How long to bake slutty brownies?

In a 9×13 pan, bake this slutty brownies recipe for 35–45 minutes at 175°C until edges set and the center has moist crumbs.

Can I make slutty brownies without Oreos?

Yes. Swap Oreos for Biscoff, shortbread, or graham crackers. The slutty brownies recipe method stays the same.

What are the key ingredients for a classic version?

Cookie dough, sandwich cookies, and brownie batter are the essential layers of a slutty brownies recipe. Each contributes texture and flavor.

Is there an easy shortcut?

Definitely. Use a tube of cookie dough and a boxed brownie mix for an easy slutty brownies recipe with the same layered effect.

How do I make vegan slutty brownies?

Replace butter with vegan margarine, use flax eggs, and pick plant-based sandwich cookies. Bake a bit longer until edges pull away.

What about Jane’s Patisserie style brownies?

Her version often adds extra chocolate chunks and a UK biscuit swap, but the base slutty brownies recipe remains the same.

Any fun seasonal spins?

Try spooky slutty brownies by swirling in orange cheesecake batter and adding candy eyes after cooling—perfect for Halloween trays.

Slutty Brownies Recipe

Name: Slutty Brownies Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 9×13 inch (23×33 cm) pan, lined with parchment sling and lightly sprayed with nonstick spray; 115 g / ½ cup unsalted butter, softened; 100 g / ½ cup packed light brown sugar; 50 g / ¼ cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 190 g / 1½ cups all-purpose flour; ½ tsp baking soda; ½ tsp fine salt; 170 g / 1 cup chocolate chips; 24 chocolate sandwich cookies; 170 g / ¾ cup unsalted butter, melted; 200 g / 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 64 g / ¾ cup unsweetened cocoa powder; 95 g / ¾ cup all-purpose flour; ½ tsp fine salt; ¼ tsp baking powder; 100 g / ⅔ cup optional chopped dark chocolate

Description

Gooey slutty brownies recipe with cookie dough, Oreos, and rich brownie batter. Easy, layered dessert baked in one pan.

Ingredients

9×13 inch (23×33 cm) pan, lined with parchment sling and lightly sprayed with nonstick spray
115 g / ½ cup unsalted butter, softened
100 g / ½ cup packed light brown sugar
50 g / ¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
190 g / 1½ cups all-purpose flour
½ tsp baking soda
½ tsp fine salt
170 g / 1 cup chocolate chips
24 chocolate sandwich cookies
170 g / ¾ cup unsalted butter, melted
200 g / 1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
64 g / ¾ cup unsweetened cocoa powder
95 g / ¾ cup all-purpose flour
½ tsp fine salt
¼ tsp baking powder
100 g / ⅔ cup optional chopped dark chocolate

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Instructions

Prep the Pan: Preheat oven to 175°C / 350°F. Line a 9×13 pan with parchment, leaving overhang for lifting later.
Make Cookie Dough Layer: Cream butter and sugars for 2 minutes. Beat in egg and vanilla. Fold in flour, baking soda, salt, and chocolate chips. Press evenly into the pan.
Add Cookie Layer: Arrange sandwich cookies in a single layer over the dough.
Mix Brownie Batter: Whisk melted butter and sugar until glossy. Add eggs and vanilla. Sift in cocoa, flour, salt, and baking powder. Fold gently until combined. Spread over cookies.
Bake: Bake for 35–45 minutes at 175°C until edges are set and center shows slight jiggle. For 8×8 pan: bake 40–50 minutes. Convection: bake at 160°C / 325°F and check at 30–35 minutes.
Cool: Allow to cool in the pan for at least 1 hour before slicing.

Notes

Swap Oreos with Biscoff, graham crackers, or shortbread for variation.
For vegan version: use vegan butter, dairy-free chips, plant-based cookies, and flax eggs.
Storage: Room temp up to 3 days, fridge 5–7 days, freezer 2 months.
Nutrition data estimated based on common brownie recipes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg