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Slutty Brownies

This delicious treat has a cookie dough layer topped with Oreos and crowned with a fantastic brownie layer. Super-indulgent and totally delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 16 pieces
Calories: 592 kcal
Course: Dessert
Cuisine: American

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

Instructions

Make the Cookie Dough:
    Cup of Yum
  1. 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.
  2. 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.
  3. Fold in both chocolates and oats until just combined (do not overbeat).
  4. 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.
  5. Refrigerate remaining dough for 15 minutes; reserve for additional cookies (see note below).
Make the Cookie Layer:
  1. Place the Oreos on top of the cookie dough layer; breaking cookies to fit, as needed.
Make the Brownie Layer:
  1. Preheat oven to 350°F. Mix the cocoa powder, flour, espresso powder, and baking powder in a bowl then set aside.
  2. In a medium bowl, beat together melted butter, sugars, eggs, and vanilla. Mix very well as this step gives you that nice brownie top.
  3. Sift the dry mixture into the butter mixture; stir until no streaks remain then fold in the chocolate chips.
  4. Pour brownie batter over Oreo layer; gently smooth top with an offset spatula.
  5. Bake at 350° until a wooden pick inserted comes out mostly clean, 35 to 40 minutes.
  6. For best slicing results, let cool completely, about 2 hours.
  7. Using foil as handles, lift brownies from pan. Discard foil; cut brownies into desired shapes.
  8. 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

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

% 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.