The Best Mind Your Business ‘Slutty’ Brownies (Gluten Free, Vegan)

Prep: 40 minutesCook: 20 minutesTotal: 60 minutes
Yield: 6 - 9Categories: Baking, Desserts
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This delicious cookie dough and chocolate brownie hybrid is my take on the ‘Slutty’ brownies. I knew I wanted to put my gluten free and vegan version of this classic on my website, and I had a few requests for a step by step guide after featuring a picture of it on Instagram, but I also knew I wanted to change the name of them to something more sex positive.

I initially called these ‘Lets Stop Shaming Women For Enjoying Sex Brownies’ but realised this was a little bit of a mouthful so when a follower suggested a more succinct ‘Mind Your Business Brownies’ I knew that this was the one! A delicious bake AND a political statement all in one, who would have thought it?!

For this bake I use my Chocolate Chunk Cookie and my Gooey Chocolate Brownie recipes and just sandwiched a layer of oreos in the middle. I bake these for twenty minutes in total but, after fifteen minutes have passed, I do remove them from the oven briefly to add a layer of crushed oreos and chocolate chunks to the top but this is entirely optional. If you have made my Gooey Chocolate Brownies before, you may notice that the chunks of chocolate in the batter are missing in these ‘Mind Your Business Brownies’ and this is simply because I was worried they would be too chocolatey. However, if you don’t believe there is such a thing as too much chocolate then by all means add them in.

I usually use an 8″ x 8″ brownie tray to make my slutty brownies but you could use a slightly larger one if you would prefer to make thinner slices. I slice these into nine smaller pieces as they are quite thick but you could cut them into six chunky slabs if desired. These will last up to a week in an airtight container and freeze well.

If you like these two recipes together and want to try another recipe with them both in check out my Best Ever Cookie Toast.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



Chocolate chip cookie layer

  • 150g 3/4 cup + 3 tbsp gluten free plain flour
  • 100g 1/2 cup dairy free chocolate chunks
  • 65g 1/4 cup + 1 tbsp dairy free butter (hard block)
  • 60g 1/4 cup + 1 tbsp light brown sugar
  • 50g 1/4 cup caster sugar
  • 3 tbsp cold water
  • 1 tbsp ground flax seed
  • 1/2 tsp vanilla extract
  • 1/4 tsp bicarbonate of soda

Oreo layer

  • 9 gluten free and vegan oreo substitutes

Brownie layer

  • 150g 3/4 cup coconut sugar
  • 100g 1/2 cup + 2 tbsp gluten free self raising flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 1/2 cup dairy free chocolate
  • 50g 3 tbsp + 2tsp dairy free butter (spread)
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 3/4 tsp baking powder
  • pinch of sea salt

Toppings (optional)

  • 3 gluten free + vegan oreo substitutes
  • 50g 1/2 cup dairy free chocolate chunks


  1. First you need to make the chocolate chip cookie dough. Combine the flax seed and water in a cup and set aside for a miniumum of ten minutes until a gel forms
  2. Melt the butter in a saucepan over a low heat
  3. Place the caster sugar and the brown sugar in a large mixing bowl and, once cooled, stir in the butter
  4. Add the vanilla extract and flax egg to the sugar mixture and stir well until the sugar dissolves and a pale brown liquid forms
  5. Sieve in the dry ingredients and combine until a sticky dough forms
  6. Add the chocolate chunks and stir well so they are evenly distributed throughout the mixture
  7. Place the dough in the fridge to chill for a minimum of thirty minutes and move on to make the brownie batter
  8. Melt the butter in a saucepan over a low heat before pouring into a large mixing bowl containing the coconut sugar. Stir well until the sugar begins to melt
  9. Add the milk and maple syrup to the bowl and mix until well combined
  10. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  11. Melt the chocolate using a Bain- Marie and, once melted, fold into the mixture
  12. Retrieve the cookie dough from the fridge and press the mixture into the bottom of a 8" x 8" tray lined with parchment paper
  13. Add a layer of the gluten free and vegan oreo alternatives to the top of the cookie dough, pressing each one in slightly to ensure it stays in place
  14. Next, layer the brownie batter over the top of the oreos. You may need to press down slightly in between each of the oreos and around the edges to ensure an even coverage
  15. Place the brownie tray into a preheated oven and bake at 180 degrees Celsius for twenty minutes. Remove from the oven when there are five minutes left on the timer and add the additional crushed oreos and chocolate chunks if desired


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