My sister-in-law Kristin and I share a sincere appreciation for baked goods, particularly those involving chocolate and peanut butter. Recently, we both heard of a limited-time-only Oreo cookie on the market: the Reese’s Peanut Butter Cup Oreo. At first, they were only available at Wal-Mart, and my mom tracked some down for us. Fortunately they’re now available at our local grocery store, and I snapped up a few packages the other day.
Kristin suggested that I bake something with these Oreos, so here you have it: peanut butter cup Oreo brownies. I will admit that, not knowing how well they’d turn out, I used a boxed brownie mix for this recipe, but next time I’ll definitely work from scratch. I might also chop up more Oreos and put them in the center of the batter, rather than leaving the cookies whole, like I did for this trial run. While you definitely get the Oreo flavor, they do dissolve somewhat when baking.
- 1 box dark chocolate brownie mix
- 9 Reese’s Peanut Butter Cup Oreo cookies
Preheat oven to 325 degrees. Spray the bottom of an 8 x 8 glass baking dish with baking spray and sprinkle with sugar, just to coat; this gives the bottom of the brownies a nice crunch.
Prepare the brownie mix according to the package directions and spread about half of the batter in the bottom of the pan.
Place Oreo cookies, spacing evenly, over the bottom layer of batter, then pour the remaining batter over the top. The Oreos will float up a bit; just make sure you’ve covered them completely with batter. I had to use a small offset spatula to get the best coverage.
Bake for 50 minutes or until a cake tester inserted in the center comes out clean. Cool completely before cutting.