Cookie Brownie Bars (Slutty Brownies)
These Chocolate Chip Cookie Brownie Bars (Slutty Brownies) are the ultimate sinful indulgence! And no, I didn’t come up with the name 😂 the internet did that. This layered dessert bar is a combination of three layers. Chocolate Chip cookies, Double Stuffed Oreos and chewy brownies.
If you’re as obsessed with dessert bars as I am, then make sure you check out some of my favorites on the site! These Chewy Chocolate Brownies are a must, these Chocolate Chip Blondies are delicious and so are these Luscious Lemon Bars!
What are Cookie Brownie Bars (Slutty Brownies)?
These dessert bars are essentially made of three layers.
- Chocolate chip cookies – the cookie layer is soft and chewy which melds nicely with chewy brownies.
- Oreos – using double stuffed Oreos helps them stand out once these bars are baked and sliced up! It’s what gives them that iconic look!
- Chewy brownies – I love a fudgy brownie, and I have a great recipe for them on the site, but ultra-chocolatey chewy brownies are my go to.
I didn’t name these, but here’s why you’ll love Slutty Brownies!
Look, I didn’t name these brownies, ok? But I love them whatever they’re called! I love each layer. From the chocolate chip cookie layer to the Oreo layer. I love how that looks once these are sliced. And you guys should know me by now. I love chocolate! So, I can’t say no to a good brownie!
- Irresistible – fusion of cookies, Oreos and brownies.
- Chewy – melt in your mouth chewy brownie and cookie combo with crispy Oreos.
- Easy to make – easy to make with simple ingredients!
- These aren’t skyscrapers – you don’t need to dislocate your jaw to eat these like most other slutty brownie recipes. These are a lot flatter, easier to eat and just as delicious!
Ingredients You Need To Make Cookie Brownie Bars (Slutty Brownies)?
Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.
- Flour – I used all-purpose flour. Make sure you sieve it if it looks lumpy.
- Baking powder – helps the cookie layer rise a little.
- Butter – Make sure your butter is softened.
- Brown sugar – light or dark is fine.
- Caster sugar – also known as superfine sugar is a fine sugar. If you can’t get this, granulated sugar will also work.
- Salt – I used fine salt.
- Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
- Eggs – make sure your eggs are at room temperature.
- Chocolate Chips – Using good quality chocolate is important in this recipe. I used semi-sweet chocolate chips. You can find chocolate chips in the baking isle of your supermarket.
- Oreos – it’s really important that you use double stuffed Oreos if you can get them because the filling is a lot clearer once everything is baked and sliced up. It’s one of the iconic parts of these dessert bars!
- Cocoa powder – Use Dutch processed cocoa powder if you can get it. It has a much darker appearance and richer chocolate flavor!
- Coffee Shot – I made up my own coffee shot using 1 tsp of instant coffee powder and 2 tsp of boiling water mixed together. The coffee is optional, but it helps intensify the flavor of the chocolate.
How to make Slutty Brownies!
Cookie Layer
- Combine the dry ingredients together
- Cream the butter and sugar together
- Add the egg and beat until combined.
- Add the dry ingredients and chocolate chips. Mix until a soft dough forms.
- Line a 9×9-inch baking tin.
- Add cookie dough and spread evenly. Chill in the fridge.
Brownie Layer
- Combine the dry ingredients
- Whip up the eggs and sugar.
- Add the coffee and mix.
- Add the melted and cooled chocolate and butter (I melted mine over a double boiler but you can do this in the microwave at 20 second intervals, mixing each time until smooth). Fold through using a spatula.
- Fold through the dry ingredients.
- Add the double stuffed Oreos on the bottom.
- Add the brownie batter on top and carefully spread as evenly as you can using a spatula or spoon.
- Once baked, allow to cool before using a large knife to slice!
Tips and Tricks For Recipe Success!
- Measure out using kitchen scales – measuring ingredients out by weight and not cups is the best way to get consistent results every time!
- Make sure you let the cookie layer chill properly so that adding the Oreos and brownie layer is a lot easier and everything looks nice and neat once you slice into it.
- I used a 9×9-inch baking tin, but you can use an 8×8-inch one, they’ll just be a little taller.
- Slightly underbaking is key to getting that delicious fudgy texture! I know the photos make these look dry and overbaked, but trust me, they’re moist, soft and fudgy!
- Make sure the chocolate and butter mixture is cooled before adding to the sugar and eggs when making the brownie layer.
Frequently Asked Questions about Slutty Brownies
How do I store this?
Store them in an airtight container for up to 4 days.
Can I make these ahead of time?
Yes! These can be baked ahead of time and stored for up to 4 days. They’re even chewier the next day!
Can you freeze Slutty brownies?
Yep! These are even chewier out of the freezer if you can believe it. They can be wrapped tightly in plastic wrap for up to 2 months. Eat frozen or thaw before eating.
