Even Sluttier Slutty Brownies Recipe

Name: Even Sluttier Slutty Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the brownie layer; 1 (18 ounce) box brownie mix, prepared and unbaked OR; 10 tablespoons unsalted butter; 1 1/4 cups white sugar; 3/4 cup cocoa powder; 1/2 teaspoon salt; 2 teaspoons vanilla extract; 2 large eggs; 1/2 cup all-purpose flour; For the Oreo layer; 1 (15 1/2 ounce) package Oreo cookies (my pan fit 16); For the caramel layer; 1 (6 ounce) jar dulce de leche; 1 teaspoon fleur de sel; For the chocolate chip cookie layer; 1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR; 1/2 cup unsalted butter (at room temp); 1/4 cup brown sugar; 3/4 cup white sugar; 1 egg; 1 1/4 teaspoons vanilla extract; 1 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup semi-sweet chocolate chips

Bake this irresistible Even Sluttier Slutty Brownies at home. Made with layer, brownie mix, butter and white sugar. Easy step-by-step instructions inclu…

This Even Sluttier Slutty Brownies relies on simple, everyday ingredients such as for the brownie layer, unsalted butter, white sugar and cocoa powder. It comes together quickly and makes 4 servings, at about 1609 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Even Sluttier Slutty Brownies delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For the brownie layer
1 (18 ounce) box brownie mix, prepared and unbaked OR
10 tablespoons unsalted butter
1 1/4 cups white sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
For the Oreo layer
1 (15 1/2 ounce) package Oreo cookies (my pan fit 16)
For the caramel layer
1 (6 ounce) jar dulce de leche
1 teaspoon fleur de sel
For the chocolate chip cookie layer
1 (18 ounce) roll ready-made refrigerated chocolate chip cookie dough, OR
1/2 cup unsalted butter (at room temp)
1/4 cup brown sugar
3/4 cup white sugar
1 egg
1 1/4 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips

1
Pre-heat your oven to 350 degrees.
2
Line the bottom of an 8x8 baking pan (or use a 9x13 pan if gooey centers bother you) with tin foil and then spray the foil liberally with baking spray.
3
Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
4
If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
5
Assemble!
6
Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
7
Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
8
Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
9
Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
10
Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
11
Once out of the oven, heat up the caramel again as in step 8. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
12
*Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
13
*Note: Prep time is reduced if using boxed/ready-made mixes.

1609

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: For the brownie layer, 1 (18 ounce) box brownie mix, prepared and unbaked OR, 10 tablespoons unsalted butter, 1 1/4 cups white sugar, and more.

Yes, Even Sluttier Slutty Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1609 kcal
Category
Baking & Desserts

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