Homemade Soft Slutty Brownies Recipe

These decadent Slutty brownies consist of three layers: a chewy chocolate chip cookie base, a layer of Oreo cookies, and a fudgy brownie top. This indulgent treat is made entirely from scratch.

Slutty Brownies Recipe

Ingredients

For the Chocolate Chip Cookie Layer:

• Softened butter
• Brown sugar
• Granulated sugar
• Egg
• Additional egg yolk
• Vanilla extract
• Flour
• Baking powder
• Salt
• Chocolate chips

For the Oreo Layer:

• Oreo cookies (your choice of double stuffed or regular)

To Make the Brownie Layer:

• Butter
• Finely chopped dark chocolate (or semi-sweet chocolate)
• Eggs
• Sugar
• Vanilla extract
• Flour
• Cocoa
• Salt

Instructions

Chocolate Chip Cookie Layer:

1. In a large bowl, beat the softened butter with brown sugar and granulated sugar until fluffy.
2. Beat in the egg, the additional egg yolk, and vanilla extract. (The extra egg yolk helps the cookie layer be chewier).
3. Mix in the flour, baking powder, and salt. Start on low speed to avoid flour spilling out.
4. Stir in the chocolate chips.
5. Spoon the cookie dough into a prepared pan, smoothing it into an even layer.

Oreo Layer:

6. Place a layer of Oreo cookies over the cookie dough. Press them down lightly to form a complete layer, using 7 rows of 4 Oreos, with additional cookies cut in half to fill gaps.

Brownie Layer:

7. Melt the butter and the finely chopped chocolate in a heatproof bowl in the microwave using 45-second intervals on medium power, stirring between intervals, until smooth.
8. Once the mixture is not hot, whisk in the eggs, sugar, and vanilla extract.
9. Sift in the flour, cocoa, and salt if lumpy to prevent overmixing, then whisk into the butter/chocolate mixture.
10. Spoon the brownie batter over the Oreo layer and spread it evenly.

Baking:

• Bake in a preheated oven for approximately 35-45 minutes. A toothpick inserted should come out clean or with a few damp crumbs. The brownies should not wobble in the center when the pan is nudged.
• Allow the brownies to cool completely in the pan for at least 4 hours before slicing for clean cuts.

Note:

• The recipe is intended for a 9x13 inch pan but can be halved for an 8x8 inch pan with a slightly shorter bake time of about 32-37 minutes.
• When halving, simply use 1 large egg for the cookie dough layer.

Unfortunately, without the precise measurements, we can't ensure the perfect result, but I hope this gives you a good starting point. For the exact recipe, you may need to refer to the original website or reach out to them for the detailed measurements.