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Halloween Oreo Cookie Boo Brownies

Deliciously Fudgy Halloween Oreo Cookie Boo Brownies

These Halloween Oreo Cookie Boo Brownies are a magical blend of chewy, chocolatey goodness with crushed Oreos, making them a perfect festive treat.
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Prep Time 15 minutes
Cook Time 32 minutes
Cooling Time 15 minutes
Total Time 1 hour 2 minutes
Servings: 12 brownies
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Oreo Cookies Crushed Halloween-themed Oreos
  • 0.5 cup Chocolate Chips Semi-sweet or dark for richness
  • 0.5 cup Butter Melted
  • 1 cup Sugar Brown sugar gives deeper flavor
  • 2 pieces Eggs Room temperature for best results
  • 1 cup All-Purpose Flour Measure carefully
  • 0.5 teaspoon Salt Balances sweetness
Optional Topping
  • 0.5 cup Extra Oreo Pieces For spooky designs on top

Equipment

  • 9x9 inch baking pan
  • Medium saucepan
  • Mixing Bowl
  • spatula
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. Melt ½ cup of butter in a medium saucepan over low heat until fully liquid.
  3. Whisk together 1 cup of flour, 1 cup of sugar, and ½ teaspoon of salt in a mixing bowl.
  4. Pour the melted butter into the dry mixture and stir until incorporated. Add 2 eggs and blend until smooth.
  5. Fold the dry mixture into the wet mixture until just combined.
  6. Fold in 1 cup of crushed Oreos and ½ cup of chocolate chips, reserving a few Oreos for the top.
  7. Pour the batter into the prepared pan, sprinkle reserved Oreos on top, and bake for about 32 minutes.
  8. Let the brownies cool in the pan for 10-15 minutes before slicing into squares.

Nutrition

Serving: 1brownieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container for up to 3 days at room temperature or up to a week in the fridge. For longer storage, freeze for up to a month.

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