….because well what’s Valentine’s Day (or life) without a little sluttiness.
I keep complaining to V that we do not travel much and though the “we” do not travel much part still stands, I am officially tired of traveling. My 2013 till now has been spent living out of the suitcase, and this is when I don’t even work. Even though its not official traveling I still won’t call it traveling for pleasure any more because honestly I just want to sit at one place and stick to that place for at least a week, if not more!
In my last post I mentioned the places I would be traveling to- from Kolkata to Lucknow to Jaipur to Delhi to Chandigarh to Delhi to Corbett to Allahabad to Delhi to finally Arizona in March. I have already attended four weddings this year (these are the ones that were weddings of close friends- I am not including the other random people’s receptions I have attended in between). I am traveling to Corbett for the fifth wedding (and hopefully the last one for some time) tonight. From there I head to my parents place in Allahabad and will also be attending the Mahakumbh Mela that I talked about in my last post.
I wanted to share my Vipassana and “bharat darshan” experience with all of you, but an hour on the laptop today will not suffice. SO I will leave that for another day.
Today, I want to share these brownies that I had taken on my train ride to Kolkata for my friends who were also traveling with me.
I have no clue why someone decided to name these brownies slutty.
A choc-chip cookie dough layer. Whole oreo cookies layered side by side on top of the cookie dough. A rich chocolatey brownie batter poured on top of the two and a final sprinkle of crushed oreos on top.
Ummm…..I kinda understand the idea behind calling them slutty. Just describing makes them sound like quite a tease! Chocolate chip cookie, brownies, oreos all in one bite- slut galore in your mouth!
Whether you are single or hooked these would be a great treat for Valentine’s Day (or any other day for that matter- you really do not need V-day to make these).
My friends, for whom I took these, looooved them. And I really do not need to explain why.
The idea of the recipe is adapted from here, though I used a different recipe for the cookie dough and a different recipe for the brownie batter. The recipe for the cookie dough is adapted from here. For the brownie recipe I narrowed on this one.
Once the recipes were decided and noted down, the entire process was easy and these little bombshells (Slutty…bombshell…got it?) were in the oven pretty quickly.
Do, please do, give these a try. They make sufficient and I was lucky enough to send some to my brother and sis-in-law and my 15 month old niece. You really do not want these in your house for long. So make sure you have people to pass them around to.
P.S: I want to apologize to all the people who have left comments on recipes with their queries. With all this traveling I haven’t been able to reply to anyone. Will get down to it as soon as possible.
*Update*: A few people have had issues with the cookie part burning and the brownie remaining gooey. I can’t seem to understand why, since I had no problems with mine. At present I would not be able to try the original recipe as is since I am out of the country for two months. When I get the chance I will check the recipe again, but till then I have decreased the baking time in the recipe with a note as to keep checking for doneness. It could also be that I used 2 8 by 8 pans instead of a 13 by 9 inch pan.
- 1 ¾ c unbleached all purpose flour (8¾ ounces)
- ½ t baking soda
- 14 T unsalted butter (1 ¾ sticks)
- ½ c granulated sugar (3 ½ ounces)
- ½ c packed dark brown sugar (6 ounces)
- ¼ c muscovado sugar (2 ounces)
- 1 t table salt
- 3 t vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ c semi-sweet chocolate chips
- ¾ c of chopped nuts (optional)
- 2 sticks (1/2 pound) unsalted butter
- 8 ounces bittersweet or semisweet chocolate, cut into ¼-inch pieces
- 4 large eggs
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup firmly packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 pkg oreos plus extra for sprinkling on top
- Preheat oven to 350 degrees F.
- Whisk flour and baking soda.
- Heat 10 tablespoons of butter in a skillet over medium heat until melted about 2 minutes. Continue stirring for another 1-3 minutes until brown and there is a nutty aroma. Remove from heat. Pour heated butter through a sieve into a heat proof bowl. Stir in remaining butter until completely melted.
- Add all three sugars, salt and vanilla to bowl with butter and whisk until fully combined. Add egg and egg yolk, whisk until mixture is smooth and no sugar lumps remains, about 30 seconds. Let mixture stand for 3 minutes then whisk for another 30 seconds.
- Repeat step 3 two more times until mixture is thick and shiny.
- Stir in flour until combined. Stir in chocolate chips and nuts until combined.
- Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. I used two 8 by 8 pans since I did not have a 9 by13 dish, and it worked fine for me.
- Top with a layer of Oreos. Make the brownie mix.
- Bring a saucepan of water to a boil and turn off heat. Combine butter and chocolate in a heat proof bowl and set over pan of water. Stir occasionally until melted.
- Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla. Stir in the chocolate and butter mixture, then fold in the flour.
- Pour batter into prepared pans and spread evenly.
- You can sprinkle some crushed oreos on top if you like.
- Cover with foil and bake at 350 degrees F for 20 minutes. Remove foil and continue baking for an additional 15-25 minutes. Check for doneness-the top should be mostly set and only slightly jiggly. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.
- Once cool, slice into bars and Enjoy!!