These rich and decadent slutty brownies are perfect when you can’t decide which treat to bake! They’re made of three delicious layers: chewy chocolate chip cookie dough, Oreo cookies, and fudgy brownies. I absolutely love them!
Despite their slightly obscene name, slutty brownies are one of my favorite indulgent treats. If you like layered desserts, like pecan pie brownies and chocolate coconut brownies, you’re going to love these babies. Slutty brownies are made of three distinct layers: chewy chocolate chip cookie dough, soft Oreo cookies, and fudgy brownies. How could that be bad?!
How to make slutty brownies
Three layers sounds like a lot of work, but these brownies are actually super easy to prepare.
Layer 1: chocolate chip cookie dough
Note: Not all slutty brownie recipes call to bake the cookie dough layer on its own first. But after testing this recipe a few times, I really prefer baking the cookie dough layer before adding the second 2 layers so the cookie dough is still soft and chewy, but not raw.
- Combine the dry ingredients. In a medium bowl sift together flour, baking soda and salt. Set aside.
- Beat together butter and sugar. In a mixer bowl fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3-4 minutes.
- Beat in egg and vanilla.
- Add the flour mixture and mix just until combined, but be careful not to overmix the dough.
- Fold in the chocolate chips with a rubber spatula.
- Layer the cookie dough on the bottom of a prepared 9×9-inch or 8×8-inch pan. Press down to form an even layer.
- Bake. Bake for 8 minutes at 350°F/180°C until the cookie dough just begins to set. Allow to cool slightly on a wire rack.
- Cool. Cool slightly on a wire rack for about 15 minutes until the cookied dough is firm to the touch
Layer 2: Oreo cookies
- Once the cookie dough layer has cooled and firmed up slightly, layer an even layer of whole Oreo cookies on top of it.
Layer 3: Fudgy brownies
- Melt the chocolate and butter. You can do this in the microwave in 20-second intervals or on the stovetop using a double boiler.
- Mix in cocoa powder and sugar. Add sifted cocoa powder and sugar and whisk until combined.
- Whisk in eggs.
- Add flour and salt and fold together with a rubber spatula.
- Pour the brownie batter on top of the Oreos. Spread evenly and use a knife or offset spatula to help spread the batter evenly.
- Bake. Bake the entire pan for another 20-25 minutes until a toothpick inserted into the center of the brownies come out with moist crumbs. Remove and allow to cool completely.
Tip: For easy cutting, refrigerate the brownies until set, at least 4 hours.
Why do I need to bake the cookie dough layer first?
I highly recommend doing this because it helps the cookie dough layer firm up instead of being mushy. Even when you bake the brownies at the end, the bottom layer will not completely set unless you bake it first.
How many Oreos do I need for slutty brownies?
I use approximately 16 Oreos, but you may need a few more or less. Also, if there are gaps with no Oreos that’s okay.
What kind of chocolate should I use for the brownie layer?
Any semisweet or bittersweet chocolate will work. I prefer using good quality chocolate bars because the brownies taste better this way, but feel free to use chocolate chips or whatever you have on hand.
Can I freeze slutty brownies?
Yep! Just be sure to wrap them up well in plastic wrap or put them in a freezer safe container so they stay fresh.
More Brownie Recipes:
- Spice Brownies: Fudgy brownies made better with warm spices, like cinnamon and ginger.
- Peanut Butter Pretzel Brownies: I love the combo of salty and sweet and amazing textures!
- Raspberry White Chocolate Blondies: Chewy blondies with a delicate white chocolate flavor and bits of fresh raspberries.
- Nutella Brownies: The gooiest, fudgiest, richest brownies layered with creamy Nutella.
Slutty Brownies Recipe
These rich and fudgy brownies are made up of three decadent layers: chocolate chip cookie dough, Oreos, and chocolatey brownies. They're absolutely sensational and an amazing treat!
Chocolate Chip Cookie Dough:
- 1 cup (140g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick/113g) unsalted butter, softened to room temperature
- ½ cup (100g) dark or light brown sugar
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup (130g) bittersweet or semisweet chocolate chips
- 16 Oreo cookies
- ¾ cup (130g) chopped bittersweet or semisweet chocolate
- 6 tablespoons (85g) unsalted butter, cut into cubes
- 2 tablespoons (12g) unsweetened cocoa powder
- ¾ cup (150g) cup granulated sugar
- 2 large eggs
- ¾ cup (105g) all-purpose flour
- ½ teaspoon salt
Preheat oven to 350°F/180°C. Line a 9×9-inch (or 8×8-inch) baking pan with tin foil, leaving enough overhang on the sides for lifting the brownies out after baking.
To make the cookie dough: In a medium bowl sift together flour, baking soda and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3-4 minutes. Beat in egg and vanilla. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips.
Layer the cookie dough on the bottom of prepared pan, pressing down to form an even layer. Bake for 8 minutes until just beginning to set. Allow to cool slightly on a wire rack. Meanwhile, prepare the brownie batter.
To make the brownies: In a large heatproof bowl, place chocolate and butter. Heat in the microwave in 20-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add cocoa powder and sugar and whisk until combined. Stir in eggs. Add flour and salt and fold, using a rubber spatula, just until combined. Set aside.
Layer Oreos on top of the cookie dough in one layer. No need to overlap, it’s ok if there are gaps.
Pour brownie batter slowly over the Oreos and smooth the top. Bake until a toothpick inserted into the center of the brownies come out with moist crumbs, 20-25 minutes. Let brownies cool completely on a wire rack, then refrigerate until set for easy cutting, at least 4 hours. Lift brownies out of the pan using tin foil and cut with a sharp knife into 16 squares. Store brownies at room temperature or in the fridge in an airtight container for up to 3 days.