At the bakery one of the things we are known for are our gluten-free vegan brownies. But contrary to what seems to be the consensus, these brownies are not in the dense chewy category. Rather our brownies are light, moist, and deeply chocolate. Some might argue they are actually little chocolate cakes, and I'm okay with that. Whatever you call them, they are delicious. But to suit the folks on the other side of the fence, we set out to create a rich, chewy, dense type of brownie. In fact we wanted a seductive brownie. One that had a deliberate fudginess to it. I recalled seeing blog posts for what was named slutty brownies and was intrigued right away. Then there were pictures. Oh my god. A layer of chocolate chip cookie dough, a layer of chocolate sandwich (Oreo-like if you please) cookies, sealed with a thick brownie top and baked all together. And the name? The creative genius behind the slutty brownies described them as easy [to make], but oh so filthy. As for myself, I pictured a ménage à trois of the three flavors making sweet sweet dessert love and having this decadent child. 
Yes. This was the brownie of all brownies. I was sure of it. I decided to make this one down at the bakery. I was pretty certain it would be fabulous and I didn't trust myself not to eat the entire pan if successful. 15 minutes in the oven and employees were wandering back into the kitchen wondering what smelled so good. After it had cooled, I trimmed the edges and had the employees taste and give me feedback. 
"Holy heck! This is amazing!" There was a pretty good pile of brownie edges left over. I instructed the employees to try to resist eating them all themselves and to offer them as samples to get feedback. At the end of the day, I called Patrick and asked him to bring home the remnants. (By then my sugar high had worn off and I was craving more!) They were all gone. The brownies had sold fast, and not a crumb remained. I was thrilled everyone loved them as much as I did. And also a little angry. :-p Ah well, we'll have to make them again! 
Now before I drop the recipe on you, let me say that the inspiration for these came from a variety of sources including the gluten-free ratio rally, in which I take part each month. This month's topic is brownies and is led by one of my favorite gluten-free bloggers, Mary Fran of FrannyCakes blog. If you haven't seen any of my previous rally posts, the rally aims to demystify gluten-free baking through ratios, a concept largely attributed to Michael Ruhlman. Even though this particular recipe happens to have three parts, I focused on the perfect ratio for the brownie portion. I ended up with 1 parts egg : 2 parts dry (flour and cocoa powder) : 2 parts fat : 3 parts sugar. I found this recipe gave me a chewier, richer brownie. I dare you to try it and see if you disagree. :)
| ménage à trois (aka slutty) gluten-free brownies |
Cookie Ingredients
- 1/2 cup unsalted butter (at room temp)
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 eggs
- 1 1/4 tsp vanilla extract
- 1 1/4 cup gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cups semi-sweet chocolate chips
- 1 package of gluten-free Oreo-like cookies (KinniToos or Glutino brand)
Brownie Ingredients
- 10 tbsp unsalted butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup gluten-free flour blend
- For the Cookie Dough layer: Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Fold in the chocolate chips. Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray. Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom layer of the slutty brownies.
- Layer as many sandwich cookies that will fit on top of the cookie dough. No need to overlap. One single layer will do. Refrigerate while you prepare the brownie layer.
- For the brownie layer: In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside. Pour the brownie batter on top of the oreo layer, and spread evenly.
- Bake for 35-40 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more.
- Serve warm and with ice cream.
But wait! There's more! For more gluten-free brownie recipes, check out what the other rally participants made!
- Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
- Angela from Angela's Kitchen made Gluten & Dairy Free Cream Egg Brownies
- Brooke from B & the boy! made Triple Chocolate Brownies
- Caitlin from {Gluten Free} Nom Nom Nom made Peppermint Brownie Bars
- Caleigh from Gluten Free[k] made White Chocolate and Marshmallow Brownies
- Caneel from Mama Me Gluten Free made Triple Chocolate Brownies
- Charissa Luke from Zest Bakery made Slutty Gluten-free Brownies
- Claire from My Gluten Free Home made PB&J Brownie Whoopee Pies
- Claire from This Gluten-Free Life made St. Patty's Day Marshmallow Swirl Brownies
- Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
- Gretchen from kumquat made Salted Caramel Brownies
- Heather from Discovering the Extraordinary made Nutmeg Blondies
- Irvin from Eat the Love made Blueberry Citrus Marble Brownies
- Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
- Jenn from Jenn Cuisine made Grain free Brownies with No-bake Ricotta Cheesecake Cream
- Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
- Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
- Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
- Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
- Mrs. R from Honey From Flinty Rocks made Black Bean S'More Brownies
- Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
- Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
- Shauna from Gluten-Free Girl made Gluten-Free Brownies
- Tara from A Baking Life made Mint Chocolate Flourless Brownies
- TR from No One Likes Crumbley Cookies made Gluten Free Berry Fudge Brownies
Comments
Anneliesz replied on Permalink
Nice Charissa! I actually like your calling them Ménage a Trois- it suits these brownies so well! Lovely photo too.
gretchen replied on Permalink
i just relived your intrigue, "holy crap, those pictures" and pure lust for a brownie that you described in your first paragraphs. these look awesome...
Caleigh replied on Permalink
Oh. My. Goodness. These look amazing! I definitely want to try these. (the name is brilliant, too)
Morri replied on Permalink
Oh Lawdy Lawd... I'm getting' the vapors.
If there ever was an erotica focused on brownies, this would be the star recipe.
Jonathan replied on Permalink
Can I just say how much I _loved_ pulling up the spreadsheet for this month's rally and seeing your brownie description. LMAO *for real*. These look indecently good - 100% foodporn.
Angela replied on Permalink
These are too sexy! MUST BAKE!
mary fran replied on Permalink
I have been wondering what a slutty brownie was since I saw it on the spreadsheet, and now I know.
Please bring some with you to Chicago next week. :)
Crystal replied on Permalink
I happened to go by the bakery on Sunday and snagged one of these... They were awesome - thanks for the recipe!
karen robertson replied on Permalink
it will be interesting to see how your title translates into keyword rankings!! love the layers and new ideas everyone is generating.
Rachel @ The Cr... replied on Permalink
Pass one of these slutty brownies on over. They sound so decadent! ;0
Caneel replied on Permalink
I'm definitely making these soon. Oh my yum!!
Jenn replied on Permalink
ha the name is hilarious! I love the idea of a layered brownie like this, and absolutely genius to combine a cookie and a brownie together - great job!
Erin Swing replied on Permalink
That's one hot mess I'd like to try! ;) I like how you incorporated so much texture into your brownies.
Rebecca replied on Permalink
totally amazing taste, not so pretty first round...but I'm willing to eat another pan to attempt to make them prettier. I used a 10x7 pan I think it was...I am going w/ a larger 13x9 to see if that helps. The cookie dough was overflowing the pan from beneath the brownie...honestly it was a train wreck, but an oh so delicious one!!!
Rebecca replied on Permalink
What temp should these be baked at? I tried 350 degrees and they are taking way longer that 40 mins to bake, but I am at high altitude, so maybe that plays a role...
We have an expression in the bakery "bake until done!" :) You can try the toothpick test to see if they are still wet in the middle. Also, even though I used a 9x9 baking pan in the recipe, maybe you could try a larger pan and spread out in thinner layers? Let me know if any of those help and thanks for trying the recipe!
Jan replied on Permalink
wow!!! really great gluten free recipe collection... thanks!
Jan replied on Permalink
Really great collection of gluten free recipes. Thanks...
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