Sluttier Slutty Brownies

We had a family get together about a week and a half ago for my Mom’s 81st Birthday.  I love to try out new things at these gatherings but I don’t leave out the tried and true.  I made a sluttier version of the Slutty Brownies everyone has seen on the internet.  I topped them with whipped ganache and they were a hit with the family.  The co-workers loved them too when the hubby and I took them to work.

Sluttier Slutty Brownies | Bakewell Junction

I made Macarongigli and Double Stuff Oreo Ice Cream Cake too.  Everyone definitely loved those, along with all the other stuff my hubby barbecued.

These brownies are so rich and chocolaty.  I dare you to eat more than one.  Just look at those layers!

Enjoy!

Sluttier Slutty Brownies

Yield:  16 brownies                Cook Time:  40 – 50 minutes

Ingredients:

Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup brown sugar
• 1 1/2 cup white sugar
• 2 eggs
• 2 1/2 tsp vanilla extract
• 2 1/2 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 cups mini semi-sweet chocolate chips

 

Filling:

• 16 Double Stuff Oreo cookies

Brownie Batter:

• 1 package of your favorite brownie mix (my favorite is Ghirardelli – any flavor will do), prepared as directed

Whipped Ganache:

• 2 cup milk chocolate chips
• 1 cup heavy whipping cream
• 2 tablespoons butter
• 1 teaspoon vanilla

Directions:

Step 1:  For the cookie dough:  Pre-heat oven to 350 degrees.  Line an 8” by 8” baking pan with aluminum foil and spray with cooking spray.

Step 2:  Cream together the butter and sugars with a mixer.  Beat in the eggs and vanilla until entirely incorporated.  Add the remaining dry ingredients except chips and mix on low until incorporated.  Fold in the chocolate chips.

Step 3:  Press 3/4 of the cookie dough evenly across the bottom of the pan but taper to a thinner amount as you get closer to the sides of the pan.  You can bake a few cookies with the remainder of the dough (about 8 – 10 minutes at 350 degrees) or just munch on it like I do.  I don’t care about the raw eggs.  Add a layer of Double Stuff Oreo cookies, four across by four rows, set them centered between the cuts about where you’ll slice the brownies after baking.

Step 5:  For the brownie batter:  Prepare the brownie mix as described on the package.  Top the cookie dough and Oreos evenly with brownie mixture.

Step 6:  Bake for 40 to 50 minutes on the top rack of the oven.  I baked for 50 minutes.  Let cool at least 10 minutes before attempting to remove the brownies from the pan.  Let cool completely.

Step 7:  For the whipped ganache:  Melt the chocolate chips with all the other ingredients in a medium microwave safe bowl.  Begin by heating the ingredients for 30 seconds in the microwave.  Stir the ingredients.  If the chocolate hasn’t melted, microwave in additional 10 second intervals while stirring in between each one until the chocolate has melted.  Don’t overheat the chocolate.  Alternatively, you could use a double boiler to melt the chocolate.  Stir the mixture until it’s completely combined and smooth.  Set aside to cool.

Step 6:  While the ganache cools, place a mixing bowl in the freezer.  When the ganache has completely cooled, transfer the mixture to the chilled bowl and beat on high using an electric mixer.  I used my portable mixer.  The mixture will become much lighter in color and when you see soft peaks, stop mixing.  This frosting is delicious but don’t eat it all with a spoon.

Step 7:  Spread the whipped ganache evenly across the top of the completely chilled brownies.  Refrigerate at least an hour.  Cut into sixteen pieces.  Serve chilled or room temperature.

Tips:  Store in a sealed container in the refrigerator.

Enjoy!!!

Brownie recipe adapted from What’s Gaby Cooking (originally from the Londoner).
Whipped Ganache recipe adapted from Simply Gloria, Dark Chocolate Cake with Whipped Ganache Frosting.

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