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Ingredients
- For the crust:
- 20 Oreos
- 1/4 cup butter, melted
- For the Brownies:
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder (I used Hershey’s Special Dark)
- 1 cup all-purpose flour
- 25 Miniature Peanut Butter Cups (Reese’s), unwrapped and coarsely chopped
Details
Adapted from crazyforcrust.com
Preparation
Step 1
1. Preheat oven to 350°. Line a 9x9” pan with foil and spray with cooking spray.
2. Crush Oreo cookies to a fine crumb using a food processor. You can also place them in a gallon size ziploc bag and roll it gently with a rolling pin until you have a fine crumb. Stir cookies into melted butter and press into the bottom of your pan. Chill until brownies are prepared.
3. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, salt, vanilla, and cocoa and stir well. Add flour and stir carefully.
4. Spread batter in prepared pan. Sprinkle the top with the chopped peanut butter cups.
5. Bake about 31-34 minutes, until a toothpick 1 inch from the outside of the pan comes out mostly clean. The center may still be a little jiggly. Let cool before cutting.
6. Store in an airtight container at room temperature for up to 4 days, or place in an airtight container and freeze for up to one month.
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