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,
I have made these so many times and they are amazing! I did try and use gluten free flour as I had run out of normal flour at the time, I had some left from another bake!
The cookie base however didn’t come out the same as normal and was more wet, should I add more flour if using gluten free if I try it again?
Thank you 😁
Hiya! Yes, annoyingly sometimes you may need to add a little more when using gluten free flour. Hope this helps! x
I looove this recipe – just as much as I adore all your recipes. Jane, you are a wizard!
I was just thinking of getting adventurous the next time I make these, do you think it’s possible to use a blondie recipe instead of the brownie one you give, in order to make a kind of “naughty” blondie?
Which of your blondie base recipes would you suggest trying in place?
Do you cover the oreo layer with greaseproof paper and bake in the oven?
Hiya – sorry I don’t understand? The oreos are in the middle of the brownie and cookie so you wouldn’t be able to cover them!
LOVE THESE SO MUCH!
Just one question??
Could I make this as a 1 and a 1/2 recipe in a 7×11 pan or double the recipe for a 9×13 pan?
Thanks In Advance!
Hi Jane would you be able to do a double chocolate later cookie instead, and if so what would the flour to coca powder ratio be x?
Absolutely delicious 😋 big hit with with the family
Hi there!
I’m in USA. Do you know if “cornflour” is actually corn flour or corn starch in the USA? Also is “caster” sugar regular granulated white sugar in the USA? Thanks so much!
Cornflour = cornstarch and caster sugar = superfine sugar! x
I don’t have any cornflour. Can i use extra flour?
Was trying to figure out the same, I’m from Belgium and my translation gives me both as corn flour
Potato starch works the same as corn flour
Hey
Would this work with a blondie if I half the recipe of your jammy dodger blondie?
Hi! I’ve baked these a few times for friends and family and everybody absolutely loves them. I was just wondering, everytime I do bake them (usually longer than stated), the middle dips. Even when I do ordinary brownies the same things happen, yours are so perfectly level I’m not sure what I’m doing wrong? X
Hey, it can sometimes be the mixing process of the eggs and sugar, or even the oven – its hard to tell for certain xx
Mine have been in the oven for about 35 and the middle is still quite gooey! Any reason or solution for this?
Can I use salted butter for this recipe please?
Hey! Yes you can xx
Hi, I made these brownies exactly as stated, however, the top of the brownie was burnt whilst the cookie was undercooked. I popped them in the fridge overnight and they firmed up a bit…
How strange – that sounds like your oven temp is off as people would normally have the cookie over bake!
So, I was checking out your recipes on YouTube and was thinking. Combine millionaire brownies and slutty brownies? Would that be too ridiculous? Millionaire slutty brownies? I think I’m going to need a deeper tin. 😁
10/10 .. I multiplied the recipe x1.5 to fit a larger tin and used 1 large egg for every 1.5 medium eggs if that makes sense. Anyway, they worked out perfectly, I’ll be adding these to my bank of go-to recipes
Thanks for another great recipe Jane & can’t wait to get my hands on your book <3
Hi Jane, can i bake these in a 8×8” of tin ?? Can’t wait to try it omg!!
The risk is that the volume is about 1/5 smaller, so it will cause it to take longer to bake and maybe not bake as well but its worth a go!