Slutty Blondies

A couple of months ago I shared a recipe for Slutty Brownies which I thought were the best thing since sliced bread.  But some people don’t love chocolate like I do (amazing right?) so I decided to come up with the blondie version of this yummy treat.  I’m sure there are probably many different versions out there, and maybe I’m a little biased, but I really like mine.  It has some of my favorites; toffee and butterscotch.  But you can definitely play around with the recipe and add nuts or white chocolate if you like.

The blondie mix is a bit thick than regular brownie mix to be sure that you have enough to cover the top layer.  You want to avoid spreading the batter too much and moving it around over the layer of oreo cookies.



  • 2 packages premade sugar cookie mix, room temperature
  • 2 package vanilla oreos
  • 18 tablespoons unsalted butter, softened, plus more for pan
  • 3 1/3 cups cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 cups packed light-brown sugar
  • 4 large eggs
  • 2 teaspoon pure vanilla extract
  • 2/3 cup butterscotch chips
  • 1/2 cup toffee bits


  1. Preheat oven to 350 degrees. Line a buttered 9×13-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch and toffee; set aside.
  4. Spread sugar cookie batter on bottom of pan, about 1/4 inch thick.  Layer vanilla oreos on top of the sugar cookie batter.  One layer is enough.
  5. Pour blondie batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 45 to 50 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.



Slightly adapted from: Martha Stewart  (


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Slutty Brownies

Anyone who knows me in real life knows I LOVE chocolate.  I could probably do without candy like skittles and starbursts but I absolutely have to have chocolate at least a few times a week.  So during one of my major cravings I found the recipe for Slutty Brownies and the name had me from jump!

Basically it’s one layer of chocolate chip cookie dough, oreo cookies and brownie mix all baked together to form one deliciously sinful treat. I thought to myself what could be better than three of my favorite desserts together and why didn’t I think of this before!!  I know it may seem like cheating since everything is not made from scratch but hey sometimes you need something quick without a lot of fuss.  Well I’m glad I found the recipe so I could share it with all of my NCJ Peeps 🙂

Since this was my first time making them I had to “test taste” them right out of the oven and when I tell you they were good…that doesn’t even begin to describe it!  Luckily I was by myself because I’m sure me wolfing down that brownie was not a pretty sight.  After I realized how good slutty brownies were I knew I had to get them out of the house or else I might eat the whole pan.  So I brought them for my friends and coworkers…just sharing the love/calories!  The only thing that could have made it more perfect would have been a big bowl of vanilla ice cream.  Mmm…maybe I should make just a small pan this weekend 🙂

Yield: 1 9×9 brownie pan

Serving Size: 16 brownies per recipe




For the Brownie layer: 2 packages of Betty Crocker brownie mix prepared according to the package

For the Oreo layer:1 package of Oreo cookies, regular

For the Cookie Dough layer: 2 roles of Nestle Tollhouse cookie dough



  1. Pre-heat the oven to 350 degrees.
  2. Line the bottom of a 9×9 baking pan with tin foil and then spray the tin foil with a layer of baking spray.
  3. Layer about 3/4 of the cookie dough on the bottom of a 9×9 baking pan, pressing down to form the bottom of the slutty brownies.  Feel free to add the remaining dough if you want a thicker layer like I did.
  4. Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do. If the oreos do not fit all the way around the edges of the pay, cut them to fit inside the pan so as much of the cookie dough is covered as possible.
  5. Pour the brownie batter on top of the oreo layer and make sure it’s evenly layers on top. You might have extra batter so just pour enough so that you end of with a smooth layer on top.
  6. Bake for 30-35 minutes. Test with a tooth pick or 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.
  7. Serve with ice cream 🙂


Source: What’s Gaby Cooking (


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Lemon Bars with Raspberry Puree

The inspiration for these came from a friend’s “Dessert & Cocktails” party I catered.  These taste delicious by themselves but to spruce it up like my picture, you can add some raspberry puree which we made with whipped cream vodka, frozen raspberries and sugar.



For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 2 tablespoons grated lemon zest (4 to 6 lemons)
  • 1 cup freshly squeezed lemon juice
  • 1 cup flour
  • Confectioners’ sugar, for dusting


  1. Preheat the oven to 350 degrees F.
  2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
  3. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
  4. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
  5. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
  6. Cut into triangles and dust with confectioners’ sugar.


Source: Ina Garten, The Barefoot Contessa (


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