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.
Can a 9×13 pan be used instead? Thanks!
yes! absolutely 🙂 just keep an eye on it in the oven as it will bake a bit longer!
I cheated when I made these, I used a boxed brownie mix and already made cookie dough. Came out great.
How long did you bake them for doing it that way?
Hi Gaby! I know this is an old post, but I had a question about the brownie layer of this recipe. I have tried to make this recipe before several times, and the brownies always come out undercooked. Always. I’ve cooked them over double the time stated on the recipe, and the brownies are still so gooey that the entire thing falls apart when I cut it, even after I’ve let it set. I used a 9×9 pan with a full boxed brownie mix – do you think that could be the problem?
Hey Amanda!!
The issue is in the brownie mix. The box mix makes a large quantity than what my recipe on here yields. If you want to cut the box mix in half, it should then work perfectly!! 🙂 And continue to let it set, as that really helps!
Keep me posted!
G
They look Slutty and SEXY AT THE SAME TIME…..will be sharing this with the teachers I work with. Thanks and your very talented. love your stuff!
Oh My God these brownies smell so good
Mine r tasking longer to bake as we’ll
Glad to know I’m not the only one
Can’t wait to try
I’ve made these for some time using box or pkg mixes. Cooking time is affected with that brownie mix and I have to watch so they don’t get hard. I drizzle sweetened condensed milk over the Oreos before topping wirh brownie mix for a caramel taste. We are a family of chocoholics so it’s a staple!!
Hello! I found this recipe of yours and I want to recreate it! I have one question though, how did you cut the brownies to perfectly? Everytime I make brownies they always crumbles down. 🙁
refrigerate them before cutting for a few hours 🙂
Made this brownies last night, and they were delicious. Thank you for all these delicious recipes.
Gaby, I made these for my husband’s bday last week and we froze half of them so that we wouldn’t eat them all. I caught him eating them from the freezer this weekend…when you slice them frozen they have the consistency of fudge omg. Almost better than when they were just baked. Thanks for sharing!
I’ve just got to ask this coz I’m a little worried… this is the first time I’m making this!
Normally my brownies are always undercooked in the centre, so I leave them in the oven for about 10 more minutes (my family hates undercooked brownies).
When I took the brownies out I stuck a knife in the centre and it came out with a bit of brown batter. I thought I’d better stick it back into the oven, so I did.
This time, I realized that somehow I could see bubbling after the oven timer was done, and I took it out of the oven.
Upon cutting, I realized the cookie layer was still super moist and looked a little like glutinous rice paste. I thought that the cookie layer would be firm and crunchy! Is this because I cut it too quickly after removing it from the oven (about an hour or so?) Does this mean the cookie layer was undercooked? The brownie layer’s been completely cooked and is a little crumbly (no undercooked brownie parts), so I’m a bit perplexed because I thought the cookie layer would cook that much faster than the brownie layer.
Was there something I did wrong, perhaps? Hope you could help shed some light on the matter! (:
Hi Hazel! Hmmmm I always let the brownies set for about 4-5 hours after baking because they are so dense – and then I cut them. It’s easy for them to fall apart when you cut them while they are still warm. What kind of baking pan did you use? LMK and I can help get to the bottom of this 🙂
I just made these for the 1st time and they are amazing. I made them in a 9×13 pan and the only change I made was to use the new Oreo Thins. I didn’t want to double the recipe and by using the thins there was just enough brownie batter to cover. Of course they are not as thick as the 9×9 but still delicious. Can’t wait to share them with my friends!
Hi there! I just made these last night (Tuesday) and will be sending them to my brother at college for him to receive them on Friday. Until they’re shipped tomorrow (Thursday) morning, how do you think they’d keep best? In the fridge? In the freezer? In a sealed container on the counter?
freezer in an airtight bag!! I do it all the time
Gaby, you have such an amazing catalog of recipes.
Please use units in them. I told a friend to do this and he mistook 350° F for °C.
Thanks.
Just to be certain, I should use sweetened cocoa powder instead of unsweetened?
unsweetened!
Hello, I was wondering if I could use this picture (the slutty brownies) for my website? Thank you
Unfortunately not – all these images are copyrighted so if you’re interested in licensing an image, I can have my lawyer send over my rates.
Can i use an aluminum baking pan?
like a disposable one? Shouldn’t be an issue!! Just stay away from glass pans!
I made these for the first time and used a semi smaller pan than a 9×9 and cookies continued to come out moist even after 40 min.. I am making them for work so I don’t want them to be undercooked or over cooked but super nervous because some brownie mix still comes out.. Should I toss them and not take the risk? I even cut them but, didn’t read all the comments in time to know its best to wait a few hours before cutting… Any thoughts?
Hi Christina! I bet they are good to go! But yes, waiting to cut them for a few hours is easier since it gives the brownies time to set up!
Hi! I’m making these for the first time today and I was wondering what the purpose of the tin foil is? Did you put it over a glass pan? What if I only have a glass 9×9 pan? I might have a cake pan…idk…but how do you cut the brownies with the tinfoil?
I use the tin foil to lift out the brownies from the pan! There’s a demo if you watch the video at the top of the post!
