A plate of slutty brownies with a chewy peanut butter cookie bottom.
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Peanut Butter Slutty Brownies

With a layer of chewy peanut butter cookie dough, Oreo cookies, and fudgy brownie batter on top - there's nothing more decadent or delicious than these peanut butter slutty brownies! 
Course Dessert
Cuisine American
Keyword Peanut Butter Recipes, Slutty Brownies
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 18 large brownies
Calories 536kcal
Author Fiona Dowling

Ingredients

Peanut Butter Layer

  • 2/3 cup unsalted butter melted
  • 2/3 cup peanut butter
  • 1 1/2 cups light brown sugar*
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour

Oreo Layer

  • 24 Oreo cookies

Brownie Layer

  • 2/3 cup unsalted butter
  • 6 oz semi-sweet chocolate* chopped
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 1/4 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350F (180C) degrees.
  • Line a 9x13 inch (22 x 33 cm) pan with parchment so the bottom and sides are covered.

Peanut Butter Cookie Layer

  • In a large bowl beat together the butter, peanut butter and sugar.
  • Beat in the eggs and vanilla extract.
  • With the mixer on low speed, beat in the flour.
  • Spoon the mixture into the prepared 9x13 inch pan and spread smooth so that the bottom is covered. Use your hands to press it down as needed. You can use a lightly greased piece of wax paper to make this easier if needed.

Orea Layer

  • Place the Oreo cookies on top of the peanut butter cookie dough, making 6 rows of 4 cookies.

Oreo Layer

  • Add the butter and chopped chocolate to a large heatproof bowl.
  • Microwave on medium power for 45 second intervals, stirring between each interval, until smooth.
  • Cool for a few minutes, then whisk in the sugar followed by the eggs.
  • Gently fold in the cocoa powder, flour, and salt.
  • Pour the brownie batter over the Oreo cookie layer.

Baking and Cooling

  • Bake in the preheated oven for 50-55 minutes, or until an inserted toothpick comes out with a few damp crumbs. I typically recommend checking around 45 minutes just in case.*
  • Remove from the oven and cool the brownies in the pan for at least 4 hours, or until completely cooled.
  • Remove from the pan by lifting up the sides of the parchment paper. Place on a cutting board and slice.

Notes

Light brown sugar can be substituted for 3/4 cup white sugar and 3/4 cup dark brown sugar.
Semi-sweet chocolate can be substituted for 50-70% dark chocolate for richer brownies. Do not substitute with bittersweet. Semi-sweet or dark chocolate chips can be used if needed. 
If it looks like the top of the brownies are going to burn but the middle isn't finished baking, place a piece of aluminum foil overtop and continue baking.
Store leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 536kcal | Carbohydrates: 68g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 95mg | Sodium: 213mg | Potassium: 239mg | Fiber: 3g | Sugar: 46g | Vitamin A: 510IU | Calcium: 46mg | Iron: 4mg