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Oreo peanut butter brownies are a sweet and salty bite that will satisfy any chocolate lover’s cravings!

While I haven’t been a Pinterest user since the VERY beginning I have been on there quite awhile. I remember when my cousin had to invite me because you couldn’t just join without an invite from a current user. Kinda like when you needed a an @edu email to join Facebook. Those were the good ol’ days. Back when there were no algorithms or smart feeds or tower pins.

That’s not to say that Pinterest isn’t my favorite social media tool because it is. The pretty pictures and the recipe inspiration and the networking and the lovely people it brings to my blog. I love everything about it and I love figuring out the puzzle of the algorithm changes almost as much as I love helping my VA clients harness the power of Pinterest.

But even after all these years of being a Pinterest user I still oddly remember the very first pin I ever pinned. It was a picture of these brownies stuffed with peanut butter and Oreos and baked to look like a muffin. I’m sure if you scroll alllllll the way down on one of my boards {the brownie one maybe?} you’ll find it. But if you don’t want to go to all that trouble you can just trust me that these delicious bites were what really drew me into Pinterest. I mean seriously. Oreos + peanut butter + brownie batter? Yes, please.

I used double stuf Oreos and my homemade brownie batter for this recipe and it was deeeeelicious. And because the double stuf oreos made the little tower slightly taller than the muffin cup I tried adding the batter two different ways. Recipe testing awesomeness for your convenience. It’s like a laboratory up in here. Don’t skimp, go double stuf!

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Oreo Peanut Butter Brownies

Yield: 2 dozen

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

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Ingredients

• 48 Double Stuf Oreos
• 1/2 cup peanut butter
• 3 cups brownie batter

Instructions

1. Take 1 Oreo and add about a 1/2 tsp of peanut butter on top, top with a second Oreo and more peanut butter, and place into the bottom of a lined muffin tin.
2. Spoon 2 Tbs of batter over each cookie stack, allowing batter to evenly drip down the sides and coat the cookies.
3. Bake at 350 degrees for 15-18 minutes.
4. Allow to cool in the pan for 5 minutes then turn onto a clean surface and immediately remove paper wrappers.
5. Store in an airtight container.