Slutty Brownies. You just gotta have them.

Any recipe called "Slutty Brownies" is going to get your attention.  It did mine.  When I saw the pictures I was instantly hooked.  It has 3 of my favorite things: brownies, chocolate chip cookies and Oreos!  Hel-lo!

By the way, finding this recipe kinda falls into the category of "Why Didn't I Think of This Before?"  It's true.  For someone as creative as myself I really have no excuse as to why I hadn't come up with something like this.  It's genius.
Just take a look at them, looking all sexy lounging on the plate.  They're asking for it!

SLUTTY BROWNIES

INGREDIENTS:

For the brownie layer:

10 Tablespoons Unsalted Butter

1-¼ cup White Sugar

¾ cups Cocoa Powder

½ teaspoons Salt

2 teaspoons Vanilla Extract

2 whole Eggs

½ cups Flour

For the cookie dough layer:

1 cup Butter

½ cups Brown Sugar

1-½ cup White Sugar

2 whole Eggs

2-½ teaspoons Vanilla extract

2-½ cups Flour

1 teaspoon Salt

1 teaspoon Baking Soda

1 teaspoon Baking Powder

2 cups Semi-Sweet Chocolate Chips

1 package Oreo Cookies, 15 Ounce Package

DIRECTIONS:

For the brownie layer:

In a medium-sized sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside.
For the cookie dough layer:

Cream together the butter and sugars using a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Set dough aside.

For the assembly:

Preheat the oven to 350 F.

Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.

Layer half of the cookie dough on the bottom of the prepared baking pan, pressing down to form the bottom of the Slutty Brownies. Reserve the remaining cookie dough to be used to make cookies later in the day.

Layer as many Oreos as you can on top of the cookie dough. No need to overlap. One single layer will do.

Pour the brownie batter on top of the Oreo layer and make sure it’s spread evenly on top.

Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, then remove the pan from the oven and let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.

Serve with ice cream!


PERSONAL NOTES:
As per usual, I had to change things up.  Not intentionally, but more out of necessity.  I didn't have enough butter.  So when it came to making the brownie layer I only had 4 tablespoons of butter.  To compensate, I used 2 tablespoons of Olivio butter substitute and 4 tablespoons (1/4 cup) apple sauce.  Wonderful.  And I also used Egg Beaters instead of regular eggs.  Just a little way to cut down on the cholesterol and saturated fat. 

By the way, these are absolutely delicious.  They're gooey and decadent.  Just the way nature intended ;')

The Best Fudgy Brownies Ever!!!

For starters, I'm not on my home wireless connection and this one at my mother-in-law's is dodgy. Apparently. I've already lost my post once.  Fingers crossed it doesn't happen again.

Getting back to what I originally came here to do... these fudgy brownies are incredible!  I made them for my husband for Valentine's Day so he could enjoy his favorite treat.  It doesn't hurt that brownies are among my all-time favorite goodies too ;')

So back to trolling online I went in search of THE recipe that would deliver me decadent, chewy, gooey brownies.  I found them here on allrecipes.com

They're easy to make and the longest part of the process was actually mixing it all together.  No biggie.

FUDGE BROWNIES

INGREDIENTS:

1 cup butter, melted

3 cups white sugar

1 tablespoon vanilla extract

4 eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1 cup semisweet chocolate chips

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Chocolate Pumpkin Cheesecake Bars

These are YUMMY!  I found this recipe last year when I was looking for something different to make for Thanksgiving dessert.  It was a big hit - people keep asking for it!

No personal notes to add; I make it as-is...

 

Chocolate Pumpkin Cheesecake Bars

Makes 16 | Prep time: 25 minutes | Total time: 5 hours

For the Crust:

20 chocolate wafer cookies, (half a 9-ounce package)

2 tablespoons sugar

4 tablespoons unsalted butter, melted

For the Filling:

2 packages bar cream cheese, (8 ounces each)

1 cup sugar

1 cup canned solid-pack pumpkin puree

3 large eggs

3 tablespoons all-purpose flour

1 teaspoon pumpkin-pie spice

1/2 teaspoon salt

4 ounces semisweet chocolate, chopped

282 calories per serving (16 servings)

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.

Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.

Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.

Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.

Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. To create swirls, drag the blade of a paring knife through the chocolate and pumpkin mixtures several times to make a marbled pattern.

Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.