These Oreo Brownie Cups are the ultimate solution to handheld, transportable, lunchbox friendly treats. Fudgy brownie batter gets poured into cupcake cases, with an Oreo pushed to the base for a surprise! The contrast of slightly crunchy cookie with the soft brownies makes for something so much more elevated than a regular square brownie.
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. Once you’ve made the batter, scoop small amounts into the base of each cupcake liner. Add an Oreo, flat. Then top with the remaining batter until nearly full.
These go into simple muffin liners for baking. Once done, simply let them cool before serving! I do recommend eating them warm for a real treat, but they are perfect to transport to work/school/as an easy snack! These are pretty versatile, so omit the Oreos for similar cookies if you like.
How to get a shiny top on brownies
- Melted Butter: Make sure to use unsalted butter or margarine (the baking spread works just fine – no need to buy real butter here). The butter should have only just been melted, so that it’s still really hot!
- Light Brown Soft Sugar: Using a combination of sugars provides the best structure. Light brown sugar adds flavour and the chewiness/fudginess we love. The melted butter needs to be so hot that the sugar almost ‘dissolves’ – into a thick paste.
- Eggs: There is speculation that the way the eggs bake as part of the brownie batter contributes to the shiny top. It’s definitely true that I really struggle to get shiny tops on vegan brownies!
Top Tips for the best Oreo Brownie Cups
- 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!
- Filling: These don’t rise too much, so you can fill fairly close to the top of the cases without fear that they will spill.
This recipe for Oreo Brownie Cups makes about 10 muffins (I use two 6 hole muffin tins – like these ones)! 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 Chocolate Caramel Brownie Cups. For videos and baking inspiration, head on over to my Instagram.
Oreo Brownie Cups
Ingredients
- 100 g Dark (Semi-Sweet) Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 10 Oreo Cookies
Instructions
- Pre-heat your oven to 200c/180c Fan. Line 10 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) 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 about a teaspoon of the batter into each cupcake case, until just covering the base. Add an Oreo and ensure it is flat. Top with remaining batter until cases are 3/4 full (they don't really rise).
- Bake 20-25 minutes, until shiny and crisp, and barely wobbling. Remove and let cool before eating. For the perfectly Instagrammable photo, use a knife to cut in half!
