Slutty Brownies

This is the second recipe that I got when I visited daughter Mindy in August. I have cooked it here at home a couple times, and feel I need to put some effort into changing it slightly. As it stands, the recipe calls for a 9 x 9 inch pan; that is an area of 81 square inches. I felt that when Mindy cooked the recipe, it was overflowing the pan; she used an 8 x 8 inch pan.

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Few people I know have a 9 x 9 baking pan; the common size is 8 x 8 or 64 square inches of area. So I feel I need to reduce the recipe to about ¾ of its current size. That will take some experimenting since it is difficult to take an integer number of eggs and use only a fraction; i.e. the recipe calls for 1 egg in the cookie dough part, and 2 eggs in the brownie layer part. Reducing the recipe straight on would make that ¾ of an egg and 1 ½ eggs. Ouch! A bunch of the other measures would also lead to inconvenient values- not the ¼, 1/3, ½, 2/3 and ¾ values for which we have measures.

I am now adding two new versions of the Slutty Brownie recipe. The first reduces the amount of ingredients so that it fits nicely in an 8 x 8 pan. Even when I reduced the size, I still felt the brownies were too tall; that it was difficult to get my mouth around them. So I reduced the recipe still further so that the final brownies are thinner; about 1 inch high. Both of these recipes are at the end of this article; you can get there by clicking on this update.

So I am committed to re-editing this article when I have found the correct combination of ingredients. When I did make this recipe, the first time I used a 10 inch cake pan; surprisingly that is indeed an 81 square inch area. (Area = pi * radius squared; 81 = 3.14 * r squared; r squared = 81 / 3.14 = 25.8; square root of 25.8 = ~5.0; 2 * r= diameter = 10 inches). I was quite happy with how the recipe worked. I was unhappy with the many pieces that were triangular in shape when I cut the brownies because the pieces were along the round edges of the cake pan.

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The second time I made the recipe, I used a 7 x 11 baking pan; that has an area of 77 square inches that is really quite close to the 81 of the 9 x 9 pan. I think if you have a 7 x 11 pan, this is one place to use it.

Okay, here is the recipe for an 81 square inch area.

Slutty Brownies 81

Cookie Dough Layer

Ingredients

  • 1 stick (1/2 cup) butter at room temperature
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 tsp vanilla extract
  • 1 1/4 cup AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup semi-sweet chocolate chips

Brownie Layer

Ingredients

  • 10 Tbsp butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup AP flour

Oreo Layer

Ingredients

  • 1 package Oreo cookies (either regular or double stuffed)

Directions

Cookie Dough Layer:

Cream together the butter and sugars in a mixer. Add the egg and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips.

Brownie Layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix.

Assembly:

Preheat the oven to 350 degrees F.

Line the bottom of a 9 x 9 baking pan with foil and then spray the foil with baking spray.

Layer the cookie dough on the bottom of the 9 x 9 baking pan, pressing down to form the bottom of the slutty brownies.

Layer as many Oreo cookies as can fit on top of the cookie dough layer. Do not overlap the Oreos, but I cut some Oreos to fill the larger gaps in this layer.

Pour the brownie batter on top of the Oreo layer and make certain it’s evenly layered on top.

Bake for 30-35 minutes. Test with a knife to see if the center is done. (it might still show some chocolate on the knife, but not much and not very liquid). Let the brownies rest before cutting and serving.


I hope you were able to follow the idea that the key is the area of the baking pan, and it needs to be as close to 81 square inches as possible. When I finish experimenting and learn how to make the brownies in an 8 x 8 pan, I will add that information to this article. If you would like a personal email when I get to that point, and are not a subscriber to my WidowerRecipes blog, send me a note and I will let you know when I have upgraded this article.


And so here we are with the promised updates for an 8 x 8 pan. As mentioned near the front of this article, there are two recipes; I call them Slutty Brownies 64 Thick, and Slutty Brownies 64 Thin to differentiate the one which only reduces the ingredients enough to make a nice 8 x 8 pan that is almost identical to the original 9 x 9 recipe which is labeled Slutty Brownies 81. The second recipe reduces the height of the brownie from about 2 inches to about 1 inch.

Slutty Brownies 64 Thick

Ingredients

Cookie Dough Layer:
• 6T butter at room temperature
• 3T brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup AP flour
• 1/4 tsp salt
• 3/8 tsp baking soda
• 3/8 tsp baking powder
• 3/4 cup semi-sweet chocolate chips

Brownie Layer:
• 8 Tbsp butter
• 1 cups white sugar
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1/3 cup AP flour

Oreo Layer:
• 16 Oreo cookies (either regular or double stuffed)

Directions

The directions are identical to the original recipe except to use an 8 x 8 pan.

Cookie Dough Layer:

Cream together the butter and sugars in a mixer. Add the egg and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips.

Brownie Layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix.

Assembly:

Preheat the oven to 350 degrees F.

Line the bottom of a 8 x 8 baking pan with foil and then spray the foil with baking spray.

Layer the cookie dough on the bottom of the 8 x 8 baking pan, pressing down to form the bottom of the slutty brownies.

Layer the 16 Oreo cookies on top of the cookie dough layer. Do not overlap the Oreos; I found the 16 Oreos were a perfect fit in the 8 x 8 pan.

Pour the brownie batter on top of the Oreo layer and make certain it’s evenly layered on top.

Bake for 30-35 minutes. Test with a knife to see if the center is done. (it might still show some chocolate on the knife, but not much and not very liquid). Let the brownies rest before cutting and serving.



And next is the thin version of the recipe. You will find the cookie dough layer quite different from the above versions of the recipe because there is no way to reduce 1 egg into a fraction of an egg. As a result, the cookie dough is very soft; rather than pushing and patting it into the bottom of the pan, you will need to pour it in, and then spread it with a small offset spatula.

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We also reduced the height of the Oreo layer by reducing the Oreo cookies to crumbs. I put them into a gallon freezer bag and beat them up until they were crumbs, held together by the white center creme; the center almost completely lost its identity since the crumbs cling to it and the white no longer shows through. Other than that, the recipes are similar.

Slutty Brownies 64 Thin

Ingredients:

Cookie Dough Layer:
• 3T butter at room temperature
• 1 1/2T brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/2 tsp vanilla extract
• 1/2 cup AP flour
• 1/8 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 2 ¼ oz. semi-sweet chocolate chips

Brownie Layer:
• 4 Tbsp butter
• 1/2 cups white sugar
• 1/4 cup cocoa powder
• 1/8 tsp salt
• 3/4 tsp vanilla extract
• 1 large eggs
• 5 Tbsp AP flour

Oreo Layer:
• 10 Oreo cookies (either regular or double stuffed) smashed to crumbs

Directions

Cookie Dough Layer:

Cream together the butter and sugars in a mixer. Add the egg and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips.

Brownie Layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix.

Assembly:

Preheat the oven to 350 degrees F.

Line the bottom of a 8 x 8 baking pan with foil and then spray the foil with baking spray.

Pour the cookie dough on the bottom of the 8 x 8 baking pan,smoothing it out to form the bottom of the slutty brownies.

Layer the Oreo cookie crumbs on top of the cookie dough layer. Push the crumbs around to cover the cookie dough layer as well as possible.

Pour the brownie batter on top of the Oreo layer and make certain it’s evenly layered on top.

Bake for 25-30 minutes. Test with a knife to see if the center is done. (it might still show some chocolate on the knife, but not much and not very liquid). Let the brownies rest before cutting and serving.

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