Oreo-Stuffed Brownie Cups
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These Oreo stuffed brownie cups are the ultimate chocolate treat. Rich, fudgy brownies made with boxed brownie mix and a whole Oreo baked into the center of each bite.
Oreo-Stuffed Brownie Bites
Ever since making my brownie cakes, I’ve been wanting to create an even easier version with Oreo cookies. This Oreo-stuffed brownie cups recipe is the perfect combination of fudgy brownies and chocolatey cookies, and it only takes a few simple steps.
They’re almost as easy as my chocolate cherry brownies, but with a fun Oreo surprise baked into the center. Using boxed brownie mix is the shortcut that makes these fast and foolproof. Just mix, scoop, and bake in a muffin tin with a whole Oreo nestled inside.
Why You’ll Love This Recipe
- Effortless: They look impressive and taste amazing, but take barely any effort thanks to boxed brownie mix.
- Perfect anytime: Just like my chocolate walnut brownies, they are great for parties, after-school snacks, or whenever you need a fast chocolate fix.
Ingredient Notes
Find the full recipe with printable directions.
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- Brownie mix: Any 18-ounce boxed brownie mix works. Ghirardelli with chocolate chips bakes up extra rich and fudgy.
- Oil, egg, and water: Follow the amounts listed on your brownie mix box. Some brands use slightly different measurements.
- Oreos: Classic Oreos are perfect, but you can swap in Double Stuff or a fun seasonal flavor.
How to Make Oreo-Stuffed Brownie Cups
Add the brownie mix, oil, egg, and water to a mixing bowl and stir until the batter is smooth and glossy.
Spoon a little batter into the bottom of each muffin cup, just enough to coat the base. Press one Oreo into each cup. Scoop the remaining brownie batter over the Oreos, making sure each cookie is completely covered.
Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few fudgy crumbs.
Let them rest in the pan for five minutes, then run a small knife around the edges and gently lift each brownie cup onto a cooling rack.
Recipe Tips
- If your muffin pan tends to stick, line it with paper liners and give them a light spray before adding the batter.
- To know they’re done, insert a toothpick through the center and Oreo. It should come out clean or with a few moist crumbs, not wet batter.
- Let the brownie cups cool in the pan for five minutes, then run a small knife around the edges and gently lift them out onto a cooling rack.
- These also bake well with gluten-free brownie mix.
- Don’t leave the oreo-stuffed brownie cup to cool in the pan all the way or they may stick. Move them to a rack once they’ve set for a few minutes.
- They taste incredible warm. If serving later, warm them for a few seconds in the microwave to soften the brownie.
More Dessert Recipes to Try
Oreo-Stuffed Brownie Cups
Equipment
Ingredients
- 1 18 ounce brownie mix , I like Ghiradelli with chocolate chips
- 1/3 cup vegetable oil
- 1 egg
- 1/4 cup water
- 12 Oreos
Instructions
- Preheat oven to 350F°. Grease a 12 cup muffin pan/cupcake pan with cooking spray then set aside.
- Combine brownie mix, oil, eggs, and water together in a bowl until smooth.
- Spoon 1 Tablespoon brownie batter into each muffin cup.
- Press 1 Oreo cookie into each muffin cup then top with remaining batter. Ensure that the cookie is entirely covered with the brownie batter.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the middle of the brownie cup through the Oreo comes out clean (or a few crumbs not batter sticking to it).
- Rest for 5 minutes in the pan then run a knife around the edges and gently pop the brownie cup out of the pan onto a bakers rack to cool completely.
Notes
Nutrition
Variations
- Try different Oreos: Mint, peanut butter, or seasonal flavors like Red Velvet all work.
- Use Double Stuff: Extra creamy centers and an even softer bite.
- Add a drizzle: Finish with melted chocolate, white chocolate, or caramel once cooled slightly.
- Peanut butter cups: Swap the Oreos for mini peanut butter cups for a rich peanut butter and chocolate version.
FAQs
Yes. You’ll need mini bite-sized Oreo cookies and just a small spoonful of brownie batter per cup. The bake time will be shorter, so start checking after about 10–12 minutes.
Probably, but it hasn’t been tested with this recipe. If you try it, the baking time may be different since homemade batters can vary in thickness and moisture. Start checking a few minutes early and bake until a toothpick through the center comes out clean or with a few fudgy crumbs.
Store them in an airtight container at room temperature for 3–4 days. If they start to firm up, warm each one in the microwave for a few seconds to make them soft and gooey again.
Yes. Let the brownie cups cool completely, then place them in a freezer-safe container or bag with parchment between layers. Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds before serving.
