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Slutty Brownies Recipe

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4.1 from 2 reviews

Slutty Brownies are an indulgent dessert featuring a rich chocolate chip cookie base, a layer of crunchy Oreo cookies, and a decadent fudgy brownie topping. This layered treat combines classic flavors and textures into one irresistible bar that’s perfect for parties, potlucks, or whenever you want a delicious chocolate fix.

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 bean paste
  • 1 1/2 cups all-purpose flour (188 grams)
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips (120 grams)

Oreo Layer

  • 28 Oreo cookies

Brownie Batter

  • 1/2 cup unsalted butter (112 grams), cubed
  • 6 oz dark chocolate (170 grams), 50-70% cocoa 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

  1. Preheat the Oven: Set your oven to 350°F (180°C) to get it ready for baking the layered brownies.
  2. Prepare the Pan: Lightly grease a 9×13 inch (23×33 cm) baking pan. Line it with parchment paper leaving an overhang for easy removal later. Greasing the pan first helps the parchment stick securely.
  3. Make the Chocolate Chip Cookie Layer: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until fully combined and smooth.
  4. Add Eggs and Vanilla: Beat in one whole egg plus one egg yolk (discard the white of the second egg) and the vanilla bean paste until smooth.
  5. Incorporate Dry Ingredients: On low speed, mix in the flour and salt just until combined to avoid overmixing and ensure tender cookies.
  6. Fold in Chocolate Chips: Turn off the mixer and gently stir in chocolate chips with a spatula or wooden spoon to evenly distribute.
  7. Spread Cookie Dough: Spoon the cookie dough into the prepared pan and smooth it out evenly with a spatula.
  8. Add Oreo Layer: Arrange the Oreo cookies on top of the cookie dough layer, pressing them in slightly. Use 7 rows of 4 cookies plus some halves to cover the dough completely.
  9. Prepare Brownie Batter: Finely chop the dark chocolate. Combine chocolate and cubed butter in a heatproof bowl and microwave in 45-second intervals on medium power, stirring between intervals until melted and smooth.
  10. Cool and Mix Brownie Batter: Let the melted chocolate mixture cool about 5 minutes. Whisk in the granulated sugar and eggs until combined.
  11. Add the Dry Ingredients: Sift the flour, cocoa powder, and salt if lumpy, then whisk into the chocolate batter just until mixed.
  12. Layer Brownie Batter: Spoon dollops of brownie batter over the Oreo layer and gently spread with a spatula to cover completely without disturbing the Oreos.
  13. Bake: Bake in the preheated oven for 37-45 minutes. Insert a toothpick to check doneness; it should come out dry or with a few moist crumbs. Adjust time based on oven and desired gooeyness.
  14. Cool Completely: Allow the brownies to cool fully in the pan for at least 4 hours so they set and slice cleanly.
  15. Remove and Slice: Lift brownies out of the pan using the parchment overhang and transfer to a cutting board. Slice into 18 squares.
  16. Store: Keep any leftovers in an airtight container at room temperature for up to 4 days.

Notes

  • Discarding the egg white from the second egg keeps the cookie layer tender and prevents excess moisture.
  • Microwaving chocolate and butter in intervals and stirring prevents burning or graininess.
  • Using parchment paper with an overhang allows for easy removal of the entire slab of brownies.
  • Cool brownies completely before slicing to get clean portions and maintain layers.
  • Adjust baking time for your preferred brownie consistency: less time for fudgier, more time for cakier brownies.

Find it online: https://yumntasty.com/slutty-brownies-recipe/