Even Sluttier Slutty Brownies

"This recipe is a re-creation of the amazing and decadent Slutty Brownies from the blog What’s Gaby Cooking (http://whatsgabycooking.com), which were inspired by The Londoner blog (http://www.thelondoner.me). But what makes them different--ahem--"sluttier”? I’ve amped up the recipe with a secret layer of caramel plus salted caramel on top. How’s that for filthy!"
 
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photo by Mandy at Food.com photo by Mandy at Food.com
photo by Mandy at Food.com
photo by doler photo by doler
photo by doler photo by doler
photo by Mandy at Food.com photo by Mandy at Food.com
Ready In:
1hr 5mins
Ingredients:
22
Yields:
12 brownies
Serves:
12
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ingredients

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directions

  • Pre-heat your oven to 350 degrees.
  • Line the bottom of an 8x8 baking pan (or use a 9x13 pan if gooey centers bother you) with tin foil and then spray the foil liberally with baking spray.
  • Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
  • If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
  • Assemble!
  • Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
  • Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
  • Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
  • Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
  • Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
  • Once out of the oven, heat up the caramel again as in step 8. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
  • *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
  • *Note: Prep time is reduced if using boxed/ready-made mixes.

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Reviews

  1. The fleur de sel specks on top of the gooey caramel made this recipe pop! What better way to tie together the fudgy brownie, cruncy oreos and the cookie filling's creaminess all in one bite. Get your napkins out and get ready, you're in for a REAL treat.
     
  2. First time I made these for my family (Christmas, 2013). I used the 8x8 pan and there was way too much of everything for that size pan and baking time had to be adjusted (can't remember exactly how much time I added, but it was more than an hour). I ended up cutting off the edges that were too well-done, but overall no one could tell and everybody loved them. I've made them many times since, each time in a 9x13 pan lined with parchment paper (I found the foil too hard to peel off the bottoms). I increase the baking time to 50 minutes and cover the pan edges (about 1" deep) with foil after 35 minutes so they don't get overdone. Everybody LOVES this decadent dessert. Some people can only eat a small slice and have their sweet craving satisfied. Others, like the O-line of my son's college football team, cannot get enough. I'm starting on my second pan for them now, and I'll make them a few more times when they visit us at Christmas break! (I'll have to steal some for my family first.)
     
  3. Yep, these are amazing! I didn't have a whole box of Oreos so I decided to sub half with "Thin Mints" girl scout cookies. The thin mint ones were the crowd favorite by far. 9X13 pan is a must, and I think the foil on the bottom helps with cutting and possibly keeps the cookie bottom from getting over-done while the brownie finishes baking. The first time I waited for the brownie to harden up and the cookie bottom was waaay over-done. The second time I took it out while the brownie was still very gooey and it turned out much better. (I made my own dulche de leche from sweetened condensed milk. It tasted great but I will be stocking the canned version from now on because this isn't a quick recipe when you make everything from scratch!)
     
  4. The concept of the recipe is phenomenal, but I tried it in the 8X8 and was disappointed. I cooked it for an hour, and although the cookie layer and the very outer brownie later were dinner perfectly, the middle brownie was still raw. I will try it again, but in a 9X13 pan. I also have to question the foil. I'm not sure what it did to help, but it did make it a pain to cut...
     
  5. Wow. Just - wow. This recipe encompasses everything that is good about dessert in my book: cookies, brownies, MORE cookies & salted caramel. This is the perfect dessert to prepare on a weeknight when there is limited time to spend in the kitchen. And I have to say in my case, these brownies really "got around." I made three batches in one week and conducted an informal taste test alongside the original slutty brownie (sans caramel). These won hands down! I am compelled to add salted caramel to everything now. Genius! Thanks for the sultry recipe, Mandy! [Note: I used a 9x13 pan and increased the baking time to 50 minutes].
     
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RECIPE SUBMITTED BY

<p>I grew up in the kitchen...not necessarily cooking, but foraging in the pantry and fridge for fun things to eat! I've always been fascinated by food--talking about it, connecting with people through it, and reading up on it (I can read restaurant menus and cookbooks for days). Fast forward to today, and I'm now an online editor for Food.com and the Cooking Channel. I love being part of the discussion--and the network--of food enthusiasts and home cooks. I continually take inspiration from the online world into my own space, as I seek big-impact recipes that'll work with my small space, budget and amount of time.</p>
 
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