A Slutty Brownie is the ultimate indulgence – a decadent three-layer dessert that combines a fudgy brownie base, a creamy cookie dough middle, and a chocolate ganache top. This showstopping treat has become a beloved favorite for anyone with a serious sweet tooth, and once you try making it at home, you’ll understand why these brownies have earned their cheeky name.
The beauty of this recipe lies in its simplicity and the perfect balance of textures. The bottom layer is a rich, fudgy brownie that’s baked to perfection – dense, moist, and absolutely chocolate-forward. The middle layer is where things get exciting: it’s a no-bake chocolate chip cookie dough that’s completely safe to eat (no raw eggs here!) and tastes like the best part of cookie dough you’ve ever had. Finally, the top is crowned with a silky chocolate ganache that adds another layer of sophistication to this otherwise playful dessert.
What makes Slutty Brownies so special is how they’ve become a phenomenon in bakeries and home kitchens alike. The technique of layering different textures creates an experience that’s far more interesting than a traditional brownie. Each bite gives you that fudgy chocolate, the creamy sweetness of cookie dough, and the glossy richness of ganache.
I’ve refined this recipe over years of making it for family gatherings, potlucks, and just because I needed chocolate in my life. The key to success is patience – letting each layer set properly before moving to the next. Don’t rush the process, and you’ll be rewarded with brownies that rival any bakery version. These are perfect for gifting, serving at parties, or hiding in your pantry for late-night chocolate emergencies.
The cookie dough layer is the real star here. Using heat-treated flour ensures you can enjoy the creamy, indulgent texture without any food safety concerns. This layer is thick, rich with chocolate chips, and honestly tastes like you’re eating pure decadence. Some people even make these brownies just for the cookie dough middle!
For the ganache, the ratio of chocolate to cream is crucial. A proper ganache should be glossy and smooth, with the chocolate melted perfectly into the warm cream. This creates that professional-looking finish that makes these brownies look like they came from a fancy bakery.
These brownies are best served at room temperature, which allows all the flavors and textures to shine through. They’re incredible with a cold glass of milk, a scoop of vanilla ice cream, or even on their own as a sweet indulgence. Store them in an airtight container, and they’ll keep for up to five days – though they rarely last that long in my house.
Whether you’re a brownie purist or someone who loves over-the-top desserts, Slutty Brownies hit that perfect sweet spot. They’re indulgent without being pretentious, impressive without being complicated, and absolutely delicious in every single bite. Once you master this recipe, you’ll be making them constantly, and everyone who tries them will be asking for your secret.
For more inspiration on creating multi-layered desserts, explore different flavor combinations and techniques for building complex dishes. This recipe is also a wonderful base for creativity – try adding sea salt to the ganache, swapping in different chocolate types, or mixing specialty chips into the cookie dough layer.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, heat-treated
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal. This will make it much easier to lift the finished brownies out of the pan.
- For the brownie base, melt the butter and 8 ounces of chopped semi-sweet chocolate together in a double boiler or microwave in 30-second intervals, stirring until completely smooth and combined.
- In a medium bowl, whisk together 1 cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract until well combined and slightly pale, about 1-2 minutes.
- Pour the melted chocolate mixture into the egg mixture and stir until fully incorporated. The mixture should be smooth and glossy.
- In a separate bowl, whisk together 3/4 cup flour, 1/4 cup cocoa powder, and 1/2 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, stirring just until combined. Do not overmix, as this can develop the gluten and make the brownies tough.
- Pour the brownie batter into your prepared pan and spread it evenly using an offset spatula. Bake for 20-25 minutes, until the top is set but the center still jiggles slightly when you shake the pan – you want it fudgy, not fully cooked.
- Remove the brownies from the oven and let them cool completely to room temperature, about 30 minutes. This is crucial; you don’t want the cookie dough layer to melt into the warm brownie.
