SOH TEMPTATIOUS - A SLUTTY BROWNIE RECIPE

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My new obsession - Slutty Brownies aka an ‘Oreo Brookie’

My Oh-Soh-Temptatious Slutty Brownie Recipe!

Okay friends, these Oreo brookie, layered Oreo brownies, slutty brownies, whatever you want to call them, are my newest obsession!

I must have been living under a rock because I just learned about this extraordinary tasty treat and since making them, have seem to have lost all self control. I made another perfect batch a few days ago and they are already all gone!

Thank goodness I have a lot of trades coming through my house right now (we are undergoing a big basement underpin and renovation) because I had plenty of people to share these slutty brownies with and let me tell you, they have been a total hit! Not that I‘m surprised, they are pretty addictive and if you love brownies and chocolate chip cookies as much as I do, these are going to become your new obsession too!

Enjoy!

* Please Note - Some links in this post may be affiliate links *

INGREDIENTS FOR MY SLUTTY BROWNIES AKA AN ‘OREO BROOKIE’

Chocolate Chip Cookie Dough:
1 CUP of room temperature Browned Butter (instructions on how to brown butter to follow)
1/3 CUP of Granulated Sugar
1.25 CUPS of Brown sugar
1 TBSP of Vanilla Extract
2 Large Eggs ( 1 Egg, 1 Egg Yolk)
2.25 CUPS of All Purpose Flour
1 TSP of Baking Soda
1/2 TSP of Salt
1.5 CUPS Semi-Sweet Chocolate Chips
1/2 CUP coarsely chopped dark chocolate

Oreo Layer:
20-22 Oreo cookies

Brownies:
3/4 CUP chopped bittersweet or semisweet chocolate
6 TBSP *Slightly more than 1/3 CUP (0.375) of unsalted butter cut into cubes
2 TBSP of unsweetened cocoa powder
3/4 CUP of granulated sugar
2 Large Eggs
3/4 CUP of All Purpose Flour
1/2 TSP of Salt

You will also need:

2 Large Mixing Bowl
2 Small to Medium Size Mixing Bowl
Measuring Cups
Measuring Spoons
Hand Blender
9x9 Inch Pan - I used my 11 x 6 inch Our Place stoneware ‘Side Bake’ baking dish and it worked perfectly! I didn’t even have to butter it!
A large Ramekin* Optional


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HOW TO BROWN BUTTER FOR YOUR FIRST ‘SLUTTY BROWNIE’ LAYER

If you have never made browned butter before, don’t fret, it’s actually super easy and only takes a few minutes. What you are going to do is put 1 cup of butter in a sauce pan and place it on medium heat to melt nice and slow.

Once it melts it will slowly start to heat up eventually starting to bubble and them foam. This is when you want to start stirring the butter gently and continuously as it continue to get darker and darker until it turns a rich amber in colour (approximately 4-5 minutes).

NOTE: you want to stay close here so to ensure you don’t burn the butter. Keep stirring, keep the heat low and be patient, the magic will happen.

Once it’s that beautiful amber colour and you can really smell the nutty richness of the butter, remove it from the heat and transfer to a heat safe glass bowl or ramekin. Make sure to get all the little browned butter bits at the bottom as that is where a lot of the flavour lies!

I like to then let the browned butter cool down to room temperature by either leaving it on the counter for a half hour or placing it in the fridge for a few minutes.

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Let your browned butter cool to room temperature before you began preparing your cookie dough.

HOW TO MAKE MY SLUTTY BROWNIES RECIPE

STEP 1: MAKE YOUR CHOCOLATE CHIP COOKIE DOUGH LAYER!
Preheat your oven to 350 degrees.

Butter your 9x9 Inch baking pan (if you are using non stick stoneware like I did, you can actually get away with not buttering your pan!)

Once the butter has cooled down to room temperature you can start preparing the first layer of your slutty brownie - the cookie dough layer!

The first thing you are going to do is combine your granulated sugar with your brown sugar in a large bowl. Next, pour in your room temperature butter and mix using a hand blender until the sugar crystals start to melt and combine with the butter to produce a golden amber colour. Apx 2 minutes.

Slutty brownies recipe - brookie - oreo brownie - slutty brownies easy

Next add in one egg, on egg yolk and the vanilla, continue to blend for another 2 minutes.

In a separate, smaller bowl, combine all your dry ingredients (flour, baking powder and salt) and using a whisk, give it a good mix.

Next, using a sifter, sift the dry ingredients in three or four parts into the wet ingredients bowl, mixing in between each time with you hand blender. Make sure to scrape the side of the bowl with a spatula to get all the goodness that builds up on the side.

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Next add in your dark chocolate chips and coarsely chopped dark chocolate, and using your clean hands, mix the chocolate into the dough until evenly combined/distributed.

Transfer the cookie dough to your buttered 9x9 inch baking pan and using your fingers distribute an even layer of cookie dough across the bottom to create your first ‘slutty brownie’ layer.

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Additional Step *optional - Some people like to bake their cookie dough layer a bit before proceeding to the next layer but personally I love a soft cookie and don’t think this is necessary. If you like more of a crunchy cookie base, feel free to bake the cookie dough layer for 8-9 minute to help it ‘set’ before continuing. If you decide to do this step you will need to let the partially cooked cookie dough cool on a wire rack for a bit before proceeding to the next layer.


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STEP 2: ADD A LAYER OF OREO’S!

Once the cookie dough is nice and evenly spread out, add a layer of whole Oreo cookies on top of it.

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Step 2: Add a layer of Oreo’s on top of your chocolate chip cookie dough!

STEP 3: MIX YOUR BROWNIE BATTER

Using a large microwave safe bowl or a large Ramekin, melt your roughly chopped chocolate and cubed butter together in the microwave using 20-second intervals. This usually doesn’t take more than 3 intervals or a total of 60 seconds but you can check/give the ingredient a mix to gauge consistency between intervals.

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When the chocolate and butter are nicely melted/combined, add in your cocoa powder and sugar (if you melted the chocolate and butter in a ramekin, you will need to move it to a larger bowl) and blend together using your clean hand blender until well combined.

Next, add in your eggs and continue to combine with your hand blender

In a separate, medium size bowl, combine your dry ingredients (flour and salt), whisking them together until evenly combined before adding them to your wet ingredients in two to three parts. Continue to use your hand blender to combine everything and remember to scrape the side of the bowl with a spatula to get all the goodness that builds up on the sides. :)

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Once well combined, pour the brownie batter on top of the cookie dough/Oreo’s layers, using your spatula to help spread the mixture out evenly.

Bake the entire pan for 25-30 minutes until a toothpick inserted in the centre comes out with moist crumbs. When that happens you can remove the baking pan from the oven and allow the slutty brownies to cool completely before serving. If you want to make cutting the brownies up even easier you can refrigerate the brownies for a few hours before serving.

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Bake your Slutty Brownies for 25-30 minutes at 350 degrees until a toothpick inserted in the centre comes out with moist crumbs

Store brownies at room temperature in an airtight container for up to 3 days or in the fridge in an air tight container for a week!

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For a clean cut, let brownies cool completely before transferring to the fridge for a few hours.


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Slutty brownie recipe - oreo brookie - chocolate chip oreo brownie

HOLIDAY DANISH WITH CREAM CHEESE DRIZZLE

With the holidays just around the corner I thought I would get a head start on trying some festive recipes, and since sweets go hand in hand with festive celebrations I thought I’d kick things off with this candy cane shaped danish! It’s the perfect dessert to bring to a friends for dinner and totally enhance any dessert table! I used store bought puff pastry and the left over cream cheese filling to create a icing drizzle which cut down on the time needed to whip this dessert up significantly. Also, feel free to switch up the jam and put your own unique twist on it! Happy Holidays!


