These decadent layered brownies combine a chewy chocolate chip cookie base, a layer of Oreo cookies, and a rich fudgy brownie on top. Made completely from scratch, this is an indulgent dessert that delivers chocolatey, chewy, and crunchy textures in every bite.
Updated May 15, 2023 with new photos and a slightly refined method for easier baking
These layered brownies first appeared online in 2011 and quickly became a viral dessert. The concept answers the timeless question: which is better — chocolate chip cookies or brownies? The answer here is both, stacked together with Oreos for an extra layer of flavor and texture.
What Are Slutty Brownies?
By definition, these layered brownies include three distinct components:
- A chocolate chip cookie dough layer on the bottom
- A middle layer of Oreo cookies (regular or double-stuffed)
- A fudgy brownie layer on top
Why Are They Called Slutty Brownies?
When the recipe was first shared it was called “Cookie Dough Oreo Brownies,” but the name changed as it spread online. Regardless of the name, the dessert remains the same: a decadent combination of cookie, Oreo, and brownie layers.
How to Make These Layered Brownies
This recipe is made entirely from scratch. Below are the main steps and some practical tips to get great results.
Start with the cookie dough layer:
- Cream together softened butter, brown sugar and granulated sugar until light and fluffy.
- Beat in one large egg, plus one additional egg yolk (discard the white of the second egg). The extra yolk helps keep the cookie layer chewy.
- With the mixer on low, add the flour, a small amount of baking powder (or minimal leavening) and salt. The low amount of baking powder keeps the cookie layer dense and chewy, closer to a brownie texture.
- Fold in the chocolate chips by hand.
Spoon and smooth the cookie dough into a prepared 9×13 inch pan. Cover the cookie dough evenly with Oreo cookies, pressing them down lightly. A typical layout is seven rows of four Oreos with a few halved cookies to cover edges, though you can arrange them however you prefer.
Next, prepare the brownie batter. This from-scratch batter uses both chopped dark (or semi-sweet) chocolate and cocoa powder for deep chocolate flavor:
- Finely chop the chocolate and place it with cubed butter in a heatproof bowl. Gently melt in the microwave on medium power in 30–45 second intervals, stirring between each interval until smooth. Avoid high power to prevent seizing or burning.
- Let the melted chocolate and butter cool slightly, then whisk in the eggs, granulated sugar and vanilla. Ensure the chocolate mixture is not hot, so it doesn’t cook the eggs.
- Stir in the flour, cocoa powder and salt until just combined. If your dry ingredients are lumpy, sift them first to avoid overmixing.
Spoon the brownie batter over the Oreo layer in even dollops across the pan, then spread gently into a smooth, uniform layer. Spreading small spoonfuls is easier than dumping all the batter in the center.
These bars are thick and require a longer bake time. Bake at 350°F (180°C) for roughly 35–45 minutes depending on how gooey you like your brownies; 37–38 minutes is typical. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the center wobbles significantly, bake a little longer.
Pro tip: Allow the pan to cool completely before slicing — at least four hours for clean, neat squares. Patience here makes the difference between tidy slices and a messy cut.
Pan Sizes
The full recipe is designed for a 9×13 inch (23×33 cm) pan. You can halve the recipe and bake it in an 8×8 inch (20×20 cm) pan; baking time will be slightly shorter (about 32–37 minutes). When halving the cookie dough layer, use one whole large egg (rather than an egg plus yolk) — the results remain excellent.
If you enjoy these chocolate chip cookie and Oreo brownies, you might also like other variations that combine cookies and brownies for rich, textured desserts.
Slutty Brownies
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Equipment
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9×13 inch (23 x 33 cm) baking pan*
Ingredients
Chocolate Chip Cookie Layer
- 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 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (188 grams)
- 1/4 teaspoon salt
- 2/3 cups chocolate chips (120 grams)
Oreo Layer
- 28 Oreo cookies
Brownie Layer
- 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 teaspoon salt
Instructions
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Preheat the oven to 350°F (180°C).
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Lightly grease a 9×13 inch pan and line with parchment paper, leaving an overhang for easy removal. Greasing first helps the paper adhere.
Chocolate Chip Cookie Layer
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In a large bowl, beat together butter, brown sugar and granulated sugar until combined.
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Beat in the egg, the extra egg yolk (discard the white) and vanilla extract.
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With the mixer on low, incorporate the flour and salt, then stir in the chocolate chips by hand.
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Spoon the dough into the prepared pan and smooth with a spatula.
Oreo Layer
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Arrange Oreo cookies over the cookie dough, pressing down slightly so they sit level with the dough. Use whole and halved cookies to cover the surface as needed.
Brownie Batter
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Finely chop the chocolate and combine it with the cubed butter in a heatproof bowl. Microwave at medium power in 30–45 second intervals, stirring between intervals until smooth. Do not use high power.
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Let the chocolate mixture cool for a few minutes, then whisk in the eggs and granulated sugar until smooth.
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Gently fold in the flour, cocoa powder and salt until just combined. If needed, sift dry ingredients first to avoid lumps.
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Drop spoonfuls of brownie batter evenly over the Oreo layer and spread to form a smooth top layer.
Baking and Cooling
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Bake for 37–45 minutes, until a toothpick comes out with a few moist crumbs but not wet batter. Adjust time based on your oven and preferred gooeyness.
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Cool completely in the pan (at least 4 hours) before lifting out with the parchment overhang and slicing.
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Store leftovers in an airtight container at room temperature for up to 4 days.
Notes
- Pan Sizes: The full recipe fits a 9×13 inch pan. Halve the recipe for an 8×8 inch pan; baking time will be about 32–37 minutes. When halving the cookie dough, one whole egg works well in place of the egg + yolk combination.
- Chocolate Chips: Adding extra chips can make slicing more difficult, so keep the amount as written for best texture and clean cuts.
- Dark Chocolate: Use 50% dark chocolate or semi-sweet for balanced richness. Avoid very high-cocoa percentages above 70% for this recipe.
- Nutrition: Nutrition details are estimates based on 18 equal servings.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 4 days.
Recipe Update: This version was adjusted in May 2023 to slightly reduce thickness so the bars bake more evenly without over-browning the top before the center is set.
Nutrition
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