Homemade Slutty Brownies

Homemade Slutty Brownies are a ridiculously indulgent, three-layered dessert that combines the best of all sweet worlds: a chewy chocolate chip cookie base, a full layer of Oreo cookies, and a rich, fudgy brownie topping. 100% made from scratch, these brownies are a guaranteed showstopper for parties, potlucks, or when you’re just craving everything sweet in one bite.

Why You’ll Love Homemade Slutty Brownies

• Three decadent layers in one pan
• No shortcuts—this recipe is completely from scratch
• Combines everyone’s favorites: cookies, Oreos, and brownies
• Rich, gooey, and over-the-top in the best way
• Makes perfect, clean-cut slices (if you can wait for them to cool!)

Ingredients

Equipment

• 9×13 inch (23 x 33 cm) baking pan

Chocolate Chip Cookie Layer

• 3/4 cup unsalted butter (168 grams), softened
• 1/2 cup brown sugar (105 grams)
• 1/2 cup white sugar (100 grams)
• 1 large egg
• 1 large egg yolk (discard the white)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (188 grams)
• 1/4 teaspoon salt
• 2/3 cup chocolate chips (120 grams)

Oreo Layer

• 28 Oreo cookies

Brownie Layer

• 1/2 cup unsalted butter (112 grams), cubed
• 6 oz dark chocolate (170 grams), 50–70% or semi-sweet
• 1 cup granulated sugar (200 grams)
• 2 large eggs
• 1/2 cup all-purpose flour (63 grams)
• 1/4 cup cocoa powder (23 grams)
• 1/2 teaspoon salt

Directions

Prep the Pan
Preheat the oven to 350°F (180°C). Grease a 9×13 inch baking pan, then line with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment as well.

Chocolate Chip Cookie Layer

1. In a large mixing bowl, beat together the softened butter, brown sugar, and white sugar until light and fluffy.
2. Add the egg, egg yolk, and vanilla extract, and beat until combined.
3. Mix in the flour and salt on low speed until fully incorporated.
4. Stir in the chocolate chips with a rubber spatula or wooden spoon.
5. Spoon the dough into the prepared pan and spread into an even layer using a spatula.

Oreo Layer

1. Arrange the Oreo cookies on top of the cookie dough layer.
2. Press them gently into the dough. Aim for 7 rows of 4 cookies. You can break a few Oreos in half to fill in any gaps and cover the entire surface.

Brownie Layer

1. Finely chop the dark chocolate and place it in a heatproof bowl with the cubed butter.
2. Microwave on medium power in 45-second intervals, stirring between each until fully melted and smooth. Do not use high power.
3. Let the mixture cool for 5 minutes to avoid scrambling the eggs.
4. Whisk in the sugar, then the eggs, one at a time.
5. In a separate bowl, whisk together the flour, cocoa powder, and salt (sift first if lumpy).
6. Stir the dry mixture into the chocolate mixture until just combined.
7. Spoon the brownie batter evenly over the Oreo layer in dollops, then gently spread it out with a spatula. This helps distribute the batter without shifting the cookies.

Bake and Cool

1. Bake in the preheated oven for 37–45 minutes. Check with a toothpick—it should come out clean or with just a few moist crumbs.
2. If the middle wobbles when you shake the pan, it needs more time.
3. Allow brownies to cool fully for at least 4 hours in the pan before slicing.
4. Once cool, use the parchment overhang to lift out the slab. Slice on a cutting board into squares.

Pro Tips and Variations

• Use room temperature eggs for better blending into the batter.
• Do not overmix the brownie batter—mix until just combined.
• Let brownies cool completely to get clean slices (yes, this part is hard!).
• Try different Oreo flavors (mint, peanut butter, etc.) for fun twists.
• You can halve the recipe and bake in an 8×8 pan—adjust bake time to 32–37 minutes.

Serving Suggestions

• Serve slightly warm with vanilla ice cream for a brownie sundae.
• Drizzle with caramel or chocolate sauce for extra indulgence.
• Pair with a glass of cold milk or hot coffee.
• Slice into bite-sized cubes for dessert platters or parties.

Storage/Reheating

Room Temperature:
Store in an airtight container for up to 4 days.

Freezer:
Wrap individual squares and store in a freezer-safe container for up to 3 months. Thaw at room temperature.

Reheat:
Warm in the microwave for 10–15 seconds to restore gooey texture.

FAQs

Can I use boxed brownie mix instead?
A: Yes, but this homemade version gives the best texture and flavor. Use a fudgy mix if you opt for a shortcut.

What if I don’t have a 9×13 pan?
A: You can halve the recipe for an 8×8 pan. A 9×9 pan isn’t ideal—it’s slightly too large for a half batch.

Why are my brownies still gooey in the middle?
A: They may need more baking time. Use a toothpick to check. Remember they’ll continue setting as they cool.

Can I use milk chocolate instead of dark?
A: You can, but the brownies will be much sweeter and less rich.

Conclusion

Homemade Slutty Brownies are rich, chewy, gooey, and outrageously indulgent. With three delicious layers in one bite, they’re guaranteed to satisfy every sweet craving. Whether you’re baking for a party or treating yourself on a weekend, this homemade version is the ultimate dessert mashup.

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