These Halloween Oreo Brownies are fudgy, ultra chocolatey, and packed with crunchy Oreo pockets plus a shower of spooky sprinkles. They bake up crackly on top with chewy edges and melt-in-your-mouth centers that make every bite party-worthy.
Why You’ll Love This Halloween Oreo Brownies Recipe
- Fudgy texture with shiny, crackly tops that look bakery-level.
- Loaded with Oreo chunks and festive sprinkles for Halloween flair.
- One bowl and pantry staples, no mixer needed.
- Customizable with cream cheese or peanut butter swirls.
- Perfect for parties, bake sales, or cozy movie nights.
Halloween Oreo Brownies Recipe Ingredients & Substitutions
- 1/2 cup (115 g) unsalted butter
- 4 oz (115 g) semisweet chocolate, chopped or chips
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (35 g) natural or Dutch-process cocoa powder
- 2/3 cup (85 g) all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp instant espresso powder, optional but boosts chocolate flavor
- 14 Halloween Oreos, roughly chopped, plus 4 more for topping
- 2 tbsp Halloween sprinkles or candy eyes for topping
Substitutions:
- Butter: Substitute with 1/2 cup neutral oil for extra moist brownies.
- Chocolate: Use dark chocolate for deeper flavor or milk chocolate for sweeter brownies.
- Flour: A 1:1 gluten free baking blend works well. Add 1 tbsp milk if batter seems thick.
- Cocoa: Black cocoa adds striking color. Mix half black cocoa and half Dutch for balance.
- Oreos: Any sandwich cookie works. Try peanut butter or mint for a twist.
Step-by-Step Instructions to Make Halloween Oreo Brownies Recipe
Prep the pan and oven
Heat oven to 350°F. Line an 8 inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
Melt butter and chocolate
In a heatproof bowl set over a simmering pot or in the microwave, melt butter and chocolate until smooth. Cool 3 to 4 minutes so it is warm, not hot.
Whisk in sugars
Whisk in granulated and brown sugar until glossy. The sugar helps build those shiny tops.
Add eggs and vanilla
Whisk in eggs one at a time, then vanilla, beating 30 to 45 seconds until the batter looks thick and falls in ribbons.
Fold in dry ingredients
Sift in cocoa, flour, salt, and espresso powder. Switch to a spatula and fold gently until just combined with no dry streaks.
Add the cookies
Fold in the chopped Oreos, reserving a handful for the top.
Fill the pan
Spread batter evenly in the pan. Sprinkle remaining Oreos and Halloween sprinkles over the surface. Lightly press toppings so they adhere.
Bake
Bake 24 to 28 minutes until the edges are set and a toothpick comes out with a few moist crumbs. Do not overbake for fudgy centers.
Cool and lift
Cool in the pan 1 hour. Use the parchment to lift out, then cool fully before slicing.
Slice cleanly
Use a hot, dry knife to cut 16 squares. Wipe the blade between cuts for sharp edges.
Tips for Success
- Room temp eggs whisk in more easily and create a shinier top.
- Whisk the batter well after adding eggs to dissolve sugar and build that crackly crust.
- Use a metal pan for the best edges. If using glass, reduce oven temp to 340°F and add 3 to 5 minutes.
- Do not overmix once flour is added. Fold just until combined to avoid cakey brownies.
- Pull them when they look slightly underdone. Carryover heat finishes the set.
Variations of Halloween Oreo Brownies Recipe
- Cream Cheese Swirl: Beat 6 oz cream cheese with 2 tbsp sugar and 1 egg yolk. Tint orange if you like. Dollop and swirl before baking.
- Peanut Butter Ripple: Warm 1/3 cup peanut butter, dollop on top, and swirl.
- Triple Chocolate: Add 1/2 cup chocolate chips to the batter with the Oreos.
- Salted Caramel: Drizzle 1/4 cup thick caramel over the batter and swirl. Finish with flaky salt.
- Gluten Free: Use a 1:1 gluten free flour blend and check doneness early.