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INGREDIENTS:

Serves 4-5 People

1 Sheet of Puff Pastry - leave out 2 hours in advance so it has time to de-thaw or place overnight in the fridge
2-3 TBSP of Flour - to sprinkle
2 TBSP of Unsalted Butter - melted as a wash

- Filling -

4 Oz of Cream Cheese
1 TSP of Vanilla
1/4 CUP of Sugar
Jam of Choice - I went with Raspberry

- Cream Cheese Icing -
Remaining Cream Cheese Filling
1 TBSP of Milk

- Tools -
Ruler
Knife


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DIRECTIONS:

Preheat oven to 375 degrees

Roll out puff pastry leaving the parchment paper on the backside. Using a ruler, measure and cut the pastry dough in half. Starting with one half, create isosceles triangles by notching every two inches down the longest side and finding the halfway point on the opposite side.

Next, overlap the triangles one by one in the shape of a candy cane. Press overlapping sides together to bind them.

In a bowl combine your cream cheese, sugar, and vanilla. Beat with a hand mixer until well combined.

Spoonful cream cheese mixture onto the thickest part of the dough leaving a 1/2 inch border along the outer edge followed by your choice of jam.

Fold triangle points over and pinch along the 1/2 inch border to secure in place.

Brush dough with melted butter. You can also use to it seal the triangle points into place.

Bake for 16-20 minutes or until golden brown and allow to cool for 5 -10 minutes before adding icing.

Combine the remaining cream cheese mixture with 1 TBSP of milk and beat with a fork. Depending on how much cream cheese you used for filling you may need to add a little bit more milk to the mixture to make it more liquid. You will know you have the right consistency when you hold the fork above the mixture and have a pretty steady stream. Drizzle cream cheese icing over the danish and serve.

Alternatively, you can also sprinkle with powdered sugar.

Enjoy!


I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!


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MY GRANDMOTHERS EASY OLD FASHIONED APPLE CRISP RECIPE! THE PERFECT THANKSGIVING DESSERT!

Apple season is upon up which means I’m getting request left, right, and center from my family to make some of our household fall favorites including my grandmothers old fashioned apple crisp recipe! It’s the perfect and easiest dessert to make if you are having a small gathering and is always a crowd please, not to mention its super delicious! If you’re looking for a dessert that gives you all the fall feels and is sure to be a hit, this is it!

Enjoy!

INGREDIENTS:

Serves 10-12 People

Crumble Topping
1.5 Cups of Flour
2 Cups of Old Fashion Oats
1.5 Cups of Brown Sugar
1/2 TSP of Salt
1.5 TSP of Cinnamon
1 Cups of Cold Butter - grated

Apple Filling
12 Granny Smith Apples - Peeled and cut into pieces
1.5 TSP of Cinnamon
1/2 TSP of Salt
1/2 a Cup of Granulated Sugar
1 TSP of Vanilla

Butter - to coat your baking tray or casserole dish ( I used a 13x9 Inch casserole dish)

DIRECTIONS:

Preheat oven at 375 degrees.

Butter your baking tray or casserole dish with butter.

In a large bowl, mix your crumble topping ingredients together and using your hands, mix ingredients together until butter feels evenly spread throughout and the flaky dry flour texture is gone. About 5-6 minutes. When done, place in fridge to keep cold.

In another large bowl, add in your apple filling ingredients and mix using clean hands. Apple slices should be evenly coated in all ingredients.

When ready, dump apple filling into buttered casserole dish, cover with crumble and place in oven to bake for 45-50 minutes or until you start to see the top turn golden brown and the juice from the apple filling to bubble up the sides.

When ready, remove and allow to cool for 5 minutes before serving either alone or with a slice of vanilla ice cream.

Enjoy!


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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!


