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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!


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.


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


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