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, Jane. Just wondering. What if I only use 1 egg in brownie batter recipe? Can I substitute with more milk?
For the best brownie you’d use the correct ingredients in my opinion x
Hi Jane,
Just wondering you dont state on your recipes if the butter will be hard/ softened/ melted.
Thank you
If I don’t say anything it should just be used as is, but on the brownie section I do say to melt it.
is it okay to put the brownies mix in the fridge for a few hours before putting it into the oven?
generally I would say no, all recipes (bar stuff that has to prove or cookie dough) should be baked straight away x
Hey i was wondering if i could substitute egg in brownies with something?
There’s various egg replacements out there so it’s worth a google! x
Hey, could i swap the oreos for something chocolatey like Kinder bars to put in the middle?
Yes! But be careful the amount you add if it’s something that’s like just chocolate as it can make it take longer to bake!
Hi Jane! If I wanted to make the cookie bar bottom chocolate how much cocoa powder would I need to add and would this need to replace some of the flour?
Thanks!
I would swap out 25g of flour for cocoa powder! x
hey! love the recipe – love that i managed to get a crackly brownie top is crackly! however, the cookie base turned out more like a fluffy sponge cake and not like a cookie at all. may i know what went wrong?
Hiya, this might mean the cookie is over baked so you will need to lower the temperature or freeze the dough for longer xx
Just to say you and your recipes are just AMAZING!!!
Hi Jane, do you know if this would be possible to make with Gluten free flour?
They look delicious 😛 x
Hey! Yes it should be absolutely fine! But you’d need to check all ingredients as oreos for example aren’t gluten free. x
Hi Jane! I’m going to make these over the weekend but i only have dark brown sugar instead of light brown sugar for the cookie layer, will this work okay? Love all your recipes! x
Hey! Yes it will bake the same but be slightly darker in colour and flavour x
Really want to try this recipe! Was wondering how much roughly the cooking time would increase for a 7×7 inch tin? Thank you x
I wouldn’t recommend baking this batch into a 7″ tin as the tin is about 2/3 of the volume – personally I would make 2/3 of the recipe, and then the baking time will reduce x
Hey could you make these with a blonde top instead? If so, would you recommend halving one of your blondie recipes?
Hey – yes thats the easiest way x
Hiya!
Just wondering if I could make this with gluten free flour? Would it be the same quantity of everything?
Thanks 🙂
Hey! So basically it is a straight swap, but the texture may be slightly different (and you’d need to make sure all ingredients are GF such as the oreos need switching to GF ones!)