These slutty brownies are the most over-the-top dessert you’ll ever try. They have a soft and chewy chocolate chip cookie base, a layer of Oreo cookies, and fudgy brownie on top! This recipe is 100% from scratch and definitely the most indulgent brownie recipe around. While I personally don’t love the name – these layered brownies have everything you could want in one dessert.
**This post was updated May 15, 2023 with new photos and a slightly updated recipe for easier baking**
I’ve been seeing photos of slutty brownies online for years. These decadent, super indulgent brownies were invented back in 2011 when Amanda from www.kevinandamanda.com posted the original recipe. They solve the age-old debate of what’s better: chocolate chip cookies or brownies. Because brownies that combine chocolate chip cookies AND Oreo cookies are clearly the winner.
What Are Slutty Brownies?
By definition, slutty brownies have:
- A layer of chocolate chip cookie dough on the bottom
- Oreo cookies in the middle – double stuffed, regular, you choose
- Brownie on top
Why Are they Called Slutty Brownies?
I learned from reading Amanda’s updated post that when she first invented the recipe they were called Cookie Dough Oreo Brownies. But it was the internet who ended up changing the name to Slutty Brownies. I personally prefer the original name because I don’t think anyone deserves to be called “slutty” – and that includes my brownies. But hey, a brownie by any other name would taste just as sweet?
How to Make Slutty Brownies
Today’s recipe is 100% from scratch. (Note that below I’m including step-by-step photos and recipe tips. If you want to get straight to the recipe with amounts and without all the details – feel free to scroll down).
You’ll start with the cookie dough layer:
- In a large bowl, beat together the softened butter, brown sugar and granulated sugar until fluffy.
- Then beat in the egg, additional egg yolk and vanilla extract. Note that you are not using 2 full eggs for the cookie dough layer. The extra egg yolk ensure a chewier cookie layer.
- Then add in the flour, baking powder and salt. There’s very little baking powder in this recipe, because we want the cookie dough layer to be chewy and a little dense – more like the consistency of a brownie. Mix together starting with the mixer on a low speed to avoid the flour blowing everywhere.
- Stir in the chocolate chips.
The cookie dough is then spooned into the prepared pan and smoothed into an even layer. Then add a layer of Oreos on top of the cookie dough and press them down lightly. I use 7 rows of 4 Oreos, plus extra cookies cut in half so that the entire pan is covered. You can, of course, also just use 7 rows of 4 cookies.
From there, you’ll make the brownie batter. This recipe is, again, from scratch and uses both melted dark chocolate (or semi-sweet) and cocoa powder for the perfect rich and fudgy chocolate flavor.
- Add the butter and finely chopped chocolate to a heatproof bowl and melt together in the microwave using 45-second intervals on medium power. Stir between each interval and repeat the process until smooth. Note that it’s extremely important that you never melt chocolate on high power – which is often the default – or the chocolate can become grainy or burn.
- Ensure that the batter isn’t hot, then whisk in the eggs, sugar and vanilla extract. It’s important the the melted butter and chocolate aren’t hot – otherwise they can actually cook the eggs.
- Then you’ll whisk the the flour, cocoa and salt into the butter. If your cocoa and flour are lumpy, I recommend sifting the ingredients first to avoid overmixing the batter.
You’ll then spoon the brownie batter over the Oreo layer and spread it into an even layer. Pro Tip: if you just pour the brownie batter over the Oreo layer it can be harder to spread it into an even layer. Therefore, I recommend evenly spooning the batter over the Oreo layer and then spreading it into a smooth layer.
*Note that the bake time is long. These brownies are very thick – so they’ll need to bake for about 35-45 minutes depending on how gooey you like your brownies. Mine baked for 38 minutes. They’ll be done when an inserted toothpick comes out clean or with a few damp crumbs. If you give the pan a gentle nudge and you can see the middle of the brownies really wobbling – they aren’t done yet.
Pro Tip: Make sure to let the brownies cool fully before slicing. Otherwise, you’ll have a bit of a mess. They will need to cool for about 4 hours (minimum) for easy, clean slicing. Waiting for the brownies to cool is definitely the hardest part of making this recipe!
The recipe below is for a 9×13 inch pan. It can easily be halved and made in an 8×8. The bake time will be slightly shorter – about 32-37 minutes. Note that there is not quite enough batter to half the recipe and make it in a 9×9 inch (23×23 cm) pan.
**Because the cookie dough layer uses 1 large egg plus 1 additional egg yolk, when halving the recipe you can simply use 1 large egg. It won’t be exactly halved, but I found it still works.
And if you love these chocolate chip cookie Oreo brownies – why not try:
- 9x13 inch (23 x 33 cm) baking pan*
Chocolate Chip Cookie Layer
- ¾ cup unsalted butter (168 grams) softened
- ½ cup brown sugar (105 grams)
- ½ cup white sugar (100 grams)
- 1 large egg
- 1 large egg yolk discard the white
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (188 grams) aka plain flour
- ¼ teaspoon salt
- ⅔ cups chocolate chips (120 grams)
- 28 Oreo cookies
- ½ 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
- ½ cup all-purpose flour (63 grams)
- ¼ cup cocoa powder (23 grams)
- ½ teaspoon salt
- Preheat the oven to 350F (180C) degrees.
- Lightly grease a 9x13 inch (23x33 cm) pan. Then line parchment paper and leave an overhang around the sides. Greasing the pan first helps the paper stick. Alternatively, simply grease the pan.
Chocolate Chip Cookie Layer
- In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
- Then beat in the egg, additional egg yolk and vanilla extract. Be sure that you do not add 2 full eggs - you will discard the white of the second egg.
- With the mixer on low speed, beat in the flour and salt.
- Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
- Spoon the mixture into the prepared pan, and spread smooth with a spatula.
- Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 7 rows of 4 cookies, plus I added a few half cookies on each row to completely cover the cookie dough layer.
- Finely chop the chocolate. Place the chocolate and butter into a large heatproof bowl. Microwave on medium power for 45-second intervals. Remove from the microwave between each interval and stir the batter. **Do not microwave on high power or the chocolate can become grainy or burn.
- Cool the mixture for about 5 minutes - then whisk in the eggs and granulated sugar.
- Whisk the flour, cocoa and salt into the batter until just combined. If the flour and cocoa are lumpy, be sure to sift them first.
- Spoon the brownie batter over the Oreo layer, dropping spoonfuls across the pan. Then spread smooth. I recommend this process - instead of dumping all the batter in the middle of the pan - because it makes it easier to spread the batter over the Oreos.
Baking and Cooling
- Bake the brownies in the preheated oven for 37-45 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. Bake time will vary depending on your oven and how gooey you like your brownies.
- Cool the brownies fully (at least 4 hours) before slicing. Before slicing, lift the cooled brownies out of the pan using the overhang of the parchment paper. Then place on a cutting board.
- Store leftovers at room temperature in an airtight container for up to 4 days.
- Pan Sizes: This recipe can be halved and made in an 8x8 inch (20x20 cm) baking pan. The bake time will be about 32-37 minutes. When halving the cookie dough layer, simply use 1 large egg. There is not enough batter to make a half batch and bake in a 9x9 inch (23x23 cm) pan.
- Chocolate Chips: While it may be tempting to add in extra chocolate chips - I do not recommend it as it makes it harder to slice the brownies.
- Dark Chocolate: I typically use 50% dark chocolate for this recipe, as the brownies are very rich already. I would not recommend using anything with a higher % than 70%. Semi-sweet chocolate works too.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 18 equal brownies.
- Storage: Store brownies in an airtight container at room temperature for up to 4 days.