When the calendar rolls around to October, our house starts to turn shades of orange and black, and our boys start talking about what what they are going to be on Halloween. Pretty soon, we have lots of invitations with little ghosts and ghouls inviting us to various Halloween parties. We can’t have ourselves showing up to a party empty handed, so we are always thinking of cool looking treats we can take to the various events that we are invited to. When we saw these orange and black Halloween Oreos, we thought they might be perfect for making some Halloween Oreo Monster Brownies.
We are both suckers for a good brownie, especially any brownie with a really rich chocolate fudge flavor. We started with a good recipe that we have made many times in the past which makes a nice fluffy brownie with a nice fudgy center. We decided the Halloween Oreos would make a cool looking filling while adding a nice crunchy texture. We added a layer of the Halloween Oreos as a filling, figuring that the orange creme would make a nice contrast to the rich brown chocolate.
The orange creme expanded when it was cooked, and gave a nice layer of Oreo creme in a couple of bites. Since the creme center is typically the favorite part of the Oreo, so having an orange Oreo creme filling gave these Monster Brownies a real surprise. A topping of crumbled Oreo cookies made for a nice crunchy topping plus gave the Monster Brownies an appropriately monstrous appearance, especially when we added a couple of of candy googly eyes to each brownie.
Perfect for kids (our two boys have been asking non-stop when they can have the Monster Brownies! “Are you done taking pictures? Can we have them NOOOOW?”) or as a fun treat to take to an adult Halloween party! We hope these Halloween Oreo Monster Brownies will bring a spooky edge to your next Halloween party!
Want a drink to go along with these? Try our Bourbon Butterbeer for an adult take on a classic magical drink!
- 1 1/4 cup All-purpose flour
- 1 teaspoon salt
- 12 ounces dark chocolate (chopped)
- 1 cup unsalted butter ( 8 ounces ) cut into 1 inch pieces
- 1 teaspoon instant espresso powder
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, room temperature
- 20 oreos
- Candy eyes, optional
- Preheat the oven to 350 degrees. Butter the sides and bottom of a 9x9-inch baking pan. Line the pan with parchment paper if desired.
- Put the chocolate, butter and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
- Turn off the heat, keeping the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture will be room temperature.
- Add 3 of eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Don't overbeat the batter or your brownies will be cakey.
- Sprinkle the flour and salt over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour half of the batter into the prepared pan.
- Place 12 oreos on top of the batter.
- Pour the rest of the batter over the top of the oreos, making sure to cover all of them.
- Crumble the remaining 8 oreos and sprinkle over the top of the batter.
- Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper, if used. Cut into squares and serve. Sprinkle with candy eyes, optional.
- Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
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