Ultimate Slutty Brownies
Bake the viral sensation! These Ultimate Slutty Brownies feature three decadent layers: chewy chocolate chip cookie dough, whole Oreo cookies, and rich fudgy brownie batter all baked into one unforgettable, gooey dessert bar.
Servings: 24 bars
Calories: 380kcal
Equipment
- 9x13 inch Baking Pan
- Parchment Paper For easy removal and cleanup.
- Electric Mixer For creaming butter and sugar.
- Mixing Bowls
Ingredients
- 1 cup (2 sticks / 225g) unsalted butter, softened
- 0.75 cup (150g) granulated sugar
- 0.75 cup (165g) packed light brown sugar
- 2 large eggs
- 1 tbsp pure vanilla extract
- 2.25 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups (340g) semisweet chocolate chips
- 1 package (14.3 oz) regular Oreo cookies
- 1 box (18-20 oz) fudge brownie mix
- As directed on box Oil, water, and egg for brownie mix
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on two sides.
- In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then vanilla. In another bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Fold in chocolate chips.
- Press the cookie dough firmly and evenly into the bottom of the prepared pan using your hands or the bottom of a measuring cup.
- Arrange the Oreo cookies in a single, snug layer over the raw cookie dough, covering it completely.
- Prepare the brownie mix in a bowl according to the package directions for 'fudgy' style brownies.
- Pour the brownie batter evenly over the Oreo layer. Use a spatula to spread it gently to the edges, fully covering the cookies.
- Bake for 45-55 minutes, until the brownie top is set with a shiny crust and a toothpick inserted into the brownie layer comes out with a few moist crumbs (not wet batter).
- Let cool completely in the pan on a wire rack. Use parchment overhang to lift out, then slice into 24 squares. For clean slices, chill before cutting.
Notes
Pro Tips: For perfect layers, press the cookie dough into an even, compact layer using the bottom of a glass or measuring cup. When adding the brownie batter, pour slowly and spread gently to avoid disturbing the Oreos. The most critical step is not to overbake—the brownie top should look set and a toothpick should have a few moist crumbs when inserted into the *brownie layer only*. Let the pan cool completely on a wire rack before slicing; for the cleanest cuts, chill the entire slab in the fridge for 1 hour and use a sharp knife. These bars freeze exceptionally well for up to 3 months.