Slutty Brownies!
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Chocolate chip cookie base, Oreos, and gooey chocolate brownie… all in one = slutty brownies!
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.
Cookie layer
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.
Oreo Layer
There are a few ways you could approach this layer, but I’m fully convinced that placing the Oreos on top of the cookie layer whole is the best way to do it. You could chop them up or blitz them in a food processor, but I’m honestly not sure it would give the same result. Leaving them whole creates a clear Oreo layer once sliced, which I absolutely love. You get that classic Oreo crunch, the creamy centre, and a really nice contrast between the cookie base and the brownie topping.
This layer is technically optional, but I waaaaaay prefer it with Oreos. It adds another texture, another flavour, and another reason these deserve their name. These are called slutty brownies after all, subtlety was never the goal here.
Brownie layer
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.
- Chocolate – I love to use dark chocolate here. For me, dark chocolate is the only way to go when it comes to brownies as it keeps them rich rather than sickly.
- Butter – unsalted butter is best, but baking spread works if you need a dairy-free alternative.
- Eggs – two medium eggs give the brownies structure while keeping them soft and fudgy.
- Sugar – caster sugar is my go-to, but granulated or golden caster both work well.
- Flour – plain flour is all you need; the eggs provide the lift.
- Cocoa powder – quality really matters here for a deep chocolate flavour – I use this cocoa powder
- Chocolate chips – Milk or white chocolate chips add extra pockets of sweetness and texture.
Serve
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.
Tips & tricks
- 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.
Slutty Brownies!
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
- Beat together your butter and sugar until light and fluffy!
- Add in the egg, and vanilla, and beat again until smooth.
- Adding the flour, bicarbonate, salt and cornflour and beat until a cookie dough is formed!
- Add in the chocolate chips, mix, and press into the bottom of a 9x9" square baking tin, lined with parchment paper.
- Freeze for 20 minutes!
For the Oreo Layer
- Preheat your oven to 180ºc / 160ºc fan
- Cover the layer of cookie, with Oreos. I keep mine whole, and just cover them!
For the Brownie Layer
- Melt together your dark chocolate with your butter until smooth.
- Whisk together the eggs and sugar into a thick mousse like mixture, and then fold through the melted chocolate mix.
- Add in the flour, and cocoa powder, and fold through again.
- Mix through the chocolate chips carefully, and then pour over the Oreo layer!
- Bake the slutty brownies in the over for 25-30 minutes, or until baked through. Sometimes can take a smidge longer!
- Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack.
- Cut up into your portions and enjoy!
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.
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!
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?
A 9×13″ tin is roughly 1.4x the size of my suggested tin, so it might take a bit longer!
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
Generally it should always be 70% or darker, but I recommend 80% or more!
Can I freeze these?
Yes you can!
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))
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!
Made these today – they are amazing!!
So glad you liked them!
Are these ok to freeze and then defrost? Xx
Yes! x
Hi lovely. Last time I tried to making the slutty brownies, the cookie part completely burnt. Can you help at all? Xxxx
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!
Hi Jane,
I don’t have any cornflour. Is there anything I can use to substitute it?
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)
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
You can! But have a look at my cookie bar recipes as thats purely cookie based!
Hiya, might be a silly question but what size tin do you use for this recipe? Thank you.
It’s written in the method – but its a 9″ square.
Love love this recipe and so does everyone that’s had them! I need to bake this for Saturday but was wondering if I could mbake them tomorrow in advance? Would they be okay? Got cakes to bake on Saturday so trying to make it easier 🙈 x
Hiya! Yes they would be fine – you can freeze them or store them in the fridge x
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?
You could, but I would advise using a larger tin as well – if you doubled it, you could bake into a 9×13″ tin!
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
Yessss, I’ve done this and it’s epic!
Thank you Jane tried it and was awesome ☺☺☺☺
Hi, I have no parchment paper, any suggestions what I can do instead please?
Hey! I really do recommend lining tins with parchment/greaseproof paper I’m afraid!