These decadent and gooey brownies are the perfect kid-pleasing recipe to bake with your grandkids. What makes these delicious Oreo Peanut Butter Brownie Cupcakes so appealing is the endless possibilities for fillings. For example, you can substitute the peanut butter filing with two chewy caramels or a peppermint patty. YUM!
Pick your pleasure and enjoy!
Oreo Peanut Butter Brownie Cupcakes
Prep Time: 15 minutes | Cook Time: 25 minutes | Yield: 12
INGREDIENTS:
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1 package, store bought brownie mix with chocolate chips (I used Ghirardelli)
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1 egg
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¼ cup, water
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¼ cup, vegetable oil
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2 sleeves, Oreo cookies (12 cookies in total)
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Your choice of filling (I used 1 cup of peanut butter; creamy or chunky both work)
DIRECTIONS:
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Preheat oven to 350 degrees F.
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Line a cupcake pan with cupcake liners.
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In a medium mixing bowl, combine brownie mix with ¼ cup water, ¼ cup vegetable oil, and the egg until just blended.
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Put one Oreo into each cupcake liner.
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Top each cookie with your filling of choice (I used 1 teaspoon peanut butter,) 1 teaspoon of Nutella, 2 individual soft caramels, or 1 peppermint patty will also work).
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Carefully add brownie batter to the top of the cupcake liners.
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Bake for 20-25 minutes, checking for doneness after 15 minutes. (Note: The sides will be firm to the touch when done, but the top will remain soft due to the peanut butter filling.)
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Cool 3-4 minutes in-pan, then transfer to a serving plate and allow to cool completely.
Store whatever you don’t eat in airtight container, and enjoy the yummy gooeyness!
—Chef Rebecka