A glass pan will work – but they dont conduct heat like a metal pan so just be aware of that before starting! Here’s a great breakdown – http://www.thekitchn.com/glass-vs-metal-bakeware-is-there-a-difference-food-science-217961
Okay, so I’ve made these before and love them but I made them last night, one in a 9×9 and another batch in a 9×13. I let them sit overnight like always but cut into them this morning and the 9×9 pan brownie layer is still so gooey! Like way more gooey than normal. I’m afraid to serve these, would it be foolish to try to sit back into the oven for a few minutes to try to get some of it done? I would hate to waste it.
throw ’em back in the oven for 15 and then let them rest in the fridge before cutting!!
I made these just as directed. It did not change a thing. I’m now at 58 minutes in the oven. The knife keeps coming with batter on it. I have a 6 month old oven so the temp is correct 350. What happened?
Hey! Not sure what could have gone wrong? Did you end up taking them out and letting them rest before slicing and serving?
OMG I made these great treats with my nephews and they were AMAZING!! I definitely recommend these TOO GOOD!! AND WHEN THEY WERE READY I DID COME A RUNNIN
I’m planning on making these as Christmas gifts. Will most likely try multiplying the recipes and dividing it to save some effort. Would it better to let the mixes sit or put them in the fridge once done?
you can leave them at room temp before assembly! And it multiples great – but be sure to bake them each in a 9×9 pan otherwise the baking time gets a bit funky!
Hey gaby, i dont have the cups to measure the ingredients out, how much of the ingredients do i need in grams/ml
Hey Sara! I haven’t tested it in grams so I don’t know perfect conversions. Sorry about that!
Hi Gaby! Love this recipe. Do you think it’s possible to mix both layers with a single oreo in between and to put them into individual cupcake tins rather than a 9×9 pan? If so, what time would you recommend to bake them?
Yes! You could layer the 3 layers in a cupcake tin – not 100% sure about timing but I’d check them after about 20 minutes and keep an eye on them after that!
I’m going to try to make these for the first time in my life normally I hate cooking until I saw this video and I’ve been dieing to make it, I’m 15 years old and I hope they taste and look delicious as yours.
I made them and they turned out perfect and delicious I was so happy I shared them with my friends at school and everyone loved them thank you. 🙂
Found this recipe on Pinterest. Made them last night and brought them into work today. My coworkers went nuts for them. Super easy and delish!
yay!! thanks Mattie!
Helloo.i just made these and i followed the recipe exactly.. When i popped them in the oven the cookie layer started to overlap the brownie layer. I baked them for about 45 minutes and it seems like the top is the only thong to set.
I’ve taken them out and seeing if i let them cool if it’ll set..i just seems too..liquid. Right now…is this normal?
what size baking pan did you use??
Sometimes when I take it out I let it set for about an hour to rest and then pop it in the fridge! – and then it’s all perfect once I cut it!
I used a 9×13.
And the result after i cooled. Then was some around the outer was hard and some in the middle was really chew, almost as if it didnt bake all the way. It didn’t come out as i expected, the cookielayer and the brownie layer kind of morphed. You could barely tell there was a chocolate chip layer since it sort of baked over the brownie part and overlapped. Im not sure what I did wrong?? Like i said I followed the recipe, just used a different kind of pan.
Hey Jessa – that’s super weird. I haven’t had that happen to me in the hundreds of times that I’ve made this recipe BUT I will say that the pan absolutely would change the recipe. Was it a glass pan and a different size? LMK and we can troubleshoot some more 🙂
I have made these for years in a 9×13 pan but use a family size roll of chocolate chip cookie dough, one package of Oreos and two boxes of brownie mix. Bake for 55 min at 350 and done perfectly. Just my guess but using the ingredients above for a smaller pan would cause the ingredients to as you say morph together in a larger pan. Just a thought.
I made these, and liked the brownie layer more than the others. Do you have the instructions to just bake those by themselves?
Make them as the recipe says (just the brownie section) and then bake in an 8inch pan at 325 for 20-25 minutes!
Thank you for the prompt reply
anytime!! 🙂
Hey, I have a question. Do the Oreos become soft or do they stay crunchy? Thanks.
they are a little soft but not mushy!!
My 15yo daughter made these today in lieu of a birthday cake for herself. They are so good and definitely going to become a staple in our house, thanks. I will change the name, however. Perhaps, The Best Brownies, EVER!
love it!!! happy birthday to her!
I accidentally bought milk chocolate chips instead of semi sweet. Can i still use the milk chocolate for the cookie dough?
100%
Hi Gabby, I want to make these but don’t have any ap flour for the brownies, i have self rising, if I follow your brownie recipe, will there be an issue because i used self rising instead of ap?
Hey Trina! I have never tested it with self rising flour, only all purpose, so I don’t know how it would affect the recipe. But, this might help you if you use it: http://www.kingarthurflour.com/blog/2015/09/09/substitute-self-rising-flour-purpose-flour/
LMK what happens!
I usually use Jamie Oliver’s brownie recipe to make brownies and that requires cocoa powder and chocolate so if I use that in this recipe will that make a huge difference? x
Yes, it will because it’s more about the quantity of brownie batter to cookie ratio – and I’m not sure what Jamie’s recipe yields.
This is the second time I’ve made them in 3 days!!! Your pictures convinced me to try these beauties. My son shared them with his friends the first time, and tonight, I’m bringing them to a potluck. It’s a no-brainer sure-fire winner all around! I will use this recipe as my go-to dessert. My 9×9 accommodates 25 Oreos.
I did them yesterday with a friend! they are delicious 🙂