These Oreo Reese’s Fudge Brownies combine rich, fudgy chocolate with the irresistible crunch of Oreo cookies and the creamy peanut butter flavor of Reese’s. This decadent dessert works because it layers textures and flavors that complement each other perfectly: dense brownie, crunchy Oreos, and melty Reese’s pieces. Whether for a special occasion or a chocolate craving, these brownies deliver a crowd-pleasing treat.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
- 15 Oreo cookies, roughly chopped
- 1 cup Reese’s Peanut Butter Cups, chopped (about 8 standard cups)
- ½ cup semi-sweet chocolate chips (optional, for extra fudginess)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
- In a medium saucepan, melt the butter over low heat. Remove from heat and whisk in the sugar until combined.
- Add the eggs one at a time, whisking vigorously after each addition to ensure a smooth batter.
- Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, salt, baking powder, and flour.
- Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Avoid overmixing to keep brownies tender.
- Fold in half of the chopped Oreo cookies, half of the Reese’s Peanut Butter Cups, and the chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining Oreos and Reese’s pieces evenly on top, pressing down lightly to adhere.
- Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang. Cut into 12-16 squares and serve.
Tips
- Substitutions: You can swap Reese’s Peanut Butter Cups for regular peanut butter chips or chopped peanut butter candies if desired. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Storage: Store brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate up to 1 week or freeze for 2-3 months.
- Mix-ins: Adding chocolate chips or nuts like chopped pecans or walnuts can enhance texture. Just fold them in with Oreos and Reese’s.
- Common mistakes: Overbaking is the biggest culprit for dry brownies. Start checking at 30 minutes and remove when a toothpick has moist crumbs. Also, don’t overmix the batter to avoid tough brownies.
Serving Suggestions
Serve these Oreo Reese’s Fudge Brownies slightly warm with a scoop of vanilla ice cream or a drizzle of chocolate syrup for an indulgent dessert. They also pair wonderfully with a cold glass of milk or a cup of rich coffee. For a party, cut them into bite-sized squares and arrange on a platter for easy sharing.
Variations
Try adding a swirl of peanut butter or cream cheese into the brownie batter before baking for a marbled effect and extra richness. You can also layer the brownies with a peanut butter frosting or ganache after cooling for a more decadent treat. For a minty twist, substitute mint Oreos and add chopped Andes mints instead of Reese’s. Experiment with white chocolate chips or butterscotch chips to change the flavor profile while keeping the Oreo crunch.
Storage and Reheating
Store leftovers in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to 7 days or freeze tightly wrapped for up to 3 months. When freezing, separate layers with parchment paper to prevent sticking.
To reheat, warm brownies in the microwave for 15-20 seconds per piece or until just warm. Avoid overheating to prevent drying out. Alternatively, you can reheat in a 300°F (150°C) oven for about 10 minutes if you want a crispier edge.
Frequently Asked Questions
Can I use boxed brownie mix instead of making from scratch?
Yes, you can use your favorite boxed brownie mix and fold in chopped Oreos and Reese’s pieces before baking. Adjust baking time according to the box instructions and add the toppings on top as directed for best results.
What’s the best way to chop Oreos and Reese’s for the brownies?
Use a sharp knife to roughly chop the cookies and peanut butter cups into bite-sized chunks. Avoid pulverizing them into crumbs to maintain texture. You can also pulse them a few times in a food processor if you prefer smaller pieces.
How fudgy are these brownies compared to regular brownies?
These brownies are rich and fudgy due to the high butter and cocoa content, plus the added chocolate chips. The Oreos and Reese’s add texture and flavor contrast, making them more indulgent than standard brownies.
Can I make these brownies vegan or dairy-free?
To make a vegan version, substitute butter with vegan margarine or coconut oil, use flax eggs or another egg replacer, and ensure Oreos and Reese’s alternatives are dairy-free. Note that traditional Reese’s cups contain dairy, so look for vegan peanut butter candy options.
Why do my brownies sometimes turn out cakey instead of fudgy?
Brownies turn cakey when there is more flour or leavening agent and less fat. To keep them fudgy, use the right balance of butter, sugar, and cocoa, avoid overmixing, and don’t overbake. Also, avoid adding too many dry mix-ins that absorb moisture.
Can I prepare the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours before baking. Let it come to room temperature and stir gently before pouring into the pan. This can actually improve flavor as the cocoa develops over time.
What pan size works best for these brownies?
A 9×13-inch pan is ideal for these quantities, yielding thick, fudgy brownies. Using a smaller pan will result in thicker brownies but require longer baking, while a larger pan will thin them out and bake faster.
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