Explore the layered delight of Slutty Brownies, where the sweetness of chocolate chip cookies meets the crunch of Oreos, all crowned with a rich brownie top. This triple-threat dessert is a taste sensation, offering various textures in every bite.
Slutty Brownies Recipe
Ingredients:
For the Chocolate Chip Cookie Layer:
- Softened butter
- Brown sugar
- Granulated sugar
- 1 Egg
- 1 Additional egg yolk (for chewiness)
- Vanilla extract
- Flour
- Baking powder (a small amount)
- Salt
- Chocolate chips
For the Oreo Layer:
- Oreo cookies (as many as needed to cover the pan, the example given is 7 rows of 4 with extra cookies cut in half if necessary)
To Make the Brownie Layer:
- Butter
- Finely chopped dark or semi-sweet chocolate
- Eggs
- Sugar
- Vanilla extract
- Flour
- Cocoa powder
- Salt
Instructions:
- Cookie Layer:
- In a bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg, additional egg yolk, and vanilla extract.
- Add in the flour, baking powder, and salt. Mix starting on a low speed, then stir in chocolate chips.
- Press the cookie dough into an even layer in a prepared pan.
- Oreo Layer:
- Place the Oreo cookies over the pressed cookie dough layer, pressing them gently into the dough.
- Brownie Layer:
- Melt the butter and dark chocolate together in the microwave using 45-second intervals on medium power until smooth. (Avoid using high power to prevent burning.)
- Make sure the chocolate mixture is not hot, then whisk in eggs, sugar, and vanilla extract.
- Whisk in the flour, cocoa powder, and salt into the mixture (sift if lumpy to avoid overmixing).
- Spoon the brownie batter over the Oreo layer and spread evenly.
- Baking:
- Bake in a preheated oven for 35-45 minutes (the example mentions 38 minutes for gooey brownies). They are done when a toothpick comes out with a few damp crumbs or clean.
- Important: Allow 4 hours for the brownies to cool for clean slicing.
Pro Tips:
- Use an even spooning method for the brownie batter over the Oreos to make it easier to spread out.
- For half the recipe fit for an 8×8 pan, use 1 large egg for the cookie dough when halving the recipe.
Please note that this is an incomplete recipe due to missing specific quantities, and for best results, you would need to visit the original recipe page for detailed measurements and potentially more refined instructions.
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