Slutty Halloween Brownies
Servings
14-16 brownies
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Ingredients
Chocolate Chip Cookies Base
- ½ cup (113 g) unsalted butter, just melted (not warm)
- 1/3 cup (75 g) granulated sugar
- ½ cup (110 g) dark brown sugar, packed
- ¾ tsp (3.75 ml) pure vanilla extract
- 1 large egg
- 1½ cups (188 g) all-purpose flour
- ½ tsp baking soda
- ⅛ tsp baking powder
- ½ tsp sea salt
- 1/2 tsp cornstarch
- 1 cup (170 g) chocolate chips
- 20 Oreos
Brownie Layer
- ½ cup (113 g) unsalted butter
- ⅓ cup (28 g) dutch process cocoa powder you can find here
- 1/4 tsp espresso powder (optional but I love the flavor boost from it!) you can find here
- 3/4 cup (175 g) granulated sugar
- 2 tbsp (25 g) dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1½ tsp vanilla extract or vanilla bean paste
- ¼ tsp salt
- ½ cup + 1 tbsp (68 g) all-purpose flour
- ½ tsp cornstarch
- 1/4 cup (41 g) semi sweet chocolate chips
- 16 Pilsbury Halloween Cookies (or any festive sugar cookie will work!)
Instructions
Enable Step-by-Step Mode- Preheat oven to 350°F (175°C). Lightly grease and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- For the cookie base, using a rubber spatula, mix together softened butter, granulated sugar and brown sugar until fully combined. Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together, cornstarch, all-purpose flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet, gently folding and mixing until fully incorporated. Add the chocolate chips and fold until everything is homogenous. Press the cookie dough evenly into the bottom of the prepared pan. Place the pan in the fridge, uncovered while you prep your brownie layer.
- In microwave, (in a large heatproof bowl) melt unsalted butter. Once melted and still warm, add the cocoa powder and espresso powder (if using). Whisk in granulated sugar and dark brown sugar. Add the egg and egg yolk. Whisk vigorously until the sugars have dissolved some and the batter is light and slimy (About 2 minutes, take breaks if you need to. This step is important because it will help the brownies crinkle on the top!) :D. Add the vanilla extract.
- Add the all-purpose flour, cornstarch and salt. Gently fold everything with a rubber spatula, do not overmix.
- Remove the pan from the fridge. Lay the oreos in a single layer on top of the cookie dough, gently pressing them in to slightly embed.
- Pour the brownie batter evenly over the Oreo layer. Gently press 16 Pillsbury Halloween sugar cookies on top of the brownie batter (space them evenly — they will spread slightly).
- Bake for 41-45 minutes, or until the brownie layer is set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top of the cookies are browning too quickly, loosely tent with foil during the last 10 minutes. Let the brownies cool completely in the pan before lifting them out and slicing. This will take about 1.5 to 2 hours. Lift, slice and serve!
We want to place the oreos very close together. In a 9x9 pan, you will be able to fit 4 whole oreos, plus one half of a cookie. See image above for reference.
Storage: These brownies can be stored at room temperature for 1-2 days- they should be sealed in an airtight container.