I first heard about these brownies a few weeks ago when a very pregnant Jessica Simpson raved about them on The Tonight Show. She talked about how these decadent brownies were, like, the best thing ever. Slutty Brownies are essentially a layer of chocolate chip cookie dough topped with Oreos (I used double-stuffed) topped with brownie batter, and then it’s all baked together.
And why are they called “Slutty” brownies? She said it was because of how rich and over-the-top they are, and probably because you feel a little naughty after eating one, but I’d rather call them Poncho Brownies because after I eat one, all I wanted to do is cover up. But damn, they really are worth it.
You’ll find a ton of recipes and interpretations of Slutty Brownies if you Google it, and most call for using store-bought cookie dough and brownie mix. This is totally fine, but me being me I like to make it all myself. Well, not the Oreos, but the rest. You get the point.
The recipes I used were the standard Nestle Toll House Chocolate Chip Cookie recipe (a classic and always a hit) and a standard chocolate brownie recipe from Gourmet Magazine/Epicurious that I halved.
This was actually my second attempt at making Slutty Brownies – the first was a comedy of errors with everything that could go wrong actually going wrong (I used pan that was too small so the batter never baked, somehow punctured a hole in the bottom of the aluminum baking pan and would up with a major spill and smoke billowing from the oven, and I slightly burned by finger). With a new brownie recipe, bigger pan and a calm head, this time things turned out much better.
Here’s the recipe:
Slutty Brownies – makes 20-24 brownies
Chocolate Chip Cookie Dough Batter – I used Nestle Toll House’s classic recipe
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 oz bag) semi-sweet chocolate chips
1 bag double-stuffed Oreos
Brownies – I used this recipe from Epicurious, which is halved below
1 1/2 sticks unsalted butter, cut into pieces
6 ounces bittersweet chocolate, chopped
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons cake flour
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/2 cups granulated sugar
1/4 teaspoon salt
Preheat oven to 350°F. Line a 13×9 inch baking pan with foil to create a sling and coat with non-stick cooking spray. Set aside.
To make the cookie batter: Begin by combining the butter, granulated sugar and brown sugar in bowl. Beat until fluffy, about three minutes. Beat in the vanilla. Add the eggs one-at-a-time, beating well after each.
Combine the flour, baking soda and salt in a small bowl. Slowly add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
Transfer the cookie dough to the prepared pan and use your hands to press into an even layer. Top with an even layer of Oreo cookies.
To make the brownie batter: Set a small pot with about 1 1/2 inches of water over medium-low heat and bring to a simmer. Combine the butter and chocolate in a medium heat-proof bowl and place it over the pot. Whisk until the chocolate and butter is smooth and melted. Remove the bowl from over the pot and whisk in the eggs one-at-a-time.
In a separate bowl, whisk together the flour and cocoa powder. Whisk it into the melted chocolate mixture in two batches, followed by the sugar and salt.
Pour the brownie batter over the Oreos and use a spatula to create an even layer.
Bake at 350°F for 55 minutes or until a toothpick inserted into the center comes out with a few brownie crumbs.
Let cool in the pan for 10 minutes, then carefully lift the foil sling out of the pan and set on a cooling rack. Let cool at least 10 minutes longer before cutting into squares. Serve warm if desired.