Description
Slutty Brownies are a decadent layered dessert bar combining a buttery chocolate chip cookie base, a middle layer of crunchy Oreo cookies, and a rich, fudgy brownie topping. Baked together to create a gooey, chewy treat that’s perfect for satisfying chocolate lovers.
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 cups 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% cacao 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
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking the layers evenly.
- Prepare Pan: Lightly grease a 9×13 inch (23×33 cm) baking pan, then line it with parchment paper leaving an overhang on the sides to help lift the brownies out later. Greasing first ensures the parchment sticks well.
- Make Chocolate Chip Cookie Layer: In a large bowl, cream together softened butter, brown sugar, and white sugar until smooth. Beat in the whole egg, the additional egg yolk (discarding the white), and vanilla bean paste. On low speed, mix in flour and salt without overmixing. Finally, fold in the chocolate chips using a spatula. Spread this cookie dough evenly into the prepared pan.
- Add Oreo Layer: Arrange the 28 Oreo cookies on top of the cookie dough layer, pressing down lightly to slightly embed them. Use full cookies in rows and fill gaps with halved cookies to cover the surface completely.
- Prepare Brownie Batter: Finely chop the dark chocolate. Combine the chopped chocolate and cubed butter in a heatproof bowl. Microwave in 45-second increments at medium power, stirring between each period to ensure smooth melting and avoid burning. Let cool for about 5 minutes. Whisk in the eggs and granulated sugar until smooth. Sift together the flour, cocoa powder, and salt, then fold gently into the chocolate mixture until just combined.
- Top with Brownie Batter: Spoon the brownie batter over the Oreo layer in dollops. Spread gently and evenly over the Oreo layer using a spatula, avoiding pressing down too hard to maintain the Oreo layer integrity.
- Bake: Place the pan in the preheated oven and bake for 37-45 minutes. Baking time may vary depending on oven and desired fudginess; a toothpick inserted should come out clean or with a few moist crumbs.
- Cool: Let the brownies cool fully in the pan for at least 4 hours. Use the parchment paper overhang to lift the brownies out easily before slicing.
- Store: Keep leftovers in an airtight container at room temperature for up to 4 days to maintain freshness.
Notes
- Do not microwave chocolate on high power to avoid grainy or burnt chocolate; medium power with stirring is best.
- Discard the white of the second egg for the cookie layer to maintain the right texture.
- Use parchment paper with overhang to easily lift brownies out of the pan for clean slicing.
- Baking time affects gooeyness; check doneness with a toothpick after 37 minutes.
- If cocoa powder or flour is lumpy, sift before mixing to ensure a smooth batter.
