Go Back
–+ servings
Stack of Peanut Butter Cup Brownies with Oreo Crust
Print Recipe
5 from 1 vote

Peanut Butter Cup Brownies with Oreo Crust

These Peanut Butter Cup Brownies with Oreo Crust are the ultimate brownie! A crunchy Oreo crust topped with a homemade rich and fudgy brownie is baked with chopped Reese's Peanut Butter Cups!
Servings: 16
Author: Dorothy Kern

Ingredients

For the Crust:

  • 20 Oreos
  • 1/4 cup butter melted

For the Brownies:

  • 2 ounces unsweetened baking chocolate coarsely chopped
  • 2 ounces semi-sweet baking chocolate coarsely chopped
  • 3/4 cup unsalted butter
  • 1 3/4 cups sugar
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder I used Hershey’s Special Dark
  • 1 cup all-purpose flour
  • 25 Miniature Peanut Butter Cups Reese’s, unwrapped and coarsely chopped

Instructions

  • Preheat oven to 350°. Line a 9x9” pan with foil and spray with cooking spray.
  • Crush Oreo cookies to a fine crumb using a food processor. You can also place them in a gallon size ziploc bag and roll it gently with a rolling pin until you have a fine crumb. Stir cookies into melted butter and press into the bottom of your pan. Chill until brownies are prepared.
  • Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, salt, vanilla, and cocoa and stir well. Add flour and stir carefully.
  • Spread batter in prepared pan. Sprinkle the top with the chopped peanut butter cups.
  • Bake about 31-34 minutes, until a toothpick 1 inch from the outside of the pan comes out mostly clean. The center may still be a little jiggly. Let cool before cutting.
  • Store in an airtight container at room temperature for up to 4 days, or place in an airtight container and freeze for up to one month.