Slutty Blondies. . . oh these things are naughty and worth every single calorie. Rich, decadent and oh so good! You’ll definitely be needing your stretchy pants with these!
I apologize if that name doesn’t sound very nice
I didn’t name them, but they definitely are naughty and so the name is kind of fitting.
To say these are good, would be a huge understatement. You guys, these things are absolutely phenomenal! They’re rich, decadent, and utterly divine.
If you’re on a diet, make these and allow yourself a cheat day. You’ll probably hate me, but you’ll hopefully get over it.
Apparently these have been around for awhile, but I just got around to making them. Not sure if that’s a good or a bad thing. After one bite I thought “where have you been all my life,” and then I realized I could eat the entire pan so that’s never good.
These start with a sugar cookie layer, then a layer of Golden Oreos (YUM!) and are topped off with a blondie layer loaded with white chocolate chips.
But life is short so decadent desserts like this are needed every one in a while. Agree?
Now in case you don’t want to have to tell your children you made Slutty Blondies, feel free to call them whatever you’d like. Whatever you decide to name them, they’ll still be sinful and absolutely delicious!
Have a great weekend!Print
- Total Time: 45 minutes
- Yield: 16 bars 1x
For the Cookie Dough layer:
- 1/2 cup butter, softened (I use salted butter)
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Brownie layer:
- 1/2 cup butter, melted
- 1 cup dark brown sugar
- 2 teaspoons of vanilla
- 1 egg
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon of baking soda
- 2/3 cup white chocolate chips
For the Oreo layer:
- 1 package of Golden Oreos (I use double stuff)
Cookie Dough Layer:
- In the bowl of an electric mixer, cream together the butter and sugars (you can also use a hand mixer).
- Add the egg and vanilla, scraping down the sides of the mixing bowl.
- Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Set aside.
- In a microwave safe bowl melt the butter and transfer into a mixing bowl. Add the brown sugar and whisk to combine. Add the vanilla and egg and continue to whisk until totally incorporated.
- In another bowl mix together the dry ingredients, flour, baking powder, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients until fully combined. Stir in the white chocolate and set the batter aside.
- Pre-heat the oven to 350 degrees. 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 the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies.
In a single layer, place Oreos on top of the cookie dough layer (however many will fit, you don’t need to overlap). Then carefully press the brownie batter on top of the Oreo layer and make sure it’s even on top.
- Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest for at least 1 hour before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
These need to cool for at least an hour before cutting them.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Brownies & Bars
Recipe Source: Slightly adapted from What’s Gabby Cooking.com
Hello. Looking forward to making these…though on the recipe you mention 1/2 Unsalted butter for the cookie dough. Do you mean 1/2 cup or 1/2 of a stick?
Hi Lindsay. Sorry about that, it’s 1/2 cup and I’ve fixed it in the recipe. Thank you for catching that. Also, I changed it to say just butter and put a note that I use salted butter (and I always do when I’m baking), but go ahead and use whichever you prefer. Hope you love these.
Constance Cleveland says
These look fantastic! I’m trying to make them for a memorial day grill out, but I don’t see the instructions for the cookie dough portion?
Hi Constance! I am so sorry about that, not sure what happened. I have fixed it and the instructions for the cookie dough are back in the recipe card. You’re going to love these! Take care and I hope you’re staying safe and well.
Constance Cleveland says
I was able to make them without that portion of the recipe and they were a hit! The perfect fudgey brownie.
Hi Jodi! Can I use parchment paper instead of aluminuim foil?
Yes you can, it will work just fine.
Looking forward to making for my daughter birthday
Hope you love them!
Elizabeth R Hands says
I followed the recipe exactly and the brownie layer was still doughy when I took it out of the oven. I did the correct amount of time, I didn’t want it to burn as after 30 minutes it was golden brown already.
Hi Elizabeth! I’m sorry these were still doughy. I haven’t ever had that problem. The brownie layer is not supposed to be dry and firm, it’s meant to be moist and almost fudgy like. Right out of the oven it will still be gooey, but once they cool it will firm up a little.
Hey how about goldy locks bars (fort the kids) these look amazing whatever you want to call them thank you for sharing!!
I love it! Great idea for the name!
I have made these twice now and they are completely undercooked when I follow your instructions. Is it possible there is a mistake in the amount of flour in this? I am following this accurately so this is the only thing I can think of. No way are mine nice and light-colored like yours. Mine are very golden brown even at the 35min mark when they are still very undercooked. thanks!
Hi Beth! I’m sorry you haven’t had luck with these bars. That is the correct amount of flour. These bars are supposed to be soft and almost gooey inside. I’ve never had mine very golden brown and yet be undercooked. It sounds like your oven might cook a little hotter than most, so the bottoms and outside are getting done well before the inside is. I recommend buying an oven thermometer that you can keep in your oven. You could lower the temperature to 325 and cook them maybe 5 to 10 minutes longer. Again, I’m sorry these haven’t worked for you.