Elevated Triple-Layer Brownies (A Better Slutty Brownie)

The traditional “Slutty Brownie” is known as a multi-layered dessert with a base of boxed brownie batter, a layer or oreos, and then a topping of premade cookie dough. This brownie plays off of all of those same flavors but with an elevated touch. Instead of a one-note sugary bite, you end up with a deep dark cocoa base (from the black coca brownie), a sweet cream middle, and a malted chocolate chunk cookie topping. I haven’t yet decided on a real name for these so let’s just call them delicious. Keep reading to learn how to make the Elevated Triple-Layer Brownies!

Why These Elevated Triple-Layer Brownies Will Become Your New Favorite

If you’ve ever found yourself reaching for a traditional layered brownie/ “slutty brownie” but wishing for something a bit more sophisticated, this recipe is your answer. By replacing commercial ingredients with homemade components AND extra flavor profiles, we’ve created a dessert that maintains the fun, indulgent spirit of the original while offering a more complex flavor profile that will impress even the most discerning dessert lovers. If you are looking for more brownie recipes, check out some of my other brownies! If chocolate is not your thing, you can always try these lemon brownies or strawberry brownies!

The Perfect Balance of Flavors and Textures

What makes these brownies truly special is the thoughtful combination of components:

• Black Cocoa Brownie Base: Using black cocoa powder creates an intensely rich, almost bittersweet foundation that prevents the overall dessert from becoming too sweet
• Sweet Cream Center: A velvety oreo cream layer that provides a moment of respite between the two chocolate elements
• Malted Chocolate Chunk Cookie Top: The crowning glory – a buttery, slightly chewy cookie with the nostalgic flavor of malt and generous chunks of high-quality chocolate

Ingredients You’ll Need for Elevated Triple-Layer Brownies

For the Black Cocoa Brownie Base:

• Unsalted butter
• Granulated sugar
• Black cocoa powder (this helps deepen the flavor of the chocolate)
• Dutch-processed cocoa powder
• Kosher salt
• Eggs
• Vanilla
• Flour

For the Oreo Cream Center:

• Organic powdered sugar
• 1 teaspoon vanilla extract
• Butter
• Kosher Salt

For the Malted Chocolate Chunk Cookie Topping:

• Unsalted butter
• Brown sugar, packed
• Granulated sugar
• Egg
• Malted milk powder
• All-purpose flour
• Baking soda
• Kosher Salt
• High Quality Chocolate

Tips for Perfect Triple-Layer Brownies

• Temperature matters: Ensure all refrigerated ingredients reach room temperature before using for the smoothest textures.
• Quality ingredients: The elevated nature of this recipe really shines when you use high-quality chocolate and cocoa powders.
• Patience pays off: These brownies are at their best when completely cooled – refrigerating them for an hour after they’ve reached room temperature makes slicing easier.
• Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months.

How do you make homemade oreo filling?

There is a very specific key and technique to making a homemade oreo filling. The recipe used in this middle layer comes directly from the incredible pastry chef Stella Parks. In her book, Bravetart, she explains how the trick to creating that texture comes from Organic Powdered sugar. Can you use regular powdered sugar? Yes, of course. It will change the texture ever so slightly but it will still be delicious. The other important technique in creating this filling is simmering the butter. Once you simmer the butter, some of the water will evaporate (do not brown it) and it will help create that smooth and thick oreo filling. Love oreos? Check out some of my other creative Oreo recipes!

Why These Are Better Than Box Mix Brownies (and slutty brownies)

While there’s nothing wrong with the convenience of boxed mixes, these homemade triple-layer brownies offer:

• Customizable sweetness: Control the sugar levels to suit your preference
• Deeper chocolate flavor: Black cocoa provides a richness that boxed mixes can’t match
• Impressive presentation: These brownies are truly showstoppers at any gathering

Whether you’re baking for a special occasion or simply treating yourself, these elevated triple-layer brownies offer all the indulgence of their inspiration with a sophisticated twist that makes them worthy of even the most elegant dessert table.

