The moment has arrived. I am about to give you a recipe that will change your life. Brownies. Yes, I know. You think you’ve had brownies before. And when I tell what is in these brownies you will say “No, Skirt Girl. It’s too much. It’s too much!! It’s overkill! Less is more!” Trust me. When you taste these, all other brownies will no longer be brownies. They will be….bland…they will be…well…like gray-ies. Colorless. Flavorless. Just another dessert. These will forever be the standard by which all brownies are measured. What makes them slutty? Well….first of all they are easy. Super easy. The ingredients are all pre-packaged and you are just gonna throw them together and bake.. Don’t let the word “bake” scare you. Really. Easy. The other thing that makes them slutty? They are sooooo naughty. It’s December. Santa’s list has already been made and checked twice, so you are safe. Go ahead…indulge in the naughtiness for a couple more weeks
I wish that I could say that I thought of the name myself. It sounds just like something I would come up with, however, I can’t take the credit (or blame) for this one. I got this recipe from my cousin. We had a girls weekend with my mom and her sister, and several neices. I don’t know about your family, but when my family plans a get together the first thing we plan is the menu. My cousin excitedly said that she would bring Slutty Brownies and that my world would stop when I tasted them. She was right. This rates right up there with my Christmas Crack recipe. You can find that recipe here: Christmas Crack
This is what you will need for maximum sluttiness in your brownies:
Let’s talk for a moment about these ingredients, shall we? First of all, I chose Betty Crocker brands of cookie and brownie mix because Betty and I are dear friends and we go way back. But if you have a relationship with Duncan Hines, the feel free to use him. I also chose dark chocolate brownie mix. I wasn’t really thinking about it when I bought it. My hands just naturally reach for dark chocolate if it is available. Regular brownie mix would be just as delish.
I am about to devote a whole paragraph to Oreos. I do not allow myself to go down the cookie aisle at the grocery store. It has been, literally, years since I bought Oreos. I like them a little too much to just have them lying around my pantry. Imagine my surprise when I got to the cookie aisle and saw that there were at least 6 different kinds of Oreos. Were you aware of this? The last time I checked there were two kinds. Regular and double stuff. Now they have strawberry, mint, chocolate stuff and chocolate covered. They even had MEGA stuff. I swear those cookies were three inches tall. The one option that I did not understand was this one:
Why? Why on earth would anyone buy reduced fat Oreos? Do not put this in these brownies. I am serious. Do NOT do it. That would just be ludicrous. So very wrong.
A little prep work before we begin. First, you are going to want to preheat your oven to 350. There were a couple of questions about this recipe when I read over it. It was written by someone in Great Britain, so some of the terminology was a bit….well…foreign to this southern girl. The recipe said you should “line a baking tray with grease proof paper.” Ok…Ummm. First of all baking tray? In the south we don’t bake brownies on a tray. We bake them in a pan. I used an 8×8 pan to be exact. Next…grease proof paper? Does she mean parchment paper? Wax paper? Is there a difference between the two? So…I googled, of course. Parchment paper and wax paper are most definitely NOT the same thing. Wax paper is not recommended for baking. The wax coating will melt and is not meant to be exposed to direct heat. Parchment paper is the best choice for cooking. It can withstand heat up to about 420 degrees Fahrenheit. Parchment paper is probably what was intended for this recipe. But again, I’m from the south and we use aluminum foil. That is what I had on hand and that is what I used. I just molded it in the bottom of the pan and left some hanging out. These brownies are not meant to be served straight out of the pan, like normal brownies. We are going to lift them out of the pan when they are cooled and then cut them. So you want to have something to grip onto when you remove it from the pan. The pan looked like this when I was done with it.
Now we are getting to the good part. You are going to follow the instructions on the cookie mix. The recipe that I saw said that she added a teaspoon extra of water and a teaspoon extra of oil. I did that, but I kinda wish that I hadn’t and I probably won’t do it in the next batch. The brownie is moist enough and I feel that it may have hampered more than it helped in the baking process. Add it if you want, don’t if you don’t. I used a wooden spoon and mixed it until it was all combined and looked like this:
When it’s all combined and looks like cookie dough should look, you plop into your foil lined bowl and smoosh it all around the bottom. Make sure you take it all the way to the edge. I started out trying to be all neat and proper, using a spoon to try to smoosh the dough. It’s very sticky and just wouldn’t spread with the spoon. So I moved up to a spatula…still getting more on the spatula than in the pan. I finally resorted to using what all really good cooks use. My hands. I buttered them up and started smooshing until finally I had the pan covered and I was satisfied with the smoosh.
I’m not really sure why there are not chocolate chips in the lower left corner of this picture. It bugs me now that I look at the picture. It wasn’t intentional. So you might want to make sure that while you are smooshing you are distributing the chocolate chips evenly. Lesson learned.
And now you are ready for those Oreos. You are going to line them up end to end on top of the smooshed cooked dough. An 8×8 pan holds exactly 16 Oreos. You’ll want to purchase your Oreos exactly 5 minutes before baking these brownies. Trust me. Any longer and a second trip to the store for more Oreos will be necessary.
And now you are ready for that brownie mix. Do it just like Betty says. No variations from the box. It’s perfect just the way it is. In my head, I just burst into a heartfelt chorus of Billy Joel’s I Love You Just the Way you are.
Now you are ready to pour this beautiful batter over the top of the cookies. This is probably my favorite part of the whole thing. And definitely my favorite picture. The batter just looks so rich and thick. Would it be weird if I said I kinda wanted to roll around in it? Nevermind.
Ok…enough with the food porn. Moving on. When you get it all spread out evenly and to the edge you are going to put it in your preheated 350 degree oven. The bake time on this is iffy. And “done’ is subjective. The recipe that I saw said that she liked them more gooey and she cooked them for 30 minutes. I like gooey. I mean, I really do. But if I’d taken these babies out of the oven after only 30 minutes I would have had to eat them with a spoon and we could have just called them Slutty Soup. I ended up cooking them for 40 minutes and quite honestly, they were still a bit underdone for me in the very center.
When they come out of the oven they are going to be poofy and as they cool they will start to sink a little. That is exactly what you want them to do. You are going to let them cool in the pan and the foil…for as long as you can stand it. The wonderful chocolatey smell that is going to be in your kitchen by now is going to make waiting for complete coolness nearly impossible. I’ll just go ahead and say it… if they are still a little warm and you put a scoop of ice cream on it…you may not be able to stand it. When they are at least cool enough to handle, lift them out of the pan by gripping the foil. They should lift right out. Then peel the foil away from the edge.
You are going to want a really big knife to slice through them and cut them into squares. The layers of cookie/brownie/Oreo stuff will be mesmerizing.
As I said, serve it warm with a scoop of ice cream, cool with whipped cream, on a fancy plate, or on a paper plate. Or you could do as I do… eat them standing over the kitchen sink in your favorites sweat pants by the light of the refrigerator. Did I just share too much? Ahhh well, it’s just us.
I hope you are enjoying the The Skirt Girl’s December free-for-all-bingefest. I still have a few decadent recipes to post before the month ends. And then it will be back to reality. I will have some product reviews, healthy recipes, healthy snack ideas and some fashion tips all coming up in 2015 I’m looking forward to where The Skirt Girl is going to take us! If you haven’t already, please subscribe. You don’t wanna miss what’s coming up!
I hope you enjoy the Slutty Brownies. Let me know in the comments section how you like them!