Slutty Brownies
There’s something about the first bite of a warm Slutty Brownie that stops the clock: the molten chocolate scent rising in the kitchen, the way the fudgy brownie layer melts into a gooey chocolate chip cookie center with a whisper of crunch from crushed Oreos. The contrast — dense, chewy, slightly crisp — sings to every comfort-food craving. These squares are indulgent, nostalgic, and unapologetically decadent.
Make them for a lazy weekend brunch, a potluck that needs an immediate thunderclap of applause, or as a last-minute but show-stopping dessert for a dinner party. They’re perfect when you want an easy, crowd-pleasing treat that tastes far more complicated than it is. And the best part? There’s no shame in making a whole pan for yourself — they’re practically therapeutic.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes (including a brief cool-down)
- Servings: 9 large squares (or 12 smaller bars)
- Difficulty Level: Easy — great for beginner bakers or busy hosts
Nutrition Highlights
The nutrition information below is an estimate based on standard ingredient averages (values referenced from USDA FoodData Central and common product nutrition profiles). Exact values will vary by the specific brands used and portion size. These figures are intended to help you plan — for precise tracking, plug your exact brands into a nutrition calculator.
Estimated per serving (assuming 9 servings per 8×8 pan):
- Calories: ~670 kcal
- Total Fat: ~35 g
- Saturated Fat: ~12 g
- Carbohydrates: ~85 g
- Sugars: ~50 g
- Dietary Fiber: ~2–3 g
- Protein: ~8 g
- Sodium: variable (depends on mix & cookies)
Sources: USDA FoodData Central (ingredient-level averages) and product nutrition labels were used to derive these estimates. If you need a more exact breakdown for dietary concerns, use the product labels for your brownie mix, cookie dough, and cookies and enter them into a nutrition tracker or consult a registered dietitian.
Why You’ll Love It
- Irresistible interplay of textures: fudgy brownie, chewy cookie, and Oreo crunch combine for a full-sensory bite.
- Effortless decadence: with boxed brownie mix and store-bought cookie dough, this dessert comes together fast — ideal for last-minute entertaining.
- Crowd-pleaser status: both kids and adults are usually won over instantly; they’re perfect for potlucks, bake sales, or movie nights.
- Nostalgic comfort: the mash-up of two familiar favorites (brownies + cookies + Oreos) evokes warm memories and happy faces.
- Flexible and forgiving: easy to customize (see variations below) for dietary needs or flavor boosts.
How to Make Slutty Brownies
Ingredients
- 1 box brownie mix (and ingredients called for on the box if any — but the recipe below uses eggs, oil, water as listed)
- 1 tube (roll) refrigerated chocolate chip cookie dough (approx. 16 oz)
- 1 cup Oreo cookies, crushed (about 10–14 cookies, depending on crush)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup water
Optional ingredients and substitutions:
- Swap vegetable oil for melted butter (same quantity) for richer flavor.
- Use gluten-free brownie mix and gluten-free cookie dough to make a gluten-free version.
- Vegan option: use a vegan brownie mix and vegan cookie dough; replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, chilled).
- Add 1/2 cup chopped nuts (pecans or walnuts) for extra texture.
- Stir in 1/2 cup chocolate chips for extra gooeyness.
Method & Process
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan (or line it with parchment for easy removal).
- In a medium bowl, combine the brownie mix with the 2 eggs, 1/3 cup vegetable oil, and 1/4 cup water. Mix until smooth and well combined — avoid overmixing.
- Pour half of the brownie batter into the prepared pan, spreading it evenly to form the bottom layer.
- Take the cookie dough and press it evenly over the brownie layer. If the cookie dough is in a tube, flatten it gently with your hands or a spatula to cover the surface.
- Evenly sprinkle the crushed Oreo cookies on top of the cookie dough.
- Pour the remaining brownie batter over the Oreos, carefully spreading it so it covers the filling. It’s okay if some cookie dough peeks through.
- Bake for 30–35 minutes, or until a toothpick inserted into the brownie layer comes out mostly clean with a few moist crumbs (you want fudgy, not wet). Baking time may vary slightly with ovens — start checking at 28 minutes.
- Allow the pan to cool completely on a wire rack before cutting into squares; cooling helps set the layers and makes clean slices easier.
Practical tips:
- Don’t overbake: remove from oven when the center is just set for gooey texture.
- For clean slices, chill the pan for 30–60 minutes after cooling, then cut with a sharp knife wiped between cuts.
- If your cookie dough is very firm, let it soften at room temperature for 10–15 minutes so it spreads more evenly.
Best Pairings
- Classic scoop of vanilla ice cream for hot-cold contrast.
- A dollop of whipped cream and a sprinkle of flaky sea salt to heighten the chocolate.
