Treat yo’self to layers of delicious chocolate chip cookie, oreos and brownie batter! Indulge in some rich chocolate goodness with easy slutty brownies.
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A few years ago when I worked in an office I was the defacto cupcake baker. Basically I bake when I’m stressed and that job stressed me out so I would bake cupcakes on the weekends and would feed my stress cupcakes to all of my coworkers – hello run on sentence! Mostly because I did not want to stress eat them. See where I’m going with this? Okay maybe not.
So one Wednesday there was this declicious pan of amazing gooeyness on the break room table that I had not stress baked. Come to find out, they were called Slutty Brownies and I wondered why I hadn’t thought of them before. Let me tell you… I was in chocolate heaven! Like more than that kid in Matlida that stole a piece of cake. Slutty brownies are an original invention from The Londoner, popularized by What’s Gabby Cooking, and made easy and a bit twisty by me.
These Easy Slutty Brownies are perfect for a girls night in, stress baking, easy baking, you name it and you need chocolate… get on it!
Easy Slutty Brownies
What you need:
Chocolate Chip Cookie dough – If you just want to do it the easiest way possible, grab a tube of Tollhouse chocolate chip dough from the bakery/juice section of your local Ralph’s.
1 package Oreos – double stuff, mint, peanut butter, have at it!
1 box chocolate fudge brownie mix – and associated ingredients
1/3 c Coffee liqueur – if you’re feeling extra naughty
8×8 non-stick baking pan
Preheat oven to 350º. If your pan is not non-stick, go ahead and line it with parchment paper or spray it down with Baker’s Joy.
Spread half a tube-ish of the cookie mix out along the bottom of the pan and smoosh it into the corners as much as you can.
Layer oreos on top of the cookie dough. Make sure to eat the broken ones as you go… because reasons.
Mix the brownies as directed but replace the water with coffee liqueur if you’re being extra naughty.
Bake at 350º on the middle rack for 30 minutes. Test for done-ness by stabbing the center with a knife. If it comes out with batter on it, bake for another 5 minutes. Let them cool and rest for at least an hour before cutting to get those really pretty clean lines.