Serving Suggestions: What to Pair with Halloween Oreo Brownies Recipe
- Vanilla ice cream or cookies and cream ice cream with extra sprinkles.
- Cold milk or a creamy mocha for coffee lovers.
- Set on a Halloween dessert board with candy corn, pretzels, and gummy worms.
- Warm a square and top with whipped cream and candy eyes for a spooky face.
Storage & Reheating Instructions
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keep up to 5 days. Bring to room temp for best texture.
- Freezer: Wrap slices individually and freeze up to 2 months. Thaw at room temp 30 minutes.
- Reheat: Microwave a square for 10 to 12 seconds for that fresh-baked gooey bite.
Memories Made Around the Table
Every Halloween I bake a pan of these, and the parade of little hands sneaking warm corner pieces starts before the sprinkles have settled. It is the sweet kind of spooky that makes traditions stick.
FAQs
How do I get shiny, crackly tops? Whisk the eggs and sugar until glossy and thick, and do not skimp on the granulated sugar. A slightly higher sugar ratio and warm batter help.
Can I use a box mix? Yes. Prepare the mix as directed, fold in 1 to 1 1/2 cups chopped Oreos, top with more Oreos and sprinkles, and bake per box timing.
What size pan works best? An 8 inch square pan gives thicker, fudgier brownies. For a 9 inch pan, start checking 4 minutes earlier.
Can I double the recipe? Yes. Bake in a 9 by 13 inch pan for 28 to 34 minutes. Watch for the moist crumb test.
Do I need to refrigerate cream cheese swirl brownies? Yes. If you add a cream cheese swirl, refrigerate and enjoy within 4 to 5 days.
Final Thoughts
These Halloween Oreo Brownies are as fun to make as they are to eat. Keep it simple, lean into the fudgy texture, and let the sprinkles do the styling. Happy baking and happy haunting.
Halloween Oreo Brownies Recipe
Equipment
- 1 8-inch square baking pan
- 1 Parchment Paper for sling
- 1 Nonstick spray or butter to lightly grease parchment (optional)
- 1 Heatproof mixing bowl
- 1 Saucepan or microwave for melting butter and chocolate
- 1 Whisk
- 1 Rubber spatula
- 1 Fine-mesh sieve for sifting dry ingredients (optional)
- 1 Knife for clean slices
- 1 Measuring cups and spoons
Ingredients
Brownies
- 0.5 cup unsalted butter
- 4 oz semisweet chocolate chopped or chips
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 0.33 cup cocoa powder natural or Dutch-process
- 0.67 cup all-purpose flour
- 0.5 tsp fine sea salt
- 0.5 tsp instant espresso powder optional, boosts chocolate flavor
- 14 Halloween Oreos roughly chopped, plus more reserved for topping
- 4 Halloween Oreos for topping, roughly chopped
- 2 tbsp Halloween sprinkles or candy eyes for topping
Instructions
Make the Brownies
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving an overhang for easy lifting. Lightly grease the parchment.
- In a heatproof bowl set over a simmering pot or in the microwave, melt the butter and chocolate until smooth. Cool 3 to 4 minutes so it is warm, not hot.
- Whisk in the granulated and brown sugar until glossy. The sugar helps create shiny, crackly tops.
- Whisk in the eggs one at a time, then the vanilla. Beat 30 to 45 seconds until the batter looks thick and falls in ribbons.
- Sift in the cocoa, flour, salt, and espresso powder. Switch to a spatula and fold gently until just combined with no dry streaks.
- Fold in the chopped Oreos, reserving a handful for the top.
- Spread the batter evenly in the pan. Sprinkle remaining Oreos and Halloween sprinkles over the surface. Lightly press so the toppings adhere.
- Bake 24 to 28 minutes until the edges are set and a toothpick comes out with a few moist crumbs. Do not overbake for fudgy centers.
- Cool in the pan for 1 hour. Use the parchment sling to lift out, then cool fully before slicing.
- Use a hot, dry knife to cut into 16 squares, wiping the blade between cuts.