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Indulge in Mouthwatering Slutty Brownies

Mouthwatering Slutty Brownies

Mouthwatering Slutty Brownies are layered dessert bars featuring a chocolate chip cookie base, a middle layer of sandwich cookies, and a rich brownie top, delivering a gooey and satisfying treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
For the Middle Layer
  • 16 to 20 whole chocolate sandwich cookies Enough to cover the pan in a snug single layer
For the Brownie Top
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips optional for extra fudgy texture
Pan and Extras
  • 1 9 by 9 inch metal baking pan
  • 1 parchment paper
  • 1 cooking spray or a little extra butter for greasing

Method
 

Preparation
  1. Heat the oven to 350 F. Line a 9 by 9 inch pan with parchment so it hangs over the sides for easy lifting. Lightly grease the parchment.
  2. In a bowl, whisk melted butter with brown and white sugar until smooth. Add egg and vanilla, then stir in flour, baking soda, and salt just until combined. Fold in chocolate chips.
  3. Press the dough evenly into the prepared pan.
Oreo Layer
  1. Lay the sandwich cookies across the cookie dough in a tight grid without pressing too hard.
Brownie Top and Bake
  1. Whisk melted butter, sugar, eggs, and vanilla until glossy. Sift in cocoa, flour, and salt, stirring gently to create a thick batter. Fold in chocolate chips if using.
  2. Pour the brownie batter over the cookies and spread to the corners. Avoid disturbing the cookie layer underneath.
  3. Bake for 30 to 35 minutes, checking at 28 minutes for doneness. The top should look set with a slight shine.
  4. Cool in the pan for at least 45 to 60 minutes before slicing into 16 squares.

Notes

Let the pan cool fully before cutting. Store slices in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped squares for up to 2 months. Reheat in the microwave for 10 to 15 seconds before serving.