Ingredients

3/4 cup unsalted butter (168 grams), softened

1/2 cup brown sugar (105 grams)

1/2 cup white sugar (100 grams)

1 large egg

1 large egg yolk (discard the white)

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour (188 grams)

1/4 teaspoon salt

2/3 cups chocolate chips (120 grams)

28 Oreo cookies

1/2 cup unsalted butter (112 grams), cubed

6 oz dark chocolate (170 grams), 50-70% or semi-sweet

1 cup granulated sugar (200 grams)

2 large eggs

1/2 cup all-purpose flour (63 grams)

1/4 cup cocoa powder (23 grams)

1/2 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) pan, then line it with parchment paper leaving an overhang for easy removal. Greasing first helps the parchment stick.

Step 2: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until combined. Add the egg, egg yolk, and vanilla extract, beating well. Do not add the egg white from the second egg.

Step 3: With the mixer on low, add the flour and salt. Turn off the mixer, then fold in the chocolate chips with a spatula or wooden spoon.

Step 4: Spread the cookie dough evenly into the prepared pan using a spatula.

Step 5: Place the Oreo cookies on top of the cookie dough, pressing them down gently to cover the surface. Arrange 7 rows of 4 cookies, filling gaps with half cookies if needed.

Step 6: Finely chop the dark chocolate. Melt the chocolate and cubed butter together in a heatproof bowl in 45-second intervals at medium power, stirring between intervals to prevent burning.

Step 7: Let the chocolate mixture cool for about 5 minutes. Whisk in the eggs and granulated sugar until smooth.

Step 8: Sift together the flour, cocoa powder, and salt, then fold them gently into the chocolate mixture until just combined.

Step 9: Drop spoonfuls of the brownie batter evenly over the Oreo layer. Spread gently with a spatula to cover the Oreos without mixing the layers.

Step 10: Bake in the preheated oven for 37-45 minutes. The brownies are done when a toothpick inserted comes out with a few moist crumbs but is not wet.

Step 11: Allow the brownies to cool fully, at least 4 hours, in the pan. Use the parchment paper overhang to lift the whole slab out before slicing and serving.

Tips & Variations

Use good quality dark chocolate for a richer brownie flavor.

For extra fudgy brownies, reduce baking time slightly and check frequently.

Add chopped nuts or swirl peanut butter into the brownie batter for a flavorful twist.

You can substitute Oreos with any sandwich cookie of your choice for variation.

FAQs

Can I make Slutty Brownies ahead of time?

Yes, they can be baked and stored at room temperature for several days, or refrigerated to keep longer. Just bring to room temperature or warm slightly before serving.

Can I freeze these brownies?

Absolutely. Wrap cooled brownies tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before enjoying.