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Slutty Brownies!

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Chocolate Chip Cookie Base, Oreos, and Gooey Chocolate Brownie… All in One = Slutty Brownies!

This idea came about a good while ago, and personally I first saw the idea from Rosie Londoner. I remember making something similar once and posting it onto Instagram, and it was my most popular photo at the time reaching above 100 likes (which was like madness at the time) – but I don’t believe I ever posted the recipe.

I could be wrong in saying where they came from, but Slutty Brownies have become a bit of an iconic bake. To be fair, they are actually Oreo Brookies, but the name Slutty Brownies is so well known for what the bake is now, that people just tend to stick to it!

With a thick Chocolate Chip Cookie Layer,  oodles of Oreos, and then Gooey Chocolate Brownies you have a bit of a winner. It’s basically everything that I love, in one. Baked together to form a gooey yet delicious layer of Cookie, and Oreos, AND then gooey brownie! Literally heaven in every bite.

For me, the Cookie Layer came about from my Rolo Cookie Bars (and my others, but c’mon.. Rolos!), as I just love it. My original Brookie post was quite different, but I have perfected these Cookie Bars so much that I’ve just completely changed it up to what it is now! Also, with a highly different method for baking with the Brownies – freezing the cookie dough for a bit first!

It essentially is the same recipe as my Rolo Cookie Bars, just with a smidge less flour, and no Rolos. I felt like the Cookies could get away with being a smidge softer in these, so it’s not too much of a contrast with the Brownies themselves! You want the main biscuit part to come from the Oreos instead!

For the Brownies, it’s essentially the same recipe as my Triple Chocolate Brownies, but halved. You don’t need a normal batch of brownies for these, as you already have the Cookie and Oreo layers! Luckily, the recipe is quite easy to halve. I wouldn’t recommend baking this amount of brownie on its own though, as that probably wouldn’t taste so good!

I realise that the name – Slutty Brownies – is a bit much, but it’s meant in a way because they are ‘dirty’. All your favourite bits, gooey, and smushed together. They are indulgent, delicious, and INSANE when warmed up. Not going to lie, on several occasions when I have made these, I don’t want for them to cool properly first before eating them as they are just incredible.

Serve these as the are, or with Ice Cream, or Cream or anything really! They really are just to die for – and are so moreish. Definitely not one for those who are trying to reduce their calorie content in general – but one of these isn’t going to kill you. They will be the ultimate treat. I hope you love them! Enjoy! x

5 from 3 votes
Slutty Brownies!
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Chocolate Chip Cookie Base, Oreos, and Gooey Chocolate Brownie... All in One = Slutty Brownies!

Course: Traybakes
Cuisine: Brownies
Keyword: Brownies, Cookies, Oreos
Servings: 16 Pieces
Calories: 404 kcal
Author: Jane's Patisserie
Ingredients
Cookie Layer
  • 115 g Unsalted Butter
  • 125 g Light Brown Sugar
  • 1 Medium Egg
  • 1/2 tsp Vanilla Extract
  • 225 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 150 g Milk Chocolate Chips
Oreo Layer
  • 20-25 Oreos
Brownie Layer
  • 100 g Dark Chocolate
  • 100 g Unsalted Butter
  • 2 Medium Eggs
  • 140 g Caster Sugar
  • 50 g Plain Flour
  • 25 g Cocoa Powder
  • 150 g Milk Chocolate Chips
Instructions
For the Cookie Layer
  1. Beat together your Butter and Sugar until light and fluffy!

  2. Add in the Egg, and Vanilla, and beat again till smooth.

  3. Adding the Flour, Bicarbonate, Salt and Cornflour and beat until a cookie Dough is formed!

  4. Add in the Chocolate Chips, mix, and press into the bottom of a 9x9" Square Baking Tin, lined with parchment paper. 

  5. Freeze for 20 minutes!

For the Oreo Layer
  1. Preheat your oven to 180C/160C Fan

  2. Cover the layer of Cookie, with Oreos. I keep mine whole, and just cover them!

For the Brownie Layer
  1. Melt together your Dark Chocolate with your Butter until smooth.

  2. Whisk together the Eggs and Sugar into a thick mousse like mixture, and then fold through the melted chocolate mix. 

  3. Add in the Flour, and Cocoa Powder, and fold through again.

  4. Mix through the Chocolate Chips carefully, and then pour over the Oreo layer!

  5. Bake the Slutty Brownies in the over for 25-30 minutes, or until baked through. Sometimes can take a smidge longer!

  6. Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. 