Elevated Triple-Layer Brownies

Upgrade your dessert game with these gourmet triple-layer brownies featuring black cocoa, sweet cream, and malted chocolate chunk cookie. A sophisticated twist on the classic 'slutty brownie' that balances rich chocolate with sweet creaminess for the ultimate indulgent treat

PRep TimePrep Time 2 hours hrs

Cook TimeCook Time 45 minutes mins

Pin It Print It

Ingredients

Malted Cookie Layer

• 1/2 cup unsalted butter room temperature 113g
• 1/2 cup granulated sugar 100g
• 1/4 cup packed light brown sugar 50g
• 3 tablespoons malted milk powder
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/3 cups all-purpose flour 160g
• 1 cup semi-sweet chocolate chips

Brownie Layer

• 1/2 cup unsalted butter 113.5g
• 1/2 cup dark chocolate chips 3 oz
• 1/2 cup granulated sugar 100g
• 1/4 cup light brown sugar lightly packed (47.5g)
• 2 tablespoons Dutch-process cocoa powder spooned and leveled (15g)
• 2 tablespoons black cocoa powder 15g (if you do not have it, just substitute with more dutch processed cocoa powder)
• 2 large eggs room temperature (best to beat 2 eggs and use 3/4 of the mixture)
• 1/2 tsp vanilla extract
• 1/4 cup all-purpose flour spooned and leveled (30g)
• 1/4 tsp kosher salt

Oreo Cream Layer (must make in advance and freeze!)

• 1 1/2 sticks 6 ounces unsalted butter
• 1 teaspoon vanilla extract
• 1/8 tsp kosher salt
• 2 cups of organic powdered sugar this matters, regular powdered sugar can work but will make the layer slightly clumpy!

Instructions

Making and Freezing the Oreo Cream Filling

• Line an 8X8 pan with parchment paper
• In a 2-quart sacepan, melt the butter over medium- low heat. Bring the heat up to a simmer and stir with a non-stick spatula. Butter will begin to making popping sounds, do not let it brown! We just want to cook out some of the water. Cook until the hissing and popping noises stop
• Remove from heat and strain the butter into a bowl. Let cool for 5 minutes until room temperature
• Add in the vanilla, salt and powdered sugar. Mix thoroughly, with a wooden spoon or hand mixer until it is creamy and soft
• Spread this filling onto the parchment lined pan and freeze
• Freeze at LEAST 4 hours and preferably overnight- the harder this is, the more likely it will not melt in between the layers

Making the Cookie Dough

• In a medium bowl, with a handmixer, cream the butter and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl with a nonstick spatula down as needed
• Add in the malted milk powder, vanilla and egg. Mix again and scrape the bowl down once more
• In a small bowl combine all dry ingredients – baking soda, powder, flour, and salt
• Pour in the dry mix into the sugar mixture and mix until combined
• Add in chocolate chunks/chips, reserving a handful to sprinkle on top later
• Place in the refrigerator, covered with cling wrap until ready to use

Make the Brownies

• Preheat the oven to 350F
• Line an 8X8 square pan with parchment paper, making sure to leave overhang so you can lift the brownies out when they are done (if you only have one pan and it is being used for the frozen filling, feel free to now put that filling in a bag while you make the rest of the recipe)
• Measure out the chocolate chips and place them in a heat-proof bowl or measuring cup, set aside. In a medium saucepan, add the butter and turn the heat to medium, turn the heat to medium-high, and let the butter foam and sputter until it starts to turn a golden brown. Swirl the pan around making sure to remove the pan from the heat as you see the butter darken to a deeper brown. Pour the browned butter directly over the chocolate chips and let sit for at least 3 minutes. The heat of the butter will melt the chips!
• Then stir using a spoon or nonstick spatula until the chips and the butter are completely smooth. In a separate large bowl add the granulated sugar, light brown sugar, eggs, vanilla extract, and both cocoa powders.
• Whisk vigorously until the mixture is completely smooth and lightens in color. Add in the browned butter and chocolate mixture and mix until smooth. Add in the flour and salt and mix again until smooth. Pour all of the batter in the pan and smooth it out with an offset spatula, then place the frozen oreo cream on top.
• Scoop the cookie dough on top of the oreo filling and spread into an even layer
• Bake until completely cooked through – 30-40 minutes (if cookies look like they are getting too brown on top, place foil over the top of the bars 1/2 way through cooking)
• Remove from oven and let cool COMPLETELY
• Slice and enjoy!

Video

@lilypcrumbs

Is this technically a brookie? A combination of a brownie and a cookie with an Oreo cream center. Obviously there’s a very questionable name for this existing dessert, but I’m looking for help from the masses to reclaim the brownie!!! #brookie #brownie #cookie #sluttybrownie

♬ som original – Andressa Ressam