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.
Never left a review before but these were so good, followed the recipe exactly (well almost) only had large eggs. Absolutely perfect. Thankyou so much
Hi! Just made these for the first time thank u. My cookie layer is quite dry and cakey – I saw that the order of steps is different to your Rolo recipe, is there a reason?
Also I realised I beat the sugar with soft butter, I forgot to melt it, could that be the reason for a more dry/cakey texture?
Will definitely make them again and hope to improve my skills so would be great to know, thank you!!
Hiya! Not melting the butter could definitely change it if you have overbeaten the mixture. The methods are different as they are different recipes!
Hi,
Want to make these but make them biscoff related! Could I swap the oreos for biscoff sandwich biscuits and then use your biscoff blondies recipe for the top layer, instead of a brownie layer? And just half the blondie mix?
Cooked for 25 mins and still raw! Currently on about 45/50 mins and not sure if cooked! Very odd!
Hiya! When baking brownies, always bake until there is a slight wobble in the middle, and then leave them to ‘set’ in the fridge overnight! Hope this helps! x
Love this recipe – is there any harm in refrigerating the cookie dough for long (like 3-4 hours)?
Hiya! Cookie dough lats in the fridge for up to 48 hours. Hope this helps! x
Have made these twice. The 1st time they were a huge success and total crowd pleaser. But this time made them exactly the same, the cookie dough was a bit softer but cooked for same time and the middle of the cookie layer is still raw.
Hoping popping them back in the oven will fix it but will unfortunately overcook the brownie.
No idea why this has happened!
Hiya! Have you changed any thing at all? Such as equipment, oven or ingredient brands? This can sometimes make a big difference! Hope this helps! x
Turned out absolutely divine!! I used an 8×8 and it was *perfect* after 25 minutes. I only used maybe 12 Oreos at the most, because that’s what I had in my pantry, and a single layer worked perfectly for the space I had to utilize. Thank you SO much for using metric measurements! Lol, ever since I obtained a scale that’s all I use, and the quality of my baking has absolutely been raised a tier or two, so finding delicious recipes that I don’t have to convert is delightful. Truly delicious.
Hi, love all the recipes. One thing I struggle with is getting a thick “mousse like texture” because I don’t really know what this is like? How should it look at this stage? 😊
Hiya! When you whisk the eggs and sugar together, it should be thick, paler, and the whisk should leave a trail for a few seconds when lifted – this is the mousse like texture! Hope this helps! x
Can take 6-8 mins of whisking. The mixture goes pale & consistency is like thick milkshake
Hi
These look phenomenal, although I was sold purely by the name alone! I’m planning on doubling this recipe and making two Slutty brownies in two 9” tins for desert at a friends tonight.
How much longer might the bake time take for two pans at the same time do you think please?
Thank you in advance!
Hiya! If you have doubled the mixture and then split between two tins so each tin has the same amount as the original recipe, then baking time will stay the same! Hope this helps! x
Hi, I’m wondering whether I can make the cookie layer in advance and leave it in the fridge for one or two days and then make the brownie layer and bake it… but should I leave the cookie layer in the fridge or freezer if I make it in advance? Thank you!
Hiya! Yes absolutely – cookie dough will last up to 48 hours in the fridge! Hope this helps! x
What size tin should I do this in please?
Hiya! As per the recipe, I use a 99″ square tin! Hope this helps! x
Hi Jane! These brownies are an absolute hit! 😍🙌🏼😋 LOVE LOVE LOVE!
I’m planning on making these into a birthday cake style! I’m making the batch as normal but splitting into a couple of 5inch round tins. Would the timings be less you reckon or the same?
Thanks in advance
Hiya! Yes this will make the baking time less! Hope this helps! x
In oven now but gone smooth oil. THanks JANE much love from kitchen xxx
These are so delicious. Made them yesterday. Had no oreos so put a layer of caramel on top of the dough and then the brownie topping. Top an extra 10mins to cook but were so moist and gooey so renamed them dirty brookies. Thanks so much for the fab recipe 😋