These Dirty Brownies are a decadent masterpiece, combining rich fudgy brownies with creamy peanut butter cups and crunchy Oreo cookies. Every bite is a symphony of textures, from the gooey center to the crisp edges, making them impossible to resist. With just 15 minutes of prep and 40 minutes of baking, you’ll have a dessert that feels indulgent yet effortless to create. Perfect for sharing or savoring solo, these brownies are a guaranteed crowd-pleaser.
The blend of sweet chocolate, salty peanut butter, and the iconic Oreo crunch creates a flavor explosion that’s both nostalgic and exciting. Each slice is packed with 345 calories of pure bliss, offering a satisfying treat without overwhelming richness. Whether you’re baking for a party or a cozy night in, these brownies promise to deliver comfort and joy in every bite. Dive into this irresistible dessert and let your taste buds celebrate!
Ingredients for Dirty Brownies — Peanut Butter Cup Oreo Brownies
- 12 Tbsp (170 g) butter (cut into Tbsp-sized pieces, 1 ½ sticks)
- ¾ cup (75 g) cocoa powder
- 1 ⅔ cup (335 g) granulated sugar
- 1 Tablespoon water
- 1 teaspoon vanilla extract
- 2 large eggs + 1 egg yolk (lightly beaten)
- 1 ⅓ cup (170 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 15 Oreo Cookies (divided)
- 16 Peanut Butter Cups
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and lightly grease/spray a 9×9 pan.
- In a large, microwave-safe bowl, melt the butter in the microwave.
- Stir in cocoa powder and sugar until well combined.
- Add water and vanilla extract, mixing thoroughly.
- Incorporate the eggs and egg yolk, stirring until the mixture is smooth.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until fully combined.
- Crush 12 Oreo Cookies (leave some chunks) and fold them into the batter.
- Layer half of the batter into the prepared pan, spreading evenly.
- Arrange Peanut Butter Cups over the batter, gently pressing them down.
- Spread the remaining batter on top.
- Crush the remaining Oreos and sprinkle them over the batter.
- Bake for 35-40 minutes, or until the center is set and firm to the touch.
- Allow to cool before slicing and serving.
Storage and Reheating Tips
Store your Dirty Brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes for that fresh-baked feel.
Serving Suggestions
These brownies are rich and decadent on their own, but you can take them to the next level by serving them warm with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a fun twist, add a sprinkle of sea salt on top to balance the sweetness. Pair with a glass of cold milk or a cup of coffee for the ultimate treat.
Recipe Variations
Feel free to mix it up! Swap out the Oreos for your favorite cookie, like chocolate chip or graham crackers. Instead of peanut butter cups, try using caramel-filled chocolates or even chopped nuts for a different texture. For a nut-free version, use chocolate chunks or marshmallows as a substitute.
Time-Saving Tips
To save time, use pre-crushed Oreo pieces or a food processor to quickly break them into chunks. You can also melt the butter in a saucepan on the stove if you don’t want to use the microwave. Pre-measure all your ingredients before starting to streamline the process and make baking even easier.
Special Notes
These brownies are extra gooey due to the peanut butter cups, so don’t worry if the toothpick test isn’t perfect. Instead, focus on the texture—the center should feel set but still slightly soft. Let them cool completely before cutting to ensure clean slices. For an extra touch, dust the top with powdered sugar or cocoa powder before serving.
Dirty Brownies — Peanut Butter Cup Oreo Brownies
Ingredients
- 12 Tbsp butter cut into Tbsp-sized pieces, 1 ½ sticks
- 3/4 cup cocoa powder
- 1 2/3 cup granulated sugar
- 1 Tablespoon water
- 1 teaspoon vanilla extract
- 2 large eggs + 1 egg yolk lightly beaten
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 15 Oreo Cookies divided
- 16 Peanut Butter Cups
Instructions
- Preheat oven to 350F (175C) and lightly grease/spray a 9×9 pan.
- In a large, microwave-safe bowl microwave your butter until melted.
- Stir in cocoa powder and sugar.
- Stir in water and vanilla extract.
- Add eggs and egg yolk, stirring until combined.
- In a separate bowl, combine flour, baking powder and salt.
- Gradually add to butter mixture until completely combined.
- Break/crush 12 Oreo Cookies (do not completely grind into fine crumbs, I placed them in a Ziploc bag and smacked them with a rolling pin until they were broken into pieces) and fold into the batter.
- Layer about half of the brownie mixture into the bottom of your prepared pan. Evenly spread peanut butter cups over the batter, gently pushing down so they are snug.
- Spread the remaining half of the batter on top.
- Crush your remaining Oreos and sprinkle over the top of the batter.
- Bake at 350F (175C) for 35-40 minutes (the toothpick test is difficult to do here due to the peanut butter cups — the best way to tell that these are done is to look for set centers that have firmed and the center should feel somewhat set and not liquidy to your fingertips).
- Allow to cool before serving.