Oreo Peanut Butter Brownie Cakes – a delicious recipe with Vegetable Oil, White Sugar, Vanilla, Eggs, All-purpose, Cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and line a 12-muffin baker with paper liners. Spray paper liners with cooking spray.
2
Prepare brownie batter (oil, sugar, vanilla, eggs, flour, cocoa powder, baking powder, and salt) and leave in the mixing bowl. For each cupcake cup/cake, spread 1 teaspoon of peanut butter over 2 Oreo cookies and stack them on top of each other. Put the stacked Oreos in the cupcake liner with the peanut butter on the top. Spoon 2 tablespoons of brownie batter over each of the stacked Oreos and let it run down the sides of the cookies.
3
If you have leftover brownie batter, bake separately in a separate pan or muffin tins. Bake cookies and brownies for 20-22 minutes, until brownies are cooked through. Let cool completely then serve.
781
kcal
Calories
51
g
Fat
72
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 cups Vegetable Oil, 1 cup White Sugar, 1 teaspoon Vanilla Extract, 2 whole Eggs, and more.
Yes, Oreo Peanut Butter Brownie Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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