Slutty Brownies

by Sheryl

The most over the top dessert you can try are these slutty brownies. You’ve got a nice, chewy chocolate cookie chip, Oreo cookies layer, and fudgy brownie on top! The recipe is the most indulgent brownie recipe in the world, 100 percent from scratch.

Ingredients:

For the 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 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
1 1/4 cups chocolate chips

For the Oreo Layer:

24 Oreo cookies

For the 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 tbsp cocoa powder
1/2 tsp salt

Directions:

1. Preheat oven at about 350 degrees F (180 degrees C)

2. Line a 9×13 “parchment paper pan and leave an overhang around the edges.

For the Chocolate Chip Cookie Layer:

1. Place the Oreo cookies over the cookie dough and press them down slightly

2. Beat the eggs and the extract of vanilla.

3.Beat the flour and salt with the mixer at a low level.

4. Turn the mixer off and apply a rubber spatula or a wooden spoon to the chocolate chips.

5. Spoon the blend into the ready pot with a spatula and spread it easily.

For the Oreo Layer:

1. Place the Oreo cookies over the cookie dough and press them down slightly

For the Brownie Layer:

1. Add the chocolate and butter to a big heatproof container. Microwave on medium power for intervals of 45 seconds, stirring until melted in each.

2. On a separate pan, whisk the eggs and sugar together.

3. Whisk in the mixture of the chocolate into the egg.

4. Use a rubber spatula or wooden spoon, fold gently in the flour, cocoa powder, and salt.

5. Pour the brownie batter over the Oreo cookie sheet, then spread the top smooth as needed.

For Baking and Cooling:

1. Bake the brownies 50-55 minutes in the preheated oven, or until the inserted toothpick comes out dry or with a few moist crumbs. When you note that the top is smoking, cover with aluminum foil, and start to bake. Every 45 minutes I check my brownies first just in case.

2. Cool the brownies completely (at least 4 hours) before being sliced for clean, even cutting.

3. Place the leftovers in an airtight jar at room temperature for up to 4 days.

Note:

1. Dark chocolate can be replaced with semi-sweet chocolate. Still, I wouldn’t use more than 60% cocoa chocolate.

2. A 9×9 “saucepan can halve the recipe and make the baking time roughly the same or slightly longer.

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