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Slutty Brownies Recipe

Thick homemade Slutty Brownies with Oreo and cookie dough layers
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Slutty Brownies stack chewy cookie dough, Oreo cookies, and a fudgy chocolate brownie top into one rich, bakery-style dessert.

Ingredients

Scale
  • 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, white removed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (188 grams), also called plain flour
  • 1/4 teaspoon salt
  • 2/3 cups chocolate chips (120 grams)
  • 28 Oreo cookies
  • 1/2 cup unsalted butter (112 grams), cut into cubes
  • 6 oz dark chocolate (170 grams), 50-70% 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. Heat the oven to 350F (180C) degrees.
  2. Grease a 9×13 inch (23 x 33 cm) baking pan, then fit it with parchment paper so some hangs over the edges for easy lifting.
  3. For the cookie base, beat the softened butter, brown sugar, and white sugar until the mixture looks smooth and combined.
  4. Mix in the whole egg, the extra egg yolk, and vanilla extract until blended.
  5. Add 1 1/2 cups all-purpose flour and 1/4 teaspoon salt, mixing on low just until the dough comes together.
  6. Fold in the chocolate chips with a spatula or wooden spoon.
  7. Spread the cookie dough evenly across the prepared pan.
  8. Arrange the Oreo cookies over the dough and press them in gently so they sit in place.
  9. For the brownie topping, chop the chocolate finely and place it in a heatproof bowl with the cubed butter.
  10. Melt the butter and chocolate in the microwave on medium power in 45-second bursts, stirring after each burst until smooth.
  11. Let the melted chocolate mixture rest for about 5 minutes so it is warm but not hot.
  12. Whisk in the granulated sugar and 2 large eggs until the batter looks glossy.
  13. Stir in 1/2 cup all-purpose flour, cocoa powder, and 1/2 teaspoon salt until no dry streaks remain. Sift the flour and cocoa first if they are clumpy.
  14. Drop spoonfuls of brownie batter across the Oreo layer, then carefully smooth it to cover the pan.
  15. Bake for 37-45 minutes, until a toothpick inserted into the center comes out dry or with a few moist crumbs.
  16. Cool the brownies completely for at least 4 hours before lifting them from the pan and cutting into slices.
  17. Keep leftovers in an airtight container at room temperature for up to 4 days.

Notes

  • You can make a smaller batch in an 8×8 inch (20×20 cm) pan; bake it for about 32-37 minutes.
  • For a half batch of the cookie layer, use 1 large egg instead of trying to divide the egg and yolk exactly.
  • A 9×9 inch (23×23 cm) pan is too large for a half batch.
  • Do not increase the chocolate chips, because extra chips can make the bars harder to cut neatly.
  • Use 50% dark chocolate for a rich but balanced brownie layer, or choose semi-sweet chocolate. Avoid chocolate stronger than 70%.
  • Nutrition values are estimates based on 1 brownie from 18 equal slices.

Nutrition

Keywords: Slutty Brownies, Oreo brownies, cookie dough brownies, layered brownies, fudgy brownies

Find it online: https://thekitchenfinesse.com/2026/05/18/slutty-brownies-recipe/