Slutty Brownies
The beautiful marriage of cookie dough, Oreos and brownie.
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Ingredients
Cookie dough
- 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 teaspoon vanilla extract
- 225 g (1¾ cups) plain flour
- ¼ teaspoon salt
- 200 g (¾ cups) chocolate chips (milk, white or a mix)
Brownie
- 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)
Oreo layer
- 2½ packs oreos (roughly 375g)
Instructions
Cookie Dough:
- 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.
Brownie:
- 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.
Assembly:
- 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.
Nutrition
Calories: 360kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 120mg | Potassium: 187mg | Fiber: 2g | Sugar: 29g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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