Oh man, do I have an awesome story about these bad boys. I’ve seen these “Slutty” Brownies all over the blogosphere and they just sounded so wonderfully decadent that I couldn’t help but put them on my “to do” list. I had to wait a while before I had a chance to make them though, since baking decadent things like this for just myself can only end in disaster. So I was holding out for a crowd. Well, I recently went to New Hampshire to visit my Husbands family and they are quite extensive in numbers, so I knew they’d be the perfect audience.
I’ve seen lots of recipes online for these that are made simply from boxed mixes to simplify things. I’m not big on pre-made cookie dough mixes or refrigerated cookie dough. I don’t mind boxed brownie mix much, but I would much rather make my own cookie dough. So I decided to create my own Slutty Brownie recipe out of my favorite brownie and blondie recipe. At first I thought to just use a cookie dough recipe, but the blondie bars just work out so much better.
NOW, here is an awesome story for ya. Do you ever run into a lot of “kitchen errors” when you are working out of somebody else’s kitchen? Well I was in the “camp” kitchen in New Hampshire, where I put together a batch of cookie dough and brownie batter. I got the whole thing in the oven after much effort and mess, but the brownie batter was really thick. I almost couldn’t spread it because of how thick it was. It had been a while since I had made this recipe, so I wasn’t sure if this was normal or not. I just went with it. Once the pan was done baking I knew something was wrong. The brownie top looked hard and dry. Very odd. I had remembered that I accidentally didn’t add the extra 2 Tb of water, so I thought that was the problem. Although I was thinking, “WOW, what a difference 2 Tb of water makes!!” Yeah…. I took a sample bite to see if they tasted better than they looked and I immediately knew what had happened. I forgot to add the sugar. I FORGOT TO ADD THE SUGAR. How could I possibly have forgotten such a vital step!? I was SO upset. Not only did I waste a bunch of money and time, but now the bars were all but inedible.
After that disaster I was bound and determined to make a new batch that was successful. So I did. Although this batch was very underdone because I didn’t account for the extra thickness in the baking time, they were still delicious! Especially after that first batch- YUCK! And who doesn’t like their brownies a bit gooey anyways?
One thing is for sure though, these bars are so decadent and sweet, that I think they would be better with a regular Oreo rather than the double stuffed. But I might be partial because I’m not a huge double stuffed Oreo fan anyways… Oh and be aware that these bars are tall so they make a lot more than a normal batch of brownies on its own. You could probably serve twice as many people with these bars since you end up cutting them so small in an effort not to overwhelm people. Feel free to make things easier on yourself though and use boxed mixes rather than making everything from scratch : )
- For the Cookie Base:
- 1½ cups (7.5 oz) all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups packed (10.5 oz) light brown sugar
- 12 Tb unsalted butter, melted and cooled
- 2 large eggs
- 1½ tsp vanilla extract
- 1 (12 oz) bag semisweet chocolate chips
- 1 package Oreo Cookies
- For the Brownie Layer:
- ⅓ cup Dutch-processed cocoa
- 1½ teaspoons instant espresso (optional)
- ½ cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped
- 4 tablespoons (1/2 stick) unsalted butter, melted
- ½ cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2½ cups (17½ ounces) sugar
- 1¾ cups (8¾ ounces) unbleached all-purpose flour
- ¾ teaspoon table salt
- For the Cookie Base: Preheat oven to 350°F. Line a 9″ x 13″ pan with parchment or grease well. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, whisk brown sugar and melted butter together. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined. Do NOT overmix. Fold in chocolate chips. Pour into the prepared pan and smooth out the top.
- Layer Oreo’s across cookie dough as tightly as possible, breaking any extra cookies to fit empty spaces.
- For the Brownie Layer: Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.
- Scrape batter over Oreo layer and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 50 to 60 minutes. Transfer pan to wire rack and cool 1½ hours.