{"id":4998,"date":"2025-01-21T18:23:53","date_gmt":"2025-01-21T18:23:53","guid":{"rendered":"https:\/\/tasting-thyme.com\/staging\/6788\/?p=4998"},"modified":"2025-02-27T13:56:29","modified_gmt":"2025-02-27T13:56:29","slug":"peanut-butter-oreo-brownies","status":"publish","type":"post","link":"https:\/\/tasting-thyme.com\/staging\/6788\/peanut-butter-oreo-brownies\/","title":{"rendered":"Peanut Butter Oreo Brownies"},"content":{"rendered":"Jump to Recipe<\/a>\n\n\n

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!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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\u2019s the egg, or the molten sugar in the butter, so let\u2019s 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\u2019t last long if you\u2019ve got lots of happy hungry mouths in the house!<\/p>\n\n\n\n

\"Peanut<\/figure>\n\n\n\n

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:<\/h2>\n\n\n\n
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  1. 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.<\/li>\n\n\n\n
  2. Don\u2019t 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.<\/li>\n\n\n\n
  3. 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\u00d78-inch square baking pan is usually recommended.<\/li>\n\n\n\n
  4. 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 \u2013 if it comes out with a few moist crumbs, the brownies are done.<\/li>\n\n\n\n
  5. 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.<\/li>\n\n\n\n
  6. 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.<\/li>\n<\/ol>\n\n\n\n

    Remember, practice makes perfect when it comes to baking brownies. Don\u2019t 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! <\/p>\n\n\n\n

    INGREDIENTS REQUIRED <\/h2>\n\n\n\n

    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\u2019ll 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! <\/p>\n\n\n\n