Oozy Floozy Brondies Recipe

 In Wine & Dine

If you’re a chocoholic, you will have tried the odd brownie (or few!), and maybe even a blondie or two! I thought I’d blend the both and make brondies (brownie/blondies!). Brondies, because they bend milk and white…

They’re called Ooozy Floozy Brondies due to the fact they’re ever so easy, they’re gooey AF and are filthily stuffed¬†with chocolate fudge brownie, white chocolate cookie, vanilla oreos, salted caramel and marshmallow fluff….

Created for those who like to indulge, but have little time. So, if you like the sound of these unholy ombre brondies, read on!

To make a big brondie batch, you will need…


1x white chocolate chunky cookie mix

1x chocolate fudge brownie mix

vegetable oil

1 egg

2x packs of vanilla golden oreos

1x packet of salted caramel cupcake centre

1 tub of marshmallow fluff (not pictured as I forgot but you will need this!)



2x medium mixing bowls

1x greased and lined with baking parchment baking tray


First, empty your cookie mix and add 5 tbsps of water – it says 3 but use 5…


stir vigorously until it looks like this!


Slather it over the bottom of your lined baking tray so there’s no gaps.


Next, squeeze your salted caramel…




Then, if you can’t get double stuffed golden oreos (like I couldn’t!) then take one oreo, twist and slide it so the filling is only on one side, and do the same to another. Then squidge them together and bob’s your uncle! You’ve got double stuffed oreos!



Line them up like soldiers. I’d do 4×3.


Drizzle more salted caramel over the oreos.


Empty your fudge brownie mix and add 1 egg, 4xtbps of sunflower oil and 5x tbps of water.


Until it looks like this…


Next, get your marshmallow fluff and smear it in the sides where the oreos aren’t filling the gaps.


It doesn’t look too pretty right now, but this will all be hidden and we all know it’s the inside that counts…


Pour your brownie mix on top.


Bake in the oven for 30 mins on 175 degrees for an extra oozy floozy gooey brondie. If you like yours a little drier/crisper, I’d do it for longer, but I wouldn’t do it for any less.

Once removed from the oven, I leave for another 15 mins or so in the tray for it to continue cooking/cooling.


Then, move to a wire rack, it’s baking paper still in tact, and gently pull apart using a spatula and knife.


The salted caramel creates this molton golden lava effect and the marshmallow gives that extra sticky sweet edge.



Finally, take a huge hunky serving and devour!




I can’t guarantee anything, but this just may earn you a few brownie points…

Comment below if you make them or have a go at re-creating them yourself, add a pic on insta and hashtag #oozyfloozybrondies My username is @Katie_Harriet but it can also be found on my homepage!

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