Description
Indulgent Oreo Reeses Fudge Brownies bring chocolate lovers a sinful dessert experience that combines classic cookies, peanut butter cups, and rich chocolate. Chocolate fans will savor each decadent bite of this ultimate sweet treat perfect for satisfying intense cravings.
Ingredients
Scale
Brownie Base Ingredients:
- 1 cup (226 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- 1 cup (100 grams) unsweetened cocoa powder
- 4 large eggs
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Cookie and Candy Layer Ingredients:
- 20 Oreo cookies (roughly chopped)
- 20 Reese’s Peanut Butter Cups (roughly chopped)
Fudge Topping Ingredients:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (120 milliliters) heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the baking workspace by setting the oven to 350°F and lining a 9×13-inch pan with greased parchment paper, ensuring sides overhang for easy removal.
- Create the brownie base by melting butter, then mixing in sugar and cocoa powder until smooth. Incorporate vanilla and eggs one at a time, blending thoroughly.
- Sift flour, salt, and baking powder in a separate bowl, then gradually fold into the wet mixture until just combined.
- Distribute half the brownie batter evenly across the prepared pan, strategically placing chopped Oreo cookies throughout the initial layer.
- Gently cover the Oreo layer with remaining brownie batter, ensuring complete coverage of the cookie pieces.
- Artfully arrange chopped Reese’s Peanut Butter Cups across the top layer, pressing them slightly into the batter.
- Bake for 30-35 minutes, monitoring until a toothpick reveals minimal moist crumbs when inserted into the center.
- While brownies bake, prepare the fudge topping by heating cream until it simmers, then removing from heat and whisking in chocolate chips, vanilla, and salt until glossy.
- After brownies cool slightly, drizzle and spread the fudge topping evenly across the surface.
- Refrigerate for one hour to set the fudge, then lift from pan using parchment paper and slice into decadent squares.
Notes
- Use parchment paper with overhang to easily remove brownies and avoid breaking when cutting.
- Ensure eggs and butter are at room temperature for smoother, more uniform batter consistency.
- Melt chocolate and butter slowly to prevent burning, using short microwave bursts or double boiler method.
- Replace all-purpose flour with gluten-free flour blend and add xanthan gum for similar texture and structure.
- Cut sugar by 25% if using sweet Reese’s and Oreos to balance overall dessert flavor profile.
- Do not overmix batter to keep brownies fudgy; stop mixing when dry ingredients are just incorporated.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 370
- Sugar: 28 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg