Halloween Oreo Cookie Boo Brownies (Printer-Friendly Version)
Chewy chocolate brownies studded with Oreos and orange creme, featuring festive Halloween cookie designs.
# What You'll Need:
→ Brownie Base
01 -
1 cup (2 sticks) unsalted butter, melted and slightly cooled
02 -
2 cups granulated sugar
03 -
4 large eggs, at room temperature
04 -
1 tablespoon pure vanilla extract
05 -
1 cup all-purpose flour
06 -
1 cup unsweetened cocoa powder, sifted
07 -
1/2 teaspoon salt
→ Mix-Ins and Toppings
08 -
1 cup semi-sweet chocolate chips
09 -
22 Halloween Oreo cookies, roughly chopped, divided
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
02 -
In a large mixing bowl, whisk together melted unsalted butter and granulated sugar until thoroughly combined. Add eggs and vanilla extract, mixing well after each addition until the mixture is glossy and smooth.
03 -
Sift all-purpose flour, cocoa powder, and salt into the wet mixture. Gently fold until just combined, being careful not to overmix.
04 -
Stir in semi-sweet chocolate chips and half of the roughly chopped Halloween Oreo cookies, distributing evenly throughout the batter.
05 -
Spread the brownie batter into the prepared baking pan, smoothing the top. Evenly arrange the remaining Halloween Oreo cookies—placing some whole, with the designs facing up, and some pieces as desired for a decorative finish.
06 -
Transfer pan to the center oven rack and bake for 30–34 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking to maintain a fudgy texture.
07 -
Remove from oven and allow brownies to cool completely in the pan set on a wire rack. For best slicing results, refrigerate for 30 minutes before cutting into squares using a large chef’s knife, wiping the blade clean between each cut.
# Additional Tips:
01 -
Refrigerating brownies before slicing helps achieve neat, clean edges for serving.
02 -
Avoid overbaking for optimal fudgy consistency; take care not to confuse melted chocolate chips with uncooked batter when checking doneness.