Peanut Butter Oreo Brownies

Have you ever wanted a sinfully delicious brownie that incorporates all the best flavors into one devilishly moreish delight?  Look no further. This is the super easy life-changing recipe which will satisfy the most powerful sweet tooth in creation.

And it takes only half an hour to make.

peanut butter oreo brownies

Peanut Butter Oreo Brownies

Yield: 12
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

These peanut butter oreo brownies are super delicious and easy to make with ingredients you probably have in your kitchen pantry.

Ingredients

  • 1 box of brownie mix (whatever brand you like)
  • 24 Oreo cookies
  • peanut butter

Instructions

    1. Line a cupcake tray with cupcake liners (or if you’ve not got any to hand, just grease and flour it so the brownies don’t stick)
    2. Take each of your 24 Oreo cookies, and spread the top of them with peanut butter. Use as much or as little as you think you’d like. Stack two Oreos on top of each other so that you have 12 piles of peanut buttery cookies. Add each double-decker to a cupcake liner.
    3. In a separate container, mix together your brownie concoction. If you prefer, you can use your own recipe here, but honestly, the store bought stuff works just fine. To make sure you buy one which will yield enough for 12 cakes, try to find one which is meant for an 8 x 8 pan.
    4. I find the best way for this recipe is to make sure you mix the brownies in either a measuring jug or a bowl with a pouring spout. This will allow you to easily pour the mixture into the cupcake casings.
    5. Dump the mixtures right over the Oreos until they are covered.
    6. Pop those babies into the oven according to the instructions on the brownie box. Wait the requisite time and then pop them out again.
    7. Wait until they are cooled down before trying to remove from the pan

Notes

My brownie mix had chunks of chocolate in it, so it made it extra ooey gooey.

As they rise in the pan, they usually overspill the cupcake cases (or at least the cheapo cases I use) and stick to the pan a bit. In this case, just use a knife to run around the rim.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 109mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 1g

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Katie Reed

Katie Reed

Katie Reed is a 38 year old mom blogger from Salt Lake City, UT. She is married to the man of her dreams and together they have four beautiful boys. Dexter is 9, Daniel is 7, Chester is 5 and Wilder is 2. She writes about living with mental health issues while navigating motherhood. Her blog focuses on tips and tricks for moms, information and parenting news, kid-friendly recipes and crafts. She loves to reflect on the humorous side of parenthood and shares the reality of her life, with a "warts and all" attitude.

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