These slutty brownies are the delicious combination of a chocolate chip cookie dough base, an Oreo cookie stuffed middle and topped with a gooey chocolate brownie layer!
If anything would bring you sweet mouth joy, it would be this sinful combination. There’s nothing quite as dreamy as having so many chocolaty tastes and textures crammed into each and every bite!
What are slutty brownies?
Slutty brownies?! What on Earth are they?? Well, these beauties are a sexy combination of three joyous items – cookie dough, Oreos and brownie. They are triple-layer brownies.
Slutty brownies are also sometimes knowns as Oreo cookie brownies, Oreo stuffed brookies or Londoner brownies. Don't worry, nobody is shaming Londoners (I'm sort of from (near) London myself), it’s because this type of brownie was made pretty popular by The Londoner.
✏️ Making a tasty and easy recipe
I first came across this heavenly creation from an old work colleague of mine. They used store-bought brownie and cookie mix and essentially assembled it from there. There was only one way to make those bad boys better – swap in my favourite brownie and cookie recipes!
I'm such a huge fan of Oreos, I could eat the whole pack! They really take brownies to the next level and I've already included them in my chocolate brownies in a few varieties such as my Bailey's Oreo brownies.
Using leftovers from other recipes:
Confession time. Sometimes when I make these, it’s because I have leftover cookie dough or brownie mix. I'll often make a larger batch of cookies or brownies, with slutty brownies in mind for a few days later. It’s also a great way to use up any extra mix.
It works the other way too. If you've not got a 9inch x 13inch tin, you can use a smaller one and save your leftover cookie dough and brownie mix to bake later.
I’m also quite a fan of making little single brownies in cupcake/muffin cases - you can just eyeball the amount of mix you have left and load up as many cases you can with a single Oreo in each case.
🥘 Ingredients notes
- It’s easier to mix your ingredients when you start with room temperature ingredients. This is important for the butter in the cookie dough and the eggs especially.
- I prefer to use vanilla extract rather than vanilla essence, as it has a better stronger flavour. It’s a purer vanilla taste as it’s less processed than vanilla essence.
- Always sieve your flour, baking powder and cocoa powder. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free mixture.
- When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy. This is especially important for the amount of flour.
🔪 Equipment notes
Use measuring spoons for your tsp and tbsp amounts where possible. Make sure the scoops filled with your ingredients are levelled before adding them to your mix!
One of the best ways to keep your slutty brownies moist is to seal them in an airtight container.
You can either store your brownies at room temperature, for up to 3 days, or for up 5 days in the fridge.
You can also freeze your slutty brownies by wrapping them in cling film / plastic food wrap and then a layer of foil. They should keep for up to a few months frozen. Defrost and enjoy!
💭 Top tips for success
When beating the eggs for the brownie layer, getting the consistency to that of a milkshake will add more texture to your brownie.
For the chocolate chips/chunks in your cookie and brownie layers, having small-sized chunks is better than large ones. This is because the bigger chunks can get in the way of your thin layers and make them uneven. Especially if the chunks are taller than your layers! I love the Callebaut milk chocolate and white chocolate callets, they're small but so delicious.
How many Oreos do I use for a slutty brownie?
When I was first testing this recipe, I went a bit nuts. I tried to fit in as many Oreos as I could. But be sure not to overlap Oreos in this central layer, or you’ll get very uneven slutty brownies! It may not seem like much, but trust me, a single layer of Oreos will be more than enough.
How do you know when a brownie is done?
When the slutty brownies are cooked, a fork or skewer should come out almost clean from the brownie layer and the surface should be lightly cracked and papery. The top also shouldn’t wobble like a liquid.
A gooey brownie is better than a dry one, so I’d usually take the brownies out once the time is up if you’re unsure whether they’re fully cooked or not, rather than put them in for much longer. These slutty brownies will also firm up slightly as they cool.
How do you cool brownies?
