For the cookie base

  • 115g butter (soft!)
  • 120g sugar
  • 1 egg
  • 230g plain flour
  • 1 tbsp cornflour
  • 100g milk chocolate chips

For the brownie layer

  • 100g butter
  • 100g dark chocolate
  • 2 eggs
  • 150g caster sugar
  • 50g plain flour
  • 25g cocoa powder
  • 100g white chocolate chips

+ 1 packet (around 30) custard creams



Prep time: 35 mins. Bake time: 20-25 mins.

Slutty brownies are usually made with an Oreo layer, but (despite my chocolate tendencies) my favourite biscuits are custard creams, so I used those. You could use pretty much any biscuit you like, but sandwich style ones offer more textures, and tend to hold their crunch a bit better.


Start by making the cookie base:

Combine the soft butter & sugar, beat together until fluffy. Add the egg and stir to combine. Fold in the flour & cornflour and it should start to look like cookie dough. Stir in the milk choc chips.

Line a brownie tin with baking paper and press the cookie dough into an even layer in the base of the tin, Place in the freezer whilst you make the rest of the mix (ideally around 15-20 mins).

Pre heat the oven to 160C.

Melt together the chocolate & butter.

Combine the eggs & sugar in a bowl, use an electric whisk to beat until pale. Fold the chocolate mix in to the egg mix, Add the flour, cocoa & chocolate chips and fold to combine.

To assemble.

Arrange a layer of the biscuits on the cookie base – make sure to leave some room in between so the brownie mix can sit between the biscuits slightly.

Top with the brownie mix, spread over the top evenly.

Bake in the oven for around 25 minutes.

Allow to cool for around 10 mins before transferring to the fridge, in the tin, to cool completely.

Slice in to squares and enjoooooooy.