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Friday 09 October 2026 07:35:27 GMT
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Fudgy Halloween brownies🎃🖤 Halfway making this I noticed I only had enough Oreos for the center lol🫠 Recipe: I suggest weighing as always 1 cup (226g) unsalted butter 2 tablespoons neutral oil 4 oz (113g) good quality semi-sweet chocolate (I used Ghirardelli) 1/2 cup (43g) Dutch process cocoa 1 1/4 cups (250g) granulated sugar 2 large eggs, room temp 1 egg yolk 2 teaspoons vanilla extract 3/4 cup (90g) all purpose flour 3/4 teaspoon salt 1/2 cup (85g) semi-sweet chocolate chips -Halloween Oreos -Halloween sprinkles (I used fancy sprinkles) Tips: -mix the eggs and sugar until light and thick to get crackly tops. -once dry ingredients go in, fold it in just until there’s no more flour streaks left. dont overmix that part. -do not over bake or you’ll get cakey brownies -toothpick should have moist fudgy crumbs. A clean toothpick means it’s over baked. Instructions: In a heat safe bowl add the chocolate and butter. Heat in the microwave in 20 second intervals until melted (or stove top) Add the oil and the cocoa powder then mix. Set aside. In a large bowl, whisk in the eggs,egg yolk and vanilla. Add sugar. Whisk for 2-3 minutes until the mixture looks glossy, light in color, and slightly thickened. Pour in the cooled butter/cocoa mixture. Make sure it’s not hot! Warm is ok Add the flour, and salt. Fold them into the chocolate mixture until no dry flour remains. Don’t overmix! Fold in the 1/2 cup chocolate chips Pour half into a parchment-lined 8×8-inch metal pan. Place down some Oreos then add the rest of the batter. Bake at 350 F for about 27-30 minutes. Start checking around 27 minutes. The edges should look set, but the center should still look slightly soft. If the batter is till runny in the center, bake for another 5 ish minutes. A toothpick should come out with moist fudgy crumbs, not completely clean. Cool completely Note: ceramic or glass pans might take longer to bake. (35min or longer) #brownies#oreo#halloween#baking#Recipe
Fudgy Halloween brownies🎃🖤 Halfway making this I noticed I only had enough Oreos for the center lol🫠 Recipe: I suggest weighing as always 1 cup (226g) unsalted butter 2 tablespoons neutral oil 4 oz (113g) good quality semi-sweet chocolate (I used Ghirardelli) 1/2 cup (43g) Dutch process cocoa 1 1/4 cups (250g) granulated sugar 2 large eggs, room temp 1 egg yolk 2 teaspoons vanilla extract 3/4 cup (90g) all purpose flour 3/4 teaspoon salt 1/2 cup (85g) semi-sweet chocolate chips -Halloween Oreos -Halloween sprinkles (I used fancy sprinkles) Tips: -mix the eggs and sugar until light and thick to get crackly tops. -once dry ingredients go in, fold it in just until there’s no more flour streaks left. dont overmix that part. -do not over bake or you’ll get cakey brownies -toothpick should have moist fudgy crumbs. A clean toothpick means it’s over baked. Instructions: In a heat safe bowl add the chocolate and butter. Heat in the microwave in 20 second intervals until melted (or stove top) Add the oil and the cocoa powder then mix. Set aside. In a large bowl, whisk in the eggs,egg yolk and vanilla. Add sugar. Whisk for 2-3 minutes until the mixture looks glossy, light in color, and slightly thickened. Pour in the cooled butter/cocoa mixture. Make sure it’s not hot! Warm is ok Add the flour, and salt. Fold them into the chocolate mixture until no dry flour remains. Don’t overmix! Fold in the 1/2 cup chocolate chips Pour half into a parchment-lined 8×8-inch metal pan. Place down some Oreos then add the rest of the batter. Bake at 350 F for about 27-30 minutes. Start checking around 27 minutes. The edges should look set, but the center should still look slightly soft. If the batter is till runny in the center, bake for another 5 ish minutes. A toothpick should come out with moist fudgy crumbs, not completely clean. Cool completely Note: ceramic or glass pans might take longer to bake. (35min or longer) #brownies#oreo#halloween#baking#Recipe

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