Halloween Oreo Brownies
These Halloween Oreo brownies are a fun and delicious dessert for spooky season. The Halloween brownies are chewy, fudgy and packed with Halloween Oreo cookies. A drizzle of chocolate ganache and festive sprinkles adds the perfect touch to these treats!
Ingredients for Halloween Oreo Brownies
Halloween Oreo Brownies
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor of the brownies.
- All-purpose flour
- Dark cocoa powder – I recommend using dark cocoa powder for this recipe for an intense chocolate flavor.
- Baking powder
- Salt
- Halloween Oreos – I love using the Halloween Oreos with orange frosting for an extra pop of color. You can use regular Oreos if you prefer.
Additional Ingredients
- Heavy cream + semisweet chocolate chips – To make a chocolate ganache drizzle.
- Halloween sprinkles – Use your favorite Halloween sprinkle blend. I love incorporating purple, orange, and green colored sprinkles.
How to Make Halloween Oreo Brownies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Prepare a 9×9 inch pan with nonstick cooking spray and parchment paper sheets.
- Make the brownie batter: Heat the unsalted butter and brown sugar in the microwave for 90 seconds. Whisk until smooth and set aside to cool slightly. Whip the granulated sugar and eggs for a few minutes until light and pale. Slowly drizzle in the brown sugar mixture while mixing constantly. Add the vegetable oil and vanilla extract and mix well. Add in the dry ingredients (all-purpose flour, dark cocoa powder, baking powder, and salt), and mix on low speed until combined and smooth. Fold in the chopped Oreo cookies.
- Bake the brownies: Bake the brownies for approximately 30 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs. Cool the brownies to room temperature.
- Decorate the brownies: Drizzle chocolate ganache over the top of the brownies and decorate with Halloween sprinkles.
Recipe Tips
- Check out my baking tips post on 10 Tips for Baking Perfect Brownies to learn simple tips and tricks to make the best brownies from scratch! You will never go back to brownie mix.
- Be sure to whip the granulated and sugar and eggs for a few minutes until they are light and pale. This, along with the melted butter and brown sugar, creates the perfect chewy brownie texture and shiny top.
- Press additional broken Oreo cookies into the top of the brownies before baking. This makes the brownies look beautiful, and more Oreos is never a bad thing!
Frequently Asked Questions
How should I store the brownies?
- Store the brownies in an airtight container at room temperature for 2 to 3 days.
What is the yield of this recipe?
- The yield for this recipe depends on how large you want the brownies. If you cut the brownies into 3 inch squares, you will have 9 large brownies (as pictured). The brownies are very decadent, so I’m a fan of cutting them into 16 squares.
How can I make clean slices?
- Remove the brownies from the pan before cutting. Use a sharp, thin knife. Run the knife under hot water and then dry with a towel. Cut down into the brownies and then pull the knife out of the side of the brownies. Clean the knife and run it under hot water in between each cut.
- To make even, uniform brownies, I recommend using a ruler to mark where you would like to make the cuts.
Other Halloween Recipes You Will Love
- Halloween monster cookies
- Halloween M&M cookies
- Worms & dirt dessert cups
- Halloween chocolate M&M cookies
- Halloween sugar cookie bars
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Halloween Oreo Brownies
Yield: 16 brownies
These Halloween Oreo brownies are a fun and delicious dessert for spooky season. The Halloween brownies are chewy, fudgy and packed with Halloween Oreo cookies. A drizzle of chocolate ganache and festive sprinkles adds the perfect touch to these treats!
Ingredients
Halloween Oreo Brownies
- ¾ cup (170 g) unsalted butter
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) eggs room temperature
- ¼ cup (60 ml) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 1 cup (125 g) all-purpose flour
- ⅔ cup (57 g) dark cocoa powder
- ¼ tsp (0.2 tsp) baking powder
- ¾ tsp (1 tsp) salt
- 2 cups (320 g) roughly chopped Halloween Oreo cookies approximately 15 cookies
- 8 (8) Halloween Oreo cookies for the top of the brownies
Additional Ingredients
- ¼ cup (45 g) semisweet chocolate chips
- 2 tbsp (30 g) heavy cream
- 2 tbsp (20 g) Halloween sprinkles
Instructions
- Preheat the oven to 350℉ (177℃). Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper.
- In a microwave-safe bowl, combine the unsalted butter and light brown sugar. Heat in the microwave for 90 seconds until the butter is fully melted. Whisk the butter and brown sugar together until combined and smooth. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the granulated sugar and eggs on medium-high speed for a few minutes until light and pale in color.
- Slowly pour in the brown sugar mixture into the egg mixture while mixing on medium speed to temper the eggs. Add in the vegetable oil and vanilla extract and mix until well combined.
- Add in the all-purpose flour, dark cocoa powder, baking powder, and salt, and mix on low speed until the ingredients are well combined and the brownie batter is smooth. Scrape the sides and bottom of the bowl as needed. Fold in the roughly chopped Halloween Oreo cookies.
- Pour the brownie batter into the prepared 9×9 baking pan. Use an offset spatula to spread the batter evenly in the pan. Press additional broken Halloween Oreo cookies into the top of the brownie batter.
- Bake the brownies for approximately 30 minutes until the edges of the brownies are set and an inserted toothpick in the center of the brownies comes out with moist crumbs. Cool the brownies in the pan to room temperature.
- To make the chocolate ganache drizzle, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat the mixture in the microwave in 15 second increments, mixing in between, until the chocolate is melted and the ganache is smooth.
- Use a spoon or a piping bag to drizzle the chocolate ganache over the cooled brownies. Sprinkle the top of the brownies with Halloween sprinkles.
Notes
- Store the brownies in an airtight container at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Love these!! Great recipe and versatile for the time of year!
Hi Amber! Thanks for trying the recipe! Thrilled to hear that you enjoyed it. Anything Oreo is a winner in my book!