Introduction:
Slutty Brownies are the epitome of dessert indulgence, combining three of the most irresistible treats: chocolate chip cookies, Oreos, and brownies. These decadent layers come together to create a dessert that’s gooey, rich, and packed with flavor. Whether for parties or a late-night craving, Slutty Brownies are the ultimate sweet fix.
History of Slutty Brownies:
The origin of the name “Slutty Brownies” comes from their scandalously rich and indulgent nature. These brownies became a viral sensation in the 2010s due to their over-the-top, indulgent combination of classic desserts. It’s a modern-day treat that pushes the boundaries of dessert creativity.
Ingredients Breakdown:
- For the Cookie Layer:
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
- For the Oreo Layer:
- 24 Oreo cookies (or more, depending on pan size)
- For the Brownie Layer:
- 1 box of brownie mix (or your favorite homemade brownie recipe)
- Ingredients listed on the brownie box (usually eggs, oil, and water)
Step-by-Step Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or foil, leaving an overhang for easy removal.
- Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, beating until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Stir in the chocolate chips until evenly distributed.
- Assemble the Cookie Layer:
- Press the chocolate chip cookie dough evenly into the bottom of the prepared pan.
- Add the Oreo Layer:
- Place the Oreos in a single layer over the cookie dough, covering the entire surface. Feel free to add more if you’d like extra Oreos!
- Prepare the Brownie Batter:
- Prepare the brownie mix according to the package instructions (or use your homemade recipe). Pour the brownie batter over the Oreo layer, spreading it evenly.
- Bake:
- Bake for 35-40 minutes or until the top is set and a toothpick inserted into the center comes out with only a few moist crumbs. Be careful not to overbake, as the brownies should remain fudgy.
- Cool and Serve:
- Allow the Slutty Brownies to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy the layers of gooey goodness!
Tips for the Perfect Slutty Brownies:
- Let Them Cool: As tempting as it may be to dig in right away, let the brownies cool completely to allow the layers to set properly.
- Go Homemade: While boxed mixes are quick and easy, making homemade cookie dough and brownies adds a special touch.
- Extra Decadence: Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for the ultimate indulgence.
Variations and Customizations:
- Double Stuffed Oreos: Use double-stuffed Oreos for an even more indulgent filling.
- Peanut Butter Lovers: Add a layer of peanut butter cups between the Oreos and brownie batter for a peanut butter twist.
- Blondie Version: Swap the chocolate chip cookie dough with a blondie or sugar cookie dough for a different flavor profile.
Health Considerations and Nutritional Value:
- Calories: Each Slutty Brownie square contains around 300-350 calories, depending on portion size and ingredients.
- Indulgence: This is a rich dessert, so enjoy it as an occasional treat in moderation.
FAQ:
- Can I freeze Slutty Brownies?
Yes! Once cooled, slice and wrap the brownies individually, then store them in an airtight container in the freezer for up to 3 months. Thaw and enjoy. - How do I store them?
Store the brownies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week. - Can I make them gluten-free?
Absolutely! Substitute the flour in the cookie dough with a gluten-free flour blend and use gluten-free Oreos and brownie mix.
Slutty Brownies
Slutty Brownies are the ultimate dessert indulgence, with layers of cookie dough, Oreos, and fudgy brownies. Perfect for satisfying your sweet tooth, these brownies are gooey, rich, and absolutely delicious!
Equipment
- 9×13 inch (23 x 33 cm) baking pan*
Ingredients
Chocolate Chip Cookie Layer
- 3/4 cup unsalted butter 168 grams softened
- 1/2 cup brown sugar 105 grams
- 1/2 cup white sugar 100 grams
- 1 large egg
- 1 large egg yolk discard the white
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 188 grams aka plain flour
- 1/4 teaspoon salt
- 2/3 cups chocolate chips 120 grams
Oreo Layer
- 28 Oreo cookies
Brownie Layer
- 1/2 cup unsalted butter 112 grams cubed
- 6 oz dark chocolate 170 grams 50-70% or semi-sweet
- 1 cup granulated sugar 200 grams
- 2 large eggs
- 1/2 cup all-purpose flour 63 grams
- 1/4 cup cocoa powder 23 grams
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350F (180C) degrees.
- Lightly grease a 9×13 inch (23×33 cm) pan. Then line parchment paper and leave an overhang around the sides. Greasing the pan first helps the paper stick. Alternatively, simply grease the pan.
Chocolate Chip Cookie Layer
- In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
- Then beat in the egg, additional egg yolk and vanilla extract. Be sure that you do not add 2 full eggs – you will discard the white of the second egg.
- With the mixer on low speed, beat in the flour and salt.
- Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
- Spoon the mixture into the prepared pan, and spread smooth with a spatula.
Oreo Layer
- Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 7 rows of 4 cookies, plus I added a few half cookies on each row to completely cover the cookie dough layer.
Brownie Batter
- Finely chop the chocolate. Place the chocolate and butter into a large heatproof bowl. Microwave on medium power for 45-second intervals. Remove from the microwave between each interval and stir the batter. **Do not microwave on high power or the chocolate can become grainy or burn.
- Cool the mixture for about 5 minutes – then whisk in the eggs and granulated sugar.
- Whisk the flour, cocoa and salt into the batter until just combined. If the flour and cocoa are lumpy, be sure to sift them first.
- Spoon the brownie batter over the Oreo layer, dropping spoonfuls across the pan. Then spread smooth. I recommend this process – instead of dumping all the batter in the middle of the pan – because it makes it easier to spread the batter over the Oreos.
Baking and Cooling
- Bake the brownies in the preheated oven for 37-45 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. Bake time will vary depending on your oven and how gooey you like your brownies.
- Cool the brownies fully (at least 4 hours) before slicing. Before slicing, lift the cooled brownies out of the pan using the overhang of the parchment paper. Then place on a cutting board.
- Store leftovers at room temperature in an airtight container for up to 4 days.
Notes
- Pan Sizes: This recipe can be halved and made in an 8×8 inch (20×20 cm) baking pan. The bake time will be about 32-37 minutes. When halving the cookie dough layer, simply use 1 large egg. There is not enough batter to make a half batch and bake in a 9×9 inch (23×23 cm) pan.
- Chocolate Chips: While it may be tempting to add in extra chocolate chips – I do not recommend it as it makes it harder to slice the brownies.
- Dark Chocolate: I typically use 50% dark chocolate for this recipe, as the brownies are very rich already. I would not recommend using anything with a higher % than 70%. Semi-sweet chocolate works too.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 18 equal brownies.
- Storage: Store brownies in an airtight container at room temperature for up to 4 days.