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Slutty Brownies Recipe – The Ultimate Cookie, Oreo & Fudgy Brownie Layer Cake

Slutty Brownies Recipe – The Ultimate Cookie, Oreo & Fudgy Brownie Layer Cake

These slutty brownies are everything you want in one pan: a chewy chocolate chip cookie base, a crunchy layer of Oreos, and a rich, fudgy crackle brownie top. Two desserts, bound by Oreos, zero regrets, one very messy knife by the end of it, the perfection indulgent dessert recipe.
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Prep Time 20 minutes
Cook Time 32 minutes
Chill Time 3 hours
Course cookie, Dessert, Finger food, High Tea, Sweet tooth, tea time
Cuisine American
Servings 10 people

Equipment

  • Large mixing bowls
  • Electric hand beater
  • Rubber spatula
  • 9x11 rectangle baking tray
  • Baking paper

Ingredients
  

Cookie base -

  • 56 g brown butter
  • 56 g cup olive oil
  • 110 g cup brown sugar
  • 110 g cup white sugar
  • 1 tsp vanilla
  • 60 g cup water
  • 250 g flour
  • 1 tbsp corn flour
  • 1/2 tsp salt
  • 150 g chocolate chips
  • 1 packet Oreos

Brownie base -

  • 230 g dark chocolate
  • 230 g salted butter
  • 1 tsp espresso powder
  • 4 eggs
  • 215 g brown sugar
  • 198 g castor sugar
  • 1 tsp vanilla
  • 2 tbsp cocoa powder
  • 130 g flour
  • 1 tbsp cornflour
  • 1/2 tsp salt

Instructions
 

Cookie -

  • In a mixing bowl add the brown butter, olive oil, brown sugar, white sugar until smooth. Add the vanilla and water, whisk again until combined, this might take a minute or two.
  • Add the flour, baking powder, baking soda, corn flour, salt and fold together with a rubber spatula. Add the chocolate chips into the dough and fold together. Set aside.

Brownie -

  • Melt the butter, dark chocolate in a bowl in the microwave with 20 second intervals. Stirring between each interval. Once melted and smooth, add the espresso powder into the mixture, stir and set aside to cool.
  • In a large mixing bowl add the eggs, sugars and vanilla, using an electric whisk beat the mixture until it has doubled in volume, creamy, pale and fluffy, round 2 minutes. Add the melted butter and dark chocolate mixture, beat until combined and smooth.
  • Sift over the flour, cornflour, cocoa powder, salt and fold with a spatula.

Assembly -

  • Preheat the oven to 180℃. Line a 9x11 inch tray with baking paper and set aside.
  • Layer the dough into the lined tin, flatten it out with the back of a spoon or rubber spatula.
  • Add the Oreos in a single line and cut pieces to fill in the gaps.
  • Pour the brownie batter over the Oreos, bake for 30-32 mins until the top is set and a tooth pick inserted into the center comes out with sticky, wet crumbs.
  • Let this cool for a couple of hours in the fridge. Remove it from the tin, cut into squares and enjoy.

Notes

  • The longer you bake the brownie the less fudgy it will be.
  • Allow it to cool completely before slicing or else you won’t be able to get clean edges.
  • I like topping them with flakey sea salt once done.