Slutty Brownies

Ingredients

Chocolate Chip Cookie Layer

• 1 cup unsalted butter melted and cooled
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour aka plain flour
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips

Oreo Layer

• 24 Oreo cookies

Brownie Layer

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

Instructions

• Preheat the oven to 350F (180C) degrees.
• Line a 9x13 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.

Notes

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 9x9 inch pan, the bake time will be about the same or slightly shorter.

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