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Slutty Brownies – Cookie, Oreo & Fudgy Brownie Layers

Slutty Brownies – Cookie, Oreo & Fudgy Brownie Layers

These slutty brownies combine three layers in one pan: a chewy chocolate chip cookie base, whole Oreo cookies in the center, and rich fudgy brownies on top. The layers bake together into a thick dessert bar with distinct cookie, Oreo, and chocolate textures.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 15 bars
Calories 360 kcal

Ingredients
  

Chocolate Chip Cookie Layer

  • 1/2 cup unsalted butter softened (113g)
  • 1/3 cup granulated sugar 67g
  • 1/3 cup packed light brown sugar 73g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour 156g
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup semi-sweet chocolate chips 130g

Oreo Layer

  • 24 regular Oreo chocolate sandwich cookies

Brownie Layer

  • 1/2 cup unsalted butter melted and slightly cooled (113g)
  • 1 cup granulated sugar 200g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour 94g
  • 1/2 cup unsweetened cocoa powder 43g
  • 1/2 teaspoon fine salt
  • 1/2 cup semi-sweet chocolate chips 85g

Instructions
 

  • Preheat the oven to 350°F. Line a 9 x 13-inch metal baking pan with parchment paper, leaving an overhang on the sides.
  • Beat the softened butter, granulated sugar, and brown sugar until creamy.
  • Add the egg and vanilla and mix until combined.
  • Add the flour, baking soda, and salt. Mix just until no dry flour remains, then fold in the chocolate chips.
  • Press the cookie dough evenly into the prepared pan.
  • Arrange exactly 24 whole Oreos in a single layer over the cookie dough.
  • Whisk the melted butter and granulated sugar together for the brownie layer.
  • Add the eggs and vanilla and whisk until smooth.
  • Whisk in the flour, cocoa powder, and salt just until combined.
  • Fold in the semi-sweet chocolate chips.
  • Pour the brownie batter over the Oreo layer and spread it gently with a rubber spatula.
  • Bake at 350°F for 40–45 minutes, until the edges are set and the center is slightly soft.
  • Cool completely in the pan on a wire rack for at least 1 hour.
  • Lift the brownies out using the parchment overhang. Chill for 30 minutes if desired for cleaner cuts, then slice into 15 bars.

Notes

  • Do not overbake these brownies. The brownie layer should have moist crumbs rather than a completely clean toothpick. Allowing the dessert to cool completely is important because the layers become much easier to cut once the brownie layer has set.