Alright, Bryan and I survived the half-marathon. It wasn’t pretty – we encountered shin splints, a few charlie horses, and a couple blisters – but we did it. And to celebrate our negative calorie count accordingly, I made the most epic dessert you could possibly make.
Originally debuted by The Londoner, and perfected by #1 girl crush What’s Gaby Cooking, I’ve added a slight variation for my mint-loving fiance. But really, you could add any oreo layer and it would be delish.
So until my next race (March 19th I’m coming for you) – enjoy.
To start, I would really recommend making the cookie and brownie layer from scratch as Gaby does. The shortcut of using boxed mixes will work in theory, but the ratio of cookie:brownie will be off and in my experience it never bakes evenly – burned edges, goopy middle (ain’t nobody got time for that).
- 10 tbsp unsalted 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 flour
- 1 package of Oreo (regular stuffed or double stuffed)
- 1/2 cup unsalted butter (at room temp)
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/4 tsp vanilla extract
- 1 1/4 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semi-sweet chocolate chips
- 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. Set batter aside.
- Cream together the butter and sugars in a mixer. Add the eggs 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. Set dough aside.
- Pre-heat the oven to 350 degrees F.
- Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
- Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies.
- Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do.
- Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top.
- Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest for at least 2 hours before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. Slice and serve.
- Use the pan hyperlinked in the post - trust me.
- Cool the brownies once they come out of the oven for at least 1 hour before slicing and serving or they will fall apart when you cut them.
- You can use any kind of Oreos you want – double stuffed, regular, flavored, birthday cake, red velvet etc
- IF you use a box mix for the brownie layer, you won’t want to use the entire batter as it yields more than my homemade brownie recipe. You just want to have enough brownie recipe to cover the oreos on the top layer.