Cookies n’ Scream Brownies
Get ready for a spooky treat with our Cookies n’ Scream Brownies! These fudgy delights are packed with creamy white chocolate chunks and a sprinkle of festive Halloween candies, creating a perfect blend of flavors and textures. Bake up a batch for your next Halloween gathering and watch them disappear faster than a ghost at midnight!
Prep
15
min
Cook
40
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🥛Dairy & Eggs(2)
- 1/2 cup + 2 tablespoons unsalted butter, melted and cooled (114 g)
- 2 eggs, room temp
🫙Pantry Staples(5)
- 1 1/4 cup light brown sugar, packed (250 g)
- 1/2 cup semisweet chocolate chips (120 ml)
- 1/2 cup cocoa powder (120 ml)
- 1/2 cup all-purpose flour (62.5 g)
- 1 teaspoon vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
📦Other(2)
- 1/2 cup crushed Halloween Oreos (120 ml)
- Google eye sprinkles for toppingoptional
Nutrition (per serving)
Calories
181
Protein
2g
Carbs
25g
Fat
10g
👨🍳 Instructions
- 1
In an 8x8 pan, bake at 350°F for 30-40 minutes.
- 2
The center is okay if it’s still slightly gooey; it will continue baking as it cools in the pan.
💡 Pro Tips
- ✓Pack your brown sugar firmly into the measuring cup until it reaches 1 1/4 cups—loose brown sugar can reduce by 15-20% after scooping, resulting in a drier, cake-like crumb instead of fudgy brownies.ingredient15-20% density variance
- ✓Add crushed Oreos (not whole) in the final 30 seconds of mixing to prevent the cocoa and cream filling from fully hydrating and creating gummy pockets; this maintains distinct cookie texture contrast.technique30 seconds final mix window
- ✓Bake at 350°F for 28-32 minutes until the edges pull 1/4 inch away from the pan sides but the center jiggles slightly when shaken—the residual heat will continue cooking the center to 205-210°F over 5-8 minutes, avoiding overcooked dry edges.timing350°F, 28-32 minutes, 205-210°F carryover
- ✓Let brownies cool completely in the pan (45-60 minutes) before cutting; cutting while warm breaks the cocoa butter crystalline structure, creating crumbly pieces instead of clean fudgy squares.timing45-60 minutes cool time
- ✓Add Google eye sprinkles in the final 2 minutes of baking rather than before, since sugar-based sprinkles begin bleeding dye at 325°F+, turning the white icing gray and creating bitter flavor spots.timingFinal 2 minutes, 325°F+ dye threshold
Share this recipe
Prep
15
min
Cook
40
min
Serves
16
people
Level
beginner
Share this recipe
Cookies n’ Scream Brownies
Get ready for a spooky treat with our Cookies n’ Scream Brownies! These fudgy delights are packed with creamy white chocolate chunks and a sprinkle of festive Halloween candies, creating a perfect blend of flavors and textures. Bake up a batch for your next Halloween gathering and watch them disappear faster than a ghost at midnight!
📝 Ingredients
Serves 16🥛Dairy & Eggs(2)
- 1/2 cup + 2 tablespoons unsalted butter, melted and cooled (114 g)
- 2 eggs, room temp
🫙Pantry Staples(5)
- 1 1/4 cup light brown sugar, packed (250 g)
- 1/2 cup semisweet chocolate chips (120 ml)
- 1/2 cup cocoa powder (120 ml)
- 1/2 cup all-purpose flour (62.5 g)
- 1 teaspoon vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1/2 teaspoon salt (2.5 ml)
📦Other(2)
- 1/2 cup crushed Halloween Oreos (120 ml)
- Google eye sprinkles for toppingoptional
Nutrition (per serving)
Calories
181
Protein
2g
Carbs
25g
Fat
10g
👨🍳 Instructions
- 1
In an 8x8 pan, bake at 350°F for 30-40 minutes.
- 2
The center is okay if it’s still slightly gooey; it will continue baking as it cools in the pan.
💡 Pro Tips
- ✓Pack your brown sugar firmly into the measuring cup until it reaches 1 1/4 cups—loose brown sugar can reduce by 15-20% after scooping, resulting in a drier, cake-like crumb instead of fudgy brownies.ingredient15-20% density variance
- ✓Add crushed Oreos (not whole) in the final 30 seconds of mixing to prevent the cocoa and cream filling from fully hydrating and creating gummy pockets; this maintains distinct cookie texture contrast.technique30 seconds final mix window
- ✓Bake at 350°F for 28-32 minutes until the edges pull 1/4 inch away from the pan sides but the center jiggles slightly when shaken—the residual heat will continue cooking the center to 205-210°F over 5-8 minutes, avoiding overcooked dry edges.timing350°F, 28-32 minutes, 205-210°F carryover
- ✓Let brownies cool completely in the pan (45-60 minutes) before cutting; cutting while warm breaks the cocoa butter crystalline structure, creating crumbly pieces instead of clean fudgy squares.timing45-60 minutes cool time
- ✓Add Google eye sprinkles in the final 2 minutes of baking rather than before, since sugar-based sprinkles begin bleeding dye at 325°F+, turning the white icing gray and creating bitter flavor spots.timingFinal 2 minutes, 325°F+ dye threshold