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This triple-layered indulgence combines the best of three worlds - chewy chocolate chip cookies, classic Oreos, and fudgy brownies baked into one magnificent dessert bar. The contrasting textures and complementary flavors create a dessert experience that's utterly irresistible and worthy of its provocative name.
The first time I made these for my nephew's birthday party, they disappeared faster than any other dessert on the table. Now they've become our family's signature celebration treat, requested by name for every special occasion.
Ingredients
- For the Brownie layer:
- Unsalted butter: Creates a rich foundation and helps develop that perfect crackly brownie top.
- White sugar: Provides sweetness and helps create that shiny crust brownies are known for.
- Cocoa powder: Choose Dutch processed for a deeper chocolate flavor that makes these brownies intensely decadent.
- Kosher salt: Enhances all the flavors especially the chocolate don't skip this.
- Vanilla extract: Use pure not imitation for the best flavor profile.
- Large eggs: Provide structure and richness.
- Flour: Just enough to give structure without making brownies cakey.
- For the Oreo layer:
- Package of Oreos: Regular or double stuffed depending on how much cream filling you prefer. The classic flavor works perfectly but feel free to experiment.
- For the Cookie Dough layer:
- Room temperature butter: Crucial for proper creaming with sugar.
- Brown sugar: Provides moisture and a subtle molasses flavor.
- White sugar: Creates the perfect crisp cookie texture.
- Egg: Binds everything together.
- Vanilla extract: Enhances the buttery cookie flavor.
- Flour: Provides structure for the cookie base.
- Salt: Balances the sweetness.
- Baking soda and baking powder: Work together for the ideal cookie texture.
- Semisweet chocolate chips: Add pockets of melty chocolate throughout the cookie layer.
How To Make Slutty Brownies
- Prepare the Brownie Batter:
- Melt the butter in a medium saucepan over medium high heat until completely liquid. Add sugar and cocoa powder to the melted butter, whisking continuously until fully incorporated. This mixture will look somewhat grainy but will smooth out later. Remove from heat to prevent overheating the cocoa which can turn bitter. Add salt, vanilla, and eggs one at a time, whisking vigorously between each addition until the mixture becomes glossy and smooth. Gently fold in the flour with a spatula just until no dry streaks remain. The batter should be thick, rich, and velvety. Set aside while you prepare the cookie dough.
- Create the Cookie Dough:
- In a stand mixer fitted with the paddle attachment, cream together butter and both sugars for about 3 minutes until light and fluffy. The mixture should visibly change texture and become almost fluffy. Add the egg and vanilla, scraping down the sides of the bowl to ensure even incorporation. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder, mixing just until combined. Overworking the dough will develop too much gluten, resulting in tough cookies. Fold in chocolate chips by hand using a rubber spatula for even distribution.
- Assemble the Layers:
- Preheat your oven to 350°F and line a 9x9 baking pan with foil or parchment, leaving overhang for easy removal later. Spray with nonstick spray. Press the cookie dough evenly into the bottom of the pan, using slightly dampened fingers to prevent sticking. Take your time creating an even layer as this forms the foundation of your bars. Arrange Oreos in a single layer on top of the cookie dough, fitting as many as possible without overlapping. Pour the brownie batter over the Oreos, using a spatula to ensure complete coverage and an even top layer.
- Bake to Perfection:
- Place the pan in the center rack of your preheated oven and bake for 35 to 40 minutes. The top should develop a shiny, crackly surface but not appear dry or overbaked. Test for doneness by inserting a knife into the center. When it comes out with just a few moist crumbs attached not wet batter the brownies are perfect. Let cool in the pan for at least 2 hours to fully set before lifting out with the foil edges, cutting into squares, and serving.
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The cocoa powder is absolutely my favorite ingredient in this recipe. I've experimented with different varieties over the years, and a high-quality Dutch-processed cocoa makes all the difference between a good slutty brownie and an exceptional one. My grandmother always said chocolate desserts are only as good as the cocoa you use, and I've found that to be absolutely true with these indulgent bars.
Storage and Freezing
These brownies actually taste even better the day after baking, as the flavors have time to meld together. Store them in an airtight container at room temperature for up to 4 days. For longer storage, wrap individual brownies tightly in plastic wrap and place in a freezer bag - they'll keep for up to 3 months. Thaw at room temperature for about an hour before serving, or microwave for 15-20 seconds for that fresh-baked warmth.
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Make-Ahead Options
You can prepare components separately up to a day ahead. Make the cookie dough and brownie batter, storing them separately in the refrigerator. Bring both to room temperature before assembly. The cookie dough layer can also be pressed into the pan, covered, and refrigerated overnight. Add the Oreos and brownie batter just before baking for optimal freshness and texture.
Serving Suggestions
While these brownies are decadent enough to stand alone, they reach new heights of indulgence when served warm with a scoop of vanilla ice cream. The contrast between the hot brownie and cold ice cream creates a sensory experience your guests won't soon forget. For a special occasion, drizzle with warm caramel sauce or chocolate ganache. These also pair beautifully with a glass of cold milk, strong coffee, or even a dessert wine like port.
Variations to Try
The beauty of Slutty Brownies lies in their adaptability. Switch out regular Oreos for seasonal varieties like peppermint during the holidays or lemon in spring. Add a layer of peanut butter between the cookie and Oreo layers for a Reese's-inspired version. For chocolate lovers, use chocolate chip Oreos and add extra chips to both the cookie dough and brownie batter. You can even incorporate nuts, toffee bits, or crushed candy into any layer for additional texture and flavor.
Frequently Asked Questions
- → Can I use box mix for the brownie layer?
Yes, you can! Box mixes work well, but keep in mind not to use the entire batter if it yields more than your homemade recipe. Just cover the Oreo layer evenly.
- → What type of Oreos should I use?
You can use any type of Oreos you prefer, such as regular, double-stuffed, birthday cake, or even red velvet for a unique flavor twist.
- → What’s the best pan size for these brownies?
A 9x9 baking pan is ideal for this recipe to get the best results and perfect layer proportions. Avoid using glass or other sizes for an even bake.
- → How do I know when the brownies are fully baked?
Use a knife or toothpick to test the brownies. Insert it into the middle, and if it comes out clean, the dessert is ready. If batter sticks, bake for another 5 minutes.
- → What tips help with perfect cutting and serving?
Let the brownies cool completely, preferably for at least 1 hour, before slicing. This ensures clean cuts and evenly sized dessert bars.