Introduction

Slutty brownies are a decadent, layered treat combining chocolate chip cookie dough, Oreo cookies, and rich brownie batter. This indulgent dessert is sure to impress with its gooey texture and irresistible flavors, perfect for any chocolate lover.

A stack of three square chocolate cookie and cookie dough layered bars sits on a white plate against a white marbled surface. Each bar has four layers: the top and third layers are dark brown, slightly crumbly chocolate cookies; the second and bottom layers are light tan cookie dough with visible chocolate chips. Between the first and second layers and the third and fourth layers are thin white cream layers from the cookies. The bars are neatly stacked, showing clear separation of layers. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 Layer:

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 your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan and line it with parchment paper, leaving an overhang for easy removal. Greasing first helps the parchment stick.
Step 2: For the chocolate chip cookie layer, beat together softened butter, brown sugar, and white sugar in a large bowl until combined. Add the egg, egg yolk (discard the second egg white), and vanilla extract, mixing well.
Step 3: With the mixer on low speed, blend in the flour and salt. Then fold in the chocolate chips using a spatula or wooden spoon. Spread this cookie dough evenly in the prepared pan.
Step 4: Arrange the Oreo cookies atop the cookie dough, pressing them down slightly to cover the surface. You can place them in rows and add half cookies as needed for full coverage.
Step 5: For the brownie batter, finely chop the chocolate. Place it with the cubed butter in a heatproof bowl and microwave on medium power in 45-second intervals, stirring between each, until melted and smooth. Avoid high power to prevent burning.
Step 6: Let the chocolate mixture cool for about 5 minutes, then whisk in the eggs and granulated sugar until smooth.
Step 7: Sift together the flour, cocoa powder, and salt, then fold them gently into the chocolate mixture until just combined.
Step 8: Spoon the brownie batter over the Oreo layer in small dollops and carefully spread it evenly across the top. This method helps cover the Oreos without mixing layers.
Step 9: Bake the assembled layers in the preheated oven for 37-45 minutes. Check doneness by inserting a toothpick; it should come out dry or with a few moist crumbs. Baking times may vary depending on your oven and preference for gooeyness.
Step 10: Allow the brownies to cool completely, at least 4 hours, before slicing. Use the parchment paper overhang to lift the brownies out of the pan, then cut them on a cutting board into squares.

Tips & Variations

You can halve the recipe for an 8×8 inch (20×20 cm) pan; bake for 32-37 minutes and use 1 egg for the cookie dough layer.
Avoid adding extra chocolate chips as they make slicing the brownies more difficult.
Use 50% dark chocolate for a balanced richness; avoid chocolates over 70% cocoa content to keep the brownies from becoming too bitter.
If your flour or cocoa powder lumps, sift them before adding to the batter for a smoother texture.

Storage

Store leftover brownies in an airtight container at room temperature for up to 4 days. For best texture, enjoy them within this time frame. You can reheat slices briefly in the microwave to soften, but they’re delicious served at room temperature as well.

How to Serve

The image shows three stacked dessert bars, each with three clear layers. The bottom layer is light brown with visible chocolate chips mixed inside, having a soft and slightly crumbly texture. The middle layer is a thin white cream layer, sandwiched between two dark brown cookie pieces with a firm, slightly glossy surface. The top layer is a thick, dark brown brownie with a cracked and moist texture. The stack is placed on a white plate on a white marbled surface, and a blurred background is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, you can bake them ahead and store them at room temperature for up to 4 days. Just be sure to cool completely before covering to preserve their texture.

What is the best pan size for this recipe?

The original recipe uses a 9×13 inch pan for thick brownies. You may halve the recipe for an 8×8 inch pan. Avoid using smaller pans as the batter thickness and baking times may be affected.