Halloween Oreo Brownies

Halloween Oreo Brownies

Oreos are my Achilles’ heel.

Plus now I just love to get them because they are all Halloween-y and orange. So when you dunk them in milk your milk gets a slight orange hue to it.

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So the obvious thing to do is to make already devlish Oreos and dump a a whole lot of them into super rich brownies. Where’s my milk!?!?

These brownies are so most ooey gooey brownies ever. Like seriously, ever. It’s the butter, chocolate chips, and melty Oreos that keep these super soft in the center of the pan. Grab a fork or a spoon and dig in.

Don’t get intimidated by the bit of ‘work’ you have to do to gently fold everything into the eggs. It makes these brownies so soft and airy and gooey and delightful. As well, I suggest you do a better job at cutting up the Oreos than I did. If you have really big chunks it makes for lots of fun orange pockets but is more difficult to cut into.

I might just keep on buying these orange halloween Oreos for a bit longer since, you know, orange is very fall and I think we can pull off fall stuff until Thanksgiving. Oh boy, that’s fast approaching as well isn’t it?!?!?

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Halloween Oreo Brownies

Makes 16 brownies


  • 3 Tablespoons all-purpose flour
  • 1 Tablespoon cocoa powder
  • A pinch of salt
  • 5 1/2 ounces unsalted butter
  • 7 oounces  semi-sweet chocolate ships
  • 4 eggs
  • 5 1/2 oounces light brown sugar
  • 1/2 cup semi-sweet chocolate chips
  • 16 Oreo cookies, broken into pieces


  1. Preheat oven to 350 degrees. Line an 8×8-inch baking pan with parchment paper with the paper overlapping the sides.
  2. In a small bowl, combine together the flour, coco power, and salt, set aside.
  3. Combine the chocolate and butter together. Gently heat to melt, whiling stirring often. Set aside to cool.
  4. Beat the eggs in a large mixing bowl until they have tripled in volume. Add half the brown sugar around the outer edge of the eggs in the bowl (so you don’t knock the air out of the mix) and gently fold until incorporated. Add the remaining sugar again around the edge, and fold again for a few minutes until the mix is smooth and you can’t feel any sugar crystals in between your fingers.
  5. Fold the melted chocolate into the eggs quickly to incorporate it.
  6. Add the dry ingredients mixture, chocolate chips, and 1/3 of the crushed Oreos around the edge of the bowl and fold in until combined, taking care not to knock the air out. Pour the mix into the paper-lined baking pan. Scatter the remaining chunks of Oreo cookies over the top of the mixture, pressing some into the batter.
  7. Bake for 45-50 minutes or until the middle is only slightly gooey.
  8. Set the pan on a wire rack to cool completely. When cooled, lift the baking paper and brownies out of the pan and set on a cutting board. Cut into 2×2-inch squares (in half and then half again, both ways). 

Adapted from Sugar and Snapshots


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