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.
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!
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.
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
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 saucepan, 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:
- Preheat the oven to 350 degrees F and line the bottom of a 9x9 baking pan with tin foil or parchment paper and then spray the foil/paper with a spritz of non-stick 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 35-40 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.
Hi, I was wondering if this can be made in a cupcake pan with the same layers just one oreo per cup? Would the temperature still be the same for the cooking or should I increase or decrease it? How should I adjust cook times?
Hi Gaby. Pls tell me what’s the best cocoa powder to be use in this terrific recipe. Thanks!
Hi Anna! I use Valrhona cocoa powder!
Thanks Gaby. Btw, im from the Philippines and an avid fan of yours. Have a nice day!
It looks delicious!!
can i bake it in muffin pan for personal dishes?
I’ve never tried doing it in individual dishes – but I’m sure it would work! I would just watch the baking time as it will take far less time with smaller baking containers. 🙂
Hi, Gaby i’m from Venezuela and i can’t find brown sugar anywhere (yes, this is crazy), should i use white sugar instead?
yes white sugar will totally work!
Hej Gabi, what is AP flour. It is a normal flour? I have to try this recipe because my boyfriend is a chocoholic. And 350 degrees is not to much, her in Europe is the max in a oven. Are you using american degrees.? Thanks Carmen
it just stands for all purpose flour 🙂 Normal flour!!! happy baking!
and yes. 350 degrees F!
has anyone made them with store bought cookie dough and box brownie mix?
I’ve made these with store bought brownie mix and sugar cookie dough to save time and they turned out really good, pretty much the same if I’d made them from scratch.
hey Tracy!! Yup, they will be totally delish with store bought dough too!! Either way – I’m obsessed with them! Glad you liked them!!
Those look absolutely delicious! One of my favourite kind of brownies are the double fudge ones my Mom makes whenever I come home from overseas travel. These are definitely slutty in a good sense 🙂
i love making this recipe! And this we are in the month of October and Halloween is right around the corner. i decided to use Halloween oreos! tastes the same and adds a little more color to this amazing slutty brownies!
I tried this recipe with a glass pan and the dough layer turned out uncooked and sloppy 🙁 the brownie was amazing though. I may have messed up the conversions to grams though.
Would a tin be better?
Hi,
I dont think the tin vs. glass pans would make a huge difference – although I do use tin plans in my kitchen. I would double check on the conversions since I’ve made these a ton of times and have never had them uncooked. I’ll see if I can do the metric conversions and add them to the post 🙂
I’ve had mine in the oven for an extra 15 minutes now – and the insides still aren’t done. they are runny and gooey inside. I made regular cookie dough, and used a boxed brownie mix for the sake of time. I am using a 9×9 metal pan, lined with foil and sprayed with Pam. Any thoughts why they won’t cook?
Hey! I’m not sure why they aren’t cooking. How long does the brownie batter mix say to bake for? My brownie recipe cooks a bit faster than the box ones do, so perhaps that’s part of it?
These look amazing!! I’m thinking of making these for next weekend when I visit my best friend for a Halloween party weekend. Perfect for us and her roomies!
Why Tin foil, did you find parament paper stuck to the cookie dough?
tin foil just makes it easy to lift out of the pan when you are ready to cut 🙂
OMG THESE ARE SOOOOOOOOOOOO GOOD! Better than I expected (and I expected perfection!!!) *Drool*
So, I have to use a 9×13, so what time should I put it in for? I want the gushy inside!
Hey Taylor, I’d keep an eye on it… since yours will be a little less thick but wider, it might still take the same time… but you just want to look for the brownies to be slightly gooey in the center and then take it out and let it cool completely and stop cooking 🙂
What degrees do you use? Farenheit or celcius?
If Farenheit, how many degrees shoud I have in celcius?
Hug, Moa 🙂
350f! So it’s 180 C 🙂
Good stuff, but the brownies were undercooked and gooey. I used a 9×9 pan (metal) and cooked for almost 45 minutes because my knife wouldn’t come out clean. Finally took them out because I didn’t want the cookie layer to burn. (It was perfect.) I let these cool completely, but they completely fell apart due to the gooey brownie layer. More than half were thrown away because I wouldn’t serve something so sloppy and undercooked to anyone.
