It’s almost October which means Halloween desserts are in full effect in my house 🙂 This recipe goes out to all my chocolate lovers. This recipe is based on my Copycat Ghirardelli Brownie, filled with Oreos and topped with a fudgy frosting with crushed Oreos and candy pumpkins. They’re so delicious, easy to decorate and so fun for the season!
Bake time and what type of pan you use are essential to nailing the perfect brownie. I know people can be very particular about their brownies so let me start by saying my preference is fudgy, and that’s how I designed these brownies to be. If you prefer cakey brownies bake for an additional 5-8 minutes. They’ll still be delicious and more cake like 🙂 When it comes to pans, you’ll want to use a 8×12 or 9×11 metal baking pan. Metal pans make the best cakes and brownies because they cook evenly throughout for the perfect bake every time. In general, unless a recipe specifically calls for a glass pan you are typically going to want to use metal.
I hope you love this recipe as much as I do! If you end up trying the recipe, please leave a rating and review in the comment section below! 🙂
Halloween Oreo Brownies
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 cup all-purpose flour
- 1 cup cocoa powder I prefer Ghirardelli but you can use whatever brand you prefer
- 1 cup bittersweet chocolate chips I prefer Ghirardelli but you can use whatever brand you prefer
- 20 Oreos
For the frosting:
- ½ cup salted butter melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk room temperature
- ⅓ cup cocoa powder
For garnish:
- 22 candy pumpkins
- ½ cup crushed Oreos
Instructions
For the brownies:
- Preheat the oven to 350° and grease and line a 8×12 or 9×11 baking pan with parchment paper. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla and eggs and beat for 30 seconds, until the batter becomes a lighter brown.
- Sift in flour, cocoa powder and salt. Mix lightly until just combined. Gently fold in the chocolate chips. Pour half of the batter into the prepared pan and spread evenly. Evenly layer on the Oreos and top with the rest of the batter. Bake for 25 – 30 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the over and let cool completely before frosting. Once the brownies are cooled, make the frosting.
For the frosting:
- In a large bowl combine the melted butter, vanilla extract and powdered sugar. Beat on medium speed until frosting is smooth and creamy, about 1 minute. Remove about ⅓ cup of the frosting and dye green.
- To the stand mixer beat in the cocoa powder and add in 1 tablespoon of milk at a time until you reach the desired consistency.
For assembly:
- Once the brownies have completely cooled spread on the fudge frosting. Top with crushed Oreos. Add green frosting to a piping bag fitted with a small round tip and pipe swirled vines on top. Add candy pumpkins, slice and serve!
What uz t by e orange filling?
These are absolutely delicious and so so cute!! Perfect for Halloween!
Easy to follow recipe and pretty easy to execute. Very Chocolaty!