"What's in a name? That which we call a rose by any other name would smell as sweet." (Juliet in Romeo and Juliet, Shakespeare). If these Sluttiest Brownies had a different name would they still be as seductively desirable? Would their three decadent layers be any less or more enticing? Would you still give yourself permission to indulge in such a guilty pleasure? One aptly described as a "chocolately froth pile of satisfaction" and "oh so easy, and more than little bit filthy'. Maybe or maybe not. That is my answer.
You might be wondering why someone as old as I am (quite old), someone holding a doctoral degree, and someone who should think better than to use such a word some would find offensive, would be using the word sluttiest in 2020. Well maybe I am still laughing out loud every time I think about the infamous Point/Counterpoint sketch with Dan Aykroyd and Jane Curtin on Saturday Night Live from way back in 1979. The one where we hear the words "Jane you ignorant slut" during what seemingly starts out as a legitimate debate. One quickly turning into something quite different. Maybe that partly explains why I choose not to see the word as one on the politically incorrect side (even though it its). If ever a word could be endearing, we can give some credit to the thousands of Slutty Brownie recipes appearing on the internet as early as 2011. Early on these brownies were semi-homemade, ones made from boxed mixes. Hence, explaining where the concept of 'easy' comes into play. Over the last nineteen years, more homemade, slightly more labor intensive recipes were developed. Which might cause to some to ponder if the use of word slutty to describe these brownies is still applicable. Maybe or maybe not. Which is why I am calling these The Sluttiest Brownies. As they are the BEST version of such a wicked confection. And after just one bite, I promise the word slutty will sound a bit more endearing to you.
Without a doubt these are the most amazing three layered brownies! From the cookie dough layer to the Double Stuff Oreo layer to the fudgy brownie layer it's a trifecta of insane deliciousness. The addition of some instant espresso powder added to the brownies and a topping of flaky sea salt makes these brownies definitely worthy of the use of the superlative sluttiest to describe them.
You might be wondering about the Oreo layer. Does it need to be Double Stuffed Oreos or can it just be the original Oreos or maybe even the thin Oreos? Yes, it needs to be the Double Stuffed Oreos. Remember these are The Sluttiest Brownies, not slutty brownie wannabes!
Technically only two of the layers of these brownies are homemade. The bottom cookie dough layer and the top fudgy brownie layer. In spite of being made from scratch, these are still pretty easy to make.
Other than the ingredients, here's what you need to make these fabulous brownies. A 9' square baking pan (metal, not glass), some parchment paper, and a mixer (a standing mixer is best, but a handheld mixer will work too). The 9" square pan creates the most evenly proportioned layers. And these brownies are all about having balanced layers.
As far as ingredients go you will need some unsweetened cocoa (Dutch-processed preferred for a great depth of flavor), some semi-sweet chocolate chips, and some bittersweet chocolate chips. The good news is all of these things are still available in the grocery stores these days. If I were you, I would buy enough to make these brownies more than once. Because you will be sorry when you either give them all away or after they all have been inhaled.
These brownies are easier to cut if you chill them in the refrigerator for at least 6 hours or overnight. If you would like to test your patience, let them chill overnight. This will be one of those times when you be rewarded for having the quality of self-restraint.
There are some good slutty brownie recipes out there, but there is only one best Sluttiest Brownie recipe. And this is THE one you want, the one you need, the one worth lusting for in your life. If, for some reason the name of these brownies gives your pause or causes you to hesitate to say it out loud, I will be so bold as to suggest Romeo may not have had the same allure to Juliet had he been called by any other name. These Sluttiest Brownies give us nothing more than the opportunity to indulge our sweet tooths. And goodness knows, we all deserve to bring a little indulgence into our lives these days.
The Sluttiest Brownie is one of those confections where both its' flavors and its' name will definitely be memorable. And you will always remember your first Sluttiest Brownie with endearing affection.
The Sluttiest Brownie is one of those confections where both its' flavors and its' name will definitely be memorable. And you will always remember your first Sluttiest Brownie with endearing affection.
The Sluttiest Brownies (updated September 2020)
Ingredients
Cookie Dough Layer
1 cup (128 g) all-purpose flour (See notes)
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (102 g) light brown sugar (or a mixture of light and dark brown sugars)
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon good quality vanilla
3/4 cup (130 g) bittersweet or semi-sweet chocolate chips (See notes)
Oreo Layer
1 package (15.35 ounces) of Double Stuff Oreos (you will use all but about a half dozen of them)
Brownie Layer
3/4 cup (98g) all-purpose flour
1/4 cup (24g) Dutch process cocoa
1/4 teaspoon Kosher salt
1/4 teaspoon instant espresso
1/2 cup (113g) unsalted butter
6 ounces (170g) semisweet chocolate chips
1/2 (100g) granulated sugar
1/2 cup (110g) light brown sugar
2 large eggs, room temperature
1 large egg yolk, room temperature
1 1/2 teaspoons good quality vanilla
6 ounces (170g) semisweet chocolate chips (to mix into batter)
Directions
Cookie Dough Layer
1. Preheat oven to 350 degrees (F). Line a 9" square baking pan with parchment paper.
2. Sift together the flour, salt and baking soda. Set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat together the butter, granulated sugar and light brown sugar(s) until light and fluffy (approximately 2-3 minutes).
4. Beat in the egg and the vanilla.
5. Add in the flour mixture, mixing until just combined. Do not over beat.
6. Fold in the chocolate chips.
7. Spread the cookie dough layer evenly in the prepared baking pan.
8. Bake for 8 minutes or just until the it's beginning to set.
9. Remove from the oven and allow to cool slightly.
10. Keep your oven set at 350 degrees (F).
Oreo Layer
1. Layer the Oreos on top of the partially baked cookie dough base. Do not press down. Set aside while you finish making the brownie layer. Note: You may need to trim the edges of some of the Oreos if whole ones do not completely cover the cookie dough layer.
Brownie Layer
1. Sift together the flour, salt, cocoa, and instant espresso powder. Set aside.
2. In a medium sized saucepan, melt the butter and 6 ounces of the chocolate chips. When the chocolate has melted remove from the heat. Let sit for 1 minute.
3. Whisk in the granulated sugar and brown sugar into the chocolate/butter mixture until smooth.
4. Whisk in the eggs and egg yolk one at a time until fully incorporated.
5. Whisk in the vanilla.
6. Fold in the flour mixture just until there are barely any streaks.
7. Fold in the one cup of chocolate chips.
8. Pour batter evenly over the Oreo layer. Smooth top with an offset spatula.
9. Lightly sprinkle with flaky sea salt.
10. Bake at 350 degrees (F) for 25-28 minutes or until the top has set or when a toothpick inserted in the center comes out relatively clean. Note: Do not over bake.
11. Remove from the oven and transfer to a cooling rack.
12. When the brownies come to room temperature, cover tightly with aluminum foil and chill for at least 6 hours or overnight.
13. Cut the chilled brownies into 16 even pieces.
14. Pour yourself a big glass of milk or a hot cup of coffee (or tea) and get ready for a wave of euphoria to come on.
15. Store the Slutty Brownies in an airtight container in the refrigerator. Eat chilled or at room temperature. I prefer them a little chilled as the brownie layer tastes even fudgier.
Notes: (1) I used Gold Medal all-purpose flour. The gram weight for this flour ranges from 125 to 130 grams. I split the difference and used 128 grams. A cup of lighter all-purpose flours (like King Arthur) could weigh as much as 140 grams. (2) I used the Ghiradelli Bittersweet (60% Cacao) Chocolate Chips in the cookie dough base and in the brownies.