These slutty brownies are the most over-the-top dessert you’ll ever try. They have a soft and chewy chocolate chip cookie base, a layer of Oreo cookies, and fudgy brownie on top! This recipe is 100% from scratch and definitely the most indulgent brownie recipe around. 


By definition, slutty brownies have:

  1. A layer of chocolate chip cookie dough on the bottom
  2. Oreo cookies in the middle – double stuffed, regular, you choose
  3. Brownie on top


I learned from reading Amanda’s updated post that when she first invented the recipe they were called Cookie Dough Oreo Brownies. But it was the internet who ended up changing the name to Slutty Brownies. I personally prefer the original name because I don’t think anyone deserves to be called “slutty” – and that includes my brownies. But hey, a brownie by any other name would taste just as sweet?


Today’s recipe is 100% from scratch. For the cookie dough layer, I’ve slightly adapted my favorite blondie recipe. It’s chewy, soft and filled with chocolate chips. The cookie dough layer gets spread onto the bottom of the pan, and then you’ll press a layer of Oreo cookies on top.

For the brownie layer, I wanted the brownies to be fudgy and chewy, but not too rich since these bars are pretty over the top already. I also wanted to ensure that the brownie batter was thin enough to easily pour/spread over top of the Oreo cookies, but not too gooey. If the brownies are too gooey, they wouldn’t hold together or slice well. The brownie batter is therefore made with semi-sweet chocolate (or dark for a richer flavor), and just the right amount of flour so that they’re chewy and fudgy but you can still cut them.

Need more Valentine’s Day treats?


*Note that the bake time is long. These brownies are very thick – so they’ll need to bake for about 50 minutes. They’ll be done when an inserted toothpick comes out clean or with a few damp crumbs. If you give the pan a gentle nudge and you can see the middle of the brownies really wobbling  – they aren’t done yet.

Pro Tip: Make sure to let the brownies cool fully before slicing. Otherwise, you’ll have a bit of a mess. They will need to cool for about 4 hours (minimum) for easy, clean slicing. Waiting for the brownies to cool is definitely the hardest part of making this recipe!


I (obviously) recommend it. But you could use box mix brownies or pre-made chocolate chip cookie dough (or both). The bake time will be about 50 minutes as well.


The recipe below is for a 9×13 inch pan. It can easily be halved and made in an 8×8 or 9×9 inch pan. The bake time will be about the same.


Chocolate Chip Cookie Layer

  • 1 cup unsalted butter melted and cooled
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all-purpose flour aka plain flour
  • ¼ teaspoon salt
  • 1 ¼ cups chocolate chips

Oreo Layer

  • 24 Oreo cookies

Brownie Layer

  • ⅔ cup unsalted butter cubed
  • 8 oz semi-sweet chocolate* finely chopped
  • 1 ½ cups white sugar
  • 3 large eggs
  • ½ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon salt


  • Preheat the oven to 350F (180C) degrees.
  • Line a 9×13 inch pan with parchment paper and leave an overhang around the sides.

Chocolate Chip Cookie Layer

  • Beat together the melted butter, brown sugar and white sugar.
  • Beat in the eggs and vanilla extract.
  • With the mixer on low speed, beat in the flour and salt.
  • Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
  • Spoon the mixture into the prepared pan, and spread smooth with a spatula.

Oreo Layer

  • Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 6 rows of 4 cookies.

Brownie Batter

  • Add the butter and chocolate to a large heatproof bowl. Microwave on medium power for 45 second intervals, stirring between each, until melted.
  • In a separate bowl, whisk together the eggs and sugar.
  • Whisk the chocolate mixture into the egg mixture.
  • Gently fold in the flour, cocoa powder and salt using rubber spatula or wooden spoon.
  • Pour the brownie batter over the Oreo cookie layer, and spread the top smooth as needed.

Baking and Cooling

  • Bake the brownies in the preheated oven for 50-55 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. If you notice the top is starting to burn, cover with aluminum foil and continue baking. I first check my brownies at 45 minutes just in case.
  • Cool the brownies fully (at least 4 hours) before slicing for clean, even cuts.
  • Store leftovers at room temperature in an airtight container for up to 4 days.


Semi-sweet chocolate can be substituted for dark chocolate. However, I wouldn’t use a chocolate that’s more than 60% cocoa.Recipe can be halved and made in a 9×9 inch pan, the bake time will be about the same or slightly shorter. 


Calories: 587kcal | Carbohydrates: 75g | Protein: 7g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 106mg | Sodium: 208mg | Potassium: 174mg | Fiber: 2g | Sugar: 53g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 4mg