There are no amount of words to explain to you how delicious (and easy) these little bites-of-all-things-holy are. With only three major ingredients you have the perfect, portable dessert or snack for any occasion – but the best part is, you don’t need an occasion to enjoy them! They’ll last about a week in a sealed container before they get a little too hard/chewy for my liking, but you cane eat them for as long as you generally eat brownies and they’re so much better (if that’s even possible).
What you’ll need?
- 1 Box of your favorite brownie mix (I did classic fudge but you can get pretty crazy with this – I’m talking cookie dough brownie bars, really whatever you want)
- 1 pack of Oreo cookies
- 1 jar of creamy peanut butter (or Nutella/salted caramel jiffy spread if you’re feeling dangerous)
You could just put these into a greased muffin pan, but to avoid a mess, I just bought $1.30 cupcake liners from Wal-Mart.
What you’ll do?
Line a 12 cup muffin pan and then move onto the Oreos. Open up an Oreo like you would if you were about to eat the cream out of the center first (no one is going to judge you if you do). Then add a layer of peanut butter onto the other half and sandwich them back together.
Repeat the process and fill each muffin cup with a stuffed Oreo.
Prepare the brownie mix as directed on the box (normally 1/4 cup water, 2 eggs and 2/3 cup vegetable oil) and ladle the mix into each muffin cup, completely covering the Oreo.
Bake on 350 for 25 minutes and enjoy!