Thanksgiving Slutty Brownie

She’ssss backkkk and ready for the holidays!

This concoction was my own creation (as far as I know), the fall sister to The Slutty Brownie. I was walking through Walmart and saw the display for all the pumpkin flavored mixes for the holiday and was hit with a stroke of genius!

Beginnings of a Holiday SB

There are no pictures of the final product. I’m sorry and also very sad I don’t have any. These definitely needed to be a trial and error type thing, but I made them thinking they’d be as easy as her sister the morning of my husband’s potluck at work – they were not.

The cookie bottom needed more time than I anticipated – I’m thinking it took over 30 minutes to bake, honestly. It may have been because I was in a rush and kept opening the door every ten minutes, but I think the consistency of all the ingredients were different that of the original.

Thanksgiving Slutty Brownie
Yields: 24 squares

Ingredients:
-Box of spice cake mix (I used  Duncan Hines® Signature Spice Cake)
-2 Eggs
-1/4 Cup Water
-3/4 Cup Vegetable Oil
-Bag of pumpkin cookie mix (I used Betty Crocker® Pumpkin Spice Cookie Mix) and the ingredients on the back to make it
-Bag of vanilla Oreos (I used Wal-Mart brand)

Directions:
1. Preheat oven to 350 degrees Fahrenheit and line pan with foil or paper. If you don’t have either, no worries! Spray that sucker with a non-stick spray and roll with it.

2. Mix the Pumpkin Spice mix according to the directions on the bag. You will want the mix to be a little gooey-er like with the first time, but not too wet.  Spread along the bottom of the pan.

3. Now you layer the Oreos on top of the cookie layer.

4. To get the cake mix to a brownie consistency, you will use the aforementioned ingredients listed under the mix above. Mix together the cake mix, eggs, oil and water in large bowl. Stir until well blended (about 50 strokes)  and do not over mix.  Pour over the cookies in the pan and spread evenly.

5. Pop it into the oven and bake for 20 to 30 minutes. This is the tricky part again because you don’t want to over bake the top and under-bake the bottom and make it too dry.  I would suggest following the bake time on the back of the spice cake mix box and checking periodically how it is looking on the top (without opening the oven door often).  I used a glass baking dish so it allowed me to see how cooked the bottom layer was looking.

6. After you take them out, let them cool for a few minutes before cutting.

I have the above ingredients on hand right now, so maybe I will take another shot at it and post the results.  I think maybe I’ll try cooking the cookie bottom a few minutes before layering the Oreos and brownie batter.  And I really wanted to try it with those mythical Gingerbread Oreos I keep hearing about but have never actually seen.  Maybe that can wait for the third sister – Winter Slutty Brownie (because Christmas and Slutty didn’t feel right in the same sentence).

The Slutty Brownie

Three layers consisting of chocolate chip cookies, double stuffed Oreos and topped with fudge brownies, this beautiful creation was introduced to me at my best friend’s bachelorette party. Her sister baked them and had them waiting for us when we arrived at a beach house in Delaware. Let’s just say I’ve never been the same after making these.

Love at first sight.

This was adapted from The Londoner (http://www.thelondoner.me/2011/06/slutty-brownies.html) and I am forever in her debt for her gift to us.

My Version of the The Slutty Brownie Recipe

Yeilds: +/-24 depending how you cut 

Ingredients:

-1 Box (or bag) of chocolate chip cookie mix

-1 Box of fudge brownie mix

-Eggs needed for the mixes

-Oil and water need for the mixes

-2 Packs of Double Stuffed Oreos

-9″x13″ pan

-Aluminum foil or parchment paper or grease proof paper (not completely necessary)

Directions:

1. Preheat oven to 350 degrees Fahrenheit and line pan with foil or paper. If you don’t have either, no worries! Spray that sucker with a non-stick spray and roll with it.

2.  Mix the chocolate chip cookie mix according to the directions on the box.  You will want the mix to be a little gooey-er (if that is a word) that what you would anticipate for making regular cookies.  This will allow you to spread it on the bottom of the pan ala example picture below:

3.  Now you layer the Oreos on top of the chocolate chip cookie layer.

4. Mix brownie mix according to package.  Don’t over mix.  I honestly don’t know what will happen if you over mix it, but I felt it was necessary to say (I’m no Candace Nelson people).  I’d assume it gets tough and won’t be as moist and fluffy and delicious, but I usually go 5 strokes over the 50 at most because I’m too scared to find out don’t want it to go all The Blob on me.  Now that, that is all over, you can pour it over the cookie layers.

4. Pop it into the oven and bake for 20 to 30 minutes.  This is the tricky part because you don’t want to over bake and make it too dry.  If you are using actual fudge brownie mix, when you stick a toothpick into it, it is going to come out looking wet when it is actually just fudgey.  I can only say use your best judgement on baking time because it really depends on what kind of brownie mix you buy. I usually take them out when the edges start to pull away from the sides and the top of the brownie looks done.  And remember when you take them out to cool, it is still warm enough that will still be “baking” outside of the oven, so you may want to take them out sooner than you think!

5. After you take them out, let them cool for a few minutes.  I like to cut them when they are still a bit warm and the fudgey goodness gooes out when you cut.  If you put foil or parchment/grease paper into the pan, you can pull it out and then cut.  If not, just carefully cut in the pan (I’m pretty anal about using knives in my non-stick pans, hence the carefully).

And here is the final creation:

Not gooey because I think I used a mocha brownie mix for this particular batch

I usually cut so that the Oreo is in the middle, so the number of brownies depend on how many Oreos I had that day to use.  Other days, I just cut willy-nilly and slice them in half.

However you cut, you will be sure to enjoy these easy and delicious treats!