Slutty Brownies Recipe

1. Preheat the oven to 350F (180C) degrees.
2. Lightly grease a 9×13 inch (23×33 cm) pan. Then line parchment paper and leave an overhang around the sides. Greasing the pan first helps the paper stick. Alternatively, simply grease the pan.

1. In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
2. Then beat in the egg, additional egg yolk and vanilla extract. Be sure that you do not add 2 full eggs – you will discard the white of the second egg.
3. With the mixer on low speed, beat in the flour and salt.
4. Turn off the mixer and stir in the chocolate chips using a rubber spatula or wooden spoon.
5. Spoon the mixture into the prepared pan, and spread smooth with a spatula.

1. Place the Oreo cookies on top of the cookie dough pressing them down just slightly. I got 7 rows of 4 cookies, plus I added a few half cookies on each row to completely cover the cookie dough layer.

1. Finely chop the chocolate. Place the chocolate and butter into a large heatproof bowl. Microwave on medium power for 45-second intervals. Remove from the microwave between each interval and stir the batter. **Do not microwave on high power or the chocolate can become grainy or burn.
2. Cool the mixture for about 5 minutes – then whisk in the eggs and granulated sugar.
3. Whisk the flour, cocoa and salt into the batter until just combined. If the flour and cocoa are lumpy, be sure to sift them first.
4. Spoon the brownie batter over the Oreo layer, dropping spoonfuls across the pan. Then spread smooth. I recommend this process – instead of dumping all the batter in the middle of the pan – because it makes it easier to spread the batter over the Oreos.

1. Bake the brownies in the preheated oven for 37-45 minutes, or until an inserted toothpick comes out dry or with a few damp crumbs. Bake time will vary depending on your oven and how gooey you like your brownies.
2. Cool the brownies fully (at least 4 hours) before slicing. Before slicing, lift the cooled brownies out of the pan using the overhang of the parchment paper. Then place on a cutting board.
3. Store leftovers at room temperature in an airtight container for up to 4 days.

• Pan Sizes: This recipe can be halved and made in an 8×8 inch (20×20 cm) baking pan. The bake time will be about 32-37 minutes. When halving the cookie dough layer, simply use 1 large egg. There is not enough batter to make a half batch and bake in a 9×9 inch (23×23 cm) pan. 
• Chocolate Chips: While it may be tempting to add in extra chocolate chips – I do not recommend it as it makes it harder to slice the brownies.
• Dark Chocolate: I typically use 50% dark chocolate for this recipe, as the brownies are very rich already. I would not recommend using anything with a higher % than 70%. Semi-sweet chocolate works too.
• Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 18 equal brownies.
• Storage: Store brownies in an airtight container at room temperature for up to 4 days.
• **Recipe Update: I updated this recipe on May 5, 2023. The recipe was scaled down slightly so that the brownies aren’t quite as thick and don’t require quite as long of bake time as I was hearing from some readers that the tops of the brownies were getting too brown but the brownies weren’t cooked in the middle. 

Source: justsotasty.com