These Slutty Brownies might have an eyebrow-raising name, but the bars themselves are utterly irresistible: a chewy chocolate chip cookie base, a layer of Double Stuf Oreos in the middle, and a gooey brownie topping combine into an outrageously delicious triple-decker treat.
I didn’t invent the name, and that’s fine. Names aside, these bars deserve attention for what they are: rich, deeply chocolatey, and decadently textured.
If you’re the sort of person who avoids heavy desserts, doesn’t love chocolate, or you’re strictly counting calories, these aren’t the bars for you. But if you crave bold, chocolate-forward desserts and enjoy mashups of classic sweets, these will quickly become a favorite.
What makes these bars special
Slutty brownies are built in three distinct layers that work together for contrast in texture and flavor: a soft, chewy chocolate chip cookie layer on the bottom, a crisp Oreo center, and a fudgy brownie layer on top. You can make them entirely from scratch, or save time with store-bought refrigerated cookie dough and boxed brownie mix. The homemade version, however, delivers superior flavor and texture and is worth the extra effort.
For the cookie base I used a soft, chewy chocolate chip cookie dough that gives a true cookie flavor and holds up well beneath the Oreos and brownie batter. The Oreo layer is optional in flavor—any Oreo variety will work, but classic or Double Stuf are the traditional choices. The brownie topping is a dense, one-bowl style fudge brownie that bakes into a glossy, crackly top and a tender, fudgy interior.
Tips for success
- Line a 9×13 pan with foil and spray it so the bars lift out easily for clean slicing.
- Press the cookie dough evenly across the bottom so the Oreo layer sits level.
- Arrange the Oreos in a uniform grid so the brownie batter covers them evenly.
- Bake until a toothpick inserted near the center comes out with moist crumbs but not wet batter—this preserves the fudgy texture.
Make ahead and storage
You can make these bars up to 2 days in advance; store them airtight at room temperature. They also freeze well: wrap tightly and place in an airtight container for up to a few months. Thaw to room temperature before serving for the best texture.
Shortcuts
If you need a quicker version, use refrigerated chocolate chip cookie dough for the base and a boxed brownie mix for the top. It’s a convenient option that still delivers on the indulgence, though the homemade route offers the best flavor.
Gooey, indulgent, and unapologetically chocolatey: these are the Best Homemade Slutty Brownies.
Print Recipe
Best Homemade Slutty Brownies
30
40
1 10
18 bars
Ingredients
For the Cookie Layer:
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 Tbsp pure vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1¼ cups semi-sweet or milk chocolate chips
- 24 Double Stuf Oreos (or any flavor of Oreo)
For the Brownie Layer:
- 3/4 cup unsalted butter, cubed
- 4 oz bittersweet chocolate, roughly chopped
- 1 cup granulated white sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup Dutch process cocoa powder
- 1/4 tsp salt
Instructions
-
Preheat the oven to 350°F. Line a 9×13 light metal baking pan with foil, letting the foil hang over the edges. Spray the foil with cooking spray and set the pan aside.
-
Make the cookie dough: in a stand mixer fitted with the paddle, cream together the butter and both sugars until smooth, about 1 minute. Add the egg and egg yolk, beating well after each addition, then stir in the vanilla. Add the baking soda, cornstarch, salt, and flour and mix until combined. Fold in the chocolate chips by hand.
-
Press the cookie dough into an even layer in the prepared pan. Arrange the Oreos in a grid (six rows of four Oreos for 24 total) on top of the cookie layer and set aside.
-
Make the brownie layer: in a medium saucepan over medium-low heat, melt the butter and chopped bittersweet chocolate, stirring until smooth. Remove from heat, let rest for 5 minutes, then stir in the granulated sugar until combined. Quickly beat in the eggs, followed by the vanilla. Fold in the flour, cocoa powder, and salt until just combined.
-
Pour the brownie batter over the Oreo layer and spread gently to the edges so the Oreos are fully covered. Bake for 35–45 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not raw batter. Allow the bars to cool completely in the pan before lifting out with the foil and slicing into squares.
These triple-decker bars are a knock-out!!
Have a super sweet day!
xo, Hayley