Sunday, December 15, 2013

The Slutty Brownie


To me, the slutty brownie is the ultimate American dessert.  We take classic baked goods that are great on their own and think - Oh, why don't I just combine them all together?  When they first went viral two summers ago I thought it would just be a fad that quickly came and went and was likely more impressive in description and looks than taste.  But as usual, I was willing to try baking them, just in case, and I'm lucky I did.  After letting these fully cool (ideally overnight) the flavors really meld together into something amazing and special.

These are the ultimate pot luck treat - my mom says they often disappear before people start on the savory dishes.  They are also the best pick-me-up - I have started a tradition that I bring a batch of these to celebrate our last final exam at the end of each semester.  I first did this at the end of our first year exams.  Our last final was a long MCQ and people came out of it looking miserable and depressed.  Upon biting into their first slutty brownie - you could literally see some of the depression just melt away into deliciousness.  It may be just a transient feeling of happiness, but its worth it!  Tomorrow marks our last exam of our clinical teaching and after passing this we start rotations next year.  So of course I made the traditional slutty brownies and this time added some extra festive sprinkles on top (homemade!!).  If you still haven't tried these yet, go home and make them.  You won't regret it.

Note: Don't try making this recipe from a mix, it won't do it justice! And the recipe below really is simple - the brownies and cookies are each one pot/bowl recipes.  Its worth it.  
I buy my double stuffed Oreos from Tescos, they now seem to be prevalent in most major UK grocery stores.
The Slutty Brownie
(mildly adapted from WhatsGabyCooking)

Brownie Ingredients:
140 grams (10 Tb) unsalted butter
1 1/4 cup white sugar
3/4 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract
2 eggs
1/2 cup flour

Cookie Ingredients:
113 grams (1/2 cup) unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 tsp vanilla extract
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup chopped up chocolate or chocolate chips

16 double stuffed oreos

To Do:
Make the brownies:
1. Melt the butter in a medium pan over medium high heat till fully melted.  Remove from heat and whisk in the sugar and cocoa powder.  Mix in the salt, vanilla, and eggs until well mixed, then mix in the flour.  Set aside the pan.

Make the cookie dough:
2. Preheat the oven to 175c (350f)
3. Cream together the butter and sugars with a hand mixer until fluffy.  Add in the eggs and vanilla and mix well.  Mix in the salt, baking soda, baking powder and flour, and mix well.  Fold in the chocolate chips.

Assemble the brownies:
3. Line the bottom of a 9x9 plan with one strip of parchment, that goes up two sides of the pan.
4. Spread the cookie dough evening across the pan, making sure to push it into the corners.
5. Lay down one layer of 16 oreos evenly on top of the cookie dough.
6. Pour the brownie batter on top of the oreos, and smooth it into the corners with a spatula.
7. Bake for 30-35 minutes.  Cool on a wire rack, ideally overnight allowing the flavors to meld together and the brownies to fully solidify.
8. Cut around the edges with a knife, lift the brownies out of the pan, and cut in squares.

1 comment:

  1. I made these for a holiday party last weekend and people were raving about them all night! It really is a crowd pleaser. But I baked them too long (35 mins in a convection oven) because the toothpick kept coming out raw, and I ended up overbaking them a tad--though no one seemed to mind. Lesson to take them out while they're still gooey. I also put them in the freezer for an hour to hurry up the cool-down process since I didn't have time to let them rest for hours.

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