The Best Brownies Ever

Whether it’s a tailgate or a friend’s birthday party, these brownies are my go-to recipe. Commonly — and infamously — known as “slutty brownies”, I’ve been making these triple-layer treats for almost 10 years. (I also have no clue why they are called slutty brownies, I’m assuming it’s because they’re so “easy” to make…?) I once made these for a day party in college and left the room for five minutes and returned to an empty pan — that’s how good they are. The best thing about these? They’re box-made, but so good that no one can even tell! You’ll need to set aside about hour for these babies, but don’t worry, most of the time is baking time!

(Also, I apologize in advance for these photos. It’s not easy to make brownies look pretty.)

Prep Time: 10 – 15 minutes

Bake Time: 35 – 45, depending on pan size and oven intensity (go by the temperature that the brownie box says)

Ingredients: 

1 chocolate chip cookie dough package + additional ingredients called for on package

12 – 24 chocolate and creme sandwich cookies (you can use Oreos or opt for store-brand Oreos. They taste the exact same! I typically go for Giant brand double-stuffed cookies.)

1 fudge brownie package + additional ingredients called for on package

Directions: 

Preheat oven (follow temperature instructions on brownie package). Lightly grease a brownie pan.

Make cookie dough as instructed by cookie package. To soften butter, I typically put the stick in a microwave-safe bowl and heat for 1 minute. Wait about 3 – 5 minutes for the butter to cool before mixing in cookie mix so that chocolate chips don’t melt.

Once mixed, scoop cookie dough into pan and cover the bottom evenly. Use your hands or a spatula to flatten.

Place chocolate + creme cookies in a neat row — I like to do 5 rows of 4 — on top of cookie dough. When I cut my brownies, I make it so that each cookie is square in the middle of the brownie.

Prepare brownie mix. Evenly pour brownie mix over cookie dough and cookies. I shake the pan a bit to help evenly distribute the mix throughout the pan.

Pop into the oven! I recommend setting your timer to 35 minutes and checking at that point with a toothpick to see if they’re done, you don’t want to overcook them! When you insert the toothpick, it should come out cleanly. If there is raw batter on the toothpick, keep baking for 5 – 10 more minutes.

Cut into squares and serve! If you’re feeling fancy, they taste great served with warm with vanilla ice cream!