EASY SLUTTY BROWNIES RECIPES

Steps:

• Pre-heat your oven to 350 degrees.
• Line the bottom of an 8x8 baking pan (or use a 9x13 pan if gooey centers bother you) with tin foil and then spray the foil liberally with baking spray.
• Make the brownie layer per box instructions (without baking) OR: In a medium sauce pan, melt the butter over medium-high heat. Once melted, add the sugar and cocoa powder. Stir to combine and remove from the heat. Add the salt, vanilla and eggs to the batter and then whisk until combined. In a separate bowl, sift the flour and then slowly incorporate the flour into the batter until it's all mixed. Set the batter aside.
• If making your own cookie dough: In a large bowl, cream together the butter and sugars with a hand mixer. Add the eggs one at a time and then the vanilla, scraping down the sides of the mixing bowl as you go. Add the flour, salt, baking soda and baking powder and mix on low until incorporated. Fold in the chocolate chips and then set aside.
• Assemble!
• Start by gently pressing the cookie dough into the bottom of the pan, making sure to create an even layer. (I found it helpful to use the back of a 1-cup measure cup.).
• Then add a layer of Oreos on top of the cookie dough. Nudge them as close together as possible without overlapping.
• Get ready for the gluttony: Remove the lid on the caramel sauce/dulce de leche and microwave for 35 seconds (until it becomes slightly warm and spreadable). Use a spoon to drizzle the caramel over the Oreos.
• Lastly: Pour the brownie batter on top of the caramel-Oreo layer. Use a spatula to make sure it's even.
• Bake for 30-35 minutes. Test with a knife to see if the center is done. It's OK if the knife has some brownie on it. It's easy to over-bake the cookie layer if left in the oven too long.
• Once out of the oven, heat up the caramel again as in step 8. With a spoon, lightly drizzle the caramel over the brownies. Sprinkle with the salt.
• *Note: Although you can scarf these right away (they'll be crumbly but delicious and gooey!), they actually get better with age. Let them rest for several hours for easier handling and serving.
• *Note: Prep time is reduced if using boxed/ready-made mixes.

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• In a large bowl combine the brownie mix and the espresso, whisking to combine.
• In a separate small bowl, add the Bailey’s, vegetable oil, and eggs, beating to combine.
• Pour the liquid mix into the brownie mix and stir until combined.
• Pour the brownie batter into a prepared baking dish.
• Bake for approximately 35-40 minutes or until a toothpick comes out clean (baking time will vary based on the size of the dish, refer to the brownie box instructions for exact time – I love to use our individual brownie baking tray and that usually takes about 35 minutes to cook through).
• Garnish with a dollop of whipped cream and a maraschino cherry (if desired).
• Enjoy!
• You can store the brownies in an airtight container or Ziplock bag at room temperature. When stored this way, the brownies can easily last a week.
• We love these fresh out of the oven or warmed up and served with ice cream, but they are just as delicious when cooled down to room temperature.
• You can use your family’s favorite brand of brownie mix. I love using Ghirardelli’s Double Chocolate Premium Brownie Mix because the chocolate is soooo good and pairs very well with the espresso and Bailey’s.