These Peanut Butter Oreo Brownies are a great way to use up any leftover Peanut Butter chocolate – although honestly, who has leftovers? This is a super fudgy brownie with a layer of Peanut Butter Oreos, with creamy peanut butter swirled on top. The result is a peanut butter lover’s dream! If you can’t find peanut butter Oreos, the regular variety work great too!
This recipe starts with my classic brownie base, which gets poured into the pan before adding a layer of Peanut Butter Oreo cookies for that gorgeous texture hit. Finally finish off with swirls of creamy Peanut Butter and any Peanut Butter candy you like. I use this recipe to use up any Reeses cups we have that we aren’t eating, but feel free to add anything you like. Add the chocolate/peanut butter candy after baking but while the brownies are still warm so they melt and sink into the brownies without getting toasted.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller. Plus, the recipe is easily doubled. They keep well for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
- Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!
- Dark/Semi-Sweet Chocolate, Melted
- Unsalted Butter
- Light Brown Soft Sugar
- Granulated Sugar
- Large Free Range Eggs
- Vanilla Extract
- Plain (All Purpose) Flour
- Cocoa Powder
- Peanut Butter (Creamy)
- Peanut Butter Oreos (or any Oreo variety you like)
- Peanut Butter Chocolate Candy (like Reeses or similar)
TOP TIPS FOR THE BEST Peanut Butter Oreo Brownies
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Layering: Pour just half of the batter and spread out across the pan to ensure the base is fully covered. Add the Oreos in a flat layer, pressing in a little. I find I can just fit 16 Oreos (4×4) in a really tight formation. Pour over the remaining batter, then swirl in the peanut butter.
- Peanut Butter: Creamy is my preferred option but use whatever you have! If using a basic peanut butter (like I do), heat it up in the microwave for 20-30 seconds to loosen it up. This makes it far easier to swirl.
- Peanut Butter Candy: Use Reeses or any similar peanut butter candy. Roughly chop it up and scatter over the brownies after baking. Press in just a little. This way the chocolate will melt and the candy will settle into the brownie without burning or sinking the whole way down.
For my Peanut Butter Oreo Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Frosted Oreo Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
STORAGE FOR MY Peanut Butter Oreo Brownies
Because these brownies don’t use a fresh frosting, place in an airtight container and keep in a cool place like your cupboard or pantry. They will keep for up to 3 days this way. A cake tin is a great option if you have one.
Alternatively, you can freeze the brownies. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before serving. I like to give them a quick 10-15 second blast in the microwave before eating for that extra gooeyness.
Peanut Butter Oreo Brownies
Ingredients
- 100 g (½ cups) Dark or Semi-Sweet Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Large Free Range Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 85 g (⅔ cups) All Purpose Flour
- 30 g (6 tbsp) Cocoa Powder
- 16 (16 ) Peanut Butter Oreos
- 1 tbsp (1 tbsp) Creamy Peanut Butter
- Handful Peanut Butter Candy Roughly Chopped
Instructions
- Pre-heat your oven to 370℉/180℃. Line an 8×8" square baking pan.
- In a small bowl, break up the dark/semi-sweet chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs and vanilla and mix to combine.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Pour half the brownie batter into the prepared pan. Spread evenly so the base of the pan is entirely covered. Top with a 4×4 arrangement of the Oreos.
- Pour over the remaining brownie batter. Swirl in the peanut butter using a knife or small spoon (you may need to loosen up the peanut butter by warming in the microwave for 20-30 seconds to make it easier to swirl).
- Bake 25 minutes. Remove from the oven and while the brownie is still warm, scatter over the roughly chopped peanut butter candy and press in just a little. Let cool completely before slicing and serving.
