Slutty Brownies Recipe
This slutty brownies recipe layers chocolate chip cookie dough, Oreos, and fudgy brownie batter for the ultimate dessert. Decadent, easy, and unforgettable!
Ingredients
- For the Cookie Dough Base
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- For the Oreo Layer
- 1 package about 30 cookies double stuffed Oreos – dough Oreos give you that signature middle crunch.
- For the Brownie Layer
- ¾ cup unsalted butter melted
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup cocoa powder
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup chocolate chips optional, for extra fudginess
Instructions
- Prep the pan (5 minutes): Preheat your oven to 350°F. Line a 9x13-inch baking dish with parchment paper, leaving some overhang so you can lift the brownies out later. Lightly grease with cooking spray.
- Make the cookie dough (10 minutes): In a medium bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. Beat in the egg and vanilla extract. In another bowl, whisk flour, baking soda, and salt. Gradually mix dry ingredients into wet, then fold in chocolate chips. Spread the cookie dough evenly in the bottom of your prepared pan.
- Add the Oreo layer (2 minutes): Place Oreos in a single layer on top of the cookie dough. Don’t press too hard; just let them sit on top of the cookie base.
- Make the brownie batter (10 minutes): In a large bowl, whisk together melted butter and sugar. Add eggs and vanilla, whisking until glossy. Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined, then fold in chocolate chips if using.
- Pour the brownie batter (2 minutes): Carefully pour the brownie batter evenly over the Oreos, smoothing the top with a spatula. The Oreos should be completely covered.
- Bake (35–40 minutes): Bake in preheated oven until the top is set but still slightly fudgy in the center. A toothpick inserted should come out with moist crumbs, not raw batter.
- Cool and slice (30 minutes): Let the brownies cool at least 30 minutes before slicing. (Yes, the hardest part!) Lift them out using the parchment overhang, then cut into squares.
Notes
- Don’t overbake: Brownies continue to cook as they cool. Pull them when slightly underdone for a fudgy center.
- Line the pan: Parchment makes cleanup and slicing way easier.
- Cool completely: Cutting too early = messy squares.
- Even layers: Spread cookie dough evenly so you don’t get thin spots.
- Use room temperature eggs: Helps everything mix smoothly for both doughs.