Prep Time: 30 mins | Cook Time: 50 mins | Total Time: 1 hr 20 mins | Servings: 18 slices
Made from scratch over the top brownies that have a soft and chewy chocolate chip cookie base, a layer of Oreo cookies, top with a fudgy brownie. Indulgent and tempting!
Ingredients
Chocolate Chip Cookie Layer:
1 c unsalted butter melted and cooled
3/4 c brown sugar
3/4 c white sugar
2 large Eggs
1 tsp vanilla extract
2 1/4 c all-purpose flour aka plain flour
1/4 tsp salt
1 1/4 c chocolate chips
Oreo Layer:
24 Oreo cookies
Brownie Layer:
2/3 c unsalted butter cubed
8 ounces finely chopped semi-sweet chocolate
1 1/2 c white sugar
3 large Eggs
1/2 c all-purpose flour
2 tbsp cocoa powder
1/2 tsp salt
How to Make Slutty Brownies
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Use parchment paper to line a 9 x 13-inch pan. Leaving an overhang around the edges.
For the Chocolate Chip Cookie Layer:
Step 1: In a mixing bowl, add the melted butter, brown sugar, and white sugar. Beat until incorporated.
Step 2: Add the eggs into the bowl followed by vanilla extract and beat until mixed.
Step 3: Add in the flour and salt and beat on low speed.
Step 4: With a rubber spatula or a wooden spoon, fold in the chocolate chips.
Step 5: Transfer the mixture into the prepared pan. Use a spatula to spread until smooth.
For the Oreo Layer:
Step 6: On top of the cookie dough, add the Oreo cookies and slightly press down.
For the Brownie Batter:
Step 1: In a large heatproof bowl, add the butter and chocolate. Microwave in 45 seconds interval, stirring between each interval on medium power until melted.
Step 2: Whisk the eggs with sugar in a different bowl.
Step 3: Add the chocolate mixture into the egg mixture and whisk to combine.
Step 4: Using a rubber spatula or a wooden spoon, gently fold the flour, cocoa powder, and salt into the chocolate and egg mixture.
Step 5: Pour the water on top of the Oreo cookie layer. Spread the top smooth.
To bake and cool:
Step 1: Place the brownie into the preheated oven and bake for about 50 to 55 minutes or until a toothpick inserted in the centre comes out clean or with a few crumbs. Cover the brownie with aluminium foil if it begins to burn and continue baking. Check the brownie after 45 minutes of baking.
Step 2: Once done, remove from the oven. For a clean and even cuts, allow the brownie to cool completely (about 4 hours) before slicing.
Step 3: Place any leftover in an airtight container and store at room temperature for up to 4 days.
Notes:
Use dark chocolate in place of semi-sweet chocolate. I suggest though not using chocolate with more than 60% cocoa.
Make this in a 9 x 9-inch pan and bake at about the same time as above or a bit shorter to make a halve brownie.
Nutrition Facts:
Calories: 587kcal | Carbohydrates: 75g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 208mg | Potassium: 174mg | Fiber: 2g | Sugar: 53g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg