Description
Rich brownie base topped with creamy Reese’s fudge and optional Oreo crumble. Perfect for chocolate and peanut butter lovers!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup Oreo cookies, roughly chopped
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- 1 cup creamy peanut butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup Reese’s Peanut Butter Cups, chopped
- 1/2 cup Oreo cookies, finely crushed
Instructions
- Prepare the Brownie Base: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper).
- In a large bowl, combine melted butter and granulated sugar. Whisk until smooth.
- Add cocoa powder, salt, and baking powder. Whisk until evenly incorporated, breaking up any lumps.
- Stir in vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Gradually add flour, mixing until just combined. Be careful not to overmix.
- Fold in chopped Oreo cookies.
- Pour batter into the prepared pan and spread evenly.
- Bake the Brownie Base: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan.
- Prepare the Reese’s Fudge Layer: In a large bowl, cream together butter and powdered sugar until light and fluffy.
- Add peanut butter, cocoa powder, milk, and vanilla extract. Mix until well combined and smooth.
- Fold in chopped Reese’s Peanut Butter Cups.
- Assemble the Oreo Reese’s Fudge Brownies: Once the brownie base has cooled completely, spread the Reese’s fudge layer evenly over the top.
- If desired, sprinkle the finely crushed Oreo cookies over the fudge layer.
- Refrigerate the brownies for at least 1 hour to allow the fudge layer to set.
- Cut into squares and serve. Enjoy!
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the brownie batter.
- Don’t overbake the brownies.
- Let the brownies cool completely before adding the fudge layer to prevent melting.
- Refrigerate the brownies before cutting for cleaner slices.
- Customize with other toppings like nuts, chocolate chips, or sprinkles.
- Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Variations:
- Peanut Butter Swirl: Dollop peanut butter over the brownie batter and swirl it in before baking.
- Chocolate Chips: Add 1 cup of chocolate chips to the brownie batter.
- Nuts: Add 1/2 cup of chopped nuts to the brownie batter or sprinkle on top of the fudge layer.
- Caramel Swirl: Drizzle caramel sauce over the fudge layer before refrigerating.
- White Chocolate Chips: Substitute white chocolate chips for the Reese’s Peanut Butter Cups in the fudge layer.
- Troubleshooting:
- Brownies are too dry: You may have overbaked the brownies.
- Brownies are too fudgy: You may have underbaked the brownies.
- Fudge layer is too runny: You may have added the fudge layer while the brownies were still warm.
- Brownies are sticking to the pan: Be sure to grease and flour the baking pan well before adding the brownie batter.
- Serving Suggestions:
- Serve the brownies with a scoop of vanilla ice cream.
- Drizzle the brownies with chocolate sauce or caramel sauce.
- Sprinkle the brownies with powdered sugar.
- Serve the brownies with a glass of milk or a cup of coffee.
- Prep Time: 20 minutes
- Cook Time: 25 minutes