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Halloween Oreo Cookie Boo Brownies

Indulgent Halloween Oreo Cookie Boo Brownies to Thrill You

Delicious Halloween Oreo Cookie Boo Brownies with a fudgy base and festive toppings that thrill your taste buds.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 box Brownie Mix Choose a quality chocolate brownie mix or use your favorite homemade recipe.
  • 2 large Eggs Helps bind the ingredients together.
  • ½ cup Oil or Butter Oil gives a fudgier texture, while butter adds flavor.
  • ¼ cup Water Needed to prepare the brownie mix, depending on instructions.
For the Topping
  • 10 pieces Halloween Oreos Spooky fun and delightful crunch.
For the Baking Setup
  • 1 sheet Parchment Paper Essential for lining your baking pan.

Equipment

  • 9×9 inch baking pan
  • Mixing bowl
  • spatula
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.
  2. Prepare your brownie batter using a quality mix or homemade recipe; combine mix, eggs, oil or butter, and water until smooth.
  3. Pour the brownie batter into the prepared baking pan and smooth the surface evenly.
  4. Decoratively place whole Halloween Oreos on top of the batter and add broken Oreo pieces for extra crunch.
  5. Bake in the preheated oven for 25 to 30 minutes. Check for doneness starting at 25 minutes.
  6. Once baked, remove from the oven and let cool completely in the pan; refrigerate for an hour for better texture.
  7. Slice into squares with a sharp knife and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gCalcium: 2mgIron: 6mg

Notes

Store brownies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week. Freeze individual squares for longer storage.

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