There are few things in life as satisfying as a warm, gooey dessert straight from the oven. Without a doubt, slutty brownies sit at the top of that list. However, what if you want all that indulgence without the classic Oreo middle? That’s exactly where my slutty brownies without Oreos recipe comes in. It’s a decadent twist that swaps Oreos for a luscious layer of chocolate ganache, nestled between buttery cookie dough and rich, fudgy brownies.
This version was inspired by a cozy baking session with my nonna during the holidays. Although she wasn’t a fan of store-bought cookies in desserts, she adored homemade ganache. “Why use pre-packed when you can make it better?” she’d always say. So, in her honor, we replaced the Oreos with rich ganache and created something even more indulgent.
Whether you’re baking for a party, a potluck, or simply treating yourself, these brownies are designed to be devoured, enjoyed, and remembered.
Why You’ll Love These Slutty Brownies Without Oreos
- Extra gooey and rich, thanks to a thick layer of chocolate ganache.
- Easy to customize, so you can adjust them to suit your preferences.
- Perfect for any season, whether it’s summer, fall, winter, or spring.
- No store-bought cookies, which means every layer is freshly made.
Ingredients
For the Cookie Dough Layer:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
For the Ganache Filling:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Tools You’ll Need
Before you begin, make sure you have the following on hand:
- 8×8″ baking pan
- Parchment paper
- Mixing bowls
- Saucepan
- Hand or stand mixer
- Spatula
Instructions
Step 1: Make the Cookie Dough Base
First, preheat your oven to 350°F (175°C). Then, line your baking pan with parchment paper to make cleanup easier.
In a large bowl, cream the butter and sugars together until light and fluffy. Next, add the egg and vanilla extract, beating until the mixture is smooth.
After that, stir in the flour, baking soda, and salt. Mix until just combined. Lastly, fold in the chocolate chips.
Once your dough is ready, press it evenly into the bottom of the prepared pan.
Step 2: Prepare the Ganache Layer
Meanwhile, heat the heavy cream in a small saucepan until it begins to simmer. As soon as it does, pour it over the chocolate chips in a heatproof bowl.
Let it sit for about two minutes. Then, stir until the mixture becomes smooth and glossy.
Carefully pour the ganache over the cookie dough layer. For best results, place the pan in the refrigerator for 10 minutes to let the ganache firm up slightly.
Step 3: Make the Brownie Layer
While the ganache is setting, start on your brownie layer. First, melt the butter and mix it with the sugar until smooth.
Then, whisk in the eggs and vanilla until the mixture is thick and glossy. Sift in the cocoa powder, flour, baking powder, and salt. Stir gently until everything is fully combined.
After chilling, remove the pan from the fridge and gently spread the brownie batter over the ganache layer.
Step 4: Bake and Cool
Place the pan in the oven and bake for 30–35 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
Once baked, allow the brownies to cool completely in the pan. This step is crucial for achieving clean, distinct layers when you slice them.
Variations & Substitutions
To make this recipe your own, consider the following ideas:
- Gluten-Free: Simply use a 1:1 gluten-free flour blend for both cookie and brownie layers.
- Dairy-Free: Substitute with plant-based butter and dairy-free cream for the ganache.
- Peanut Butter Ganache: Add 2 tablespoons of peanut butter to the ganache for a nutty surprise.
- Blondie Option: Prefer vanilla? Swap the brownie layer with blondie batter for a delicious twist.
Tips for the Best Slutty Brownies Without Oreos
To make sure your brownies turn out perfectly every time, follow these tips:
- Chill the ganache layer before adding the brownie batter. This helps the layers stay separated.
- Use quality cocoa powder for a richer chocolate taste.
- Line your pan with parchment paper for easy lifting and clean slicing.
- Allow to cool completely before cutting to ensure distinct, tidy layers.
Serving & Storage
For serving, these brownies are wonderful at room temperature. Alternatively, warm them slightly and add a scoop of vanilla ice cream for an extra treat.
When storing:
- Room temperature: Keep in an airtight container for up to 4 days.
- Refrigerator: Store for up to a week for maximum freshness.
- Freezer: Wrap individually and freeze for up to 3 months.