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Peanut Butter Oreo Brownies

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These Peanut Butter Oreo Brownies are rich and fudgy with swirls of peanut butter and crushed Oreos sprinkled on top. They have the perfect balance of salty sweet.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings
  • Category: Dessert

Ingredients

  • 2.5 oz (5 tbsp) unsalted butter
  • 4 oz bittersweet chocolate, finely chopped
  • 198 grams (1 cup) sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 90 grams (¾ cup) flour
  • 21 grams (¼ cup) cocoa powder
  • ¼ tsp salt
  • 135 grams (1/2 cup) creamy peanut butter
  • 4 Oreos, finely crushed

Instructions

  1. Preheat oven to 350º.
  2. Line an 8 or 9 inch square pan with parchment paper and spray with cooking spray.
  3. Heat butter and chocolate in a double boiler or in the microwave, stirring it until it melts.
  4. Transfer chocolate mixture to a stand mixer, add sugar, and mix on medium speed for 2-3 minutes until it is well blended.
  5. Add eggs, one at a time, and mix until combined, scraping down the sides of the bowl as needed.
  6. With the mixer on low, slowly add in the flour, cocoa powder, and salt to the chocolate mixture and mix just until combined.
  7. Carefully pour most of the batter into the pan and smooth it out until it is even.
  8. Use a spoon or a small cookie scoop to scoop dollops of peanut butter in various spots on top of the brownies
  9. Add the last bits of brownie batter on top of the peanut butter.
  10. Gently drag the tip of a butter knife in a swirl motion from one side of the pan to the other, back and forth, curving it before you hit the side of the pan each time. Turn the pan and repeat this motion again.
  11. Add the crushed Oreos on top.
  12. Bake brownies for 30-35 minutes until a toothpick inserted in the center of it comes out clean.
  13. Cool for 30 minutes on a cooling rack before gently running a knife around the edges of the pan and lifting the brownies out with the parchment paper.
  14. Carefully cut the brownies into four rows one way, followed by four rows the other way to make 16 squares.
  15. Enjoy!

Notes

  • This recipe can be doubled and baked in a 13x9 pan for around 40 minutes.
  • Leftover brownies can be kept in an airtight container at room temperature for several days, but they are best enjoyed in the first day or so.
  • You can also cut the brownies into three rows each way for a total of 9.

Find it online: https://marisabakes.com/2024/10/11/peanut-butter-oreo-brownies/