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PEEK-A-BOO SHORTBREAD LINZER COOKIES

The Best Shortbread Linzer Cookie Recipe

It's not always easy to keep up financially with the holidays. Although I love giving people gifts and putting a smile on my friends and family members faces, my thoughtful nature can get quiet expensive if I'm buying everyone gifts. That is why during the holidays I love to bake! Putting your efforts towards spreading holiday cheer through making something can often be the perfect gift to share with loved ones. One of my go - to holiday gifts this year are these super cute peek-a-boo shortbread snowflakes. I filled mine with my favourite jam, Bonne Maman but you can use Nutella, Dulce De Leche, or whatever filling you like! Enjoy!


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Peek a boo jam filled shortbread snowflakes

INGREDIENTS FOR SHORTBREAD LINZER COOKIES:

1 CUP of unsalted softened butter
3/4 Cup of Icing Sugar
1/2 TSP of Vanilla Extract
1/4 TSP of Salt
2 Cups of All Purpose Flour
1/2 Cup of your favorite jam!

*you can dust the cookies with icing sugar at the end for extra effect!

STRAWBERRY JAM

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HOW TO MAKE SHORTBREAD LINZER COOKIES:

In a mixer or by hand place softened butter, sugar, vanilla, and salt in a bowl and mix until well incorporated. 

Add in your all-purpose flour bit by bit till a dough starts to form. (TIP: If it is too sticky you can always add a little bit more flour at the end)

Once the dough is formed wrap in plastic wrap and place in the fridge for 20 minutes.

Once ready, preheat oven to 325 degrees.

Roll out dough between two pieces of wax paper! Use snowflake cut out to make your desired shape and place on a baking tray lined with a cookie sheet or wax paper. Half of these will become 'Peek-A-Boo' tops to the cookie (TIP: Once on the baking tray it is easier to make the smaller inside 'Peek-A-Boo' cut-outs using a smaller snowflake and extracting the inside cut out with a toothpick!)

When ready place in the oven for 20 minutes or until cookies become golden on the edges. Rotate the trays halfway (about 10 minutes).

Let cool before sandwiching a layer of jam between the bottom full shortbread cookie and the 'peek-a-boo' cut out top shortbread cookie!

Enjoy!


If you like this Shortbread Linzer Cookie recipe or have any comments/questions, feel free to leave them in the comment section below!


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MAPLE PUMPKIN PIE

MAPLE PUMPKIN PIE

Although the fall means an end to summer, there is always something about the crisp fresh air of fall that brings a warm reminder of cozy sweaters, wood burning fires, and of course pumpkin flavored beverages and foods. This pumpkin pie dessert recipe I made over the Thanksgiving long weekend is definitely a crowd pleaser. The maple syrup sweetening base contributes to the pie's rich texture and flavorful filling. If you are asked to a dinner party this fall and you are looking for something to bring (other than wine) as a thank you to the host - this is it!

*Pie crust recipe is not included - any pie crust recipe will work.


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PUMPKIN PIE INGREDIENTS:

1 1/2 cups of pure pumpkin pureé
3/4 cup of brown sugar
1 1/4 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of nutmeg
1/4 teaspoon of cloves
1/8 teaspoon of all spice
1/2teaspoon of salt
2/3 cup of maple syrup
1 cup of cream
1 teaspoon of all purpose flour
3 eggs
1 unbaked pie shell or use any pie crush recipe you have (9 inches)


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DIRECTIONS FOR MY MAPLE PUMPKIN PIE FILLING:

Preheat oven at 350 degrees

Mix pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt in a large bowl. You can use a hand beater on medium/low speed. Blend until smooth, then stir in your maple syrup, cream, and flour.

Mix in one egg at a time using the blender until well incorporated.

Pour pumpkin pie filling into unbaked pie shell.

Bake at 350 for 1 hour. Remove and let cool before serving!

ENJOY!!!

 

I hope you enjoy this pumpkin pie dessert recipe as much as we all did. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!


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