Get out the mixer for over-the-top brownies


Have you heard the phrase “Good things come to those who wait”? I can tell you from first-hand experience, it’s true. For many years I enviously eyed certain kitchen appliances but never wanted to shell out the shekels for them. Yes, I’m talking about the KitchenAid mixer.

As a person who loves to bake, the mixer’s ability to cream butter and sugar together, whip egg whites for meringue and knead bread dough was not only tantalizing but time-saving. Think of all the goodies I could bake!

Originally designed in 1914 by engineer Herbert Johnston, the stand mixer was manufactured for industrial and institutional baking. The U.S. Navy ordered stand mixers for their battleships in 1917 and they became standard equipment on all Navy ships.

In 1919, the home model of the stand mixer became available for consumers. One woman called it “the best kitchen aid I’ve ever had” and the name for the mixer was born. This year marks the 100th anniversary of the KitchenAid mixer.

My patience rewarded me not too long ago when a neighbor across the street from us was moving and had a garage sale. My neighbor was a former chef and owner of a cooking school. I was beyond thrilled when she sold me her trusty KitchenAid mixer for $25.

This week’s recipe is from the website What’s Gaby Cooking and is a good reason to go out and buy a stand mixer. Seriously. These brownies are over-the-top (um, did you notice the name?) and worth every single calorie.

If you just can’t bring yourself to drag out your baking products and need an easier version, this recipe distills down to three ingredients: store-bought cookie dough, packaged Oreos, store-bought brownie mix. However, it’s not the same as this homemade version. Now whether you mix it in your KitchenAid mixer or not, is up to you.

Photo by betty williams

Slutty Brownies


Cookie Dough layer:

  • 1/2 cup unsalted butter (at room temp)
  • 1/4 cup brown sugar
  • 3/4 cup white sugar
  • 1 egg
  • 1 1/4 teaspoons vanilla extract
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

Oreo layer:

  • 1 package of Oreo (regular stuffed or double stuffed)
  • Brownie layer:
  • 10 tablespoons unsalted butter
  • 1 1/4 cups white sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup flour


To make the cookie dough layer, cream together the butter and sugars in a stand mixer or in a large bowl with a hand mixer. Add the egg and vanilla, scraping down the sides of the mixing bowl after incorporating them. Mix in the flour, salt, baking soda and baking powder on low speed until everything is combined well. Add the chocolate chips and fold in with a large spoon or spatula. Set dough aside.

Next, make the brownie layer by melting butter in a medium saucepan over medium-high heat or microwaving in a microwave-safe bowl until melted. Add sugar and cocoa powder, whisk to combine and remove from heat. Next add the salt, vanilla and eggs while whisking continuously until the everything is combined. Add the flour and mix until fully incorporated. Set batter aside.

Pre-heat the oven to 350 degrees F. Line a 9×9 baking pan with aluminum foil, leaving an overhang of 2 to 3 inches on each side (to act as handles to lift brownies out after baking). Spray bottom and sides with non-stick spray.

To assemble, press the cookie dough on the bottom of the prepared baking pan, pressing down to form an even layer. Next, place as many Oreos as will fit in a single layer on top of cookie dough. You may have to cut some Oreos in half. Lastly, pour the brownie batter evenly over the top of the Oreos, making sure the brownie batter goes all the way to the edges of the pan and covers the Oreos and cookie dough.

Place pan in the oven and bake at 350 degrees Fahrenheit for 30-40 minutes. To check for doneness, insert a knife in the center. If it comes out with undone batter, allow brownies to bake 5 more minutes and test again. When the knife comes out clean, remove pan from oven and let the brownies cool for two hours. Using aluminum foil “handles,” lift brownies out of the pan, slice into squares and serve.


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