Description
Delicious Halloween Oreo stuffed brownies featuring a rich cocoa batter with whole Oreos hidden inside and crushed Oreos on top, baked to perfection for a fudgy, chocolatey treat perfect for festive occasions.
Ingredients
Scale
Brownie Batter
- 2/3 cup butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2/3 cup cocoa powder
- 2 cold eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup all purpose flour
Oreos
- 15 Oreos whole for stuffing
- 5 Oreos crushed for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper and set aside.
- Melt Butter, Oil and Sugars: In a microwave-safe bowl, melt the butter, vegetable oil, granulated sugar, and brown sugar together in 30-second intervals, stirring between each. Once fully melted, microwave for an additional 1 minute and stir vigorously until the sugar is completely dissolved, preferably using a hand mixer or stand mixer for best results.
- Add Eggs and Vanilla: Whisk in the eggs one at a time ensuring each is fully incorporated, then add the vanilla extract. The batter should be thick enough to pull away slightly from the sides of the bowl.
- Combine Dry Ingredients: Add the cocoa powder, all purpose flour, and salt into the wet mixture and fold gently just until combined to avoid overmixing.
- Layer Brownie Batter and Oreos: Pour half of the batter into the prepared baking pan and spread evenly. Arrange the 15 whole Oreos in the center of the batter. Pour the remaining batter on top and spread to cover the Oreos completely.
- Add Oreo Crumble and Bake: Sprinkle the 5 crushed Oreos evenly over the top and bake in the preheated oven for 30 minutes until a toothpick inserted near the center comes out with moist crumbs.
- Cool and Slice: Allow the brownies to cool completely on a wire rack before slicing into 16 squares for best results with a crackly top texture.
Notes
- Use cold eggs to help with batter consistency.
- Do not overmix once the flour is added to keep brownies fudgy.
- If you prefer extra fudgy brownies, slightly underbake by a few minutes.
- Swap vegetable oil with melted coconut oil for a subtle flavor twist.
- Lining the pan with parchment paper makes removing brownies easier and cleaner.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
