Slutty Brownies
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5.0
558 reviews
Excellent
Slutty Brownies
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This delicious treat has a cookie dough layer topped with Oreos and crowned with a fantastic brownie layer. Super-indulgent and totally delicious!
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Ingredients
Cookie Dough:
- 1 cup unsalted butter softened, 226g
- ¾ cup brown sugar 150g
- 1/2 cup granulated sugar 100g
- 1 egg
- 2 tsp. vanilla extract 10mL
- 2 cups all-purpose flour 240g
- 1 ¼ tsp. kosher salt
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 1 cup semi-sweet chocolate chips
- ½ cup quick oats
Cookie Layer:
- 18 chocolate sandwich cookies such as Oreos
Brownie Layer:
- 3/4 cup unsalted butter melted
- ½ cup brown sugar 100g
- ½ cup granulated sugar 100g
- 2 tsp. vanilla extract 10mL
- 2/3 cup cocoa powder 65g
- ½ cup all-purpose flour 60g
- 2 tsp. espresso powder
- ½ tsp. kosher salt
- ½ tsp. baking powder
- 2 eggs
- ½ cup semi-sweet chocolate chips
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Instructions
Make the Cookie Dough:
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
- In a separate bowl, stir together flour, salt, baking powder, and baking soda. Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Fold in both chocolates and oats until just combined (do not overbeat).
- Divide dough in half; spread half of dough in an even layer in the bottom of a foil-lined, greased 9x9-inch baking pan. Set pan aside while making brownie layer.
- Refrigerate remaining dough for 15 minutes; reserve for additional cookies (see note below).
Make the Cookie Layer:
- Place the Oreos on top of the cookie dough layer; breaking cookies to fit, as needed.
Make the Brownie Layer:
- Preheat oven to 350°F. Mix the cocoa powder, flour, espresso powder, and baking powder in a bowl then set aside.
- In a medium bowl, beat together melted butter, sugars, eggs, and vanilla. Mix very well as this step gives you that nice brownie top.
- Sift the dry mixture into the butter mixture; stir until no streaks remain then fold in the chocolate chips.
- Pour brownie batter over Oreo layer; gently smooth top with an offset spatula.
- Bake at 350° until a wooden pick inserted comes out mostly clean, 35 to 40 minutes.
- For best slicing results, let cool completely, about 2 hours.
- Using foil as handles, lift brownies from pan. Discard foil; cut brownies into desired shapes.
- Store in an airtight container up to 3 days, or refrigerate up to 1 week, if you can resist them that long!
Notes
- Don’t stress about making a solid layer with the Oreo cookies; you can fill in some gaps with caramel-filled chocolates or more broken Oreos, and the brownie batter will handle the rest.-Use any blend of chocolate that you desire for the cookies and the brownies. I’m a big fan of dark chocolate, but feel free to sneak some milk chocolate in, if that floats your boat.-It’s going to be very hard to resist eating these hot out of the pan, but they do slice best when allowed to cool for a couple of hours. I like to cut them into nine even squares, then cut the squares diagonally into triangles.
Nutrition Information
Show Details
Serving
1piece
Calories
592kcal
(30%)
Carbohydrates
70g
(23%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
19g
(95%)
Cholesterol
85mg
(28%)
Sodium
316mg
(13%)
Potassium
334mg
(10%)
Fiber
4g
(16%)
Sugar
43g
(86%)
Vitamin A
673IU
(13%)
Calcium
64mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 592kcal | 30% |
| Carbohydrates | 70g | 23% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 85mg | 28% |
| Sodium | 316mg | 13% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 43g | 86% |
| Vitamin A | 673IU | 13% |
| Calcium | 64mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
558 reviews
Excellent
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