- Fresh berries (raspberries or strawberries) to add bright acidity.
- Serve with strong coffee, espresso, or a creamy latte to balance the sweetness.
- For adults, pair with a glass of port or a chocolate-forward dessert wine.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days. Keep away from direct heat.
- Refrigeration: Store covered in the fridge for up to 5 days. Bring to room temp or warm briefly before serving for the best texture.
- Freezer: Wrap bars individually in plastic wrap and store in a freezer-safe bag or container for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature; reheating briefly in a low oven or microwave restores gooeyness.
Insider Secrets
- Use a parchment sling (paper overhanging the pan) for easy removal and neat slicing.
- If your brownie batter is thick and hard to spread over the Oreos, dollop spoonfuls of batter on top and gently swirl; this avoids tearing the cookie layer.
- For extra fudginess, slightly underbake (watch the toothpick test) and chill briefly before cutting.
- Rotate the pan halfway through baking if your oven has hot spots to ensure even cooking.
- If you want a more pronounced cookie layer, use two tubes of cookie dough or press the dough slightly thicker.
Creative Twists
- Salted Caramel Slutty Brownies: Drizzle salted caramel sauce over the cookie layer before adding the top brownie batter.
- Nutella or Peanut Butter Swirl: Drop teaspoonfuls of Nutella or peanut butter on top of the brownie batter then swirl with a knife.
- Mint Oreo Version: Use mint Oreos and add 1/2 tsp peppermint extract to the brownie batter for a Thin Mint-style treat.
- S’mores Twist: Replace Oreos with crushed graham crackers and add marshmallow fluff between layers; flame-torched marshmallow topping after baking is spectacular.
- Gluten-free/Vegan: Use gluten-free mixes and vegan cookie dough; replace eggs with flax eggs as noted earlier.
Frequently Asked Questions
Q: Can I use homemade brownie batter instead of a boxed mix?
A: Yes — a homemade brownie batter works beautifully. Keep the proportions similar so the pan layers remain balanced.
Q: My cookie dough melted into the brownie while baking — how do I prevent that?
A: Make sure the cookie dough is chilled but pliable. If it’s too soft, chill for 10–15 minutes before layering. Press gently to form an even layer so it doesn’t break apart.
Q: How do I get clean squares without crumbling layers?
A: Chill the pan for at least 30 minutes after cooling, then cut with a sharp knife heated under hot water and wiped dry between cuts.
Q: Can I halve or double the recipe?
A: Yes. For a larger crowd, double and bake in a 9×13" pan (check baking time — it may need a bit longer). Halving works best if you have a smaller pan; adjust baking time accordingly.
Q: Are there healthier swaps to reduce sugar or fat?
A: You can use lower-sugar brownie mixes or cookie dough alternatives, or swap some oil for applesauce (note: texture will change). For significant dietary changes, consider a purpose-built healthier dessert recipe.
Conclusion
These Slutty Brownies are the kind of dessert that sparks smiles and disappears fast — simple to make, stunning to serve, and endlessly adaptable. If you want a reference for variations or to see the classic assembly, check out this Slutty Brownies Recipe from a popular food blog: Slutty Brownies Recipe. For another take and inspiration on presentation and ingredients, see the Broma Bakery version here: Slutty Brownies – Broma Bakery.
Ready to bake? Try the recipe, tweak it to your taste, and share your results — photos, swaps, and stories — so we can all celebrate the messy, perfect joy of a great dessert.
Print
Slutty Brownies
- Total Time: 45 minutes
- Yield: 9 large squares 1x
- Diet: Vegetarian
Description
Indulgent Slutty Brownies combining fudgy brownies, chewy chocolate chip cookie center, and crunchy Oreos for a decadently delicious treat.
Ingredients
- 1 box brownie mix (and ingredients called for on the box)
- 1 tube refrigerated chocolate chip cookie dough (approx. 16 oz)
- 1 cup Oreo cookies, crushed (about 10–14 cookies)
- 2 large eggs
- 1/3 cup vegetable oil
- 1/4 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a medium bowl, combine the brownie mix, 2 eggs, 1/3 cup vegetable oil, and 1/4 cup water. Mix until smooth, avoiding overmixing.
- Pour half of the brownie batter into the prepared pan, spreading it evenly.
- Press the cookie dough evenly over the brownie layer.
- Sprinkle the crushed Oreo cookies on top of the cookie dough.
- Pour the remaining brownie batter over the Oreos, spreading it carefully.
- Bake for 30–35 minutes, until a toothpick inserted comes out mostly clean.
- Allow to cool completely on a wire rack before cutting into squares.
Notes
For best texture and flavor, do not overbake. Chill before cutting for clean squares.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 670
- Sugar: 50g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
