Oreo Layered Halloween Brownies

These brownies are rich, fudgy, and festive — a fun combination of deep chocolate, creamy layers, and crunchy Oreo bits that make them perfect for Halloween gatherings.

Why You’ll Love This Recipe

I love how the layers bring contrast: a dense, chewy brownie base; a cream‑cheese–style middle or frosting layer; and crunchy Oreo texture throughout. I also enjoy decorating them for Halloween — adding candy eyes, orange drizzle, or spooky touches makes them festive and fun to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Batter

• 1 cup (227 g) unsalted butter, melted

• 2 tablespoons vegetable oil

• 1¼ cups granulated sugar

• ½ cup packed light brown sugar

• 4 large eggs, room temperature

• 2 teaspoons vanilla extract

• ½ teaspoon salt

• 1 cup (125 g) all‑purpose flour

• 1 cup (100 g) cocoa powder

• 1 cup (170 g) semisweet chocolate chips

For The Oreo Layer & Topping

• 20 Oreo cookies (or Halloween‑themed Oreos, if available)

• Crushed Oreo pieces (reserved from some of the cookies)

For The Frosting / Creamy Layer

• ½ cup (113 g) butter, melted

• 2 cups (240 g) powdered sugar

• 1 teaspoon vanilla extract

• 2 to 3 tablespoons milk (adjust for consistency)

• Optional: food coloring (orange, green)

• Optional: additional crushed Oreos for topping

• Optional: candy pumpkins or candy eyes for decoration

Directions

1. Preheat the oven to 350 °F (175 °C). Grease a 9×9 (or 8×12) baking pan and line it with parchment paper, leaving some overhang for easier removal.

2. In a large bowl, whisk together melted butter, vegetable oil, granulated sugar, and brown sugar until smooth and combined.

3. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.

4. Sift in flour, cocoa powder, and salt. Use a rubber spatula to gently fold until just combined (don’t overmix).

5. Fold in chocolate chips.

6. Pour about half of the brownie batter into the prepared pan and spread evenly.

7. Place Oreo cookies in a single layer over the batter (they can be whole or slightly broken).

8. Pour the remaining brownie batter carefully over the Oreo layer, attempting to cover most of the cookies.

9. Bake for 25 to 30 minutes, or until the center no longer jiggles and a toothpick inserted into the brownie portion comes out with a few moist crumbs. Do not overbake (for fudgy texture).

10. While the brownies bake or cool, prepare the frosting/cream layer: whisk melted butter, powdered sugar, and vanilla until smooth. Add milk a tablespoon at a time until you reach a spreadable consistency. If desired, divide a small portion and tint with food coloring.

11. Once brownies are completely cooled, spread the frosting evenly over the top.

12. Sprinkle crushed Oreo pieces on top. Add candy pumpkins or candy eyes for decoration, if using.

13. Use the parchment overhang to lift the brownie slab out of the pan. Slice into bars or squares.

Servings And Timing

• Servings: about 16 to 24 bars, depending on how large you cut them

• Prep Time: 15 minutes

• Bake Time: 25–30 minutes

• Cooling Time: about 1 hour

• Total Time: ~1 hour 45 minutes

Variations

• Add a swirl of salted caramel sauce into the frosting layer before it sets.

• Fold chopped nuts (walnuts, pecans) into the brownie batter for extra crunch.

• Use colored candy melts (orange, black) to drizzle on top for seasonal flair.

• Swap in gluten‑free flour for all‑purpose to make them gluten‑free.

• Use mint or seasonal flavored Oreos for a twist in taste.

Storage/Reheating

• Storage: Keep the brownies in an airtight container at room temperature for up to 3 days.

• Refrigeration: Store in the fridge up to 5 days (they’ll become denser).

• Freezing: Wrap tightly (foil + plastic wrap) and freeze up to 2 months. Thaw overnight in the fridge before serving.

• Reheating: Warm an individual bar in the microwave for about 10–15 seconds, or place in a low oven (around 150 °C) for a few minutes to soften.

FAQs

How do I keep the brownies fudgy instead of cakey?

I stop baking as soon as the center is set but still slightly moist. Overbaking makes them drier. Also, don’t overmix the batter — fold gently once dry ingredients are added.

Can I use a boxed brownie mix instead of making batter from scratch?

Yes, I sometimes use a boxed mix (following its instructions) and layer whole Oreos or broken Oreos in between the batter and pour more batter on top. It’s a quicker shortcut.

Will the Oreo cookies soak too much and get soggy?

If you don’t overbake and they’re sandwiched between batter layers, they stay pleasantly soft with a little bite. Be sure the top frosting is added after cooling so cookies don’t dissolve.

Can I make this a day ahead?

Yes, I often make it the day before. Just cover and refrigerate. Before serving, bring to room temperature or warm slightly for best texture.

What’s the best way to cut clean bars?

I chill the entire slab first, then run a sharp knife under hot water and dry it before cutting. Wiping the blade between cuts helps maintain clean edges.

Conclusion

I adore this layered Oreo Halloween brownie recipe because it balances fudgy chocolate, creamy frosting, and crunchy cookies, all with a festive flair. It’s a guaranteed hit for Halloween parties or cozy dessert nights. If you like, I can format it into a recipe card for you or help adjust measurements for a different pan size.