Air Fryer Slutty Brownies
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Air Fryer Slutty Brownies are my go-to when someone asks me to bring dessert and I really want to show up and deliver. Chewy chocolate chip cookie on the bottom, a full row of Oreos in the middle, and a rich, dense dark chocolate brownie baked right on top in the air fryer. Three layers of pure dessert perfection that nobody at the table can resist.
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I make these for bake sales, birthday parties, and potlucks because they slice into beautiful layered squares that travel and pack really well. The air fryer gets them done faster than the oven, which is always a win. Store in an airtight container at room temperature for up to 3 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Slutty Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these is easier than you’d think, and the air fryer does a surprisingly great job getting all three layers perfectly set.
Line and Prep Your Pan
Line a 9×9 baking dish with parchment paper.
Make the Cookie Layer
Sift together the flour, baking soda, baking powder, and salt. In a separate bowl, cream the butter and both sugars until creamy and soft, about 5 minutes. I always use my stand mixer for this step because it makes the creaming process so effortless.
Add the vanilla and egg and mix until fully incorporated. Toss in the flour mixture and combine with a spatula, then fold in the chocolate chips last. Try not to overmix.
Layer the Cookie Dough and Oreos
Transfer the cookie dough to your prepared baking dish and press it out evenly. Arrange all 24 Oreos on top in a single layer, covering the dough as much as possible.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
Make the Brownie Layer
In a large bowl, melt the butter and dark chocolate together, either in the microwave in 1-minute increments or using a double boiler. Add the sugar and eggs and mix until fully combined and shiny.
Mix the flour, cocoa powder, and salt until just combined. Don’t overmix.
Pour and Top
Pour the brownie batter over the Oreo layer and spread it evenly. An offset spatula makes spreading the brownie layer smooth and even without disturbing the Oreos underneath.
Air Fry the Brownies
Bake in the air fryer at 325°F (160°C) for 15 minutes, or until a toothpick comes out dry. I use this basket-style air fryer because the even heat circulation bakes these bars beautifully without drying out the edges, and this cake tester to accurately check the doneness of my brownies.
Let Cool and Serve
Let the brownies cool completely before slicing into bars. Cooling fully is what helps those three distinct layers hold together cleanly when you cut them. Enjoy!
Taking these somewhere? Let them cool completely, then slice and stack them with a sheet of parchment between layers in a hard-sided food container with a locking lid. They hold up really well at room temperature for a few hours, so they’re easy to transport to a potluck, bake sale, or a friend’s place without any fuss.
Equipment
Ingredients
For the Cookie layer:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 eggs
- ½ cup chocolate chips
- 24 Oreo cookies
For the Brownie layer:
- ½ cup unsalted butter cubed
- 6 ounces dark chocolate
- ½ cup granulated sugar
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
Instructions
- Line a 9×9 baking sheet with parchment paper.
- Start with the cookie layer. Sift the flour, baking soda, baking powder and salt.1 ½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- In a bowl, cream the butter and both sugars until creamy and soft, about 5 minutes.½ cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar packed
- Add the vanilla and egg and mix until fully incorporated. Now add the flour mixture and combine with a spatula. Add the chocolate chips lastly and mix, try not to over mix.1 teaspoon vanilla extract, 1 eggs, ½ cup chocolate chips
- Transfer the mixture to the prepared baking dish. Arrange all the Oreos on top.24 Oreo cookies
- In a big bowl, melt the butter and chocolate together (microwave in 1 min increments, or place the bowl in a double boiler).½ cup unsalted butter, 6 ounces dark chocolate
- Add the sugar and eggs and mix until fully combined and shiny.½ cup granulated sugar, 2 eggs
- Add the flour, cocoa powder and salt and mix until just combined – don’t over mix.½ cup all-purpose flour, ¼ cup cocoa powder, ½ teaspoon salt
- Pour the brownie mixture on top of the Oreo cookies.
- Bake in the air fryer for 15 minutes at 325°F (160ºC), or until a toothpick comes out dry.
- Let it cool and serve.
Notes
- Use room temperature butter: Cold butter won’t cream properly, so pull it out at least 30 minutes before you start for both the cookie and brownie layers.
- Don’t overmix the brownie batter: Once you add the flour and cocoa powder, mix only until just combined. Overmixing develops gluten, resulting in a tougher, less fudgy brownie.
- Press the cookie dough evenly: Use clean hands or the bottom of a flat glass to press it into an even layer so it bakes uniformly throughout.
- Cover the pan fully with Oreos: Arrange the Oreos in a single, tight layer, with as few gaps as possible, so every bar gets an even stripe of cookie in the middle.
- Check with a toothpick: Air fryers can run slightly differently in power, so start checking at the 13-minute mark. The toothpick should come out dry, not just clean of wet batter.
- Freeze bars individually for easy grab-and-go: Once fully cooled, flash freeze the sliced bars on a baking sheet for 1 hour before transferring to a freezer bag so they don’t stick together.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Once the brownies are fully cooled, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, store them in the fridge for up to a week. The layers stay intact and the brownie stays fudgy.
To freeze, wrap each bar tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 2 months. Thaw at room temperature for a couple of hours before serving and they’ll taste just as good as fresh.
What to Serve With Air Fryer Slutty Brownies
A cold glass of milk is the most classic pairing here, and for good reason. The richness of the brownie and cookie layers really calls for something cold and simple to balance it out. A scoop of vanilla ice cream on the side makes it even better if you’re serving these at a dinner party or family gathering.
If you’re putting together a dessert spread, these bars go really well with something lighter, like fresh berries or a fruit salad. They’re rich enough that you don’t need much else, but a little contrast in texture and sweetness keeps the whole spread from feeling too heavy.
More Easy Recipes for You to Try at Home
Here are a few more easy air fryer dessert recipes you’ll really enjoy.
- Air Fryer Strawberry Cupcakes
- Air Fryer Strawberry Brownies
- Air Fryer Carrot Cake Cookies
- Air Fryer Lemon Brownies
- Air Fryer Crumbl Caramel Pumpkin Cookies
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
