Since my back is feeling a bit better today, I thought I would try out this recipe for Oreo peanut butter brownie cakes.
As you can see from the picture (excuse the shadow from my cellphone) they turned out pretty awesome.
The recipe is not gluten free, but I figured since it was pretty simple, it could be modified.
I used Glutino chocolate cream filled cookies and Betty Crocker gluten free brownie mix, along with Skippy peanut butter.
I did sit down while I was prepping the cookies since it is a bit time consuming. You simply make sandwiches of two cookies and peanut butter, spreading a layer of peanut butter between the cookies, then a layer on top, and place them each in a paper lined muffin tin. You will need 24 cookies. There are only 21 in a pack, so you will need two packs.
This is what they will look like:
Photo credit pickypalate.com
Once I mixed up the brownie mix, I wasn’t sure if it would “run down over” the cookies. Gluten free brownie mix is anything but runny. I resisted the temptation to add more oil to the batter, and proceeded to spoon about two tablespoons of batter over each cookie. The batter did sort of run down (gravity I suppose). I made sure there were no gaps showing bare cookie, then popped it into the oven at 350 degrees F.
The recipe calls for 18-20 minutes. I gave them about 22 minutes, but your time will vary according to your oven.
They looked pretty good-but the proof is in the pudding, as they say. They taste awesome! Sweet, gooey and delicious. I didn’t wait for it to cool off-the brownie part was a bit soft but that will solidify as it cools.
These are pretty easy to make; as I stated before, there is a bit of prep work involved but nothing major. The whole thing took me maybe an hour from start to finish.
There are great recipes out there just waiting to be found. Never stop exploring and never stop trying!