In my recipe, everything’s homemade (except the Oreos, because you have to draw the line somewhere), including a decadent dark chocolate brownie layer, and a scrumptious chocolate chip cookie layer, which makes enough dough to stash in the freezer for later so you can bake a batch of cookies whenever you have a craving. See my notes below for more tips and tricks.
How to Make Slutty Brownies
1. Add the flour, baking powder, baking soda and salt to a bowl and whisk to combine then set aside.
2. Cream the room temperature butter with the white and brown sugars. Beat until light and fluffy then scrape the bowl down and beat in the egg and vanilla.
3. Add the flour mixture into the butter and give it a little mix with your spatula to get things started. Then mix on low until almost combined.
4. Fold in the oats and chocolate chips, mixing until just combined. You can skip the chocolate chips if you want a little less chocolate 🙂
5. Line a 9×9 baking dish with parchment paper then transfer the cookie dough and spread it out. You may have a little bit left over to bake into a cookie or two, or you can use it all for a nice thick layer.
6. Add a layer of Oreo cookies onto the cookie dough. I like using double stuffed for this recipe as it gives you a nice layer of the creme right in the middle.
7. For the brownie layer you’ll want to mix the flour, cocoa powder, baking powder and espresso powder in a bowl then set aside.
8. Melt the butter in a large bowl then add the sugars, egg, and vanilla then mix very well. Beating the mixture at this point gives you a nice glossy crackled brownie top.
9. Sift in the dry mixture and mix until almost combined. Fold in the chocolate chips and you’re ready to assemble.
10. Carefully spread the brownie batter over your Oreo layer and smooth out to the corners. Pop Into the oven and bake at 350F for 35-40 minutes or until the center is set.
Pro Tips for this recipe
- I intentionally created this recipe so that I would have leftover cookie dough to stash in the freezer, because there’s no better way to soften up a tough day than with a fresh-baked chocolate chip cookie! After refrigerating the remaining dough for about 30 minutes, scoop using a 1 tablespoon scoop. Place dough balls on a rimmed baking sheet, and freeze until firm, about 1 hour. Transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months. Bake dough from frozen at 350° until lightly browned, 10 to 12 minutes. Sprinkle with flaky sea salt, if desired. (Trust me, you will desire it!)
- Give the brownie batter a really good mix after adding the eggs for that nice crackled brownie top.
- 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.
- If you’re short on chocolate chips then skip them in the cookie dough, there’s enough chocolate in the brownie batter to satisfy your craving.
Frequently Asked Questions
How did they get their name?
These brownies are basically called slutty because they’re quite decadent and a good eye-grabbing title is what makes people click. There’s a whole story about who invented these and then who took the recipe and renamed it but let’s not get into gossip!
Does it matter which layer goes on top?
You usually want the denser cookie dough to go on the bottom and that glorious brownie on top. Some versions have cookie dough on top and bottom while others have a chocolate ganache as a finishing touch. If you really want you can add the brownie on bottom and have thee cookie dough on top, should be fine!
What’s the best cocoa powder to use?
I like to use a darker, Dutch processed cocoa powders as it yields a fudgier brownie but will often use a hybrid cocoa that’s part dutch processed and part natural. This recipe is really forgiving though so you shouldn’t worry about the cocoa powder too much, just use what you have on hand.
If you’ve tried this Slutty Brownies recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
- 9x9-inch baking dish
- 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
- 18 chocolate sandwich cookies such as Oreos
- 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
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!
-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.