When your sweet tooth is in overdrive and can’t decide between a cookie or a brownie, have them both! This peanut butter Oreo brownie, or Slutty Brownie as the internet calls it, will satisfy all your cravings!
Peanut Butter Oreo Brownies
Peanut butter Oreo brownies pretty much rolls off the tongue like dessert poetry. You could even say it backwards and it would still give you a sense of delicious. So luxurious, and decadent…
You could say peanut butter Oreo bare possess a certain appeal.
Small wonder, this recipe is actually a spin on a brownie recipe called the “Slutty Brownie”. What does that mean…
- don’t serve them at your kid’s school family functions.
- if you got to take them somewhere then be sure to pack them in a plain brown wrapper.
- feeling a certain flush when someone wants to share one with you.
My version of this recipe adds the peanut butter cookie dough instead of the blond brownie dough. You could say I throw a spin in there!
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What is a Brookie?
Technically, a Brookie is a mixture of a brownie and a cookie. Usually two halves of one dessert. Here you make it like a brownie.
The peanut butter Oreo brownie stacks a peanut butter blondie layer with double stuffed golden Oreos on top, then a chocolate brownie layer on top of that. You throw the stack into the oven and bake.
Very simple but so completely over the top! Don’t be surprised when someone swoons over them. It will be an embarrassing moment. Peanut butter Oreo brownies have that effect over people.
Butter – Use unsalted butter this recipe!
Peanut butter – Creamy works best but you can use chunky if you prefer.
Sugar – I use a mixture of white granulated sugar and light brown sugar.
Cocoa powder – Use unsweetened, Dutch processed cocoa powder.
Flour – All purpose flour is best.
Oreo Cookies – I like the double stuffed Golden Oreo cookies. You can use regular Oreo cookies if you prefer.
Pantry staples – Vegetable oil, large eggs, vanilla extract, baking soda, cornstarch, and salt.
How to make Slutty Brownies
MAKE THE PEANUT BUTTER BLONDIE LAYER: In a medium bowl, heat the butter and peanut butter. Stir together until combined. Add the brown sugar and mix to combine.
Incorporate the eggs, one at a time, mixing completely between eggs. Add vanilla, flour, and salt. Stir to combine. Pour into a 9×13 greased pan. Smooth out.
No need for a stove top, just melt in the microwave and pour!
OREO LAYER: Next step is to add the Oreos to the blondie layer. I used 20 Oreo cookies but feel free to pack them in tightly! You can get at least 10 more in there for sure.
MAKE THE BROWNIE LAYER: Preheat oven to 350F. In a medium-sized pot add the water, butter, sugar and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together.
Add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything. Take off of heat, let sit for 5 minutes to and cool slightly. Add the egg and egg yolk. Stir to combine.
Add the baking soda, salt, cornstarch and mix to combine. Fold in the flour gently by using a spatula until just combined. Do not over mix, your brownies will be tough! Pour the brownie batter evenly over the Oreo layer.
Bake for 35-40 minutes or until a toothpick in the center to come out with moist crumbs. Not completely clean or they will be overcooked! Cool completely. At least a few hours or the brownies will tear when you cut them.
Store the brownies in an air-tight container on the counter for up to 4 days or in the freezer for 3 months. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Homemade brownies give you a little surprise if you have the patience. A sugary, crispy layer that forms on top of them that snaps when you tap it it’s so thin. This bonus layer dresses the top of the bars while keeping everything under it moist and gooey!
How do you know if brownies are cooked?
This recipe calls for 40 minutes of cook time but I would start with 20. Depending on the type of pan you use (metal, disposable, enamel/iron, glass) the cooking times can vary.
The rule for brownies is to undercook them a little. I know that sounds crazy, but once you remove them from the oven they continue to cook a little more while they cool. If you cook them until they are done then they will be dry when they cool.
At 20 minutes I rotate the pan and see if it jiggles when I move it. If so, keep cooking. At the 27-30 minute mark, I start poking them with a toothpick. In the middle of the pan which is the last to cook and preferably in between the Oreos.
