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!
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 | Carbohydrates: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
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