A while ago I pinned these decadent brownies on my PInterest board.
I figured making them for my birthday group celebration would be ideal cause I sure as hell wasn’t going to eat all these brownies by myself (or let my husband devour them all).
For now, I think I’ll stick to the classy ones.
NUTRITION: Well, besides the fiber and antioxidants in cocoa powder there is no nutrition in this recipe. If fat is an issue, don’t make these, they are lethal.
APPROXIMATE NUTRITION PER SERVING (yields 16 squares @ 350 degrees):
- Calories: 377 cals
- Fat: 20 g
- Saturated Fat: 11 g
- Carbs: 51 g
- Protein: 4.9 g
- Fiber: 0.75 g
INGREDIENTS (original recipe from What’s Gaby Cooking, slight modifications made below on sugar):
for the brownie layer:
- Unsalted Butter – 10 tbsp (melted)
- White Sugar – 1 cup
- Ghirardelli Cocoa Powder – 3/4 cup
- Salt – 1/3 tsp
- Pure Vanilla Extract – 2 tsp
- Organic Eggs – 2
- All Purpose White Flour – 1/2 cup
for the oreo cookie layer:
- Newman’s Own Organics Original O’s – 16 cookies ( I didn’t have the heart to use the original Oreo cookies given the horrible list of ingredients, Newman’s O’s have the same amount of fat as regular Oreos, however they are organic cookies without high fructose corn syrup )
for the cookie dough layer:
- Unsalted Butter – 8 tbsp (room temperature)
- Brown Sugar – 1/4 cup
- White Sugar – 1/2 cup
- Organic Egg – 1
- Pure Vanilla Extract – 1 1/4 tsp
- All Purpose White Flour – 1 1/4 cups
- Salt – 1/3 tsp
- Baking Soda – 1/2 tsp
- Baking Powder – 1/2 tsp
- Semi-Sweet Chocolate Chips – 3/4 cup
for the brownie layer
1. Grease a 9” x 9” with butter.
2. Start by melting butter over a double boiler.
3. Once melted, add sugar and cocoa powder.
4. Using a whisk, mix until all the ingredients are mixed completely.
5. Turn off the heat and remove the mixing bowl from the double boiler. Set aside to cool for a few minutes.
6. Once cooled, add the eggs, vanilla, and salt. Mix again until well incorporated.
7. Add the flour. Mix, but do not over mix.
8. Set the batter aside.
9. At this time preheat the oven to 350 degrees.
for the cookie dough layer
10. In a separate mixing bowl, combine the butter, brown and white sugars.
11. Using an electric mixer, cream all the ingredients for about 3 minutes until light and fluffy.
12. Once creamed, add the vanilla and egg, and mix again until all the ingredients are mixed completely.
13. This is what you want… a light mocha color.
14. Add the dry ingredients… flour, baking powder, baking soda, and salt.
15. Mix on low until all the ingredients are combined, DO NOT OVER MIX.
16. Once done, fold in semi-sweet chocolate chips. Here is your cookie dough batter.
17. Transfer the cookie dough batter to your baking tray. Spread out evenly.
19. Pour the chocolate brownie batter over the top.
20. Make sure it is evenly spread.
21. Into the oven for 30-35 minutes, but I baked mine for 40 minutes.
OVERALL: 3.5 / 5
Okay, let’s begin! I lowered the sugar amount in both the brownie and cookie dough batter recipes by a 1/4 cup each, despite that, these brownies were way too sweet. So sweet that I had a toothache. Just after a day of making these, the brownies dried out which is quite shocking given they have 2 1/4 sticks of butter. I’m baffled! Everyone enjoyed the taste of these brownies, but the sweetness overpowers the flavor of the brownie. Furthermore, these brownies taste best when warm, whipped cream will go well so it offsets some of the sweetness.
My friend, Jhiane, later asked me why am I posting this recipe on my blog if I wasn’t quite impressed. LOL – I couldn’t help but laugh – LOL! Well because they are a phenomena in the blog world and I’m not quite sure why. And that’s why I need to know, if you guys made Slutty Brownies, what are your thoughts?
TELL ME: If you’ve made Slutty Brownies, what’s your take on them? Are they amazing? Are they just okay? Am I being too harsh? Am I the only one who doesn’t think they are amazing? Thoughts!