I always like to leave my slutty brownies in the tin to cool completely before removing them. This way your brownies won’t fall apart as you try to remove them from the tin.
When do I cut brownies?
I only cut my slutty brownies once they’re completely cool. This will allow them to firm up enough not to crumble apart when you slice them.
Use a large sharp knife if you want clean cuts. You can even run the knife under hot water for a few seconds first for a perfect slice.
Can I cheat?
Don't fancy making both the cookie dough and brownie batter from scratch? It's totally fine to buy some pre-made mix from the store and swap these into this recipe. It probably won't taste quite as good, but will still be super tasty!
If you’ve got any specific questions on making these delicious slutty brownies, please feel free to leave a comment below and I’ll try my best to help out!
♻️ Alternatives and substitutions
You can play around with the combination and types of chocolate chips that you have in the brownie mix and cookie dough. I’m such a fan of white chocolate that I usually have them in both the cookie dough and brownies, then throw in some milk chocolate chips to the brownie batter too.
You can also mix it up a bit by changing the flavour of cookie dough and brownie that you use. I think it would be fun to try other types of biscuit in this mix, such as swapping in custard cremes for the Oreos or trying other Oreo flavours like the ones found here.
For a gluten-free version, you can swap the regular plain/all-purpose flour for a gluten-free plain/all-purpose flour blend of the same quantity.
To be safe, always check your other ingredients for allergen warnings on the nutritional label, as they may have cross-contamination warnings.
🧁 Other goodies
So, I definitely recommend that you whip up a batch of these slutty brownies! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
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- 125 g (½ cups) unsalted butter (room temperature)
- 100 g (½ cups) light brown soft sugar
- 125 g (⅔ cups) caster sugar (golden or white)
- 1 egg
- 1 tsp vanilla extract
- 225 g (1¾ cups) plain flour
- ¼ tsp salt
- 200 g (¾ cups) chocolate chips (milk, white or a mix)
- 125 g (½ cups) unsalted butter
- 125 g (¾ cups) dark chocolate
- 185 g (¾ cups) golden caster sugar
- 2 eggs
- 60 g (½ cups) plain flour
- 30 g (⅓ cups) cocoa powder
- 70 g (⅓ cups) chocolate chips (optional, milk, white or a mix)
- 2½ packs oreos (roughly 375g)
- Pre-heat oven: 160°C (fan) / 180°C / Gas Mark 4 / 350 F
- Cream together the butter and sugars until fully combined.
- Add in the egg and vanilla, beating the mix until smooth.
- Sift in the flour and salt, stirring together until just combined.
- Mix in the chocolate chips.
- Pop your cookie dough into the fridge while you make the brownie mix.
- Melt the butter and dark chocolate, either in the microwave (no more than 30secs at a time) or over a double boiler, stirring until completely melted and smooth.
- Using an electric mixer, whisk the eggs and sugar. This should whip up to being thick and creamy like a milkshake, and can take roughly 3-8mins.
- Pour the cooled chocolate mix over the fluffy eggy mix, then gently fold together with a spatula or wooden spoon.
- Sieve and fold the plain flour and cocoa powder into the eggy chocolate mix, until just combined.
- Stir in the chocolate chips (if using) until they’re dotted throughout.
- Line a 9in x 13in baking tin with grease-proof paper. Squish the cookie dough down into the bottom of the tin firmly, either using your hands or the back of a large spoon. You want a thin and even layer across the base of the tin.
- Layer the Oreos on top - as many as you can fit with no overlaps and leaving a half inch of space at the edges.
- Pour the brownie mix over the Oreo layer, covering them completely and smoothing over top.
- Bake for 35 - 40mins. Once it's cooked, a skewer should come out clean from the brownie layer and the surface should be lightly cracked and papery. The brownies shouldn’t wobble like a liquid once cooked.
- Allow to cool completely and then cut into squares.
* The nutrition information provided is an estimate based on an online nutritional calculator and actual values may vary.