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I posted a quick behind-the-scenes look while I was making these on my Instagram stories and the feedback was incredible.
I made a quick and simple one-bowl brownie batter, stuffed it with Mega Stuf Oreos, and baked it in a cupcake pan. Simple and DELICIOUS. And since so many people have asked for the recipe, here it is!
As small as they are, these brownie cups are a chocolate explosion in your mouth. To make them perfectly fudgy, you’ll have to watch the baking time; brownies can quickly go from being underdone to overdone. You’ll know they’re ready when the top and sides look set, but the center isn’t fully baked. To be sure, a toothpick inserted into the center should not come out clean, but rather with moist crumbs. (I apologize for using that word, but "damp crumbs" just didn't sound appetizing...)
If you anticipate needing (or wanting) more brownies, just double the recipe (as I almost always do). However, I 100% support keeping the recipe as is and chowing down on all of it yourself.
LOOKING FOR MORE BROWNIE RECIPES?
CHECK THESE OUT!
Salted Caramel Brownie Cups
Ultimate Fudge Brownies
Pumpkin Swirl Brownies
Also, check out my cookbook! Even Better Brownies
Oreo-Stuffed Brownie Cups
Ingredients
- ½ cup unsalted butter melted
- 1 tablespoon vegetable oil
- 1 cup granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon coarse sea salt
- 12 Oreos
Instructions
- Preheat oven to 350°F (180°C). Spray cupcake/muffin pan with nonstick cooking spray then set aside.
- Whisk the flour, cocoa powder, and salt together in a medium bowl. Set aside.
- Whisk the melted butter, vegetable oil, sugars, vanilla, and eggs together until well combined. Sift in the dry ingredients and fold until just combined; be careful not to overmix. Batter will be thick.
- Equally spoon the batter into each cavity in the prepared cupcake/muffin pans and drop an Oreo in each cavity, smoothing the top out and ensuring the Oreo is completely covered.
- Bake for 20-22 minutes. To test, insert a toothpick into the center of the brownie cup through the Oreo. It should come out with a few crumbs (not batter) sticking to it.
- Once your brownies have finished cooking, remove the pan from the oven and allow them to cool and set for about 5 minutes before allowing to cool completely on a wire rack.
Notes
Nutrition
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Kelly
Love the taste, but I also had a sticking issue. It may be a nice idea to update the directions to say cool in the pan on wire rack. Thanks!
Beth
Hey, Mike...I just made these this afternoon. They taste amazing. HOWEVER: they stuck horribly in my nonstick muffin pans, even after greasing with Crisco. So...we are having Oreo Brownie sundaes tomorrow. Help!
Michael Johnson
Oh no! I've never had an issue with them sticking before honestly! I just use a regular cupcake pan and spray it lightly with nonstick cooking spray. Be sure to let the brownie cups cool completely in the pan before trying to remove them, otherwise, they could sort of stick/break apart.
Beth
Thanks for your speedy reply. Yep...took them out too early. Ack. But...we devoured them anyway. Sooooo good. Love your recipes and new book so much! Keep up the great work.
Jenny
I made these and they were awesome. Easy to make. My brownies were done at 18 minutes, but I have a dark muffin pan. Highly recommend this recipe to everyone!