I tried Kendall Jenner's 'slutty brownies' made with a cookie crust and found a chocolate dessert that I actually like

Kourtney Kardashian shared the recipe on her lifestyle website, Poosh, in July 2021, writing that the "slutty brownies" combine Kris Jenner's brownie batter with cookie dough.

"It's quite simply the easiest dessert in the book, full of sweet flavors that never fail to hit the sweet spot," the post on Poosh reads, referring to Kris' 2014 cookbook, "In the Kitchen with Kris: A Kollection of Kardashian-Jenner Family Favorites," which includes the classic brownie recipe.

It's worth noting that others like blogger The Londoner have shared similar recipes for slutty brownies, using different ingredients, before Kendall. For Kendall's version of the dessert, the ingredient list is full of organic and vegan items, making this recipe very on-brand for the Kardashian-Jenner clan. I decided to try the dessert as season 2 of "The Kardashians" gets underway.

You may need to plan a trip to the supermarket to get all the ingredients, but most should be available in a local store.

For the cookie dough, you'll need the following:

• 1 organic egg
• 1/4 cup organic maple syrup
• 2 tablespoons coconut sugar or monk-fruit sweetener
• 3/4 cup organic unsweetened peanut butter (or any nut butter)
• 3/4 cup almond flour
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• A few dashes of nutmeg (optional)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup vegan dark-chocolate chips

For the brownie batter, you'll need:

• 4 1-ounce squares of unsweetened chocolate
• 2 tablespoons (1/4 stick) unsalted butter
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup chopped walnuts
• 1 12-ounce package of mini semisweet chocolate chips
• Confectioner's sugar (optional)

You'll also need a few large bowls for mixing, a pan, and food processor. Preheat the oven to 325° Fahrenheit.

Take a sharp knife and cut the vanilla-bean pod in half vertically. Peel the pod's edges back to reveal the small vanilla-bean seeds in the middle, then use the knife's sharp edge to scrape the vanilla bean out of the pod.

Take all the cookie-dough ingredients, wet and dry, then throw them into a big bowl and stir. The peanut butter should give the dough a nice brown color and make the mixture taste like homemade peanut-butter cookies.

Use either a spatula or your hands to press the cookie dough into the pan. Then, set aside and get ready to make the brownie batter.

Combine the four chocolate squares and butter in a microwavable bowl, then heat for about two minutes until the chocolate has completely melted. Afterward, set aside the bowl.

First, add the eggs and vanilla extract into the food processor.

My biggest tip with the food processor is to make sure it can hold all the ingredients; mine was a bit small, so they threatened to spill out once I'd added everything.

According to the recipe, Kendall slowly adds the sugar, flour, baking powder, and salt into the food processor to mix until smooth. Then, she adds the melted chocolate through the processor's feeding tube. If your food processor doesn't have a feeding tube (like mine) add the melted chocolate bit by bit.

At this point, your brownie batter should go from a pale yellow to medium brown.

Lastly, add the chopped walnuts and semisweet chocolate chips one ingredient at a time. The recipe suggests putting the food processor setting on pulse to get an even, smooth mix.

Ensure the brownie batter covers the entire surface without any gaps.

The recipe says to bake the slutty brownie mix for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Personally, it took my batch at least 40 minutes to cook through properly, so be sure to monitor the dessert in the oven if you give it a try.

I'm not typically a fan of chocolate desserts, but I wouldn't mind eating this one again. The dessert was warm and gooey once it was out of the oven — a dangerously delicious combination.

Texture-wise, it was pretty much what you would expect when layering brownies on top of cookies. The cookie crust had a nice crunch, with some help from the chopped nuts, and the brownie topping added some softness to the mix.

My favorite part of the slutty brownie was the cookie portion, which was so good I'd make it again separately without the brownie batter.

Although Kendall hasn't jumped into the foodie industry yet — her tequila brand notwithstanding — I'd say this recipe is a great place to start.