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.

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.

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 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.

Enjoy with a scoop of ice cream!