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Slutty Brownies. I really hate the name of these brownies, but it is what it is. I am not the person who named them. That honor goes to another food blogger who adapted this idea from a blog called Kevin and Amanda.
I saw them on Instagram recently, posted by Diane Morrisey. Of course I had heard of these before, but she made them look really delicious. As she does everything.
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I did not want a huge 9 by 13 inch pan of them however. Nor did I want to fiddle about with halving already prepared cookie dough and brownie mix, and so I did what I usually do . . .
I adapted the recipe to make them completely from scratch, using homemade cookie dough and brownie batter, and sized to make a much smaller batch, more suitable to a smaller family.
Meet Slutty Brownies . . . from scratch . . . the small batch. And I have to say that I believe they probably taste a bazillion times better than anything which comes from a box.
And to be honest, they were also not that difficult to make. I had them put together and baking in the oven in about 15 minutes.
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What you have here is a totally from scratch, decadent brownie, with three distinct layers.
Homemade chocolate chip cookie base, and decadent fudge walnut brownie topping with yes, store bought Oreo cookies sandwiched in the middle. I am pretty proficient, but an Oreo is an Oreo.
Sized perfectly to make 12 decadent, normal sized brownies. Not gargantuan sized. Just normal.
Because lets face it . . . when something is this decadent, a little bit goes a long way.
This recipe bakes in a 7 by 11 inch pan.
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WHAT YOU NEED TO MAKE SLUTTY BROWNIES FROM SCRATCH
Other than the cookies, you probably have it all in your cupboards right now.
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
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For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
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You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
And that's it. You can of course use regular Oreos and leave out the walnuts if you are not fond of walnuts. I have seen these with chocolate chunks as well. These (in my opinion) were perfect just as they are.
HOW TO MAKE SLUTTY BROWNIES FROM SCRATCH
There is absolutely nothing complicated about making these. Easy. Peasy. Its just a matter of layering and baking. The most difficult part is waiting for them to cool and set up prior to eating them!
Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
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To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
Leave to cool in the pan for about 2 hours, or overnight. When ready to serve, lift out of the pan and cut into 12 equal sized squares.
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So I do hope that you will forgive me for this horrible name, and that it won't put you off from baking these very delicious decadent bars! Trust me, they are fabulous!
Some other decadent squares you might also enjoy!
GINGER CREAM BARS -This is an old time favorite, down-sized from its original to make 12 perfect bars. Spicy, moist, gingery delicious and topped with a lush cream cheese frosting. Perfect with a hot cuppa.
MAGIC COOKIE BARS (SMALL BATCH) - Layers of graham cracker crumbs, condensed milk, chocolate chips, toasted nuts, and coconut in one small batch recipe to make only 8 bars. Oh so yummy.
HOMEMADE FIG BARS (SMALL BATCH) - Like a homemade fig newton cookie with a buttery shortbread base, sweet fig filling and crumble topping.
Slutty Brownies from Scratch (small batch)
Yield: 12
Prep time: 20 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 55 M
You could of course use prepared mixes and dough for these decadent brownies, but I think homemade is best! These are amazing.
Ingredients
For the chocolate chip cookie layer:
- 6 TBS (85g) butter
- 1/3 cup (65g) soft light brown sugar, packed
- 1/3 cup (43g) granulated sugar
- 1/4 tsp salt
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla
- 1 cup (140g) plain all purpose flour
- 1/4 tsp baking powder
- 1/2 cup (80g) semi-sweet chocolate chips
For the brownie layer:
- 8 TBS (113g) butter
- 3/4 cup (120g) semi-sweet chocolate chips
- 2 large free range eggs
- 1/2 cup (100g) granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 cup (70g) plain all purpose flour
- 1/2 cup (60g) chopped toasted walnuts
You will also need:
- 12 Oreo cookies (double stuff)
- 12 toasted walnut halves
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 7 by 11 inch pan and line with baking paper, making a sling to lift the finished brownies out.
- First make the cookie dough. Melt the butter and then whisk in the sugar, vanilla, and egg.
- Sift the flour, salt and baking powder together. Stir this into the butter mixture. Stir in the chocolate chips.
- Press this batter into the prepped pan. Top with the Oreo cookies, spacing them evenly.
- To make the brownie batter melt the butter and chocolate chips together in a bowl in the microwave, using 30 second bursts on high power. (Mine took about 45 seconds) Whisk together until smooth.
- Whisk in the sugar and vanilla. Whisk in the eggs until well combined and then stir in the salt and flour, until smooth. Fold in the walnuts.
- Spoon this batter over top of the Oreos. Top with the walnut halves, evenly spacing them and trying to get them on top of the Oreos.
- Bake in the preheated oven for 30 to 35 minutes or until the center appears set and does not jiggle.
- Leave to cool in the pan for about 2 hours, or overnight.
- When ready to serve, lift out of the pan and cut into 12 equal sized squares.
Thank you so much for visiting. Do come again!
This fluffy Buttermilk Biscuits Recipe is one of my favorite biscuit recipes. Such a simple make and it produces perfect, light and flaky biscuits each and every time.
Its a recipe I have had saved in my Big Blue Binder for many, many years now, and is considered to be one of my most reliable biscuit recipes!
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It dates back to the late 1970's when I was living in Calgary. I got the recipe from a friend's mother. She was a Latter Day Saint, and you can just bet that these were excellent biscuits from the get-go!
Latter Day Saints be good cookers!
I went through a period of time where I was collecting recipes which used buttermilk. I have always hated waste and wanted to be able to use up every scrap of buttermilk from the containers I bought. This delicious recipe was a part of that collection!
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The term Biscuit here is not to be confused with British biscuits. In the UK the word "biscuit" is used in the place of the word "cookies."
These are also not Scones. Scones and biscuits are two completely different things and used for two completely different purposes for the most part, but I won't get into that today.
You can call them whatever you like, but one thing is for sure and will never change and that is that these biscuits are flipping delicious!
Short and flaky, buttery, rich, and incredibly tasty, with a slight tang from the use of both sour cream and buttermilk.
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A quantity of frozen butter is grated into them. This serves a dual purpose. One to give them a rich buttery flavor.
Two to create little pockets in the dough and give them even more lift, making them incredibly light and flaky, with a beautiful buttery crust.
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WHAT YOU NEED TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
Simple baking store cupboard ingredients, combined with fresh dairy ingredients.
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
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Buttermilk is a fermented milk product these days, created by adding a culture to regular milk. Traditionally however, it was the thin not-fat liquid which was leftover after churning butter.
Although it looks and tastes rich and creamy, traditional churned buttermilk was always nonfat because all the fat wound up in the homemade butter.
These days, cultured buttermilk can range from skim to full-fat with corresponding calorie count, just like yogurt and sour cream, although most of what we buy in stores is low-fat.
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If you run out of buttermilk, there are several great substitutes for it. First, you can add some lemon juice or white vinegar (1 - 2 TBS) to a glass measuring jug and add whole milk to the amount you require. Leave for 5 to 10 minutes to clabber.
My favorite method is to combine equal parts of rich full fat plain yogurt with full fat milk. This is rich and creamy. It used to frustrate me that in the UK for the most part you could only get buttermilk in small one cup pots.
It came in very handy knowing how to make my own.
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HOW TO MAKE THIS FLUFFY BUTTERMILK BISCUITS RECIPE
These are a lot easier to make than one would suppose so long as you follow my instructions exactly and work quickly.
Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
Sift the flour into a bowl. Stir in the salt and baking powder.
Add the sour cream and stir with a fork to mix it into the flour mixture.
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Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
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Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
Serve warm. I love these with cold butter and preserves, but they really go with just about anything!
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You can split and fill them with many things, sausage, bacon, cheese and something which those of us who celebrate Easter will be enjoying a lot of this weekend, ham! They also go very well with fried chicken.
Great for breakfast, lunch or dinner!
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I have lots of delicious biscuit recipes here in The English Kitchen. Some others you might enjoy are as follows:
MILE HIGH GREEK YOGURT BISCUITS - Just as described. These are a real favorite with a beautiful crumb and texture.
QUICK AND EASY BUTTERMILK BISCUITS FOR TWO - The perfect biscuit, the perfectly sized for the smaller family.
CHEDDAR BACON AND CHIVE BISCUITS - Perfect with a soup or a salad or even just on their own. These are fabulously tasty and make a great dinner or breakfast biscuit!
Fluffy Buttermilk Biscuits Recipe
Yield: 12
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Crisp, flaky and buttery. These delicious biscuits go with anything!
Ingredients
- 2 cups (280g) plain all purpose flour, sifted (if using cup measures, sift before measuring)
- 1 tsp salt
- 1 TBS baking powder
- 1/4 cup (30g) dairy sour cream
- 1/2 cup (120g) butter, frozen
- 3/4 cup (180ml) buttermilk (may need more)
- 1 TBS butter, melted
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Have a baking tray ready that you have lined with baking paper.
- Sift the flour into a bowl. Stir in the salt and baking powder.
- Add the sour cream and stir with a fork to mix it into the flour mixture.
- Grate in the frozen butter, mixing it in quickly with a fork or pastry blender as you go.
- Stir in the buttermilk, a little bit at a time, until the dough clumps together. It will be a slightly nobbly dough, don't overwork it.
- Pat out on a lightly floured surface to a rectangle which is 1 inch thick. Using a sharp knife, cut into 12 squares. Carefully transfer to the baking sheet.
- Bake in the preheated oven for 12 to 14 minutes. Brush with the melted butter and then bake for a further 1 to 2 minutes until golden brown top and bottom.
- Serve warm.
Thanks so much for visiting! Do come again!
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.jpg "Salisbury Meatballs & Gravy")
Just because you are a small family or only one or two people, that doesn't mean that you have to give up your old favorites! I have found that most of the time it is quite easy to cut our old favorite recipes in half to make a much smaller amount.
This Salisbury Meatballs & Gravy recipe is one that I cut down from an old family recipe. My children used to love it when I made them these for supper. Of course I used to have to double it back then!
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I had five children, three of them boys and we all know boys (especially teens) have hollow legs. I am sure there were times I had to triple the recipe.
My home and arms are empty now. There is only one of me and I am having to cut everything back. I like to cook and I like to eat and so I am in the process of halving some of my old favorites to please myself.
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This delicious recipe will feed two people. If you are singleton like myself, it will make you a decent meal for one night and then give you another single serving sized meal to freeze. Win/win!
And this really is a winning combination. Tender, juicy meat balls in a beautiful onion gravy, just right for serving with a nice fluffy pile of mash or rice, or even noodles. Pick your own favorite winning combination!
Plus (Bonus!) they are quick and easy to make as well!
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WHAT YOU NEED TO MAKE SALISBURY MEATBALLS & GRAVY
Plain wholesome every day ingredients. Nothing special required!
For the meatballs:
- 1 pound extra lean beef mince (ground beef)
- 1 heaped dessertspoons of dried bread crumbs (about 1/8 cup)
- 1/2 TBS tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- oil for frying (If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)
For the gravy:
- 2 TBS butter
- 1 medium cooking onion, peeled, cut in half and then thinly sliced into half moons
- 1/4 tsp garlic powder (not salt)
- 2 cups hot beef stock
- 2 TBS plain flour (all purpose)
- 1 TBS tomato ketchup
- 1 TBS BBQ Sauce
- black pepper and salt to taste
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True confession here. I left the gravy the full size as my old recipe. I like lots of gravy, and I am betting you do too!
I buy my ground beef at the Goucher's farm market, just down the road a few miles. It is organic and it is fresh, fresh, fresh. Its also very lean.
I have always found that buying cheap fatty beef is a false economy as most of what you are paying for gets poured away in fat.
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You can either fry or bake the meatballs. I usually bake them to cut back on fat myself. Baking them in a hot oven gives excellent results.
My gravy has a few extra ingredients that you probably don't find in most Salisbury meatball recipes, in the main being a bit of ketchup and some BBQ sauce. That is the way my family always enjoyed them.
You can leave them out if you wish! There's not a lot of either one, just a bit to give the gravy a certain je ne sais quois!
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HOW TO MAKE SALISBURY MEATBALLS & GRAVY
Nothing could be simpler.
Mix all of the meatball ingredients together to combine well. Shape into 1 inch balls.
Heat a bit of olive oil in a large skillet over medium high heat. Add the balls and brown them on all sides. Alternately they may be baked in the oven. This is what I usually do. (See above in the ingredients list.)
Melt the butter in a saucepan. Add the onions. Cook, stirring frequently, over low heat until the onions are softened and translucent.
Season with the garlic power and salt and pepper. Whisk in the flour. Cook for one minute. Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.
Whisk in the ketchup and BBQ sauce. Drop in the meatballs. Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender.
Serve hot with mashed potatoes or rice.
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Tender meatballs in a flavor filled onion gravy . . . served with creamy mash. Nobody's complaining! Everybody's happy!
All you need is a couple of vegetables or a salad on the side and dinner is served!!
Salisbury Meatballs & Gravy (small batch)
Yield: 2
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This is a delicious stove top entrée that is a real pleaser. Tender, delicious meatballs in a fabulous gravy. Mashed potatoes go very well.
Ingredients
For the meatballs:
- 1 pound extra lean beef mince (ground beef)
- 1 heaped dessertspoons of dried bread crumbs (about 1/8 cup)
- 1/2 TBS tomato ketchup
- 1/2 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1/8 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- oil for frying (If you want to save calories and fat, you can bake in a hot *220*C/425*F/ gas mark 7 for about 10 minutes until browned. Just shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)
For the gravy:
- 2 TBS butter
- 1 medium cooking onion, peeled, cut in half and then thinly sliced into half moons
- 1/4 tsp garlic powder (not salt)
- 2 cups hot beef stock
- 2 TBS plain flour (all purpose)
- 1 TBS tomato ketchup
- 1 TBS BBQ Sauce
- black pepper and salt to taste
Instructions
- Mix all of the meatball ingredients together to combine well. Shape into 1 inch balls.
- Heat a bit of olive oil in a large skillet over medium high heat. Add the balls and brown them on all sides. Alternately they may be baked in the oven. This is what I usually do. (See above in the ingredients list.)
- Melt the butter in a saucepan. Add the onions. Cook, stirring frequently, over low heat until the onions are softened and translucent.
- Season with the garlic power and salt and pepper. Whisk in the flour. Cook for one minute. Add the beef stock slowly, whisking constantly, until the sauce begins to bubble and thicken.
- Whisk in the ketchup and BBQ sauce. Drop in the meatballs. Simmer for about 15 minutes, until the gravy has thickened nicely and the balls are cooked through and tender.
- Serve hot with mashed potatoes or rice.
Thank you so much for visiting! Do come again!
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