I was thinking (this happens occasionally…) and I figure that I don’t really know anyone who doesn’t like brownies. Think about it – do you know anyone who doesn’t like brownies? Didn’t think so… I mean unless they can’t eat chocolate for some terrible reason… but otherwise, who doesn’t like brownies right?
Oh yeah, and let’s not just have ordinary brownies (which are of course awesome!), but then let’s add some peanut butter, oh – and how about some Oreos… Chewy, fudgy, chocolatey, peanut buttery… When I saw these Peanut Butter Oreos I instantly knew that they needed to go into something baked. I couldn’t just eat them! And in these brownies they add a perfect layer of crunchiness and salty peanut butter hit. Then there are some Reese’s Peanut Butter Chips sprinkled in the brownie batter to sneak in some extra peanut butter punch. YUM!
Oh and guess what? No mixer required for this one – you just need a good stirring arm and a couple of large bowls.
Brownies are one of those all purpose goodies that you can have as a sneaky treat (absolutely on my top hit list) or warm them up and have them for dessert (topped with icecream, cream, ganache… go all out!).
Baking Tip: You will need a 35cm (13.5 inch) by 22cm (8.75 inch) pan that’s at least 5cm (2 inches) deep for this recipe. I always grease and line the pan and I overlap the baking paper on the sides by about 10cm (4 inches). That way its really easy to just lift the whole brownie out of the pan once it’s cooled, then you can cut them up on a cutting board without scratching your pan.
I use a small Scanpan Roasting Pan roasting pan to cook the brownies in. I find that this one heats up better and holds the heat as well (unlike thinner brownie pans) because of the heavy cast aluminium base. It’s my definite brownie baking fave..
Peanut Butter Oreo Brownies
- 420g / 15oz unsalted butter (doesn’t need to be softened)
- 2 packets of Peanut Butter Oreos
- 1 cup of Reese’s Peanut Butter Chips
- 600g / 21oz dark chocolate
- 600g / 21oz dark brown sugar
- 4 teaspoons vanilla extract
- 6 eggs
- 3 egg yolks
- 255g / 9oz Plain Flour
Preheat oven to 160°C or 320°F.Grease and line a 35cm (13.5 inch) by 22cm (8.75 inch) pan that’s at least 5cm (2 inches) deep (see Baking Tip).
Place the butter and chocolate in bowl over simmering water. Don’t let the bowl touch the water.
In a separate bowl mix together the sugar, flour and Reese’s Peanut Butter Chips. Add all of the eggs, egg yolks and vanilla and chocolate mixture. Mix until well combined.
Pour batter into your greased and lined pan until it is about 2.5cm or 1 inch up the side of the pan. Lay the Peanut Butter Oreos in a single layer on top of the brownie batter. Now carefully (so you don’t dislodge your layer of Oreos) pour the rest of the brownie mixture over the top of the Peanut Butter Oreos.
Bake for about 30 minutes or until a skewer inserted comes out with moist crumbs attached. The brownie will continue to bake for a couple of minutes when you remove it from the oven and you want the brownies to be nice and moist, so don’t worry if the skewer doesn’t come out clean, you want nice moist crumbs on the skewer.
Once cool, ice with chocolate buttercream – use one third quantity of my Easy Buttercream Frosting recipe. Substitute 1/4 cup of icing / powdered sugar with cocoa.
Cut ’em up and get stuck in!