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 - decadent, chocolaty and delicious.

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.

Sluttier Slutty Brownies | Bakewell Junction - decadent, chocolaty and delicious.These brownies are so rich and chocolaty.  I dare you to eat more than one.  Just look at those layers!

Sluttier Slutty Brownies | Bakewell Junction - decadent, chocolaty and delicious.Enjoy!

Sluttier Slutty Brownies

Yield:  16 brownies                Cook Time:  40 – 50 minutes


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



  • 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


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.


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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Biscoff Brownie Cookies

This past weekend I was going to visit my Mother and Sister to teach them how to make Pizzelles but I had an idea that I wanted to try out on my Sister.  A couple of years ago I had made a recipe I’d found on, Peanut Butter Brownie Cookies (which were unbelievably delicious) but my Sister doesn’t like peanut butter (hard to believe, I know), so I adapted the recipe to make this easy peasy recipe.  The peanut butter is replaced with Biscoff spread.

If you haven’t heard about Biscoff spread yet, there have been many recipes incorporating this delicious spread on many, many food blogs.  The spread is made from Biscoff cookies which are a cinnamon flavored crisp cooked and are delicious in their own right.  If you can’t find the spread in your local grocery store, you can find them on the internet.  I found the spread at my local ShopRite grocery store.

Hot out of the oven, these are just soft, chocolaty, rich and sweet.  Just look at what heaven must be like.

And now, the finished product with frosting.

Yield:  24 Cookies                 Cook Time:  10 – 14 minutes


  • 1 (20 oz.) box Ghirardelli Brownie Mix or your favorite brownie mix
  • 1/4 cup butter, melted
  • 4 oz. cream cheese (from 8-oz. pkg.), softened
  • 1 egg
  • 1 cup powdered sugar
  • 1 cup Biscoff Spread
  • 1/2 (16-oz.) can chocolate fudge ready-to-spread frosting; choose your favorite


  1. Heat oven to 350° degrees.  In a medium bowl, beat brownie mix, melted butter, cream cheese and egg about 50 strokes with spoon until well blended (dough will be sticky).
  2. Drop dough by tablespoonfuls (or divide into 24 cookies) 2 inches apart onto cookie sheets lined with parchment paper (or leave ungreased) to make 24 cookies; smooth edge of each to form round cookie.
  3. In small bowl, mix powdered sugar and Biscoff Spread with spoon until mixture forms a ball.  Flatten cookies slightly.  With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls.  Lightly press 1 ball into center of each ball of dough.
  4. Bake at 350° degrees for 10 – 14 minutes or until edges are set.  Cool on cookie sheets at least 30 minutes.
  5. Remove from cookie sheets.  Spread thin layer of frosting over Biscoff filling portion of each cooled cookie.


Recipe adapted from