These rich, gooey chocolate brownies have a perfect crinkle top and are packed with Oreos and gooey peanut butter. They’re egg-free, can be made dairy-free, and are super simple to make!
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Peanut Butter Stuffed Oreo Brownies
- Category: Dessert
Ingredients
Scale
Brownies:
- 5 oz dark chocolate
- 1¼ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup light brown sugar
- ½ cup dairy or dairy-free butter
- ½ cup dairy or dairy-free milk
- ½ cup dark cocoa powder
- 16 Oreos (crushed)
Center:
- ⅔ cup peanut butter
- 2 tbsp coconut oil
Instructions
Prepare the Peanut Butter Center:
- Line and lightly grease a 6-inch square baking pan with parchment paper.
- Melt the peanut butter and coconut oil together, then pour into the prepared pan. Freeze until set.
Prepare the Brownie Batter:
- Preheat your oven to 350°F (180°C).
- In a saucepan, melt the butter and sugars over low heat. Add the milk, then turn off the heat.
- Add the chocolate to the saucepan, letting it melt. Stir until smooth.
- In a large bowl, sift together the flour and cocoa powder.
- Pour the wet mixture into the dry ingredients and mix until combined.
- Fold in ⅔ of the crushed Oreos.
Assemble the Brownies:
- Remove the frozen peanut butter slab from the baking pan and re-grease/line the pan.
- Pour half of the brownie batter into the pan, then place the frozen peanut butter slab on top.
- Cover with the remaining brownie batter.
- Sprinkle the remaining crushed Oreos on top.
Bake:
- Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely before slicing.
Serve:
- Enjoy with a scoop of ice cream!