Can I use store bought cookie dough?
Yeah but… like, homemade is always better and you’ve got the entire recipe in the recipe card below waiting for you!
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
If you loved this recipe, check these out!
Easy Chewy Chocolate Brownies
Chocolate Chip Blondies
S’mores Cookie Bars
Luscious Lemon Bars
Strawberry Cheesecake Bars
Easy Frosted Sugar Cookie Bars
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Fudgy Chocolate Chip Cookie Brownie Bars (Slutty Brownies)
These Triple decker Chocolate Chip Cookie Brownie Bars (Slutty Brownies) feature a cookie layer, double stuffed Oreos and chewy brownies on top!
Serves 9
Ingredients
Cookie Layer
- 150 g all-purpose flour, plain flour
- 3/4 tsp baking powder
- 85 g unsalted butter, softened
- 50 g brown sugar
- 55 g caster sugar
- 1/4 tsp salt
- 7 g vanilla extract
- 1 large egg, 55g
- 100 g dark chocolate chips
- 15 double stuffed Oreos
Brownie Layer
- 83 g unsalted butter, cubed
- 100 g dark cooking chocolate, see notes
- 75 g all-purpose flour
- 16 g Dutch process cocoa powder, sifted (see notes)
- Pinch of salt
- 2 large eggs, room temperature (55g)
- 70 g caster sugar, superfine
- 65 g brown sugar
- 1 tsp vanilla extract
- 20 g coffee shot
Instructions
Cookie Layer
- Preheat a fan forced oven to 160C / 320F (170C / 340F for no fan). Spray a 9-inch / 23cm square baking tin with oil and line the bottom and sides with baking paper. Set aside.
- Combine dry ingredients – Add the flour and baking powder to a small mixing bowl and whisk to combine. Set aside.
- Cream sugar and butter – To a large bowl, add the softened butter, brown sugar, caster sugar, salt and vanilla extract. Use an electric hand mixer to beat on high speed until creamed, about 3 minutes.
- Add eggs and dry ingredients – Add the egg and beat until well combined. Add the dry ingredients and chocolate chips and use a spatula to mix until a dough forms.
- Form cookie dough layer – Place the cookie dough into the prepared tin and spread out as evenly as you can using your hands. The flatter and even you get it, the neater your brownies will look. Set aside in the fridge until ready to use.
- Note: keep your mixing bowls! You can use them for the brownie layer.
Brownie Layer
- Melt chocolate – Add the butter and chocolate to a heatproof bowl and microwave for 30 seconds at a time, stirring each time until melted. Alternatively you can do this using a double boiler. Set aside to cool slightly.
- Combine dry ingredients for brownie layer – To a small mixing bowl (same one as the cookie dough ingredients) add the flour, cocoa powder and salt and use a whisk to combine.
- Cream eggs and sugar – To the large mixing bowl you used earlier, add the eggs, both sugars and vanilla extract. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
- Add coffee – Add the coffee shot and mix until combined.
- Add chocolate mixture – Next, add the cooled chocolate mixture and whisk until well combined. Use a spatula to scrape the bowl down.
- Add dry ingredients – Add the dry ingredients and fold using the spatula until no dry ingredients are showing.
- Layer the dessert – Spread the Oreo cookies across the top of the baking tin with the cookie dough. Pour the mixture on top and spread evenly.
- Bake – Bake for 22-25 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- For super clean slices – Take out of the oven and allow to cook at room temperature. Then transfer to the fridge to cool for 2 hours before using a large knife to slice up. The cooling time is really important because it allows the slice to firm up. Run a sharp knife under hot water and dry off before slicing. Do this with each slice!
Notes
Dark Cooking Chocolate – I used nestle cooking chocolate. Cooking chocolate is what you ant to use for this recipe as it’s designed to be used in baking recipes without seizing.
Dutch Processed Cocoa Powder – is an unsweetened cocoa powder which is lower in acidity and rich in chocolate flavor.
Storage – Slutty Brownies can be stored in an airtight container for up to three days.
Nutrition – is based on per bar. This recipe makes 9 bars.
A note on measurements – all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Australian cups are different to other cup measurements in different places in the world which means that no cup measurements anywhere are a reliable way to measure! Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories : 337kcal
Carbonhydrates: 40g
Protein: 4g
Fat: 19g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 5g
Trans Fat : 1g
Cholesterol: 69mg
Sodium: 299mg
Potassium : 155mg
Fiber: 2g
Sugar : 26g
Vitamin A: 492IU
Calcium: 40mg
Iron: 2mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
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2 comments
Hey, just wondering. In the brownie ingredients list, you say we need 83 g unsalted butter but when I read the brownie layer, there was no mention of butter. Just wondering where it goes. Thanks 🙂
Hey Adelaide, thanks for catching that! My mistake – the butter should be melted with the chocolate at the start of the brownie layer instructions. Sorry for the confusion! N x