Oreo-Stuffed Brownie Cups
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.
Oreo-Stuffed Brownie Cups
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
½ cup unsalted butter, melted
1 tablespoon vegetable oil
1¼ cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup all purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
Oreos (I prefer Mega Stuf for obvious reasons)
Preheat oven to 350°F.
Lightly grease cupcake/muffin baking pan with cooking oil spray; set aside.
Whisk the melted butter, oil and sugar together for about a minute.* Add the eggs and vanilla; beat until lighter in color (another minute).
Add in the flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined.*
Equally spoon the batter into prepared cupcake/muffin pan, and drop an Oreo into each cup, smoothing the top out and ensuring the Oreo is completely covered.
Bake for 17-20 minutes.* If testing with a toothpick, the toothpick should come out slightly dirty for fudge-textured brownies.
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.*
Store brownie cups in an airtight container.
1. Whisk your butter, oil, and sugar really well.
2. Don't over-mix your batter once the flour and cocoa powder are added. It creates air pockets in the batter which will give you cake-like textured brownies. (Unless, of course, you prefer cake-like textured brownies... in which case I'd say stir away).
3. Just a reminder that each oven is different! This same recipe needed to be baked for approximately 25 minutes using my old oven. So just keep a close eye.
4. Keep in mind that the brownies will continue to cook slightly in the hot pan as they cool down.