the baking time and thickness – so you can totally use it! but just be aware that you’ll need to adjust the baking time

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  14. ethan r

    with the 1 1/4 cup of sugar from the brownie batter, will it be too sweet? since we already have the oreos and cookie dough!

    • Gaby

      nope! It’s the way to yield the best brownie batter

  15. Gladys

    I know this is probably a weird question. I just want regular brownies. Is this brownie recipe good for just reg brownies. Should i add more of each ingredient? What do I adjust the time to?

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  17. Cindy

    Any tips on mailing these. My son wants them for his birthday, and he lives in Florida now!??

  18. Joyce

    I needed a gluten-free version…followed your recipe but substituted Pamela’s gf flour blend and Glutino oreo-like cookies… BIG HIT!

  19. Erin

    These look delicious. I would love to have them for Father’s Day. If I bake on Friday evening will they still be good on Sunday?

  20. Grishma Shah

    Any substitute for the egg as I’m a vegetarian we don’t eat eggs.

  21. Kayla

    These were AMAZINGGGGGGG!!!!! We had to make 80 for a project, and because of this great recipe we completely sold out and got wonderful feedback!! Thank you sooooo much!!

  22. Katie

    If I’m using an 8×8 pan, how will that affect the cooking time?

    • Gaby

      it will need to cook for about 5-10 minutes longer

  23. Ella

    Hi Gaby! I’m researching slutty brownie recipes and have stumbled across this one.
    Would really love to try it but I have a few questions, I’m from the Uk and just want make sure I’m using the correct ingredients.
    Is the brown sugar , dark brown sugar or light brown sugar? Also is the flour what we would refer to as ‘plain’ flour?
    Any help would be great, my partner is desperate to try them

    • Gaby

      light brown sugar is perfect – and yes plain all purpose flour!! xx

    • Ella

      Thanks for your reply can’t wait to give these a try

  24. Ray

    Hi Gaby! Apologies if this has been asked before – I want to make “Slutty Brownie Cups” in a cupcake tin and just wondering if you had any experience or advice for that. Specifically, how long do you think they would need to cook? Any idea how many cups the dough would make? Do you think I would need to use cupcake liners or okay to just grease the tin? Let me know!! Many thanks 🙂 I’ve made this recipe dozens of times in a square pan and it’s always a hit.

    • Gaby

      Hey Ray!! I haven’t done it in cupcake tins so I can’t say for sure! But the baking time would for sure be reduced!

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    • Anne

      I substitute coconut oil for butter (1 for 1) regularly because my daughter avoids dairy. We don’t notice the difference in chocolate chip cookies. Plan to make a non dairy version of slutty brownies this week. I use Trader Joe’s chocolate chips.

  27. Mary

    I’m not a fan of oreos, is there another cookie that would be a good alternative?

  28. Cindy

    When I made them in a pan the middle brownie section never fully cooked. Since then I’ve taken to using a muffin tin and making individual portion slutty brownies. It comes out great.

  29. Adriene

    Hey, made these for my son, he loved them. Placed on n his name Instagram, his friends came right over…Big hit..

  30. Fran

    Hi I made these in a foil pan I think it’s 10.5×8.13 and I cooked for 45 min and the knife still had batter on it do I keep cooking or let it set

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  32. Kendra

    Question. Help! I’ve made these 5 times. Some of the comments say don’t use glass. I used glass the first 3 times and a throw away aluminum tin. They WILL not cook in the tin. How come??

    • Gaby

      the tin doesn’t retain the heat like a metal baking dish! and glass doesnt retain heat as well either

  33. Pamela Woodworth

    I used a 9×9 pan and had to add about 20 more minutes and the middle still wasn’t totally done. Then it caved in the middle and the edges were hard. What did I do wrong. Flavor was great!!!

    • Gaby

      yes but it’s a little bit more cookie dough that my recipe calls for so the baking time will be a little longer. Just keep your eyes on it!

  34. Doug

    Would chocolate frosting on top be too much? My friends and I are chocoholics and they want me to make these for them.

    • Gaby

      you sure can – but I think it would be a little too much personally!!

  35. Lyndsay S

    Can i make these in a glass pan with tin foil and baking spray? Sorry if this has been asked already

    • Gaby

      I wouldn’t suggest you use a glass pan – it really affects the baking time and consistency!