Thoughts?
hmmmm that’s interesting. How long did you let them cool? Sometimes it takes a while for the brownie and cookie layer to set up. Let me know and we’ll get to the bottom of it!
Could we just use a brownie mix?
yup! brownie mix works 🙂
These are ridiculous in a good way. They are also about the richest thing in the world. I can only eat about half the pan. They need a new name, how about Chiporeonies?
I am attempting to make these brownies with a box brownie mix. Because your recipe uses a 9×9 pan, should I cut the box brownie mix in half or can I use a 9×13 pan anyway and make the cookie dough part thinner?? Should I double the cookie portion of this recipe for a 9×13 pan?
you should use the 9×13 pan and just have a slightly thinner layer of cookies and use the full amount of box brownies!! Happy Baking 🙂
Thank you so much, Gaby. These brownies turned out great!!!!!! Thank you for your help!
Tina
im so excited to bake these for my friends birthday..i am just going to use store brownie mix and store cookie dough. will the cookies be burnt for cooking it for 45 mins?
I thought you could crush the oreos.. I made a batch with the oreos crushed the tasted ok but didnt have the layered look..
Hi Shannon,
I’ve never tried it with crushed oreos – I bet it tastes the same – but ya you won’t get that layered look. I’m going to try it thou! I bet it could be fun 🙂 Or another brownie recipe with crushed oreos!!
I’ll be making these tonight! 🙂
I started making these and my brownie mix is a little lumpy and not as smooth and glossy as it usually is. Is it supposed to be that way?
Today is my birthday and I made these for myself for the first time and oh goodness they came out so perfect. I added swirls of whipped cream to each brownie when serving. Not only were they beautiful they were heavenly to eat 😀
I made these both ways, from scratch and with the boxed mixes. SOOOOOO Good either way. I went a little crazy with my 4th batch for a cookie party: added Rolos, and marshmallows to the Oreo layer then topped with the brownie mix. They were super decadent and a big hit with the other partygoers.
yay!! they are the best! 🙂 I love the rolo addition!
Hey do you think it would be ok if i made the batters in the morning and then combined and cooked them at night?
Yes! Absolutely!!
My best friend’s mom and I have both made these and we have both had the same huge issue…the oreos take all the moisture from the brownies and cookie dough and you’re left with this hard dessert that the brownie completely falls apart on…not sure how to fix this or how everyone else is gettin such epic results but does anyone have any ideas on how to make the oreos not dry everything else out so much?
Hey Amanda! Are you using the homemade cookie and brownie recipe? I just did a step by step recipe for this on the peppermint slutty brownie post – you can take a look and see if I addressed your question there.
Let me know! Feel free to email me directly and I’ll help out at much as possible!!! Whatsgabycooking@gmail.com
Hey does it matter if you use salted butter for both the brownie and cookie recipe?
Hey Taylor! I always use unsalted butter – but to be honest, if you only have salted butter just go ahead and use that and omit the extra salt from the recipes 🙂
I wanted to know if I could use a brownie bites pan. If so, at which temperature should I bake them and for how long?
You can totally use a brownie bite pan! Same temperature for sure – but I’ve never done it in that kind of pan so I don’t know about the length of time. I’d just start with about 15 minutes and keep my eyes on it 🙂
It’s amazing!! I loved the recipe, its delicious! But 30-35 min in the oven is to much..
Hi Isabelle! How long did you bake it for – and did you use a different size pan? I’d love your feedback 🙂 Thanks!
Hi Gaby,
I tried to make these for a party using cookie and brownie mix just as a time saver and the brownie layer just would not cook. I used a square glass pan. I kept putting them back in the oven for at least another 20-30 minutes in intervals of 5-10 minutes and yet the middle of the brownie layer was still runny and undercooked. Do you have any idea why this happened? I can’t seem to figure it out!
Hey Taylor! I’ve used box brownie mix too when I’m in a pinch for time. And I mut say, the glass pan will make a bit of a difference in baking time but it shouldn’t be 30 minutes worth. Do you have another pan you can try – or a bigger glass pan, and then the brownies would be a bit thinner? Let me know! I’m happy to work through it with you until they are perfect!!
I added carmel pieces ntop of the oreos and used a Marie Calender brownie mix and Nestle toll house resipe for Chocolate chip cookes. Totally delish and called for milk and lots of it!
omg yummmmmm