All The Rage Slutty Brownies Recipes

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SLUTTY BROWNIES RECIPE



Slutty Brownies Recipe image

Provided by Shiran

Time 1h3m

Number Of Ingredients 17

1 cup (140 g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
½ cup (1 stick/113 g) unsalted butter, softened to room temperature
1/2 cup (100 g) dark or light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup (130 g) bittersweet or semisweet chocolate chips
16 Oreo cookies
3/4 cup (130 g) chopped bittersweet or semisweet chocolate
6 tablespoons (85 g) unsalted butter, cut into cubes
2 tablespoons (12 g) unsweetened cocoa powder
3/4 cup (150 g) cup granulated sugar
2 large eggs
3/4 cup (105 g) all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F/180°C. Line a 9x9-inch (or 8x8-inch) baking pan with tin foil, leaving enough overhang on the sides for lifting the brownies out after baking.
  • To make the cookie dough: In a medium bowl sift together flour, baking soda and salt. Set aside.
  • In a mixer bowl fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 3-4 minutes. Beat in egg and vanilla. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips.
  • Layer the cookie dough on the bottom of prepared pan, pressing down to form an even layer. Bake for 8 minutes until just beginning to set. Allow to cool slightly on a wire rack. Meanwhile, prepare the brownie batter.
  • To make the brownies: In a large heatproof bowl, place chocolate and butter. Heat in the microwave in 20-second intervals, stirring in between each interval, until melted (or set it over a saucepan of simmering water, stirring occasionally). Add cocoa powder and sugar and whisk until combined. Stir in eggs. Add flour and salt and fold, using a rubber spatula, just until combined. Set aside.
  • Layer Oreos on top of the cookie dough in one layer. No need to overlap, it's ok if there are gaps.
  • Pour brownie batter slowly over the Oreos and smooth the top. Bake until a toothpick inserted into the center of the brownies come out with moist crumbs, 20-25 minutes. Let brownies cool completely on a wire rack, then refrigerate until set for easy cutting, at least 4 hours. Lift brownies out of the pan using tin foil and cut with a sharp knife into 16 squares. Store brownies at room temperature or in the fridge in an airtight container for up to 3 days.

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