I have a soft spot for recipes that feel indulgent but require almost no effort — that’s exactly what these Slutty Brownies are. Three layers of pure comfort: fudgy brownie batter, a row of Oreo cookies, and a soft cookie-dough top that bakes into a decadent, gooey square. People bake these for potlucks, last-minute company, or any time you need an impressive dessert without a lengthy recipe. They’re the kind of thing kids request and adults secretly hoard the best pieces of.

What makes this recipe special

These brownies are popular because they combine three beloved sweets—brownies, cookies, and Oreos—into one pan. You get contrast in texture (chewy brownie, crunchy cookie, and soft cookie dough) and massive flavor in every bite without the fuss of making everything from scratch. They’re also budget-friendly since a boxed mix and store-bought cookie dough keep cost and prep time low, and they scale easily for a crowd.

“I brought these to a family dinner and they disappeared before coffee was poured. So simple, ridiculously rich, and everyone asked for the recipe.”

Preparing Slutty Brownies

Here’s the simple process at a glance so you know what to expect before you start: make the boxed brownie batter, spread half in the pan, arrange a single layer of Oreos, top with cookie dough, then finish with the remaining brownie batter. Bake until set, cool completely, and cut into squares. Total hands-on time is minimal — the longest wait is letting them cool so they slice cleanly.

What you’ll need

• 1 box brownie mix (plus eggs, oil, and water as called for on the box)
• 1 package of refrigerated or tub cookie dough (chocolate chip is classic)
• 1 package Oreo cookies (regular or double-stuff) Notes and substitutions:
• For a richer brownie layer, choose a fudge or double-chocolate boxed mix.
• If you prefer homemade, use your favorite brownie batter — just keep the layering the same.
• For gluten-free or vegan versions, look for specialty boxed mixes and dairy-free cookie dough.

Step-by-step instructions

1. Preheat your oven to the temperature listed on the brownie mix box and grease an 8×8 or 9×9-inch baking pan (or line it with parchment for easier removal).
2. Prepare the brownie batter according to the package directions, including eggs, oil, and water. Stir just until combined; don’t overmix.
3. Spread about half of the brownie batter in an even layer across the bottom of the prepared pan. Use an offset spatula or the back of a spoon to smooth it out.
4. Arrange the Oreo cookies in a single layer on top of the brownie batter. Fit them tightly so there aren’t big gaps.
5. Break up or press the cookie dough into an even layer over the Oreos. If the dough is very firm, let it sit at room temperature for a few minutes or microwave for 5–10 seconds to make it easier to spread.
6. Spoon and gently spread the remaining brownie batter over the cookie dough, trying to fully cover the top without mixing the layers.
7. Bake following the time on the box as a guide. Typical boxed mixes take 25–35 minutes at 350°F; start checking at the shortest time. Bake until the top looks set and a toothpick inserted into the brownie (not the cookie dough center) comes out with a few moist crumbs — not wet batter.
8. Allow the pan to cool completely on a wire rack before cutting into squares so the layers hold together.

Best ways to enjoy it

These are great warm, at room temperature, or chilled, depending on your mood. Try these serving ideas:

• Warm with a scoop of vanilla ice cream and a drizzle of hot fudge for a classic sundae-style treat.
• Cut into small squares and serve on a dessert platter at a party — they’re rich, so smaller portions work well.
• Pair with a strong coffee or a glass of cold milk to balance the sweetness.
• If you’re exploring other brownie takes, you might also like Black Forest Brownies for a cherry-and-chocolate twist.

Storage and reheating tips

• Room temperature: Store cooled brownies in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 5 days; let come to room temperature before serving for the best texture.
• Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.
• Reheating: Warm a single piece in the microwave for 10–20 seconds; top with ice cream if desired. Always cool completely before storing to avoid condensation and sogginess.

Helpful cooking tips

• Grease well or use parchment: Parchment makes lifting out and slicing squares much easier.
• Keep layers distinct: Spread the first brownie layer thin and even so the Oreos sit flat — this prevents mixing at the edges.
• Cookie dough consistency: If your dough is in a tube, it’s easier to slice and press. Cold dough is hard to spread; let it soften slightly first.
• Bake time caution: Because this is a thicker layered bake, the edges might set before the center. Check doneness with a toothpick near the center, and cover with foil if the top is browning too fast.
• Clean cuts: Chill the pan 30–60 minutes before slicing or run a thin knife under hot water, dry it, and slice (wiping between cuts) for neater squares.
• For inspiration on other layered brownie ideas, see this twist on a classic at Black Forest Brownies.

Creative twists

• Cookie swaps: Use Golden Oreos, mint Oreos, or sandwich cookies with peanut butter filling for a flavor change.
• Add-ins: Scatter chocolate chips, chopped nuts, or toffee bits between layers for texture.
• Drizzles and finishes: Sprinkle flaky sea salt after baking, or drizzle with caramel or ganache for a fancier finish.
• Dietary swaps: Use gluten-free brownie mix and allergen-free cookie dough to make a GF version. For vegan, choose a vegan brownie mix and dairy-free cookie dough or make quick dairy-free cookie dough from almond flour and coconut oil.
• Boozy version: Brush the brownie base lightly with bourbon or espresso-kahlua after baking for an adult-friendly kick.

Common questions

How long does it take to make these?

Active prep time is about 15–20 minutes. Baking typically takes 25–35 minutes depending on your oven and the boxed mix. Allow at least 30–60 minutes cooling time before slicing.

Can I use a homemade brownie batter and homemade cookie dough?

Absolutely. The method is the same; just be mindful of moisture content. A very wet brownie batter can sink into the cookie dough, so if your homemade batter is runny, reduce any extra liquid slightly.

Can I substitute different cookies for the Oreos?

Yes. Any sandwich cookie or even a layer of chocolate chip cookies works. Keep in mind that thicker cookies change the bake time and the final texture.

Why are they called “slutty brownies”?

The name is cheeky and meant to suggest they’re indulgent and naughty rather than refined. It was coined online and popularized through food blogs and social sharing. If you prefer a more polite name, “layered cookie-brownie bars” works just as well.

How do I keep the layers from blending together?

Make sure the first brownie layer is evenly spread and not too thin. Slightly chill the cookie dough layer for a few minutes if it’s very soft before adding the final brownie batter. This helps maintain distinct layers.

Can I make these ahead for a party?

Yes. Bake, cool, and store them in the fridge up to 5 days or freeze for longer. Bring to room temperature or warm briefly in the microwave before serving for the best texture.

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