Description
These Halloween Oreo stuffed brownies are a decadent treat featuring rich, fudgy brownie batter encasing a fun surprise of whole Oreos, topped with crushed Oreos for extra crunch and flavor. Perfect for a spooky celebration or any chocolate lover’s delight, they are easy to prepare and bake to perfection with a moist, chewy texture and an irresistible Oreo center.
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 eggs, cold
- 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 and prepare pan: Preheat the oven to 350F. Line an 8×8 inch baking pan with parchment paper, ensuring it extends over the edges for easy removal later, and set aside.
- Melt butter and sugars: In a microwave-safe bowl, combine butter, vegetable oil, granulated sugar, and brown sugar. Microwave in 30-second intervals, stirring after each, until melted and well combined. Continue microwaving for an additional 1 minute, then stir vigorously to ensure the sugars fully dissolve. Using a hand mixer or stand mixer will help achieve a smooth mixture.
- Add eggs and vanilla: Whisk in the cold eggs one at a time until the batter is well incorporated and pulls slightly from the bowl. Then, add the vanilla extract and mix well.
- Combine dry ingredients: Sift together the flour, cocoa powder, and salt. Gently fold these dry ingredients into the wet mixture just until combined, careful not to overmix to maintain a fudgy texture.
- Layer brownie batter and Oreos: Pour half of the brownie batter evenly into the prepared pan. Arrange the 15 whole Oreos in the center of the batter in a single layer. Carefully spread the remaining brownie batter over the Oreos, covering them completely.
- Add crushed Oreo topping: Sprinkle the 5 crushed Oreos evenly over the top of the brownie batter.
- Bake: Bake in the preheated oven for 30 minutes, or until a toothpick inserted near the edges comes out with a few moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool completely on a wire rack before slicing to ensure clean, square slices with a beautiful crinkled top.
Notes
- Ensure eggs are cold for better batter consistency and fudginess.
- Do not overmix the batter once flour is added to keep the brownies tender.
- Line the pan with parchment paper with overhang for easy removal of brownies.
- Use a sharp knife and wipe it clean between cuts for neat slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Microwaving sugars fully dissolves them for a better texture in the brownie.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
