Tag Archives: brownies

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.

Spicy Zucchini Brownies

This is a most interesting recipe. It lacks eggs and butter in the batter so it comes close to being Vegan; I was not able to eliminate the white sugars, so that is a problem for anyone trying to make a Vegan version.

My muse for developing this recipe was Dr Patricia Engle; we were talking about using our abundant zucchini and she mentioned that she had made zucchini brownies, and added a bit of chili powder to give them some heat; she said that it hadn’t been enough in her opinion, and she would try cayenne the next time.

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The recipe also allows several other alternatives; while it is designed as a spicy recipe, the cayenne pepper could be left out to make a simple zucchini brownie. Surprisingly, the zucchini makes these brownies extra moist and in my taste-testing, I have been told they are a very good brownie.

Another alternative in the recipe are the nuts; they could be eliminated for anyone with an allergy. I have also thought of adding, or substituting for the nuts, chocolate chips; I would use the same amount as the nuts – 1/2 cup.

Spicy Zucchini Brownies

Ingredients

  • 1/2 cup vegetable oil
  • 1 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 cups AP flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups shredded zucchini
  • 1/2 cup chopped walnuts
  • 1 double recipe chocolate glaze – see below

Directions

Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking pan.

In a large bowl, blend together well the oil, sugar, vanilla extract and spices. Add the flour, cocoa powder, baking soda and salt. Fold in the zucchini and nuts.

Bake for 25 to 30 minutes.

Frost the brownies with the chocolate glaze. Let cool completely before cutting into 18 pieces.

Chocolate Glaze (double recipe)

Ingredients

  • 2 Tablespoons Butter or Margarine cut into chip-size pieces
  • 4 Tablespoons milk
  • 4 ounces chocolate chips
  • 2 cups confectioners’ sugar

Directions

Place the milk, butter and chocolate chips in a medium microwave-safe bowl, and microwave for 20 seconds. Remove from the microwave and stir the mixture. Repeat the 20 second heating and stirring until the mixture is smooth when stirred.

Add the sugar and stir to dissolve it all into the chocolate mixture. Continue stirring to smooth out any sugar lumps. Use before the glaze cools and hardens.

When you first mix up the batter, you will wonder if there has been a mistake; the batter is very dry- I would say it is almost granular. But when the brownies have been cooked, the zucchini has released its moisture and the brownies are excellent.

I started with a fairly common chocolate glaze; it has a 3-2-1 ratio of ingredients. That would be 3 Tablespoons heavy cream, 2 ounces of chocolate chips, and 1 cup of confectioners’ sugar. I thought about the fact you need to buy heavy cream in larger amounts, and why buy so much more than you need (6 Tablespoons for a double recipe). So, I looked at eliminating the heavy cream by using some solid fat, plus regular milk. I actually like this version of the glaze better; it seems to stay loose longer when mixing in the sugar and thus can be made smoother. That change also makes it easier to move the recipe into a Vegan friendly recipe as the only remaining issues are the white sugars once you substitute one of the Vegan friendly milks – I tried using the Almond Milk successfully.