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Slutty Brownies

Slutty Brownies are the dessert version of pure indulgence. Made on a cookie dough base with a layer of your favorite Oreos, this dish is topped with a generous layer of brownie batter. What’s not to love? 

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 16 brownies
Calories: 433 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Cookie Layer
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 20 Oreo cookies
For the Brownie Layer
  • ½ cup unsalted butter
  • ½ cup semi-sweet chocolate chips
  • ¼ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • ⅔ cup all-purpose flour

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Grease a 9x9-inch baking pan with shortening or line it with parchment paper. Set aside.
  2. For the cookie layer: Mix together the flour, baking soda, and salt with a whisk in a small bowl. In a separate large mixing bowl, use an electric mixer to cream together the butter, light brown sugar, and granulated sugar until thick and fluffy.
  3. Add the egg and vanilla extract and mix until combined. Gradually add the dry ingredients and continue mixing until a thick, sticky cookie dough is formed.
  4. Fold in the chocolate chips, then press the cookie dough evenly into the bottom of the parchment-lined baking pan.
  5. Place the Oreos in a single layer over the cookie dough. Put the pan to the side while you make the brownie batter.
  6. For the brownie layer: Melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the chocolate chips until melted.
  7. Add the cocoa powder, sugar, and salt, and whisk until the ingredients are mixed. Add the eggs and vanilla extract and beat with the whisk until the eggs are fully combined.
  8. Use a spatula to mix in the flour, just until combined, then pour the batter over the layer of Oreos. Spread it out evenly with a spatula.
  9. Bake the brownies for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the brownies cool for at least an hour before slicing and serving.

Notes

  • Oreos- use any variety you prefer! Choose holiday Oreos for a specific holiday if desired.
  • Baking for 35-40 minutes will result in softer, moister brownies, but the cookie layer may look slightly under-baked.
  • Allowing the brownies to cool for an hour will prevent them from falling apart when you slice them.
  • Storage: Store the brownies in an airtight container at room temperature for up to 4 days. Or, store the brownies in an airtight container in the fridge for up to 7 days. Bring to room temperature before serving or the brownies may be a little tough to eat.
  • Freezer: Store the brownies in an airtight container in the freezer for up to 2 months. Thaw overnight on the counter or in the fridge before serving. These are best served at room temperature.
  • Make it Easy: Use refrigerated cookie dough and boxed mix brownies for even easier baking.
  • See blog post for more recipe tips and tricks.

Nutrition Information

Serving 1brownie Calories 433kcal (22%) Carbohydrates 56g (19%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 62mg (21%) Sodium 255mg (11%) Potassium 194mg (6%) Fiber 3g (12%) Sugar 35g (70%) Vitamin A 408IU (8%) Calcium 32mg (3%) Iron 4mg (22%)

Nutrition Facts

Serving: 16brownies

Amount Per Serving

Calories 433

% Daily Value*

Serving 1brownie
Calories 433kcal 22%
Carbohydrates 56g 19%
Protein 5g 10%
Fat 22g 34%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.5g 25%
Cholesterol 62mg 21%
Sodium 255mg 11%
Potassium 194mg 4%
Fiber 3g 12%
Sugar 35g 70%
Vitamin A 408IU 8%
Calcium 32mg 3%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.