A while back, I was inspired by a recipe I saw on A Tablespoon Of Liz. There she posted her variation of a particular brownie that was making it’s way through the food blogger universe. Perhaps you’ve heard of it? The Slutty Brownie. A little investigating, and I learned that the name seems to stem from the fact that the original was made using packaged mixes, therefore the brownies were quick and easy (to make)… Anyway, back to Liz’s brownies. Her pictures had me drooling. Layers of chocolate chip cookie, Oreos, and brownie. Oh-My! It was like 3 desserts in 1… As much as I loved the idea, I wished I could see the Oreos better, and that’s when it came to me. Blondies!
Naturally, all the guys dove into them with goofy grins on their faces. They couldn’t wait to get their hands on the “Slutty Blondies” 🙂
2 1/2 cups All-Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Ener-G Egg Replacer
2 tbsp Water
1/2 cup Margarine
1/2 cup Shortening
2/3 cup Brown Sugar
1/3 cup Granulated Sugar
1 tsp Vanilla
1 cup Semi-Sweet Chocolate Chips
Original Oreos (I used 24 cookies)
2 1/4 cup All Purpose Flour
3/4 tsp Baking Powder
1/4 tsp Salt
4 1/2 tsp Ener-G Egg Replacer
6 tbsp Water
2 1/4 cups Brown Sugar
6 tbsp Canola Oil
6 tbsp Applesauce
2 tsp Vanilla
Preheat oven to 350°F and prepare an 9 x 13 inch baking pan. (I lined the bottom with parchment paper and lightly greased the sides)
For the base layer, stir together the flour and baking soda, then set aside. In a separate bowl, blend the Ener-G and water until combined. Add the margarine and shortening, and beat until thoroughly combined and creamy. Beat in the sugars and vanilla. Blend in the flour mixture. Stir in the chocolate chips. Press dough evenly into prepared pan and top with Oreo cookies (I arranged mine 4 x 6). Set aside.
For the top layer, stir together the flour, baking powder, and salt, then set aside. In a separate bowl, blend the Ener-G and water until combined. Add the sugar, oil, applesauce, and vanilla, and beat until thoroughly combined. Blend in flour mixture. Drop mounds of dough over the Oreo layer. Using damp fingers, gently press and smooth dough over the cookies.
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean (don’t over bake). Cool before slicing.
Makes anywhere between 12 -24 bars.
Note: After slicing, I tightly covered my bars and let them sit overnight. I found that this created a softer, chewier texture that I personally preferred.