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Two slutty brownies stacked on top of each other and topped with a scoop of vanilla ice cream and drizzled with peanut butter and hot fudge sauce.
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5 from 3 votes

Peanut Butter Slutty Brownies

These Peanut Butter Slutty Brownies are made with layers of Peanut Butter Cookies, Oreos, and Fudge Brownies and are super easy to whip together! Less than an hour and you'll be sinking your teeth into this peanut butter and chocolate dessert!
Prep Time10 mins
Cook Time40 mins
Cooling Time (see notes)1 hr
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 16 people
Calories: 149kcal

Ingredients

Instructions

  • Preheat the oven to 350°F and line a 9x9-inch or 10x10-inch sqaure baking sheet with parchment paper.
  • Unwrap the cookie dough and use your hands to gently press and spread the dough into the bottom of the baking dish so it completely covers.
  • Arrange the Oreos on top of the cookie dough layer, pressing each one gently into the dough.
  • Prepare the brownie batter according to the package directions (including ingredients) and spread it over the top of the Oreos and cookie dough, making sure to fully cover.
  • Bake for 35 to 40 minutes. The brownies should ahve a nice flaky film on top and a toothpick inserted into the center should come out clean.
  • Remove from the oven and allow brownies to cool completely in the pan before removing and slicing.2,3

Notes

  1. Regular Peanut Butter Oreos may also be used, but I highly recommend using the Peanut Butter Pie just because I think they're the best!
  2. How To Cut: It’s best to allow these to cool completely and use a large sharp knife if you want clean cuts. Then if you want them warm, simply pop one in the microwave for 15 to 20 seconds. You can, of course, enjoy them straight out of the pan if you want to, they just won’t have super clean cuts because the brownie tends to stick to metal. However, you can run the knife under hot water and then wipe it down before cutting and this will help with the sticking. Wiping the knife off between each cut will help too!
  3. Shelf Life: Keep them in an airtight container for 3 to 4 days or freeze them for up to 3 months after baking.

Nutrition

Calories: 149kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 117mg | Potassium: 57mg | Fiber: 1g | Sugar: 13g | Vitamin A: 8IU | Calcium: 4mg | Iron: 1mg