Peanut Butter Oreo Brownies
Take your brownie game up a notch with these Peanut Butter Oreo Brownies! Oreos and creamy peanut butter are layered on top of a fudgy brownie layer for the ultimate indulgent brownie!
You’ve probably had peanut butter brownies at some point. You’ve probably also had Oreo brownies. But if you’ve never combined the two into one completely outrageous dessert, you are in for a serious treat! The peanut butter in these brownies perfectly balances the sweetness of the Oreos and fudgy brownie base. This brownie recipe takes the concept of dipping your Oreos into peanut butter up to a whole new level!
Keep in mind, these brownies are for true peanut butter lovers only! Most other peanut butter Oreo brownie recipes include only a layer of peanut butter cups. This time, however, we’re including full layer of straight-up melted peanut butter in the middle. I know how much you guys LOVE peanut butter and chocolate desserts, so we’re not skimping on the peanut butter! The Oreos get placed both in the middle and on the top for the ultimate cookies and cream flavor addition.
These brownies are irresistible (see that little hand trying to snag one while I was trying to take pictures? ↓↓↓) and super easy to make, so let’s bake a batch!
Perfect Brownie Base
To start off, these brownies start with a layer of my perfected brownie recipe. This is a tried and true brownie recipe that results in thick, fudgy, and perfectly chewy brownies!
Through a bunch of recipe testing, I discovered that without any leavening agent like baking soda or baking powder, the brownies are way fudgier instead of cake-like.
For this step, prepare a brownie pan with parchment paper and layer half of the brownie batter on the bottom, making sure to spread it all the way to the edges.
Peanut Butter & Oreo Heaven
Next, our goal is to create layers of Oreos and peanut butter for absolute brownie heaven. On top of the layer of brownie batter, place whole Oreo cookies in a layer. Take the melted peanut butter and pour that on top. It is important to melt the peanut butter so it is nice and spreadable!
On top of the peanut butter, I put the rest of the brownie batter. You might not have enough brownie batter to pour all over the top, so you can mix it with the peanut butter to make chocolatey swirls as I did in the photo above.
Chop the remaining Oreos up and spread them over the top with a sprinkle of peanut butter chips and chocolate chips for extra texture and flavor!
After baking the peanut butter Oreo brownies, it is important to let them cool before diving in. Have you ever wondered how you can get perfectly cut brownies? This technique comes down to my favorite subject… kitchen chemistry!
For picture perfect brownie cuts, refrigerate the brownies first! Since butter is solid at cold temperatures, the butter in the batter will firm up the texture of the brownies and hold the crumbs together more tightly, making them so much easier to cut!
Recommended Tools for Peanut Butter Oreo Brownies
- 9″ Square Baking Dish: Metal baking pans conduct heat more efficiently and the lid makes this a perfect storage container for leftover brownies.
- Parchment Paper: Lining the baking pan with parchment paper makes it much easier to remove the brownies after baking.
- Mixing Bowl: Glass mixing bowls are microwave and dishwasher-safe.
- Dutch Process Cocoa Powder: High quality cocoa powder makes the best brownies!
Tips & Tricks for the Best Peanut Butter Oreo Brownies
- Don’t overbake the brownies! Overbaked brownies are dry and crumbly. To ensure the brownies are properly baked, check with a toothpick (look for a few moist crumbs sticking to the toothpick) or use an instant-read thermometer – you want the center of the brownies to be 180-190 °F.
- Use a good quality Dutch process cocoa powder. The quality of the cocoa powder greatly impacts the chocolatey flavor of the brownies.
- Top them off with a scoop of ice cream for the ultimate indulgent dessert!
- Prefer chunky peanut butter? You can substitute the creamy peanut butter for chunky if you want some whole peanuts in the mix!
- Don’t skip the parchment paper! Trust me, these brownies are a lot easier to get out of the pan with the layer of parchment paper.
More Brownie Recipes to Try
- Raspberry Brownies
- Samoa Brownies
- S’mores Brownies
- Caramel Pecan Turtle Brownies
- Cream Cheese Swirl Brownies
- All Brownie Recipes ≫
- 3/4 cup (170 grams) unsalted butter
- 1 1/2 cups (270 grams) granulated sugar
- 3 large eggs
- 3/4 cup (63 grams) Dutch-process cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup (120 grams) all-purpose flour
- 24 Oreo or chocolate sandwich cookies
- 3/4 cup (202 grams) peanut butter
- 1/8 cup (20 grams) chocolate chips
- 1/8 cup (20 grams) peanut butter chips
- Preheat the oven to 350 °F. Line a 9″ square baking dish with parchment paper or aluminum foil, extending the foil over the edges to form handles, and grease the foil.
- Make the brownie batter. Combine the butter and sugar in a large microwave-safe bowl. Microwave for 30 seconds, then whisk. Repeat this process twice more, or until all the butter is melted and the mixture looks shiny (granulated particles of sugar will still remain). Allow the mixture to cool for 5 minutes.
- Whisk in the eggs, one at a time, followed by the cocoa powder, salt, and vanilla extract. Stir by hand with a wooden spoon until well combined and shiny. Add in the flour, folding in gently until just combined and no dry streaks of flour remain.
- Prepare the brownie layers. Spread half the brownie batter in the prepared pan, using a knife to carefully spread the batter into the corners. Layer 16 oreo cookies on top. Heat the peanut butter in the microwave until just warm enough to pour and pour the peanut butter on top of the Oreos. Spread the rest of the batter on the cookies; the batter is thick. There may not be enough batter to fully cover the peanut butter layer; in this case, use a knife to swirl together the peanut butter and brownie batter. Chop the remaining 8 Oreos and scatter on top of the batter, adding the chocolate chips and peanut butter chips.
- Bake the brownies. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out almost clean. Leave at room temperature until cool.
- To ensure the brownies are properly baked, check with a toothpick (look for a few moist crumbs sticking to the toothpick) or use an instant-read thermometer and bake until the center reaches 180-190 °F.
- Use a good quality Dutch process cocoa powder, like Droste.
- Brownies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.