Oreo Brownie Cups
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.
Print
Pin
Servings: 12
Ingredients
- 100 g (½ cups) Dark (Semi-Sweet) Chocolate Melted
- 170 g (12 tbsp) Unsalted Butter Melted
- 100 g (½ cups) Light Brown Soft Sugar
- 100 g (½ cups) Granulated Sugar
- 2 (2) Medium Free Range Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 85 g (⅔ cups) All Purpose Flour
- 30 g (6 tbsp) Cocoa Powder
- 10 (12) Oreo Cookies
Instructions
- Pre-heat your oven to 370℉/180℃. Line a 12 hole muffin pan 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.
- 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 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!