Prep Time: 30 minutes
Cook Time: 35 minutes
I believe Slutty Brownies gained their name because they are ‘filthy and indulgent’!
So this is what makes up these Salted Caramel Slutty Brownies…
Layer 1: Chocolate Chip Cookie
Layer 2: Oreos
Layer 3: Caramel Sauce
Layer 4: Brownie
Layer 5: Salted Caramel Sauce
Oh yes….they are most definitely slutty!!
I made these mid week as a treat for my husband. He is a big fan of the chocolate brownie so I thought I would add a little (ok… a lot!) extra.
If I give you one tip on these it would be to WAIT. Honestly. They get so much better with time. I ate them the night they were cooked and they looked undercooked and didn’t taste that great. So much so that I didn’t want anyone else to try them I was so disappointed with them.
But when I tried them again the next day (I’m not one to give up easily) they were brilliant. I baked them on Thursday night and having just had another block I can honestly say they have matured well. They no longer taste undercooked. They are squidgy and moist – just like a brownie should be.
Recipe adapted from Food.com
- 150g unsalted butter
- 250g caster sugar
- 80g cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 eggs
- 70g plain flour
- 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.
- 115g unsalted butter
- 110g brown sugar
- 150g caster sugar
- 1 egg
- 1 1/4 tsp vanilla extract
- 175g plain flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Chocolate chips
- 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.
- 2 packets of Oreo Cookies
- A tin of Dulce de leche (I used Carnation Caramel as I was in a small Tesco without much choice)
- tsp Fleur de Sel Salt (Fleur de Sel is a flaky sea salt. A good substitute is Maldon, but make sure you use good quality sea salt flakes – not table salt!)
Assemble your Brownie:
- Pre-heat your oven to 180C
- Line the bottom of an 8×8 baking pan with tin foil and then spray the foil liberally with baking spray.
- Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer.
- Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
- 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 centre 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.
To be honest, you only need a square half the size of that shown in my photo. They would be amazing warmed up and served with ice cream!
And if you don’t like salted caramel you can always leave the caramel layers out of the recipe.