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Ultimate Slutty Brownies with layers of cookie dough and Oreos
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Ultimate Slutty Brownies

Creamy, chocolatey, and utterly addictive, these Ultimate Slutty Brownies are a layered triumph of cookie dough, Oreos, and fudgy brownie batter.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Decadent, Easy
Servings: 16 servings

Equipment

  • 9x9 inch Baking Pan
  • Mixing Bowl
  • Spatula
  • Whisk

Ingredients

Cookie Layer

  • 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

Brownie Layer

  • 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

Oreo Layer

  • 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

Instructions

  • Preheat oven to 350°F (175°C) and line a 9x9 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.

Notes

Store cooled bars in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving, or warm briefly. Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months.