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.
Hi can you use any flavoured Oreos e.g brownie flavoured?
Yes definitely!!
I’ve made this twice and both times it was all gone in 2 days!! It’s lush!!
I wanted to make a plan brownie could I just use the brownie layer from this recipe ?
Hey! You can – but it’s very thin – I would look at my triple chocolate brownie post!
Could I make the cookie later up in advance and free for 3 days before doing the full
Brownie? I have free time today to bulk bake as much as I can but would like the brownies to be made for Friday for freshness 🤗
Hey! Yes you can indeed! x
I’m not sure on this… made them for the first time today… I had them in for about 45 mins in total, allowed them to cool but the middle of the tray is defo not cooked in regards to the brownie 😞
How do you know when they are really ready to come out
Hey! So did you swap anything out for the brownie part? Such as using milk chocolate instead of dark? As that definitely causes a problem – other than that, you really do need to be careful when folding everything in, as not folding carefully, or not whising the eggs/sugar up enough can make the mixture thin – and that can cause problems! X
Made these today – they are lovely! My family loves them. Do keep them in fridge once done please?
Ahh yay! I just keep them at room temp personally! x
Once cooked, can the brookies be frozen and defrosted to eat another day?
I’ve made this twice now I love it and I have made several other recipes the are sooo good.♥️
Would it work to use white chocolate chips instead of milk ones as struggling to get hold of them at the moment?
Thank you 🙂
Hey! Yes for sure – you can swap up the chocolate chip flavour!
Hi
My passion is baking and i love making brownies, I normally have a standard recipe I use but I came across these and now will never use another one again.
They were an instant hit and I made them both ways with and without oereos definitely prefer the oreo addition they didn’t last long and I took some for my sister in law and nephew and they loved them 😁
I wasn’t sure how I felt about this recipe, but I thought I would give it a go either way as what is the worst that can happen when you combine cookie mixture and brownies?
I was pleasantly surprised at how these turned out and although I won’t be baking them regularly, they are definitely one to bake if you want an indulgent pudding!
These were wonderful and the recipe was really easy to follow! 😊
Have made 4 batches of this to deliver to friends during lockdown. Great recipe, have only tried without the Oreos, but simply delicious!
Hi these look amazing – can they be made dairy free? Thanks
Yes! The butter can be dairy free spread, I use stork block, and then swap the chocolates to dairy free versions!
Hi how much do it work out per piece.
Wohooo, These came out great!!! I am not usually a fan of Oreos but it really adds a nice flavour. Recipe and timings were perfect, it also looks soo impressive!
Definitely freeze the cookie dough as Jane says before applying the brownie mixture.
Hi, are there any other types of sugar I could use for the cookie layer, I can’t find light brown sugar anywhere!!! Thanks x
It’s best to use something like granulated sugar, but caster sugar can be used if needed.
Hi trying this recipe for first time tonight and brownie still seems to be very sloppy after 30mins in oven? Any suggestions please?
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!