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The Ultimate Cookie Stuffed Brownies a.k.a Slutty Brownies

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The ultimate Cookie Stuffed Brownies bring all of my favorite things together in one gloriously delicious cookie bar. Check out all three versions, Oreo, Nutter Butter and mint Milano!

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What do you get when you combine chocolate chip cookies, Oreos, and brownies all layered in one pan? Cookie Stuffed Brownies a.k.a Slutty Brownies, of course!

The ultimate cookie stuffed brownies squares stacked on pink surface

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What are Slutty Brownies?

My Cookie Stuffed Brownies are a take on the original recipe found on The Londoner Blog called Slutty Brownies. This version was also super popular on What’s Gaby Cooking! These seriously indulgent dessert bars have goodies baked right into them.



Cookie Stuffed Brownies consist of a layer of chocolate chip cookie dough smooshed in the bottom of your 8- by-8-inch pan.  (Read below to learn how to line the pan for easy cookie removal!). Next comes store-bought cookies layered on top of the cookie dough. Top off everything with the brownie batter, bake and dig in.

Imagine the delicious variations of cookie stuffed brownies! So many treats – So few days!

I have taken this layered deliciousness a few steps further with some delightful variations.  Let’s jump right in. Is there a better combination than chocolate and peanut butter?  Not in my book!

The ultimate cookie stuffed brownies stand tall

Make Peanut Butter Cookie Stuffed Brownies!

Indulge by adding some peanut butter to the chocolate chip cookie dough (recipe variation below) and then nestling Nutter Butter cookies between the cookies and brownies in place of the original Oreos.  Oh my! It’s as easy as the original but you get that peanut butter punch from all directions.

Mint Cookie Stuffed Brownies

You know and love Pepperidge Farm Milano Cookies. You know and love Andes Mints. Bring them together in your own cookie bar! Replace the mini chocolate chips in the chocolate chip cookie recipe with chopped Andes Mints and the Oreos with Milanos (you can use mint Milanos for extra flavor too). Layers and layers of fantastic minty lusciousness.

The ultimate cookie stuffed brownies are my take on slutty brownies

When all of these lovely bars come from the oven they are ooey and gooey goodness and need a scoop of ice cream immediately.  If you prefer to let them cool a bit longer, they will cut into very pretty pick-up-and-eat brownies.  In either case,  I like to line my pan with a strip of parchment long enough to allow the edges to hang over opposite sides.  When cooled, the bars lift right out of the pan using the parchment as the lifter.  Then you are easily able to slice the bars into beautiful squares right on your cutting board.



The Ultimate Cookie Stuffed Brownies a.k.a. Slutty Brownies

Prep Time: 45 minutes

Total Time: 1 hour, 45 minutes

Yield: Makes 12 bars

The Ultimate Cookie Stuffed Brownies a.k.a. Slutty Brownies

Ingredients

    Chocolate Chip Cookie Layer
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ½ cup mini chocolate chips
  • 16 Double Stuf Oreos, plus more for the top
  • Milk Chocolate Brownie Layer
  • 6 tbsp unsalted butter 8 oz milk chocolate, chopped
  • ⅔ cup light brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • ⅔ cup all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking powder

Instructions

  1. Heat oven to 350°F. Grease an 8-by-8-inch baking pan and line with a strip of parchment, allowing edges to hang over opposite sides.
  2. For the chocolate chip cookie layer, beat together the butter, granulated sugar and brown sugar. Add egg and vanilla; beat until fluffy. Stir in the flour, salt and baking soda, then add chocolate chips. Press dough into the bottom of the pan. Top with a single layer of Oreos.
  3. To make brownie batter, melt together butter and chocolate and cool slightly. Stir in brown sugar, vanilla and eggs until smooth. Add flour, cocoa powder, salt and baking powder and stir until batter is smooth and glossy. Pour over Oreos in the pan.
  4. Top brownie layer with extra crumbled Oreos. Bake until a toothpick inserted into the center comes out almost clean, 60 to 65 min. Allow to cool, then run a spatula around edges to loosen from pan. Use the parchment overhang to lift brownies out of the pan; slice and serve.
  5. Nutter Butter-PB Variation
  6. Substitute smooth peanut butter for ½ cup of the unsalted butter in the chocolate chip cookie recipe. Make as directed otherwise. Use Nutter Butter cookies in place of the Oreos and sprinkle peanuts on top of the brownie layer.
  7. Mint and Milano Variation
  8. Substitute chopped Andes Mints for ½ cup of the mini chocolate chips in the chocolate chip cookie recipe. Make as directed otherwise. Use Pepperidge Farm Milano Cookies in place of the Oreos and sprinkle extra chopped Andes Mints on top of Brownie layer just after baking.

