Tessa's Recipe Rundown
Taste: Like the most comforting, wonderful explosion of chocolate goodness in your mouth.
Texture: Ooey, gooey, fudgey, chewy, thick. The Oreos become very soft and sort of absorb all the butter.
Ease: You’re going to need a whole lot of butter for this one. I was a little nervous that this recipe was going to make a total mess in my kitchen but it wasn’t that bad.
Appearance: These brownies just look indulgent and like they want to be bitten into.
Pros: So. dang. good.
Cons: So much butter and sugar! Make these for special occasions and cut small squares.
Would I make this again? Yes and yes.
This post may contain affiliate links. Read our disclosure policy.
These are quite possibly the most ridiculous, over-the-top, indulgent brownies ever. They’ve been floating around the internet a while. I think I first saw them when the lovely Amanda of Kevin and Amanda posted them and then again more recently over at What’s Gaby Cooking. They’re everything you could ever want in a dessert in one glorious bite.
By the way, don’t forget to enter my Daring Desserts Competition for a chance to earn a $50 Amazon gift card or a $100 Amazon gift card! A spin-off of this recipe would be a great entry 😉
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
Brownie layer:
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
Oreo layer:
- 16 double-stuffed Oreo cookies
Cookie layer:
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Instructions
For the brownie layer:
- Preheat oven to 350 degrees F. Line a 9×9-inch pan with tin foil then spray foil with non-stick cooking spray.
- In a medium saucepan melt the butter. Remove from heat and add the sugar and cocoa powder, whisking to combine. Add salt, vanilla, and eggs. Whisk until combined. Add flour, mixing until just combined. Set aside.
For the cookie layer:
- In the bowl of an electric mixer beat the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add eggs and vanilla, beating until combined. Add flour, salt, baking powder, and baking soda and mix on low until incorporated. Fold in chocolate chips. Set aside.
To assemble:
- Press half of the cookie dough mixture into prepared pan in an even layer. Reserve remaining cookie dough for another use (store in an airtight container in the fridge for up to 2 days or in the freezer for up to 6 months).
- Layer Oreo cookies into one even layer on top of cookie dough, pressing in slightly.
- Pour all of the brownie batter on top of Oreo layer and spread evenly with a spatula. Bake for 30-35 minutes, or until a knife comes out mostly clean when inserted into the middle of brownies. Serve warm (will be messy) or let cool completely and cut into 16 bars.
[…] Though variations of this recipe can be found all over the internet, I found this one on the blog Handle the Heat. You’ll need: For the brownie layer 10 tbs (1 1/4 sticks) of butter 1 cup granulated sugar […]
[…] Slutty Brownies: I actually never ate any of these (made during Lent when I gave up baked good–blasphemy you […]
[…] a recipe I found at one of my favourite food blogs Handle The Heat and modified to include my own trusty cookie […]
Looking up the word “slutty” on foodgawker brings up recipes with a chocolate chip cookie base layer, a brownie top layer w/ oreos in the center. I decided to combine marshmallow fluff w/ powdered graham cracker crumbs with milk and dark chocolate in the center along with the oreos. The bar is entitled “the nut-loving slut” hahaha, because their will be walnuts in the cookie layer, pecans in the brownie layer with a broken up almond hershey milk chocolate bar in the center with the smore/oreo layer.
i made mine today but i used a box mix and got the cookie dough log from the grocery store i needed 2 of the cookie doughs to make the bottom layer i put the brownies in for 35 minutes and they still came out very runny in the center of them i think they needed like an extra 5 minutes in the oven but they still taste amazing
These are in the oven right now – I don't know what it is, but these are the best batters I've ever tasted :-p Going out with a bang on mardi gras!
One of my girlfriends texted me saying that she found this recipe…..we're planning a chocoholic frolic night, so these will definitely be making an appearance!
woooughh.. slutty slutty brownies… beauty.
I've seen similar recipes around the blog world and pinterest, but haven't had the chance to make them. Now that your page has caught not only mine, but my husband's eye I think we will have to try these this week.
Thanks for sharing!
These are new to me, thank you for sharing! Any excuse to eat double-stuffed Oreos.
these look great! only one question – if you reserve half the cookie dough, why not just cut the recipe in half? though that feels kind of silly – who doesn't want cookie dough left over???
That's what I figured. If someone doesn't want the extra dough (don't know who that person would be!) the recipe is easy enough to halve. I always have extra cookie dough in my freezer – it stays perfect in there!
Rather than save half of the cookie dough, I'd double the rest and make 2 pans! Even if you need to cut them small because of the ultra-delicious-richness, I'd still rather make 2 pans and more happy friends.
When I saw the title of this post I skipped all the other blogs before yours and I am SO glad that I did!! These look amazing! I'm having some friends over this weeeknd for a VDay party and I am 100% making these! I like the idea of saying, “Would you like another slutty brownie?” lol