Sluttarella Brownies

I guess if you’re going to take a shot at something you may as well go as all out crazy as you can think of. I was tipped off to Slutty Brownies by a coworker who asked if I could make them, so I did and they went over pretty well. If you don’t know about slutty brownies they’re a pretty crazy three layer brownie with cookie dough on bottom, Oreo cookies in the middle and a layer of fudgy brownies on top. Super sweet and all kinds of yum, but I don’t like Oreo’s very much, so after the first go I thought that a way to make these even better would be to use Nutter Butter cookies because those are at least a thousand times better than Oreo’s any day of the week. I’ve almost completely cut out packaged cookies all together since I think I could make stuff infinitely better, but so could anyone. Anyway, since I’m experimenting with Nutter Butter’s I figure I may as well add peanut butter chips to the cookie dough, so we’re going chocolate chip peanut butter cookie dough, Nutter Butter, and on top a Nutella brownie. Hence, Slutterella Brownies, (Slutter Butter Brownies was my first thought) and before you kill me for the name, I didn’t come up with it, so take it somewhere else.

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As for my recipes, they’re sort of a combination of What’s Gaby Cooking and the idea of Nutella Brownies from Buns in my Oven, so shout out to both of those sites for the inspiration.

Here we go with the recipe, I hope you’re ready.

Sluttarella Brownies

 

Brownie layer:

  • 10 tablespoons of butter (1 stick plus two tablespoons)
  • 1 cup of white sugar
  • 3/4 of a cup of cocoa powder
  • 1/2 cup of Nutella or other hazelnut spread
  • 1/2 teaspoon of salt
  • 2 teaspoons of vanilla extract
  • 2 eggs
  • 1/2 cup of all-purpose flour
  • 1/4 cup of powdered sugar to dust the brownies afterwards (optional)

Nutter Butter layer:

  • 1 package of Nutter Butter cookies

Cookie dough layer:

  • 1/2 cup of unsalted butter (at room temperature)
  • 1/4 cup of brown sugar
  • 1/2 cup of white sugar
  • 1 egg
  • 1 1/2 teaspoons of vanilla extract
  • 1 1/4 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 cup of chocolate chips
  • 1/2 cup of peanut butter chips

Starting with the brownie layer

1. Melt butter in saucepan. Once melted add sugar and cocoa powder then whisk well.

2. Add two eggs, salt, and vanilla and continue to mix be careful not to let eggs sit or they may cook in hot mixture. Mix in flour then set aside.

On to the cookie dough layer:

3. Cream butter and sugars together.

Protip: Before you throw away that wrapper from the stick of butter, go ahead and smear it all over your baking pan/dish so that you don’t need to spray it down.

4. Add egg and vanilla extract. Mix.

5. Add flour, baking powder, baking soda and mix well. Mix in chocolate and peanut butter chips. Set your dough aside.

Let’s put it all together!

6. At this point you can preheat your oven to 350 degrees.

7. You can line a baking pan with aluminum foil and spray it down or if you’re like me just grab one of those inexpensive foil pans from your local dollar store. Spray with non-stick stuff or use the wrapper from the butter stick like I mentioned above.

8. Drop your cookie dough into the bottom of the pan and make an even layer to form the base of the brownies.

9. Go ahead an open that package of Nutter Butter cookies and layer them over the cookie dough mixture. Don’t double down, this thing will be sweet enough when all is said and done, just stick with a single layer.

10. Pour brownie mixture on top and make sure it’s nice and even.

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11. Throw this ol’ girl in the oven and bake for 30-35 minutes. Test with toothpick or whatever to make sure it’s cooked. Once your toothpick/testing device comes out clean go ahead and remove this from the oven and let it cool. Once cool dust with powdered sugar.

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12. Enjoy with milk/ice cream or whatever else strikes your fancy.

