Slutty Blondie Brownies

By Gaby

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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

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Course Dessert
Cuisine American

Ingredients
  

For the Brownie layer:

  • 1/2 cup butter
  • 1 cup dark brown sugar
  • 2 tsp of vanilla
  • 1 egg
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp of baking soda
  • 1/2 cup cup white chocolate chips

For the Oreo layer:

  • 1 package of Golden Oreos

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 1/2 tsp vanilla extract
  • 1 1/4 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Instructions
 

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.

Assembly:

  • 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 🙂

Notes

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!

73 Comments

  9. Yum! One to make soon! I noticed you had white chocolate chips in the blondie layer but recipe calls for the white chocolate chips in the cookie layer? Will it make a difference in baking time?

    Reply

  10. GIRL! Thank you for crafting this recipe. Remember awhile back I asked you about variations with the Golden Oreo? THANK YOU FOR FIGURING IT OUT FOR US! I love it! BUT. You know what has to come next now, right? A Slutty Redhead. . . .and I know you’ve seen the red velvet brownies. I understand you’ve got a wedding coming up and all, but. . .maybe you could come up with something for us during your honeymoon. . . if you run out of honeymoon activities. . . Thanks for all your beautiful hard work! I really, really enjoy your blog!

    Reply

  18. I know what I’m about to say is a total sin, but I do not like chocolate (stick with me!) so this blondie version is PERFECT for weirdos like me!!! I am always so sad that no one ever thinks to make blondie versions of the most rocking brownie recipes, but this time someone did! Hooray!

    As a side note, I bought a box of the TJ’s version of golden oreos (the Joe-Joes) when my friends and I road-tripped to FL back in December and they were immediately nicknamed “crack cookies” because they were so good. Those are totes going in these.

    Reply
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  24. I’ve got a pan in the oven at the moment. I keep doing the knife test and they seem very undone in the middle. I’ll try another 5 mins. I had wanted to try both versions – slutty brownie and blondie. I made the cookie dough base as directed in the brownie version. My plan was to just divide that up and use it in both versions. then I realized the brownie version called for chocolate chips (which I used). So my blondies are going to be true blondies but I figured it would work! How bad can they be?? : )

    Reply

    1. Hey Emily! You could use the chocolate chip cookie dough for each for sure!! And the middle will absolutely seem a little undone when you take them out. I like them gooey so that’s the way I did it 🙂 But you can let them go 5-10 minutes longer. And then when its out of the oven, let it rest for at least 2 hours before cutting it open and they will stay intact.

    2. They turned out amazing!!! I ended up adding about 10 more minutes and then waited several hours before cutting. A huge hit with the family!! Thanks for the recipe and the helpful hints!

    3. Mine have been in my oven – that always bakes faster than recommended – for almost an hour. No clue what is going on. I keep checking them every 5 mins. I’m extremely frustrated.

    4. Since they are so dense they might no appear to be cooked but I would take them out as directed in the recipe and let them set for a few hours before cutting into them!

  25. I loved your homemade recipe for chocolate slutty brownies! I’m definitely trying this blondie version this week (probably tomorrow knowing me)!! These look delicious. Thanks for the tasty recipe!

    Reply
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  29. Looks amazing! I don’t have access to golden oreos and so would have to skip that layer. Would you recommend still including the cookie dough layer?

    Reply

    1. Lindsey! You could use regular oreos if you want! Or maybe try using another kind of cookie! Or just skip the layer. Any way – its going to be good 🙂

  30. I made these tonight because I just couldn’t wait! Mine look a little bit darker and still are too underdone in the middle. I didn’t have a 9 x 9 pan, so I doubled the recipe and divided it between a 9 x 13 pan and a 6 x 6 pan. Maybe that was a mistake? Any suggestions on a pan size if I double it again? And next time I think I will stick to light brown sugar instead of the dark. I added white choc chips and toffe bits to the brownie layer. Can’t wait to eat them, with a scoop of vanilla ice cream, of course!

    Reply

    1. Hey Megan! So mine are always a little underdone in the middle – but that’s how I like them. All of our ovens cook a little differently, so if you bake them for a few minutes longer the middle would cook more. I like to use a smaller 9×9 because it tends to bake more evenly – but if you don’t have a 9×9 maybe do 2 smaller ones in your 6×6? I think the square baking pan makes it bake more evenly. Hope this helps!!xoxo

    2. Thanks for getting back to me. Yes, I like mine underdone too but I think I could have went a little longer. Will definatly make them in different pans next time. So yummy!

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  34. I made chocolate chip cookie brownies this past weekend but one of the guys I work with can’t eat chocolate. So I went in search of a Blondie recipe and came across this one.
    I am going to change the recipe for the cookie part and use my pecan turtle cookies and put a layer of caramels between the layers.
    I’ll let you know how they turn out.

    Reply

  35. these looked so amazing I had to make, but mine didn’t come out anywhere near as good looking as yours. I baked them for almost 40 minutes. The last 10 minutes I had to put a piece of foil over the top because they were getting a little to brown. When they did come out I thought they would be perfect, but when I cut into them the were under cooked. I used a 9×9. I have a second batch in right now that I am using just plain sugar cookie bought dough as I wanted something to take to work tomorrow. Any suggestion as to why these come out undercooked.

    Reply

  36. 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!

    Reply

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

    Reply
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  40. 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.

    Reply

    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!

  41. 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!

    Reply

  42. 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.

    Reply
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  44. 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 9×9 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.

    Reply

    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!

  46. I need to make these for 25 people, so a 9×9 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 13×9, even though maybe it’s not ideal?

    Reply

    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

    3. 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 🙂

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  48. 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!

    Reply

    2. 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!

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