Name: Ultimate Slutty Brownies
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 1/2 cup Salted Butter, softened; 1/2 cup Brown Sugar, tightly packed; 1/4 cup White Sugar; 1 large Egg, room temperature; 1 teaspoon Vanilla Extract; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 1/4 cups All-Purpose Flour, measured and leveled; 1 cup Semi-Sweet Chocolate Chips; 1/2 cup Salted Butter, melted; 1 cup Granulated Sugar; 2 large Eggs, room temperature; 2 teaspoons Vanilla Extract; 1/2 cup Semi-Sweet Chocolate Chips, melted; 3/4 cup All-Purpose Flour; 1/4 cup Unsweetened Cocoa Powder; 1/2 teaspoon Salt; 20 cookies Oreo Cookies, divided (16 whole for center and 4 crushed for topping); 1/2 cup Semi-Sweet Chocolate Chips, for topping (if not already included above)

Jump to Recipe

Creamy, chocolatey, and utterly addictive, these Ultimate Slutty Brownies are the kind of dessert that disappears the moment you set them on the counter. A layered triumph of cookie dough, Oreos, and fudgy brownie batter, they deliver a textural party in every bite — chewy, crunchy, and decadently gooey all at once. Fun fact: this mash-up style of baking started as a way for home bakers to use up spare cookies and chocolate, and it quickly became a show-stopping party favor.

If you love inventive bakes and easy crowd-pleasers, you’ll want to try these right away; they’re simple to make, quick to assemble, and ideal for family gatherings. If you’re curious about creative brownie variations, check out a related twist like our banana bread brownies with brown butter frosting for another mash-up you’ll adore. Ready to dive in? These brownies are waiting.

What is Ultimate Slutty Brownies?

Why the cheeky name? Who doesn’t love a recipe with character and a story? Slutty Brownies earned their playful name because they’re unapologetically indulgent — layers of cookie, Oreos, and brownie batter all stacked together in a no-fuss pan. Curious where the title came from? Think of a dessert that’s reckless, irresistible, and not trying to be fancy — and you’ve got it. After one bite, you might smile and agree with the old saying “the way to a man’s heart is through his stomach.” Want to experiment with a sinfully simple dessert? Give these a try and see what all the fuss is about.

Why You’ll Love This:

There are so many reasons these brownies become an instant family favorite. First, the main highlight is the layering — chewy cookie base, a full Oreo center, and rich fudgy brownie on top create a contrast of textures that’s impossible to resist. Second, making them at home is far more cost-effective than buying gourmet bars; a few pantry staples and a sleeve of Oreos are all you need. Third, the toppings and add-ins — extra chocolate chips and crushed Oreos — amp up flavor and visual appeal, making them perfect for potlucks, birthdays, or weekend treats.

Compared with classic brownies, these feel extra-decadent and playful, similar in spirit to other mash-up recipes on the blog. Bring them to a bake sale or family dinner and watch them vanish. Go ahead — preheat that oven and get ready to impress.

How to Make:

Quick Overview

This is an easy, satisfying recipe that combines three simple layers into one spectacular bar. Prep is straightforward: make a cookie dough layer, nest Oreos on top, then pour a silky brownie batter before baking. You’ll love the contrast of a slightly crisp edge, chewy cookie base, and molten brownie center. Total time: about 15 minutes active prep and 50 to 55 minutes bake time.

Ingredients

1/2 cup salted butter, softened
1/2 cup brown sugar, tightly packed
1/4 cup white sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups all-purpose flour, measured and leveled
1 cup semi-sweet chocolate chips, plus 1/2 cup for sprinkling, divided
1/2 cup salted butter, melted (for brownie layer)
1 cup granulated sugar (for brownie layer)
2 large eggs, room temperature (for brownie layer)
2 teaspoons vanilla extract (for brownie layer)
1/2 cup semi-sweet chocolate chips, melted (for brownie layer)
3/4 cup all-purpose flour (for brownie layer)
1/4 cup unsweetened cocoa powder (for brownie layer)
1/2 teaspoon salt (for brownie layer)
20 Oreo cookies, divided (place 16 whole for center and crush 4 for topping)
1/2 cup semi-sweet chocolate chips, for topping (if not already included above)

