Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Oreo Brownie Cups

Oreo Brownie Cups

Get Ready

Servings: Serves 20

Prep Time: 30 minutes

Cook Time: 23 minutes

Ingredients: Add ingredients to List

vegetable cooking spray
1 cup (2 sticks) unsalted butter
7 oz. semisweet chocolate, chopped
21/4 cups sugar
11/2 cups all-purpose flour
13/8 cups unsweetened cocoa powder
1 tsp. baking powder
11/8 tsp. salt
1 Tbsp. vanilla extract
4 eggs, lightly beaten
10 tsp. creamy peanut butter, plus additional for optional garnish
20 Double Stuf Oreos
mini Oreos for garnish (optional)

directions:

1. Preheat oven to 350 degrees F. Spray 20 cups of 2 (12 cup) muffin pans with cooking spray, or line with paper liners.
2. Place butter in a medium microwave-safe bowl and cut each stick into 6 to 8 pieces. Add chopped chocolate and heat on high for 1 minute. Stir until fully melted; if needed, return to microwave and heat for 10 to 20 additional seconds. Stir until smooth, then add sugar and continue to stir for another minute until blended. Let cool for about 2 minutes.
3. While mixture is cooling, whisk together flour, cocoa, baking powder, and salt in a large bowl.
4. Reheat chocolate mixture on high in the microwave until it becomes shiny when you stir it, about 30 seconds -,- this will let the sugar melt and create a shiny top to the brownies. Pour mixture into bowl with dry ingredients. Add vanilla. Slowly add eggs and stir until smooth with a wooden spoon. Place a tablespoon of batter into each of the prepared muffin cups.
5. Spread about 1/2 tsp. peanut butter on one side of each Oreo. Place 1 Oreo, peanut butter side down, on top of the batter in each muffin cup.
6. Divide remaining batter among the 20 muffin cups, making sure batter covers each Oreo completely.
7. Bake until a toothpick inserted along the side of one of the cupcakes comes out clean, about 17 to 22 minutes.
8. Cool brownie cups in the pan for 5 to 10 minutes to ensure that they will not fall apart when you take them out. Gently remove brownies from pan and place on a wire rack to cool. Serve warm or at room temperature, garnished with a dab of peanut butter and a mini Oreo if desired.
Source: Hannaford fresh Magazine, May - June 2015

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
vegetable cooking spray  
1 cup (2 sticks) unsalted butter  
7 oz. semisweet chocolate, chopped  
21/4 cups sugar  
11/2 cups all-purpose flour  
13/8 cups unsweetened cocoa powder  
1 tsp. baking powder  
11/8 tsp. salt  
1 Tbsp. vanilla extract  
4 eggs, lightly beaten  
10 tsp. creamy peanut butter, plus additional for optional garnish  
20 Double Stuf Oreos  
mini Oreos for garnish (optional)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 20
Base Nutrients
Calories 370 kcal (18%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 9 g (45%)
Cholesterol 60 mg (20%)
Sodium 250 mg (10%)
Total Carbohydrates 50 g (16%)
Dietary Fiber 3 g (12%)
Protein 5 g (8%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading