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Slutty Brownies are the most decadent gooey brownie and outrageous bar cookie you’ll ever try with three distinct layers: a chocolate chip cookie base, fudgy chocolate brownies on the top, and Oreos in the center. While the viral name might be a little awkward, one bite of these from-scratch bars and you’ll understand why they are famous across the internet!
Okay let’s just put it out there that I’m not in love with the name of these brownies. It’s a little awkward to call them slutty because that’s a horrible word. Maybe we turn the word into something amazing? People do search for the term (I think some blogger (I believe it was Kevin and Amanda) created it years ago and they went viral and the name stuck) and I’ve been making them for years. Maybe we should rename them cookie dough Oreo brownies?
The secret to my version of these triple-layer brownies is that everything is made completely from scratch. While many versions rely on pre-packaged dough and box mixes, my recipe uses high-quality baking chocolate and a whisk-only method that makes them taste like they came from a professional bakery. These are the most indulgent, thick, and fudgy brookies in the world—perfect for parties, bake sales, or when you just need the most decadent dessert imaginable. They have a chewy chocolate chip cookie base, crunchy Oreos in the center, and decadent brownies on top – they’re SO so good!
These from-scratch slutty brownies feature three layers: a chocolate chip cookie base, a center layer of Oreos, and a fudgy brownie top. The recipe is a no-mixer method that uses melted butter and baking chocolate to achieve a decadent brookie. They are baked in a 9×13-inch pan for 30–35 minutes and must be cooled completely before slicing for best results.
Ingredients in Slutty Brownies
- You need to make brownie batter and chocolate chip cookie dough – luckily both of those have overlapping ingredients.
- For the brownie layer you’ll need baking chocolate (unsweetened) and cocoa powder (unsweetened; you can use Dutch Process Cocoa).
- For the cookie dough layer you’ll need brown sugar as well as granulated, and baking soda too.
- Both the cookie and brownie layers in this recipe rely on melted butter rather than creaming softened butter. This is a technical choice to achieve a denser, fudgier consistency rather than a cakey one. Because the butter is melted, you can whisk the batters together by hand in minutes, which also prevents over-aerating the eggs: the key to that glossy, crackly brownie top.
- To ensure your bars have clean, defined layers, you must press the chocolate chip cookie dough into an even, flat foundation on the bottom of the pan. Placing the Oreos in a tight, single layer on top of the dough creates a physical barrier that prevents the heavy brownie batter from seeping into the cookie layer. This ensures that every bite features three distinct textures: chewy, crunchy, and fudgy.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Brownie Tips
- You’re going to want a metal 9×13-inch pan for this recipe. Metal conducts heat the best, ensuring your cookie batter is done at the same time the brownies are baked through.
- You can also make these in muffin tins if you want Oreo Cookie Brownie Cupcakes!
- These brownies are incredibly heavy and gooey, which can make them difficult to remove from a 9×13-inch pan. Always line your pan with foil or parchment paper, leaving an overhang on the sides to act as a sling. This allows you to lift the entire block of brownies out of the pan once cooled, ensuring you can cut perfect, bakery-style squares without the bottom layer sticking to the dish.
- These take quite a long time to bake because they’re so thick. You know brownies are done when the top is solid and no longer wet looking. The toothpick test can be done 2 inches from the edge, but it’s best to use your eyes for this.
- Cool completely before slicing. Slice using a plastic knife for clean cuts.
Slutty Brownie Recipe
Recipe Video
Ingredients
For the Cookies:
- ½ cup (113g) unsalted butter melted
- ⅓ cup (57g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- 1 ½ cups (255g) chocolate chips semi-sweet or milk
- 24 Oreos any flavor
For the Brownies:
- 4 ounces (113g) unsweetened baking chocolate coarsely chopped
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
Instructions
- Preheat oven to 350°. Line a 9×13” pan with foil or parchment paper and spray with cooking spray.
- Make the cookies: Stir melted butter with both sugars. You can use a mixer if you want, but it's not needed. Mix in egg, vanilla extract, baking soda, and salt. Stir in flour, then stir in chocolate chips.
- Press the cookie dough into the bottom of the prepared pan. Top evenly with Oreos.
- Make the brownies: Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
- Spread brownie batter over the top of the Oreos in prepared pan.
- Bake for 30-40 minutes until the top looks done and the center is no longer jiggly.
Recipe Notes
- You can put the brownies or the cookies on the bottom – either way you prefer. I’ve done it both ways.
- You’re going to want a 9×13-inch pan for this recipe, one with 2″ sides. Use metal or glass, whichever you prefer.
- You can also make these in muffin tins if you want Oreo Cookie Brownie Cupcakes!
- I like to cover the pan with foil and spray with nonstick cooking spray to make removal and slicing easier.
- First, press the chocolate chip cookie dough into the bottom of the pan.
- I used regular Oreos but you could use double stuff or any flavor you want.
- Peanut Butter Cup Slutty Brownies: use regular size peanut butter cups instead of the Oreos.
- Use Peanut butter cookie dough or peanut butter chocolate chip cookies instead of the chocolate chip cookies.
Recipe Nutrition
Slutty Brownies Variations
- Use any flavor Oreos – Golden Oreos, Mint Oreos, or anything!
- Reese’s Peanut Butter Cups are amazing in the center (instead of Oreos)
- You can use a box mix of brownies and/or premade cookie dough if you don’t want to make them all from scratch.
How to make Slutty Brownies
1. Melt butter and stir in both sugars in a large bowl. You don’t need to use an electric mixer, but you can. Stir in egg, baking soda, salt, and vanilla extract.
2. Stir in flour then stir in chocolate chips. At this point, you’ll press the dough into the bottom of a 9×13-inch baking dish.
3. Melt baking chocolate and butter until smooth. Make sure to use a large bowl that is microwave safe, and stir every 30 seconds while melting.
4. Stir in the sugar, cocoa, salt, and eggs until smooth. No mixer needed unless you want to use one! Then stir in the flour.
5. Place a layer of Oreos evenly over the cookie dough in the baking pan.
6. Carefully spread the brownie batter over the top of the Oreos in an even layer. Then bake until the brownies are no longer glossy on top.
Storing Instructions
- Store cooled Slutty Brownies in an airtight container on the counter.
- You can freeze them for up to 3 months. Learn how I freeze all my desserts!
FAQs
The name was coined by food bloggers years ago to describe how easy and indulgent they are. Many people also refer to them as Cookie Dough Oreo Brownies or Epic Brookies.
While you can, this from-scratch recipe is specifically designed to have the structural integrity to hold all three layers together without becoming a greasy mess. But you can use semi-homemade and box mixes.
For perfect squares, let the brownies cool completely at room temperature, then chill them in the refrigerator for at least 2 hours before using the “sling” to lift them out and cut with a sharp knife or a plastic knife.
Absolutely! Double Stuf, Golden Oreos, or even Peanut Butter Oreos are all fantastic variations for the center layer.
Other brownie and cookie bar recipes:
- Oatmeal Scotchie Brookies – these are brownies and oatmeal cookies!
- Mint Chip Brookies – Brownies topped with MINT CHIP cookies!
- Sugar Cookie Bars – A classic with buttercream.
- Fudgy Brownies – The classic brownie recipe.
- Oreo Brownies – Skip the cookies and just use Oreos inside!
Is there a trick to spreading the cookie dough evenly over the top if the brownie layer is on the bottom?
I often scoop balls of cookie dough, flatten with my hands and then place on top.
Sorry, I just noticed that you mention doing either layer on the bottom/top.
Sorry!!!
No worries, glad you like the recipe!
Hi there! I’ve used this recipe many times, and my family loves it! I was wondering if you noticed that the recipe and photos go back and forth between the brownie layer on the bottom and the cookie layer on the bottom. I never actually noticed it until now.
Just thought I’d let you know in case you wanted to correct it.
Thank you for the delicious recipe!
Terri
Thank you so much for this recipe. I’ve had rave reviews. I made them in regular sized cupcake pans but I really prefer them in mini cupcake pans. Just the right size. You get 48 of them. My son likes them with the brownie on the bottom so I make them both ways. I find when they’re made with the brownie on the bottom, the brownie tastes richer. Not a bad thing at all. Just something I noticed. Thanks again.
Hi Judi, thanks for sharing. So glad you like this recipe!
Okay, these slutty brownies look absolutely amazing!
They are! Hope you like them.
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