Introduction

Slutty Brownies are a decadent treat combining a chocolate chip cookie base, a layer of Oreos, and a rich brownie topping. This indulgent dessert is perfect for any chocolate lover looking for a fun twist on classic brownies.

Ingredients

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)
1/4 teaspoon salt
2/3 cups chocolate chips (120 grams)
28 Oreo cookies
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

Step 1: Preheat the oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan, then line it with parchment paper, leaving an overhang on the sides for easy removal. Greasing the pan first helps the paper stick; alternatively, just grease the pan well.
Step 2: Prepare the cookie dough by beating together the softened butter, brown sugar, and white sugar until combined.
Step 3: Beat in the whole egg, egg yolk (discard the white), and vanilla extract until smooth.
Step 4: With the mixer on low speed, add the flour and salt. Turn off the mixer and gently mix in the chocolate chips with a spatula or wooden spoon.
Step 5: Spread the cookie dough evenly into the prepared pan with a spatula.
Step 6: Arrange the Oreo cookies on top of the cookie dough, pressing them down slightly to cover the layer completely.
Step 7: Chop the dark chocolate finely. Place the chocolate and cubed butter in a heatproof bowl. Microwave in 45-second intervals on medium power, stirring between each, until melted and smooth. Avoid high power to prevent burning.
Step 8: Let the chocolate mixture cool for about 5 minutes. Whisk in the eggs and granulated sugar until combined.
Step 9: Whisk in the flour, cocoa powder, and salt until just combined. Sift the dry ingredients first if lumpy.
Step 10: Drop spoonfuls of the brownie batter evenly over the Oreo layer, then spread gently to cover as much as possible without disturbing the Oreos.
Step 11: Bake for 37 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs. Adjust the time for your preferred level of gooeyness.
Step 12: Cool the brownies completely for at least 4 hours. Use the parchment overhang to lift the brownies from the pan, then place on a cutting board for slicing.

Tips & Variations

For a fudgier texture, bake closer to 37 minutes; for cakier brownies, bake longer.
Use different chocolate chip varieties like milk or white chocolate for a flavor twist.
Try swapping Oreos for other sandwich cookies if preferred.
If you don’t have a microwave, melt the butter and chocolate together over a double boiler, stirring frequently.

Storage

Store leftover brownies at room temperature in an airtight container for up to 4 days. They can also be refrigerated to extend freshness but may firm up the texture. To reheat, warm a piece gently in the microwave for 10–15 seconds for a soft, gooey bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to prevent the brownies from becoming too salty.

Do I have to discard the egg white from the second egg?

Yes, the recipe calls for only the yolk of the second egg to create a richer cookie dough layer.

Slutty Brownies Recipe

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4.7 from 97 reviews

Slutty Brownies are a decadent layered dessert combining a rich chocolate chip cookie base, a middle layer of Oreo cookies, and a top layer of fudgy homemade brownies. Baked to perfection with a crispy top and gooey interior, these brownies offer a delightful texture and flavor contrast in every bite, making them a crowd-pleasing treat for any occasion.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 4 hours 60 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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)
1/4 teaspoon salt
2/3 cups chocolate chips (120 grams)

Oreo Layer

28 Oreo cookies

Brownie Batter

1/2 cup unsalted butter (112 grams), cubed
6 oz dark chocolate (170 grams), 50-70% cocoa 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: Set the oven to 350°F (180°C) to ensure it reaches the proper temperature for baking the layered dessert.
Prepare the pan: Lightly grease a 9×13 inch (23×33 cm) pan, then line it with parchment paper leaving an overhang for easy removal later. Greasing first helps the parchment stick to the pan.
Make the cookie dough base: In a large bowl, beat the softened butter with brown sugar and white sugar until combined. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
Add dry ingredients to cookie dough: With the mixer on low, gradually beat in the flour and salt until almost incorporated, then gently fold in the chocolate chips using a rubber spatula or wooden spoon to maintain the dough’s texture.
Spread cookie dough: Spoon the cookie dough into the prepared pan and spread it evenly with a spatula to create a smooth base layer.
Add Oreo layer: Arrange the Oreo cookies over the cookie dough pressing down lightly to adhere. Use 7 rows of 4 cookies with some halves to cover the layer completely.
Prepare the brownie batter: Finely chop the dark chocolate. Combine the chopped chocolate and cubed butter in a large heatproof bowl and microwave in 45-second intervals on medium power, stirring between each, until smooth and melted. Avoid high power to prevent burning.
Cool chocolate mixture and add eggs: Let the melted chocolate and butter mixture cool about 5 minutes. Then whisk in the eggs and granulated sugar thoroughly.
Add dry ingredients to brownie batter: Sift together the flour, cocoa powder, and salt, then whisk into the chocolate mixture until just combined without overmixing.
Spread brownie batter: Drop spoonfuls of the brownie batter over the Oreo layer and gently spread with a spatula to cover evenly, ensuring not to disturb the Oreo cookies.
Bake: Place the pan in the preheated oven and bake for 37-45 minutes. Check doneness by inserting a toothpick; it should come out dry or with a few moist crumbs. Baking time varies by oven and desired gooeyness.
Cool completely: Let the brownies cool fully at room temperature, at least 4 hours, to firm up before slicing.
Remove and slice: Use the parchment paper overhang to lift the brownies out of the pan. Transfer to a cutting board and slice into squares.
Storage: Store leftover brownies in an airtight container at room temperature for up to 4 days to maintain freshness.

Notes

Discard the white of the second egg to keep the cookie layer’s texture just right.
If cocoa powder and flour are lumpy, sift them before adding to the brownie batter for a smooth consistency.
Microwaving the chocolate and butter at medium power prevents grainy or burnt chocolate.
Cooling the brownies completely before slicing helps maintain their structure and prevents crumbling.
You can customize the Oreo layer by using different Oreo varieties if desired.

Keywords: Slutty Brownies, layered dessert, chocolate chip cookie base, Oreo brownies, fudgy brownies, easy brownies recipe