Oreo-Stuffed Brownie Cups
Servings: 12 brownie cups
Calories: 255kcal
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
Store brownie cups in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1brownie cup | Calories: 255kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 166mg | Potassium: 102mg | Fiber: 2g | Sugar: 26g | Vitamin A: 276IU | Calcium: 17mg | Iron: 2mg
