Description
Delicious Halloween brownies with hidden layers of creamy Oreo goodness and a rich, fudgy texture, perfect for autumn celebrations.
Ingredients
Scale
- 12 ounces dark chocolate, chopped
- 1 cup unsalted butter (8 oz), cut into 1-inch pieces
- 1 teaspoon instant espresso powder
- 1 1/2 cups sugar
- 1/2 cup packed light brown sugar
- 5 eggs, room temperature
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 20 Oreos
- Candy eyes (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Butter the sides and bottom of a 9×9 baking pan or line it with parchment paper.
- In a large bowl, combine the chocolate, butter, and instant espresso powder. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.
- Turn off the heat while keeping the bowl over the water, and add the granulated and brown sugars. Whisk until smooth; then remove from the heat to let cool to room temperature.
- Whisk in 3 of the eggs until well combined. Add the remaining eggs, whisking just until combined. Avoid overbeating the batter.
- Sprinkle the flour and salt over the chocolate mixture. Gently fold in the flour until just a bit of it is visible.
- Pour half the batter into the prepared pan. Arrange 12 Oreos on top, then cover them with the remaining batter, ensuring they’re fully covered.
- Crumble or cut the remaining 8 Oreos and sprinkle them over the top of the batter.
- Bake for 30 minutes, rotating the pan halfway through. The brownies are done when a toothpick comes out with a few moist crumbs.
- Allow to cool completely, then lift out using parchment paper, cut into squares, and add candy eyes if using.
Notes
For longer storage, wrap brownies in plastic and freeze. These can also be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg