First off, I have to tell you that these brownies are not my invention. They are my version of a very American thing called Slutty Brownies. I just… hate that name. I know that it’s different if you’re talking about baked goods rather than humans, but even so, ‘slutty’ is a horrible, derogatory word used almost exclusively to insult women, so, I’m out. Anyway, their original name doesn’t tell you what they are. Yeah, Oreo Cookie Brownies might not be as catchy a title, but it doesn’t use any offensive words and it tells you what you’re eating.
There are lots of American recipes for these floating round on the web, and they are pretty much all based on the premise of boxed cake mixes. Have any of you ever tried a box mix? I haven’t – not really from cake snobbery, I’m actually kind of curious – but because it has never occurred to me to buy one. Anyway, I think they’re much more of a Thing in the US than they are here in the UK. Hence, most other recipes for these delightful brownies involve making a boxed cookie mix, topping it with Oreos, and then making a boxed brownie mix and pouring it on top.
I admit, my way takes a little bit more work. But not much more! Cookie dough and brownie batter are both really quick to put together. And it’s much cheaper to make them from scratch with ingredients you probably already have lying around than it would be to buy two boxed mixes.
Having said all that, writing this has made me curious about boxed mixes, and now I am wondering if I should try one. You know, just to see if I am missing anything. Maybe that would be a fun idea for a Taste Test post? Buy all the boxed brownie mixes I can find, then make them all, then… well, nothing good would come of that really, would it?
You could, of course, ignore everything I have just said and do this with two boxed mixes if you like.
Also, I haven’t tried it yet, but I feel like Reese’s Peanut Butter Cups would also be excellent in here in place of the Oreos, should you be that way inclined.
Do try to start with room temperature butter if you can. It really speeds everything up. Also, you should pretty much always be baking with room temperature eggs.
165g butter, softened
130g light brown soft sugar
65g caster sugar
1/2 tsp vanilla extract
2 large egg yolks
215g plain flour
1 tsp fine sea salt
Double sleeve of Oreos – my tin takes 16
200g dark chocolate, 70% cocoa solids
225g caster sugar
2 eggs, plus 1 extra yolk
1 tsp vanilla extract
100g plain flour
- Preheat your oven to 180C/160C fan/ gas 4. Grease and line a 20cm square tin. You’ll make your cookie layer first, but start by putting your 200g dark chocolate and 140g butter for the brownies in a bowl over a pan of simmering water to melt gently in the background.
- Now, get on with your cookie layer. Beat your butter, light brown soft sugar, and caster sugar together until evenly combined and light – I do this in a stand mixer but electric beaters or a wooden spoon will do the job. Beat in your vanilla and egg yolks until evenly combined. Finally, mix in your flour and salt. Press your cookie dough mix in an even layer into the base of your tin.
- Place Oreos on top of the cookie dough. My tin takes 16 but just place as many as comfortably fit in a grid in a single layer on top of the dough.
- On to the brownies. Your chocolate and butter should be nicely melted together by now, so take them off the heat. With an electric beater or by hand, beat in your sugar. When combined, beat in your eggs and extra yolk with the vanilla – keep beating for a couple of minutes until it’s smooth, glossy, and sightly lightened and thickened. Finally, fold in your flour. Pour your brownie batter on top of your cookie dough and Oreos and smooth the top.
- Bake for 25 minutes, or until the brownie layer is firm around the edges (it will probably start to crack a little at the sides, which is fine). It’s okay for it to seem soft in the middle, but you don’t want completely raw batter. Eat hot and gooey from the pan, or chill to set for a couple of hours and then cut into neat squares.