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Decadent Slutty Brownies

Indulge in Decadent Slutty Brownies: a triple-layer treat of chocolate chip cookies, Oreos, and fudgy brownies. Perfect for any occasion, easy to make, and irresistibly delicious.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 5 hours 5 minutes
Servings: 12 pieces
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3/4 cup unsalted butter (168 grams, softened)
  • 1/2 cup brown sugar (105 grams)
  • 1/2 cup white sugar (100 grams)
  • 1 large egg
  • 1 large egg yolk (discard the white)
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour (188 grams)
  • 1/4 tsp salt
  • 2/3 cup chocolate chips (120 grams)
  • 28 cookies Oreo cookies
  • 1/2 cup unsalted butter (112 grams, cubed)
  • 6 oz dark chocolate (170 grams, 50-70% or semi-sweet)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs
  • 1/2 cup all-purpose flour (63 grams)
  • 1/4 cup cocoa powder (23 grams)
  • 1/2 tsp salt

Equipment

  • Electric mixer or stand mixer
  • Measuring cup and spoons
  • Rubber spatula or wooden spoon
  • Microwave-safe bowl
  • Spatula

Method
 

  1. Preheat your oven to 350°F (180°C). Grease a 9x13 inch (23x33 cm) baking pan and line it with parchment paper, leaving an overhang around the edges. This helps the parchment paper stick and makes it easier to remove the brownies later.
  2. In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg, additional egg yolk, and vanilla extract. Gradually add in the flour and salt, mixing on low speed to avoid flour spillage. Stir in the chocolate chips using a rubber spatula or wooden spoon. Spoon the cookie dough into the prepared pan, spreading it evenly.
  3. Place the Oreo cookies on top of the cookie dough, pressing them down lightly. Arrange them in rows or as desired to cover the entire layer. This adds a delightful crunch and a familiar, beloved flavor.
  4. Finely chop the dark chocolate and place it in a large heatproof bowl with the cubed butter. Microwave in 45-second intervals on medium power, stirring between each interval until smooth. Avoid high power to prevent burning or graininess. Let the mixture cool for about 5 minutes, then whisk in the eggs and granulated sugar. Sift and whisk in the flour, cocoa powder, and salt until just combined.
  5. Spoon the brownie batter over the Oreo layer in the pan. Spread it evenly using a spatula. Bake for 37-45 minutes, or until a toothpick inserted into the center comes out clean or with a few damp crumbs. Baking time may vary based on your oven and preferred brownie gooeyness.
  6. Allow the brownies to cool completely (about 4 hours) before slicing. Use the parchment paper to lift them out of the pan and place on a cutting board for clean slicing. Patience is key here; the longer you wait, the cleaner the slices will be.

Nutrition

Calories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 45mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 3mgIron: 6mg

Notes

For an extra burst of flavor, sprinkle a pinch of sea salt on top of the brownie layer before baking. Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. You can also freeze them for up to 3 months.
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