Getting ready for spooky season with these Halloween Oreo Brownie Cups. Fudgy handheld cups of gooey brownie get a whole Halloween (orange colour) Oreo placed into them. Sprinkle over crushed Oreos just before baking for a fun bake ready for your themed parties or a cozy movie night!
The recipe is a really easy, fudgy brownie recipe. There really is minimal hassle involved – just lots of good, delicious ingredients. Once you’ve made the batter, scoop small amounts into the base of each cupcake liner. Add an Oreo, flat. Then top with the remaining batter until nearly full.
These go into simple muffin liners for baking. Once done, simply let them cool before serving! I do recommend eating them warm for a real treat, but they are perfect to transport to work/school/as an easy snack! These are pretty versatile, so omit the Oreos for similar cookies if you like.
WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:
- Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
- Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
- Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
- Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
- Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
- Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.
Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you!
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 12 hole muffin tin and use muffin liners. This means they pop out of the tray with ease and are much easier to package up to take on the go!
- Dark/Semi-Sweet Chocolate, Melted
- Unsalted Butter
- Light Brown Soft Sugar
- Granulated Sugar
- Large Free Range Eggs
- Vanilla Extract
- Plain (All Purpose) Flour
- Cocoa Powder
- Halloween Oreos
- Any other Halloween candy you want to add on top!
How to get a shiny top on brownies
- Melted Butter: Make sure to use unsalted butter or margarine (the baking spread works just fine – no need to buy real butter here). The butter should have only just been melted, so that it’s still really hot!
- Light Brown Soft Sugar: Using a combination of sugars provides the best structure. Light brown sugar adds flavour and the chewiness/fudginess we love. The melted butter needs to be so hot that the sugar almost ‘dissolves’ – into a thick paste.
- Eggs: There is speculation that the way the eggs bake as part of the brownie batter contributes to the shiny top. It’s definitely true that I really struggle to get shiny tops on vegan brownies!
Top Tips for the best Halloween Oreo Brownie Cups
- Melted Butter: As mentioned above, this contributes to the shiny top!
- Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
- Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
- Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
- Filling: These don’t rise too much, so you can fill fairly close to the top of the cases without fear that they will spill.
This recipe for Halloween Oreo Brownie Cups makes about 10 muffins (I use two 6 hole muffin tins – like these ones)! I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Vanilla Cheesecake Brownie Cups. For videos and baking inspiration, head on over to my Instagram.
Halloween Oreo Brownie Cups
Ingredients
- 100 g (½ cups) Dark (or Semi-Sweet) Chocolate Melted
- 170 g (¾ cups) Unsalted Butter Melted
- 100 g (½ cups) Granulated Sugar
- 100 g (½ cups) Light Brown Soft Sugar
- 2 (2) Large Free Range Eggs
- 80 g (⅔ cups) Plain Flour
- 30 g (6 tbsp) Cocoa Powder
- Halloween Oreos (about 16)
Instructions
- Pre-heat your oven to 390f/180c Fan. Line 12 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour and cocoa powder, fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Pour about a teaspoon of the batter into each cupcake case, until just covering the base. Add an Oreo and ensure it is flat. Top with remaining batter until cases are 3/4 full (they don't really rise). Sprinkle over some crushed Oreos.
- Bake 20 minutes, until shiny and crisp, and barely wobbling. Remove and let cool before eating. For the perfectly Instagrammable photo, use a knife to cut in half!
