The inspiration for today’s post comes from my latest obsession, Pinterest! If you do not have an account already, get there pronto. It’s a virtual pinboard that allows you to “pin” various items on to virtual boards for you to share with the world. There seems to be a lot of “pinning” of a recipe for “Slutty Brownies.” If you have not heard of these yet you can check them out one of the variations of this on the What’s Gaby Cooking website from which today’s recipe was adapted. Basically its three layers of yumminess: chocolate chip cookie, oreo and gooey brownie. Ok while these aren’t technically cupcakes I could not resist making these brownies into individual cup-sized servings. I made the traditional chocolate (“Brunette”) flavor with chocolate Oreos and a Blondie version with golden Oreos. I think next time I may try a molasses flavored cookie on the bottom of the Blondie version.
I’m definitely not a pink hearts and flowers type girl especially on Valentine’s Day! But I never pass up the chance to bake so I thought this would be a great Anti-Valentine’s Day treat. So this is for anyone who is anti-cartoon pink hearts, anti-Valentine’s Day or Pro-sluts! Someone asked me why these were called “slutty”— My two part response was 1. who cares? and 2. probably because it’s a threesome.
Now my question for you is, what’s your pleasure Brunette or Blondie?
- 8 tablespoons (1 stick) butter
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- Pinch salt
- 1 cup and 1 tablespoon all-purpose flour
- ¼ cup bourbon or whiskey
- ¾ cup toffee bits
- 18 golden Oreos
- Use other half of batch from recipe above or use half of the recipe as listed above.
- Line 1 ½ cupcake tins with 18 liners. A note on liners, I have found that the grease proof or standard paper liners work the best. The tin/aluminum liners were very difficult to remove from the “cupcake” after it cooled.
- Start with the brownie layer: In a sauce pan, melt the butter over medium high heat.
- In a separate bowl combine salt, vanilla and eggs whisk until combined, set aside.
- Back to the butter mixture, once the butter has melted stir in dark brown sugar.
- Gently whisk, once thoroughly mixed remove it off the heat.
- Add the salt, vanilla and eggs mixture, whisk together until combined.
- Add ½ of the flour and mix.
- Add in bourbon until combined.
- Mix in remainder of the flour mixture until combined. Set aside.
- If you have not already created the cookie dough do so (see above).
- Now to assemble the ‘cupcakes.’
- Place a tablespoon of cookie dough at the bottom of each cupcake sleeve and press down so that it evenly covers the bottom.
- Place one Oreo in each cupcake, on top of the cookie dough.
- Scoop a tablespoon of Blondie batter on top of the Oreo, smooth. This should fill the cupcake vessel to the top.
- Bake for 22-25 minutes. Test with a toothpick to see if the center is done. If you are only baking a ½ batch (6 cupcakes) the time should be closer to 22 minutes.
- Cool slightly before enjoying! Right out of the oven these are soft and gooey—the Oreo is softened by the brownie batter. Be aware that the longer it cools the denser it will get!