Directions

Preheat oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment for easy release.
For the cookie layer: In a medium bowl, cream together 1/2 cup softened salted butter, 1/2 cup tightly packed brown sugar, and 1/4 cup white sugar until smooth and slightly fluffy. Add 1 large egg and 1 teaspoon vanilla extract and mix thoroughly. Gradually stir in 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 1/4 cups all-purpose flour until just combined. Fold in 1 cup semi-sweet chocolate chips. Press this cookie dough evenly into the bottom of the prepared pan, smoothing with a spatula or clean fingers.
Place 16 Oreo cookies in a single layer on top of the cookie dough, leaving no big gaps. They can be placed flat and snug to form a solid Oreo layer.
For the brownie layer: In a separate bowl, whisk together 1/2 cup melted salted butter and 1 cup granulated sugar until smooth. Add 2 large eggs and 2 teaspoons vanilla extract, whisking until combined. Stir in 1/2 cup melted semi-sweet chocolate chips. Mix in 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt until just combined — do not overmix.
Pour the brownie batter gently over the Oreo layer, spreading carefully to cover evenly. Crush the remaining 4 Oreo cookies and sprinkle them on top along with the remaining 1/2 cup semi-sweet chocolate chips (or more if you love extra chocolate).
Bake in the preheated oven for 50-55 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the edges are browning too fast, tent loosely with foil after 35 minutes.
Allow the brownies to cool completely in the pan on a wire rack before lifting out with the parchment overhang and slicing into squares. Cooling fully helps them set for neat slices.

Ultimate Slutty Brownies

What to Serve With:

A scoop of vanilla ice cream or salted caramel gelato for contrast to the warm fudgy center
Fresh berries or a simple berry compote to cut through the richness
A cup of strong coffee or espresso to balance sweetness
Cold milk or a creamy milkshake for kids and classic comfort pairing
Whipped cream and a light dusting of cocoa for an elegant finish

Top Tips for Perfecting:

Use room-temperature eggs for smoother mixing and better rise in the cookie layer.
Measure flour by spooning into the cup and leveling; too much flour makes the cookie base dense.
Melt chocolate gently in short bursts in the microwave or over a double boiler to avoid seizing.
Do not overmix the brownie batter — overworking creates tougher brownies.
If your brownies bake unevenly, rotate the pan halfway through baking for consistent color and texture.
Want a nutty twist? Fold in 1/2 cup chopped nuts into the brownie batter for crunch.

Storing and Reheating Tips:

Refrigeration: Store cooled bars in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving, or warm briefly.
Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge, then warm briefly if desired.
Reheating: Warm a slice in the microwave for 10-15 seconds for a gooey center, or in a 325°F oven for 8-10 minutes to regain a freshly-baked texture.

FAQs

Can I use a different cookie instead of Oreos?
Yes. Any sandwich cookie or even thin chocolate chip cookies work. Adjust the number used so they form a single layer.

What if my brownie layer is undercooked in the middle?
Bake an extra 5-10 minutes and tent with foil if the edges are browning too quickly. Check for moist crumbs on a toothpick.

Can I make the cookie dough ahead of time?
Absolutely. Refrigerate the cookie dough for up to 48 hours or freeze for up to 1 month. Press into the pan when ready to assemble.

How do I get clean slices?
Let the pan cool completely, refrigerate for an hour for firm slices, and use a sharp knife warmed under hot water and wiped clean between cuts.

Can I make these in a larger pan?
Yes, but baking time will change. For a 9×13 pan, bake 5-10 minutes less or until a toothpick shows moist crumbs. Watch closely.

Conclusion

These Ultimate Slutty Brownies are a decadent, easy-to-make showstopper that turns pantry staples into pure dessert magic. They’re perfect for sharing, simple enough for a beginner, and endlessly customizable. If you want the original inspiration or another version to compare, check out this classic Ultimate Slutty Brownies recipe for tips and variations. Try them this weekend, invite someone over, and watch how fast they disappear — you’ll love the cheers and requests for seconds.