  7. Cut up into your portions and enjoy!

Recipe Notes
  • I think it's important to freeze the cookie dough, to help the Brownies bake better. It is optional however! If you want, you can put the Cookie layer into the fridge for an hour instead of the freezer for 20 minutes!
  • The Oreos are optional, if you just want to make Brookies then you can leave them out!
  • The Cookie Layer is inspired by my Cookie bars, and the Brownie Layer is inspired by my Brownies! The general idea, is inspired my Rosie Londoner! 
  • These will last for 4-5 days easily, if not longer if they aren't already eaten!
Nutrition Facts
Slutty Brownies!
Amount Per Serving
Calories 404 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 66mg22%
Sodium 198mg9%
Potassium 129mg4%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 430IU9%
Vitamin C 0.1mg0%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

28 Comments

  • Alex Groves
    March 18, 2020 at 6:23 pm

    Hi trying this recipe for first time tonight and brownie still seems to be very sloppy after 30mins in oven? Any suggestions please?

    Reply
    • Jane's Patisserie
      March 18, 2020 at 7:15 pm

      As mentioned on the post, it can take a little while in some ovens – however, it really does rely on using the correct ingredients (such as dark chocolate) and whisking correctly, so it could be any number of reasons. As it’s such a thin layer though – half the normal amount – they should be fine once cooled!

  • Charlotte
    March 4, 2020 at 11:34 pm

    5 stars
    Wow what an amazing recipe. This was a hit with everyone – especially a friend who loves brownies. I’ll be making these again next week!

    Reply
  • Lucy
    March 2, 2020 at 5:28 pm

    Looks amazing!
    Do you think it would work to double to recipe and cook in a 9×13″ tin? Would the baking time change much?

    Reply
    • Jane's Patisserie
      March 2, 2020 at 5:36 pm

      A 9×13″ tin is roughly 1.4x the size of my suggested tin, so it might take a bit longer!

  • Lou Cox
    February 26, 2020 at 7:49 pm

    Hi, this recipe looks great. Do you have a view on what cocoa content chocolate you would use or at least the minimum percentage that you would recommend? Many thanks Lou

    Reply
    • Jane's Patisserie
      February 26, 2020 at 10:30 pm

      Generally it should always be 70% or darker, but I recommend 80% or more!

  • Poppy
    January 21, 2020 at 1:10 pm

    Can I freeze these?

    Reply
  • A B
    December 3, 2019 at 9:24 pm

    hi I’m making this for my birthday, I was just wondering if it was okay to leave the cookie layer in the fridge over night or maybe even a couple of nights?? also do you have any other suggestions for what you could put instead of the oreo layer(anything really) (I love oreos but there not usually my first choice))

    Reply
    • Jane's Patisserie
      December 7, 2019 at 8:36 pm

      I would follow the recipe and freeze the cookie dough for the best results, it would last ages in the freezer – and you can swap for pretty much any biscuit!

  • Sarah
    October 13, 2019 at 5:12 pm

    Made these today – they are amazing!!

    Reply
  • Demi Young
    July 13, 2019 at 8:39 am

    Are these ok to freeze and then defrost? Xx

    Reply
  • Demi Young
    July 3, 2019 at 6:44 am

    Hi lovely. Last time I tried to making the slutty brownies, the cookie part completely burnt. Can you help at all? Xxxx

    Reply
    • Jane's Patisserie
      July 3, 2019 at 5:40 pm

      Did you bake them for longer than the timings stated? If not, it’s very surprising that they managed to burn – there may be something wrong with your oven!

  • Samantha
    June 24, 2019 at 2:49 pm

    Hi Jane,
    I don’t have any cornflour. Is there anything I can use to substitute it?

    Reply
    • Jane's Patisserie
      June 24, 2019 at 4:50 pm

      Cornflour really is the best thing for it – but if you really can’t use it you can take it out and add in 50g more flour (the bake may still be different)

    • Beth
      March 15, 2020 at 9:57 am

      5 stars
      These were amazing! Made them yesterday with a friend and they are super scrummy. Question: can you use the cookie recipe part to make normal cookies? Thank you! Xx

    • Jane's Patisserie
      March 15, 2020 at 12:41 pm

      You can! But have a look at my cookie bar recipes as thats purely cookie based!

  • Tammy
    June 17, 2019 at 9:22 pm

    Hiya, might be a silly question but what size tin do you use for this recipe? Thank you.

    Reply
    • Jane's Patisserie
      June 18, 2019 at 7:29 am

      It’s written in the method – but its a 9″ square.

  • Jacob Hardman
    June 15, 2019 at 3:09 pm

    Maybe a silly question but if I wanted to make more at once is it possible just multiple all the ingredients by 1.5 or 2?

    Reply
    • Jane's Patisserie
      June 15, 2019 at 4:04 pm

      You could, but I would advise using a larger tin as well – if you doubled it, you could bake into a 9×13″ tin!

  • Naomi
    April 17, 2019 at 11:10 am

    5 stars
    Hi Jane
    Have made these once already and am about to make another 2 batches for people at work as they loved them. Do you think mini eggs would work in place of the Oreo layer? Thank you for the awesome recipes Naomi

    Reply
    • Jane's Patisserie
      April 17, 2019 at 4:38 pm

      Yessss, I’ve done this and it’s epic!

    • Naomi
      April 25, 2019 at 1:18 pm

      Thank you Jane tried it and was awesome ☺☺☺☺

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