Ingredients
Scale
- 1 cup unsalted butter, melted and cooled
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 16–20 Oreo cookies
- 3/4 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides. This “sling” makes it incredibly easy to lift the brownies out once they have cooled. Lightly grease the parchment with non-stick spray or a little butter to ensure nothing sticks.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition to create that shiny, crackly top. Stir in the vanilla extract. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet ingredients using a spatula just until no streaks of flour remain. Avoid overmixing, as this can make the brownies tough.
- Pour about half of the brownie batter into the prepared pan and spread it into an even layer. Arrange the Oreo cookies in a single layer over the batter. Take your creamy peanut butter and drop small dollops over each Oreo. Use the back of a spoon to gently spread the peanut butter into a thin layer, connecting the dollops. If your peanut butter is too stiff, microwave it for 15 seconds to make it pourable.
- Carefully spread the remaining brownie batter over the peanut butter and Oreo layer. If you are using chocolate chips, sprinkle them over the top now. Place the pan in the center rack of the oven and bake for 30 to 35 minutes. The center should be set but still have a slight jiggle, and a toothpick inserted should come out with a few moist crumbs attached.
- Remove the pan from the oven and place it on a wire rack. It is crucial to let these brownies cool completely in the pan—ideally for at least 2 hours. This allows the layers to set so you get clean cuts. Once cooled, use the parchment paper handles to lift the block of brownies out. Slice into 16 squares using a sharp knife, wiping the blade between cuts for the best presentation.
- Cook Time: 55 minutes