Oreos is turning 100-years-old and of course, there is only one way to celebrate: making something “slutty-licious” with them: Oreo Slutty Brownies.
A bit of history
The first Oreo was born in 1912, same year the Titanic sank, by Nabisco — a division of Kraft Foods — in New York City. Originally, Oreos were packaged in bulk tins sold by weight. Now Oreos are sold in more than 100 countries. They’re the top-selling cookie in the world, with $1.5 billion in worldwide revenues.
After the United States, the most Oreos are sold in China, Venezuela, Canada, Indonesia and Mexico. Last year, the cookie entered three new markets: Poland, Germany and India.
According to Pittsburgh Post-Gazette, Basil Maglaris, associate director of corporate affairs for Nabisco’s parent company, Kraft Foods, said one of his favorites is a three-layered Oreo covered with fudge, sold individually wrapped in Argentina.
Over 491 billion Oreo cookies have been sold since they were first introduced, making them the best selling cookie of the 20th century, reports Wikipedia.
One cookie, many ways to enjoy it
Slutty brownies with creamy frosting
- 10 tablespoons unsalted butter, room temperature
- 1-1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- pinch of salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg
- 1-1/4 teaspoons vanilla extract
- 1-1/4 cups all-purpose flour
- pinch of salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips
For the brownie layer
In a medium saucepan, melt the butter over medium-high heat. Add the sugar and cocoa powder; whisk to combine and remove from heat. Add the salt, vanilla and eggs and continuously whisk until the eggs are incorporated. Add the flour and continue to mix. Set batter aside.
For the Oreo layer
Cream together the butter and sugars in a mixer. Add the egg 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. Set dough aside.
Preheat oven to 350 degrees F. Line bottom of a 9-by-9-inch baking pan with foi. Spray foil with vegetable oil.
Layer the cookie dough on the bottom of prepared pan. Place a single layer of Oreos, without overlapping, on top of the cookie-dough layer. Pour the brownie batter over the Oreo layer. Spread to even it out. Bake for 30 to 35 minutes or until testing with a knife it comes out clean.
Kitchen note: If you want to add some frosting, combine 1/2 cup of butter, 2 cups of confectioner’s sugar, pinch of salt, 1 teaspoon of vanilla extract with 2 tablespoons of cream and mix well until blended. Spread or pipe on top of the brownies.