I love a good brownie, and as I've mentioned before, I firmly believe that you can never go wrong with incorporating Oreos in desserts! These hybrid brownies have it all! They are fudgy and gooey in all the right places, packed with delicious flavours from the birthday cake Oreos I've used (any Oreo will do!)
These brownie cups are like a flavour explosion in your mouth. I highly recommend watching them closely as brownies can quickly go from being underdone to overdone. I usually know they’re ready when the top and sides look set, but the center isn’t fully baked. I love leaving that centre a bit under cooked. Don't forget the toothpick inserted into the center should not come out fully clean, it should have a bit of moist crumbs. (Those who know me, know that I'm not a fan of the word moist, but it's the only way I could describe it in this case!) My son asked me to double the recipe next time, as they get eaten too quickly! Enjoy!
INGREDIENTS:
Brownie recipe: https://www.eatingwithhouri.com/post/the-best-homemade-brownies
-Brownie batter
- 12 Oreo cookies
STEPS:
Preheat the oven to 325°F and line a tin of 12 muffin cups with paper baking cups, set aside.
Prepare the brownie mix (see my ‘The best homemade brownies’ recipe: https://www.eatingwithhouri.com/post/the-best-homemade-brownies).
Put 2 spoons of the brownie batter into each cupcake lined muffin cup equally.
Place an Oreo on top of the batter.
Add enough batter to the top to make sure the Oreo is completely covered.
Bake for 25 minutes. (To test, insert a toothpick into the center of the brownie cup through the Oreo. It should come out with a few moist crumbs sticking to it, not heavy batter.)
Once your brownies are done cooking, remove the pan from the oven and remove the lines cups from the pan to allow them to cool.
Bon appétit!
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