So far, my loved ones have survived all of my baking experiments.
Among all of them, Ally and Kimber played taste-testing guinea pigs for most of my college baking experiments. In hindsight, two penniless college students who both wholly agreed that red wine and a box of white cheddar cheeze-its make an A+ dinner were not exactly the discerning judges I was looking for.
Exhibit A? Brownie Sludge. To this day, I’m not even sure what the end result was actually supposed to be. Suffice it to say that there was butter; there was chocolate; there was sugar; there were chocolate chips . . . and apparently there was no binding agent worth its salt. I remember taking it out of the oven and attempting to remove said sludge from the pan. It was fudgey. It was gooey. It was not leaving that pan. I walked the pan out to our back porch where Ally and Kimber were sunning themselves and painting their toes.
“Well . . . it’s a hot, chocolatey mess. Not sure what happened.”
“Is it edible?” Kimber asked.
“Where are the spoons?” Ally asked. (Given the rapid rate at which Ally’s eyes glaze over at the mention of brownies, I guess I should not have been surprised by this suggestion.)
I left them with spoons, while I ran a post-mortem on the half-baked, brownie fudge soup by reviewing my notes and inspirational recipes. Five minutes later, I returned to the porch, and half the pan was gone.
“Um . . . ?”
Kimber: “Well, we don’t know what it was supposed to be, but it was good!”
Like I said, discerning they are not. But nobody died. Nobody got food poisoning. Nobody got salmonella. We’ll chalk that up to a win. Needless to say . . . I’ve upped my brownie game since then.
So let me tell you about these promiscuous brownies . . .
Slutty brownies are brownies meet chocolate chip cookies meet oreos. I.e., the cookie / bar trifecta that gets around. What I DO love about this recipe is that you can taste each layer. You don’t have to give up the cookie or the oreo or the brownie. And that’s what being slutty is all about, am I right?
16 slutty brownies
25 minPrep Time
45 minCook Time
1 hr, 10 Total Time
- 1/2 cup unsalted butter
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup packed brown sugar
- 1/4 cup white granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 7 Tablespoons cocoa powder
- 1 cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 3/4 cup semi-sweet chocolate chips, divided
- Preheat oven to 350 degrees Fahrenheit.
- Make the cookie dough. Fully mix butter, egg, and vanilla. (When I'm lazy, I just use a fork to whip/smash these together.) Cream in sugar and brown sugar. Stir in half the flour, baking soda, and salt. Stir in remaining flour until fully incorporated. Stir in chocolate chips. Set aside.
- Make the brownie batter. Melt butter in a medium-sized saucepan over medium heat. Once melted, remove from heat. (I just set it on a trivet on the counter.) Stir cocoa powder into melted butter. Stir in sugar. (It will resemble a thick sugar paste.) Add eggs one at a time, mixing very well after each. Stir in vanilla and flour. Stir 1/2 cup chocolate chips into the batter. Set aside.
- Grease an 8 x 8 baking pan with butter. Line it with parchment paper. (Just fold down any overlap and squish it into the corners to maintain the shape of the pan.)
- Press cookie dough into an even layer covering the bottom of the entire pan.
- Layer oreos on top of cookie dough. (You don't need the oreos to overlap--just place right next to each other.)
- Pour/spread brownie batter evenly over the whole pan. Sprinkle with 1/4 cup chocolate chips and press lightly into the batter.
- Bake for 40-45 minutes until an inserted toothpick comes out clean. Cool in the pan. Allow to cool COMPLETELY before cutting. Store in a zip top bag on the counter.
If you want the oreo middle to peek through, pay attention to how you cut your brownies, so that you are cutting down the middle of the oreos.