Despite the slightly controversial name, these Slutty Brownie Cups are anything BUT controversial when it comes time to eat them! Layers of cookie, Oreo and brownie meet to create something SO fun. Perfect to serve up for parties or for girls nights.

This recipe starts with a classic chocolate chip recipe plus a classic brownie recipe. Expect a full dishwasher once you’re finished! To assemble, we layer up the cookie dough, then an Oreo, then top it all off with brownie batter. The result is a thick muffin sized cookie/brownie/Oreo bite of deliciousness.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe makes 12 brownie cups, made in a standard sized muffin tin. They keep well in the pantry for a few days. That said, they don’t last long if you’re anything like our household!

“Slutty brownies” is a WILD choice of name and let me say, I didn’t invent it! It was first used for a bake made by layering cookie dough, Oreo cookies, and brownie batter in one baking dish. The name likely comes from the insanely indulgent nature of the dessert, as well as its unconventional combination of ingredients. It’s a provocative name that has gained attention and popularity across social media and beyond.

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go!

Dark/Semi-Sweet Chocolate Chips
Unsalted Butter
Light Brown Soft Sugar
Granulated Sugar
Brewed Coffee
Medium Free Range Eggs
Vanilla Extract
Plain (All Purpose) Flour
Cocoa Powder
Oreos

TOP TIPS FOR THE BEST Slutty Brownie Cups

Melted Butter: As mentioned above, this contributes to the shiny top!
Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
Cookie Dough: No need to chill the dough before baking. Use any chocolate chips you like for this layer.
Assembly: Make sure there’s enough cookie dough to line the base of the muffin tins. Use the Oreos to press down the cookie dough so it forms a flat base to pour the brownie batter over.

For my Slutty Brownie Cups, I use a basic 12 hole muffin tin. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Tiramisu Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

STORAGE for Slutty Brownie Cups

These Slutty Brownie Cups can be stored at room temperature. Place in an airtight container and leave in your pantry or cupboard. These will keep well for about 3 days.

Alternatively, you can freeze the brownie cups once made. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before serving.