I love making these Mouthwatering Slutty Brownies when I want an over-the-top dessert that never fails to impress. I layer cookie dough, chocolate sandwich cookies, and rich brownie batter into one decadent treat that bakes into a gooey, fudgy, irresistible bar.
Why You’ll Love This Recipe
I adore how this recipe combines three desserts into one. I get a soft cookie base, a creamy cookie center, and a fudgy brownie top all in a single bite.
I also appreciate how fun and indulgent they feel. They are perfect for parties, bake sales, or anytime I want to make something that everyone immediately gets excited about. Even though they look elaborate, I know they are surprisingly simple to assemble.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 roll refrigerated chocolate chip cookie dough (about 16–18 ounces)
20–24 chocolate sandwich cookies
1 box brownie mix plus ingredients listed on the package (typically eggs, oil, and water)
optional 1/2 cup chocolate chips for extra richness
Directions
I begin by preheating the oven to 350°F (175°C) and lining a 9×13-inch baking pan with parchment paper or lightly greasing it.
I press the chocolate chip cookie dough evenly into the bottom of the pan to form the base layer.
Next, I arrange the chocolate sandwich cookies in a single layer over the dough, covering as much surface as possible.
I prepare the brownie batter according to the package instructions. If I want extra chocolate flavor, I stir in additional chocolate chips.
I pour the brownie batter evenly over the cookie layer and gently spread it so the cookies are fully covered.
I bake for about 35–45 minutes, until the top is set and a toothpick inserted into the brownie layer comes out with a few moist crumbs. I let the brownies cool completely before slicing so the layers hold together.
Servings and Timing
I usually get about 12–16 servings depending on how large I cut them.
Prep Time: 10 minutes
Bake Time: 40 minutes
Cooling Time: 30–60 minutes
Total Time: About 1 hour 30 minutes
Variations
I sometimes use peanut butter cookie dough instead of chocolate chip for a different flavor twist. When I want extra texture, I sprinkle chopped nuts or caramel bits into the brownie batter.
For a more homemade version, I replace the boxed brownie mix with my favorite scratch brownie recipe. I also like using flavored sandwich cookies to change up the taste.
storage/reheating
I store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If I want them warm and extra gooey, I microwave a slice for about 10–15 seconds before serving. I find this makes the layers soft and melty again.
FAQs
Do I need to bake the cookie dough layer first?
I do not pre-bake it. I layer everything and bake at once so the cookie base stays soft while fully cooking through.
How do I know when they are done?
I look for the brownie top to be set with a slightly soft center. A toothpick should come out with moist crumbs, not wet batter.
Can I freeze these brownies?
I freeze them once fully cooled. I wrap slices tightly and freeze for up to 2 months. I thaw at room temperature before serving.
Can I make them in a smaller pan?
I can use a smaller pan for thicker layers, but I increase the baking time slightly and watch closely so the top does not overbake.
Why do they need to cool before cutting?
I let them cool so the layers firm up. If I cut too early, they can fall apart and lose their neat layered look.
Conclusion
I love how these Mouthwatering Slutty Brownies turn simple store-bought ingredients into a truly indulgent dessert. The layered textures and rich chocolate flavor make them unforgettable. Whenever I bring them out, they disappear fast and always get rave reviews.