I got a ton of compliments from my peeps at work, I think they’re way better than the Oreo version I made before, but that’s my personal opinion. Another thing to note is that you would never know there’s Nutella in here, the peanut butter is king here, the chocolate is second, hazelnut flavor is nowhere to be found, but that’s also not my intent, so if you really want the hazelnut flavoring you’re going to have to increase the amount from half a cup to 3/4 or maybe even a full cup. It’s your choice. Do with it what you will, I’m just providing a basic blueprint for one of the best brownies I’ve ever made. Make it your own like I made it my own, but you’ve got to try this, you will not be sorry…unless you eat the whole thing.

Hey, if you like this thing I made, you know what to do. Thanks for taking a peek. Until next time.

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Pumpkin Brownies With Pecans and Chocolate Chips

Forgive me once again, I’ve not updated in a couple of weeks, but I’m doing what I can. I’ve been fighting off a cold for a week or so and no one wants anything you’ve cooked when you’ve been coughing all over it. People are weird like that, who knew? Anyway, it’s Pumpkin Brownies this week, just in time for National Brownie Day, which is December 8th.

pumpkin pecan brownies

This recipe came from AllRecipes.com, by one CroqueMadame and it’s pretty much a straight reproduction this time. But do what you want, that’s the cool part about baking, substitute what you’ve got on hand if it works great, if it doesn’t, well that’s another story. I’m sure we’ve all got some half-baked failures hiding in our pantry. Hopefully, you dig what I’m writing about.

Anyway, I’ll just get on with the recipe.

Pumpkin Brownies With Pecans and Chocolate Chips

  • 3/4 of a cup of flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of butter, melted (I chose not to melt mine)
  • 1 1/4 cup of white sugar
  • 2 teaspoons of vanilla extract
  • 3 eggs
  • 1/4 of a cup of cocoa powder
  • 1/2 cup of chocolate chips your choice (I went with the mini semi-sweet variety)
  • 1/2 cup of pumpkin puree (I used the canned variety)
  • 1/2 cup of chopped pecans (I put mine in a tablespoon or so of butter, tossed it into a ramekin and put it into the oven at 350 degrees for 10 minutes) *The original recipe calls for walnuts, but as I’ve stated a few times the lady of the house is allergic, so this is my go to variety of nuts. Pick walnuts if you prefer, whatever sails your boat.
  • 3/4 of a teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground nutmeg

1. Preheat your oven to 350 degrees. Grease up an 8 inch square pan, or maybe you have one of those fancy brownie pans that snakes around so that it’s all edges. You’re fancy. For the record, unless it’s a good brownie I’m not into the edges.

2. Combine your flour, baking powder and salt in a medium sized bowl. (You’ll use this later with half of the batter)

3. Using another bowl (or your stand mixer bowl) mix up your butter, vanilla and sugar. Beat those eggs in one at a time.

4. Add in flour mixture. Mix well. Divide your mixture in half. Place half into that bowl we dirtied in step two.

5. In one bowl drop in the chocolate chips and cocoa powder and stir well.

6. In the second bowl, stir in the pumpkin, cinnamon, ground cloves, and ground nutmeg.

7. Now, take half of the chocolatey batter and spread it on the bottom of the brownie pan.

8. Back to the other bowl, spread half of the pumpkin mixture over the chocolate.20121206_215931[1]

9. Back to the chocolate batter, spread on top of pumpkin batter.

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10. Last layer of pumpkin goes on top.

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11. Bake for 40-45 minutes or so, or until a toothpick, cake tester, or knife comes out clean.

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12. Enjoy your brownies! Contrary to what Will Ferrell’s Anchorman character Ron Burgundy said, milk is a good choice with brownies.

I’ve been wanting to try out some brownies for a little while and I picked up some pumpkin and I think this was a good use. A veritable win/win situation. The only real problem with brownies, especially if you plan to share is that they go really fast if they’re any good. You may want to consider making a pan for yourself and one to share with the friends and family.

That’s all I have for you for this recipe. Until next time, I stole this baking.