Notes

You can also make Nutter Butter-peanut butter or Andes Mint-Milano cookie variations of these bars.

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Recipe Tara Teaspoon. Photography William Brinson. Props Penelope Bouklas. Originally published in LHJ 03/14.

Aluminium pan with chocolate cream

Whipped Chocolate Ganache Frosting • Tara Teaspoon

By | Baking + Desserts, Frosting + Icing | No Comments

Whipped chocolate ganache frosting is smooth, rich and melts in your mouth. It’s great for spreading and piping on any cake. 

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Ganache is that silky chocolate mixture in the middle of truffles. You make it by gently melting chocolate into hot, heavy cream. Once solidified it is a melt-in-your-mouth delight. Often it is poured over cakes before it cools and creates a nice shiny coating.

pan with chocolate ganache frosting remains over dark background

If you whip ganache when it is just cooled, it becomes a spreadable, fudgy frosting. I whip it in a stand mixer or with a hand held electric mixer. It only takes a few minutes and you’ll know when it starts to thicken. I use whipped ganache on many cakes or just as the filling on layer cakes.

For this recipe I added a little secret ingredient. Half a cup of confectioners’ sugar. While whipped ganache can get stiff enough to spread, I wanted a little insurance for stability in this recipe. The sugar also gives it more of a traditional frosting texture, while the actual frosting still melts on your tongue without the grittiness of a traditional buttercream.

I used this whipped chocolate ganache frosting on my Real Kit Kat Bar Cake.

The only trick to success with this frosting is you need to spread and pipe it quite quickly before it sets again. It will maintain that shiny look if you do that. Otherwise it will look a bit rough (although it will still taste delicious).

This frosting is the perfect companion to classic yellow cake for that traditional dessert of yellow cake and chocolate frosting. (My brother’s favorite! Although I always have to make a gluten free cake for him.) It makes a genius combo for good, rich chocolate cake as well.

I use whipped chocolate ganache frosting on many cakes or as the filling on layer cakes.

Use this frosting on cupcakes too. If you pipe it, don’t attempt to pipe it too tall and high. It’s so rich and somewhat softer than buttercream that it won’t stand up to a tall pipe. Try my Extra Rich Milk Chocolate Frosting with extra confectioners’ sugar for that.



Here’s the simple recipe:

Whipped Chocolate Ganache Frosting • Tara Teaspoon

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: Makes about 4 cups

Whipped Chocolate Ganache Frosting • Tara Teaspoon

Whipped chocolate ganache frosting is smooth, rich and melts in your mouth. It's great for spreading and piping on any cake. 

Ingredients

  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar
  • 1 lb (16 oz) semisweet chocolate, chopped
  • 1 tsp vanilla extract

Instructions

  1. Heat cream and confectioners' sugar in a saucepan to a simmer. Remove from heat and pour over chocolate in a mixing bowl. Let sit 5 min, then whisk until smooth.
  2. Set bowl over another bowl filled with ice and water, and allow mixture to cool. Stir until ganache is cold to the touch, about 5 min. Whip ganache in a mixer until lighter in color and just fluffy (don't overwhip or ganache will curdle). use immediately.

Notes

Don't over whip this frosting or it will curdle. Cut this recipe in half if you just need about 2 cups for cupcakes or filling.

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For other recipes you can use this whipped chocolate ganache frosting for, try these:

Sweet Little flower cupcakes have chocolate frosting to mimic dirt under a cute candy flower.

Floating Ghost Cupcakes have a layer of chocolate frosting for the ghosts to sit on.