Slutty Brownies Recipe: Gooey Cookie-Brownie Bars
I still remember the first time I tasted a Slutty Brownie at a friend’s late-night bake sale — warm, ridiculous, and totally unapologetic. It felt like everything indulgent had collided into one bite: cookie, chocolate chip, and fudgy brownie all at once. Since then, I’ve made them for potlucks, weeknight desserts, and whenever I need a guaranteed crowd-pleaser. Slutty Brownies have no long culinary history — they’re a fun, modern mash-up that rose to fame through food blogs and home bakers because they’re easy, comforting, and utterly crave-worthy.
Who is this recipe for?
- This recipe is perfect for busy bakers, potluck hosts, dessert lovers, and anyone who wants a show-stopping treat without complicated steps.
Core ingredients overview:
- This dish layers cookie dough and brownie batter to make a rich, fudgy bar. It uses 1 cup cookie dough, 1 box brownie mix, 2 eggs, 1/4 cup oil, 1/4 cup water, and optional chocolate chips or nuts for extra texture and flavor.
Tools & Ingredients
Tools (you’ll need)
- 8×8-inch baking dish – the classic size for dense bars.
- Parchment paper or nonstick spray – for easy removal.
- Mixing bowl – to combine the brownie batter.
- Measuring cups and spoons – for accurate proportions.
- Spatula or spoon – to spread and level batter.
- Oven mitts – to safely remove the pan.
- Toothpick – to test doneness.
Ingredients
- 1 cup cookie dough – adds a chewy, sweet top layer and classic cookie flavor.
- 1 box brownie mix – provides a quick, fudgy brownie base without fuss.
- 2 eggs (for the brownie mix) – bind ingredients and add richness.
- 1/4 cup oil (for the brownie mix) – keeps the brownies moist and tender.
- 1/4 cup water (for the brownie mix) – hydrates the mix for the right batter consistency.
- Optional: chocolate chips or nuts – boost texture and add bursts of flavor.
Instructions
- Preheat your oven to 350°F (175°C). Please preheat fully so the brownies bake evenly.
- Prepare the brownie mix according to the box directions using the 2 eggs, 1/4 cup oil, and 1/4 cup water; mix until smooth.
- Line an 8×8-inch baking dish with parchment paper or lightly grease it. Then spread half of the brownie batter on the bottom of the dish in an even layer.
- Evenly press the 1 cup of cookie dough over the brownie batter. If the cookie dough is too sticky, chill it briefly or work in small pieces and press gently.
- Pour the remaining brownie batter over the cookie dough layer and smooth gently with a spatula so the cookie dough is fully covered.
- Optional: sprinkle chocolate chips or nuts on top for an extra hit of texture and flavor.
- Bake for 30–35 minutes, or until a toothpick inserted into the brownie layer (not the cookie dough) comes out with a few moist crumbs but no raw batter.
- Allow the pan to cool completely before lifting the bars out by the parchment and cutting into squares. This helps them set and slice cleanly.
FAQ
Can I freeze this recipe?
- Yes. Wrap cooled, cut bars tightly in plastic wrap and foil, or store in an airtight container for up to 3 months. Thaw in the fridge or at room temperature before serving.
What can I use instead of store-bought cookie dough?
- You can use a simple homemade cookie dough (like chocolate chip) or even refrigerated slice-and-bake dough. Reduce added mix-ins if the dough is particularly sweet.
Can I make these gluten-free or vegan?
- For gluten-free: use a gluten-free brownie mix and gluten-free cookie dough. For vegan: use a vegan brownie mix or homemade vegan batter and dairy-free/egg-free cookie dough alternatives; results may vary slightly in texture.
How do I know when they are done without overbaking?
- The top will be set and slightly cracked; a toothpick in the brownie layer should come out with a few moist crumbs. Overbaking will dry them out — it’s better to err on slightly underdone for fudgier bars.
Tips & Tricks
- Chill your cookie dough slightly if it’s too soft — it’s easier to press into an even layer without sinking into the brownie batter.
- Line the pan with parchment that overhangs the edges for easy removal and cleaner slices.
- Avoid overmixing the brownie batter once you add the wet ingredients; gently combine for a tender, fudgy texture.
- Let the bars cool completely before cutting — warm bars can collapse or crumble.
Enjoy these gooey, decadent Slutty Brownies with coffee, milk, or a scoop of vanilla ice cream — and don’t forget to share with friends!
Conclusion
For more variations and inspiration, check out these classic takes and recipe notes: Slutty Brownies Recipe, a beloved blog version with tips; Slutty Brownies – Broma Bakery for a bakery-style approach; and a thoughtful review at "Slutty" Brownies Never Let Me Down (Recipe Review) | The Kitchn.