Slutty Brownies

Introduction

Let’s get one thing straight — calling them “slutty” isn’t just for the clickbait. These Gluten-Free Oreo Cookie Slutty Brownies are scandalously indulgent, stacking three desserts into one decadent bite: a chewy cookie base, a gooey brownie layer, and a middle layer of your favorite gluten-free chocolate sandwich cookies. You know the vibe.

This version swaps out regular flour for a gluten-free blend, so you get all the flavor with none of the gluten. Expect rich chocolate, soft centers, crispy edges, and serious crowd-pleasing potential — all done in under an hour.

Want more gluten-free inspo? Check out our [Gluten-Free Banana Bread]!

What Are Slutty Brownies?

Ever wondered what happens when a brownie, a cookie, and an Oreo walk into a pan? You get Slutty Brownies — no shame, just layers. Born out of internet baking culture in the 2010s (thank you, Pinterest), they’re a cheeky treat with serious wow-factor. And yes, they’re just as extra as they sound — in the best way.

Why You’ll Love This Slutty Brownies Recipe

• They’re fully gluten-free but taste bakery-level delicious.
• No fancy tools needed — just a bowl, spoon, and oven.
• Prepped in 20 minutes (even faster with a food processor!).
• Wildly indulgent and perfect for any celebration.

Pro Tip: Craving even deeper chocolate flavor? Add a pinch of espresso powder to the brownie batter!

Key Ingredients

For the Cookie Layer:

• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (100g) brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup (90g) gluten-free all-purpose flour (with xanthan gum or add 1/2 tsp)
• 1/4 tsp salt
• 1/2 cup (90g) chocolate chips

For the Oreo Layer:

• 12 gluten-free chocolate sandwich cookies (like GF Oreos)

For the Brownie Layer:

• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup (30g) cocoa powder
• 1/2 cup (60g) gluten-free all-purpose flour
• 1/4 tsp salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8″ pan with parchment paper.
2. Make the cookie layer:
   • In a bowl, cream together melted butter and brown sugar.
   • Stir in the egg and vanilla.
   • Mix in the gluten-free flour and salt.
   • Fold in chocolate chips.
   • Press the dough evenly into the bottom of the prepared pan.
3. Layer in the cookies:
   • Place the gluten-free chocolate sandwich cookies evenly across the cookie dough base.
4. Make the brownie layer:
   • In a bowl, whisk melted butter, sugars, eggs, and vanilla until smooth.
   • Stir in cocoa powder, flour, and salt until just combined.
   • Pour the brownie batter over the cookie layer and spread evenly.
5. Bake for 30–35 minutes, until the top is set but the center remains slightly gooey.
6. Cool completely before slicing for clean, defined layers.

What to Serve With Slutty Brownies

• A cold glass of oat milk or almond milk
• Vanilla ice cream (dairy-free options work great)
• A shot of espresso
• Fresh berries to balance the richness
• A drizzle of salted caramel or peanut butter

Top Tips for Perfecting Slutty Brownies

Use Room-Temperature Eggs

This helps your batters mix more evenly and gives you smoother textures.

Chill Before Slicing

This makes for neat, clean cuts and keeps the layers intact.

Use a Scale

For accuracy in gluten-free baking, weight is more consistent than volume.

Add Xanthan Gum if Needed

If your flour blend doesn’t have it, add 1/2 tsp for best texture and structure.

Want Bolder Flavor?

Add 1/2 tsp espresso powder to the brownie mix to intensify the chocolate notes.

Storing and Reheating Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual slices for up to 2 months.
• Reheat: Microwave for 10–15 seconds to revive gooey magic!

FAQs

Slutty Brownies

Lily Hanna

These decadent gluten-free Oreo cookie slutty brownies layer a chewy cookie base, a gooey brownie top, and gluten-free sandwich cookies in the middle. Easy, indulgent, and done in under an hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 bars

Calories 280 kcal

Ingredients

  

For the Cookie Layer:

• 1/2 cup 115g unsalted butter, melted
• 1/2 cup 100g brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup 90g gluten-free all-purpose flour (with xanthan gum or add 1/2 tsp separately)
• 1/4 tsp salt
• 1/2 cup 90g chocolate chips

For the Oreo Layer:

• 12 gluten-free chocolate sandwich cookies
• For the Brownie Layer:
• 1/2 cup 115g unsalted butter, melted
• 1/2 cup 100g granulated sugar
• 1/2 cup 100g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup 30g cocoa powder
• 1/2 cup 60g gluten-free all-purpose flour
• 1/4 tsp salt

Instructions

 

• Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
• Make the cookie base: In a mixing bowl, combine melted butter and brown sugar. Stir in egg and vanilla. Mix in flour and salt. Fold in chocolate chips. Press into the bottom of the prepared pan.
• Arrange the gluten-free sandwich cookies evenly on top of the cookie dough.
• Make the brownie batter: In another bowl, whisk melted butter, sugars, eggs, and vanilla until smooth. Stir in cocoa powder, flour, and salt.
• Pour brownie batter over the cookies and spread evenly to cover.
• Bake for 30–35 minutes, until the top is set but the center remains soft.
• Let cool completely before slicing for neat layers.

Notes

Nutrition Facts (Per Bar – 1 of 12 servings):

• Total Fat: 14g
  • Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 120mg
• Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 22g
• Protein: 3g
• Potassium: 90mg

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