- While the brownies cool, prepare the cookie dough layer. In a large bowl, cream together 1 cup softened butter, 3/4 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes of beating.
- Add 1 teaspoon vanilla extract to the butter mixture and beat until fully combined.
- For food safety, heat-treat your flour by spreading it on a baking sheet and baking at 350°F for 5 minutes. Let it cool completely before using. Alternatively, you can purchase heat-treated flour from specialty baking stores.
- In a small bowl, whisk together 1 3/4 cups heat-treated flour and 1/2 teaspoon salt.
- Add the flour mixture to the butter mixture and stir until just combined. The mixture should look like traditional cookie dough.
- Fold in 1 cup chocolate chips, distributing them evenly throughout the dough.
- Once the brownie layer is completely cool, spread the cookie dough evenly over the top, using an offset spatula to create a smooth, even layer about 1/2-inch thick. This layer should completely cover the brownie base.
- Place the pan in the refrigerator for at least 30 minutes to allow the cookie dough to set and firm up before adding the ganache.
- For the ganache topping, chop 8 ounces of semi-sweet chocolate into small, uniform pieces and place in a heat-safe bowl.
- Heat 1 cup heavy cream in a small saucepan over medium heat, stirring occasionally, until it just begins to steam and small bubbles form around the edges. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit undisturbed for 1-2 minutes, allowing the residual heat to begin melting the chocolate.
- Starting from the center of the bowl, slowly stir the chocolate and cream together using a whisk or spatula, moving outward in a circular motion until fully combined. The ganache should be smooth, glossy, and homogeneous.
- Remove the pan from the refrigerator and carefully pour the warm ganache over the cookie dough layer, spreading it evenly to the edges using an offset spatula. Work quickly but gently to avoid disturbing the cookie dough layer beneath.
- Place the finished brownies back in the refrigerator for at least 2 hours, until the ganache is completely set and firm. You can also refrigerate overnight for easier cutting.
- Once the ganache is fully set, use the parchment paper overhang to lift the entire brownie slab out of the pan and onto a cutting board.
- Using a sharp knife dipped in hot water (and wiped clean between cuts), carefully cut the brownies into 16 equal squares. The hot knife will help create clean cuts through the ganache without cracking.
- Serve at room temperature, and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Pro Tips
- The heat-treating of flour is essential for food safety when making raw cookie dough. You can do this at home by spreading flour on a baking sheet and baking at 350°F for 5 minutes, or purchase pre-treated flour from specialty baking stores. Never skip this step if you plan to eat the cookie dough raw.
- For the ganache, the ratio of chocolate to cream is crucial. Too much chocolate and it becomes grainy; too much cream and it won’t set properly. The 1:1.25 ratio used here (8 oz chocolate to 1 cup cream) creates the perfect consistency.
- Patience is key with these brownies. Each layer must be completely cool or set before adding the next. Rushing the process will result in layers mixing together and a less impressive final product.
- The brownies are best served at room temperature, which allows all three layers to maintain their distinct textures and flavors. Straight from the cold refrigerator, the layers can be slightly too firm.
- For cleaner cuts, warm your knife under hot water, wipe it dry with a paper towel, then make one smooth cutting motion without sawing back and forth. This prevents the ganache from cracking.
- You can customize the cookie dough layer by adding different mix-ins: crushed Oreos, mini Reese’s pieces, or swirls of peanut butter.
- These brownies freeze beautifully for up to one month. Store them in an airtight container with parchment paper between layers to prevent sticking.
- If you prefer a thinner cookie dough layer, you can reduce it to 1/3 to 1/2 inch thick. Conversely, for an extra indulgent treat, increase it to 3/4 inch.
- Semi-sweet chocolate works best for this recipe, but you can experiment with dark chocolate for a less sweet version or milk chocolate for a sweeter treat.
- These are excellent for gifting. Package them in a pretty box with parchment paper between layers, and they make an impressive homemade present.