Once the toothpick is inserted, pull it out slowly. A brownie that is ready to come out of the oven leaves moist crumbs on the toothpick that are easily smeared. Keep checking with new toothpicks every few minutes until they are perfect!
What goes with brownies?
If you are willing to go this far, then you are willing to go all the way. With your peanut butter Oreo brownie I mean, seriously, what did you think I was talking about?
There are ways to make this more indulgent than a party at Marie Antoinette’s castle. You can add a drizzle of caramel syrup or perhaps chocolate sauce. Do both and you will be invited to hot tub parties… clothing optional.
What would a wonderful still warm out of the oven brownie be without a dollop of ice cream on top? Delicious but still needing something!
Surround it with some banana slices and you can expect some off color jokes full of naughty innuendo to fly. Enjoy the smile and hang loose.
The place is just getting warmed up… by the oven baking those fresh peanut butter Oreo brownies of course.
How to store them
You mean, if there are any leftover? Not sure there will be but just in case you can keep these for a few days.
Cover loosely and keep them on the counter. Or wrap them up in zip bags and store them in the freezer for a month or two. You can reheat them or even enjoy them cold!
More Brownie Recipes
Tapas Tips & Tricks
- Don’t over mix the batter. Stir with a spatula or brownie wand just until the batter is combined. Too much mixing adds air to the batter.
- Take your pan out about halfway through and tap it on the counter. This helps get the air out so your brownie is denser and not full of air. A brownie full of air tends to overcook. That turns the chewy brownie into a crunchy cookie.
- Also, when you take the pan out, set it on another pan or baking sheet with ice cubes in it. You want the bottom to cool quickly. If it keeps cooking then you end up with a cookie crunch on the bottom with a chewy brownie on top. That’s what the Oreos are for!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
I don’t want to get you into any trouble with slutty brownies. You should enjoy these guilt free and no one should shame you for enjoying them. But if you need something on the tamer side, I get it. It can be our little secret. Always enjoy with an ice cold glass of milk!
Peanut Butter Blondie Layer
- 2/3 cup butter
- 3/4 cup peanut butter
- 2 cups brown sugar
- 3 large eggs
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 24 Double Stuffed Golden Oreo Cookies
- 1/4 cup water
- 2 tablespoons butter
- 1 1/4 cup granulated sugar
- 3/4 cup cocoa powder
- 1/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1/8th teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 1/2 cup all purpose flour
Make the peanut butter blondie layer
- In a medium bowl, heat the butter and peanut butter.
- Stir together until combined.
- Add the brown sugar and mix to combine.
- Add the eggs, one at a time, mixing completely between eggs.
- Add vanilla, flour, and salt.
- Stir to combine.
- Pour into a 9x13 greased pan.
- Smooth out.
Golden Oreo layer
- Place the Oreos evenly over the peanut butter layer.
Make the brownie layer
- Preheat oven to 350F.
- In a medium-sized pot add the water, butter, sugar and cocoa powder.
- Cook on medium heat for 2-3 minutes until it is all combined together.
- Add the oil and vanilla extract.
- Cook on low an additional minute and mix to combine everything.
- Take off of heat, let sit for 5 minutes to and cool slightly.
- Add the egg and egg yolk.
- Stir to combine.
- Add the baking soda, salt, cornstarch and mix to combine.
- Fold in the flour gently by using a spatula until just combined. Do not over mix, your brownies will be tough!
- Pour the brownie batter evenly over the Oreo layer.
- Bake for 35-40 minutes or until a toothpick in the center to come out with moist crumbs. Not completely clean or they will be overcooked!
- Cool completely. At least a few hours or the brownies will tear when you cut them.
- Store the brownies in an air-tight container on the counter for up to 4 days or in the freezer for 3 months.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 24 Serving Size: 1 brownie
Amount Per Serving: Calories: 307Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 227mgCarbohydrates: 40gFiber: 1gSugar: 26gProtein: 5g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
More Easy Desserts
Check out all the other chocolatey recipes posting today for #Choctoberfest!
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Recipe adapted from these cookie brownies.