Slutty Brownies. I really hate the name of these brownies, but it is what it is. I am not the person who named them. That honor goes to another food blogger who adapted this idea from a blog called Kevin and Amanda.
I saw them on Instagram recently, posted by Diane Morrisey. Of course I had heard of these before, but she made them look really delicious. As she does everything.
I did not want a huge 9 by 13 inch pan of them however. Nor did I want to fiddle about with halving already prepared cookie dough and brownie mix, and so I did what I usually do . . .
I adapted the recipe to make them completely from scratch, using homemade cookie dough and brownie batter, and sized to make a much smaller batch, more suitable to a smaller family.
Meet Slutty Brownies . . . from scratch . . . the small batch. And I have to say that I believe they probably taste a bazillion times better than anything which comes from a box.
And to be honest, they were also not that difficult to make. I had them put together and baking in the oven in about 15 minutes.
What you have here is a totally from scratch, decadent brownie, with three distinct layers.
Homemade chocolate chip cookie base, and decadent fudge walnut brownie topping with yes, store bought Oreo cookies sandwiched in the middle. I am pretty proficient, but an Oreo is an Oreo.
Sized perfectly to make 12 decadent, normal sized brownies. Not gargantuan sized. Just normal.
Because lets face it . . . when something is this decadent, a little bit goes a long way.
This recipe bakes in a 7 by 11 inch pan.
WHAT YOU NEED TO MAKE SLUTTY BROWNIES FROM SCRATCH
Other than the cookies, you probably have it all in your cupboards right now.
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
And that's it. You can of course use regular Oreos and leave out the walnuts if you are not fond of walnuts. I have seen these with chocolate chunks as well. These (in my opinion) were perfect just as they are.
HOW TO MAKE SLUTTY BROWNIES FROM SCRATCH
There is absolutely nothing complicated about making these. Easy. Peasy. Its just a matter of layering and baking. The most difficult part is waiting for them to cool and set up prior to eating them!
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out. First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos. Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.Leave to cool in the pan for about 2 hours, or overnight. When ready to serve, lift out of the pan and cut into 12 equal sized squares.
So I do hope that you will forgive me for this horrible name, and that it won't put you off from baking these very delicious decadent bars! Trust me, they are fabulous!
Some other decadent squares you might also enjoy!
GINGER CREAM BARS -This is an old time favorite, down-sized from its original to make 12 perfect bars. Spicy, moist, gingery delicious and topped with a lush cream cheese frosting. Perfect with a hot cuppa.
MAGIC COOKIE BARS (SMALL BATCH) - Layers of graham cracker crumbs, condensed milk, chocolate chips, toasted nuts, and coconut in one small batch recipe to make only 8 bars. Oh so yummy.
HOMEMADE FIG BARS (SMALL BATCH) - Like a homemade fig newton cookie with a buttery shortbread base, sweet fig filling and crumble topping.
Slutty Brownies from Scratch (small batch)
Yield: 12Author: Marie RaynerPrep time: 20 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 55 MYou could of course use prepared mixes and dough for these decadent brownies, but I think homemade is best! These are amazing.Ingredients
For the chocolate chip cookie layer:- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
- First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
- Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
- Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
- To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
- Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
- Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
- Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
- Leave to cool in the pan for about 2 hours, or overnight.
- When ready to serve, lift out of the pan and cut into 12 equal sized squares.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen (Marie Rayner). Any posting or reuse without prior permission is expressly prohibited. If you see this content posted elsewhere you can be assured that it has been stolen and you can report it to me at mariealicejoan at aol dot com Thank you so much for visiting. Do come again!Follow me on Bloglovin
