What’s in a name? We all have strong opinions about our own names. Maybe we love them or perhaps we hate them. They might be so unique we’ve never met anyone with the same or so common we feel like we hear our name all the time. I have learned to like my name, Laura. It is unique enough to leave me feeling like an individual, but common enough that people for the most part don’t have trouble pronouncing my name. Though sometimes I’m not sure why people call me Lara – it’s a different name, everyone.
It’s my middle name that bugs me. Sorry Mom and Dad, but it’s just so common. I never use my middle name and try to avoid it as much as possible, but if you are a girl anywhere near my age, I bet you know what I’m talking about and feel my pain. And I bet there’s a good chance your middle name is Marie. I wouldn’t change my first name for the world, it’s part of me, but Marie . . . it’s so not.
But there are other names that play a huge role in our lives. Brand names. I love designer clothes and shoes and handbags and makeup and on and on. I am instantly drawn to something with a label I recognize. Gucci, Prada, Louboutin. My eyes light up when I see the name and gorgeous product that goes along with it. Would I love the product as much if it didn’t have that name on it? I honestly don’t know.
The same goes at the grocery store. As you can see on my ingredients page, I have certain brands I love and use all the time. King Arthur Flour, Domino Sugar, McCormick Spices, these brands fill my pantry. If my regular grocery store is out of or doesn’t stock what I’m looking for, I go to another store, heading out of my way for perhaps only one product, though I’m not sure I’ve ever walked out of any grocery store having bought one thing. I am very attached to my favorite brands, trusting that the product behind the name is as good as I believe it to be.
So let’s talk about this recipe. I don’t know where the name Slutty Blondies (or brownies, depending on what kind of batter you put on top) came from, but it caught your attention, didn’t it? What makes these slutty? Eating homemade cookies, store bought cookies, and blondies all in one? Cheating on each of the desserts? Making a dessert recipe that has three and a half sticks of butter? I really don’t know, but I can tell you these are certainly delicious.
I took spicy gingerbread cookie dough and placed it on the bottom, followed by an Oreo. I used leftover Gingerbread ones which should totally be a year round staple, but Golden Oreos would also work. I would not go for the Double Stuffed ones – too much filling. And topped the whole thing with my favorite blondie batter.
The end result? A wonderful mix of sweet and spicy flavors. But it is the textures that really make this treat sing. The edges of the blondie get crispy, while the inside is still slightly gooey. The Oreo is as crunchy as ever, and that gingerbread cookie bottom is soft and moist. A word of caution: these can only be made in muffin tins. It is too much batter to bake all the way through in a 9 by 13. Trust me, I tried. I also tried replacing the Oreo with a caramel or a marshmallow in a few of these. The marshmallow did not work at all, but the caramel was quite good. I’d stick with the Oreos though. No matter your name or whether you think calling these Slutty Blondies is cute or not, give them a try. Your taste buds with thank you.Print
- 1 ½ sticks unsalted butter, room temperature
- 2 ½ cups all-purpose flour
- 2 ¼ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 tablespoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon freshly ground black pepper
- ½ cup packed dark brown sugar
- ½ cup granulated sugar
- 6 tablespoons cane syrup or molasses
- 1 large egg
- 22 Golden Oreo Cookies
- 2 sticks unsalted butter, room temperature
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 cups packed light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees F. Butter 22 muffin cups in 2 muffin tins generously.
- Make the cookie base. In a medium bowl, stir together flour, baking soda, salt, ginger, allspice, and pepper. In a large bowl, cream together butter and sugars until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the cane syrup or molasses and egg until once again light and fluffy. Stir in flour mixture just until a very thick dough is formed. Take a couple tablespoons of dough and press them into the bottom of each muffin cup, making sure to cover it completely. Press an Oreo gently but firmly into the center of each muffin cup with cookie dough.
- Make the blondies. In a medium bowl, stir together flour and salt. In a large bowl, cream together butter and sugars until light and fluffy. I also did this by hand, but a hand or stand mixer would work as well. Add in the eggs and vanilla and mix until once again light and fluffy. Stir in the flour mixture until just combined. Spoon batter over Oreo cookies and cookie base, covering completely and filling just to the top of the muffin cup. Bake for about 30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the blondies comes out with only a few moist crumbs. Cool completely in pan. When cool, gently loosen from pans and enjoy! May be stored in airtight containers at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in zipper bags for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.
Gingerbread Cookie Base adapted from Everyday Food