Anti-Inflammatory Halloween Oreo Brownies are a fudgy dessert. They contain butter, vegetable oil, seasonings, cocoa powder, eggs, flour, and Halloween Oreos. These are simple items that we can find easily in stores or in the kitchen pantry. This dessert contains dairy items in it, so utilize the vegan substitute for this purpose. It requires only 40–50 minutes, so it is good to prepare a quick dessert for Halloween parties or family gatherings. Anti-Inflammatory Halloween Oreo Brownies store nicely in the fridge, but they are not good for long-term storage in the fridge, as their texture will be ruined. Serve these fudgy brownies with fresh berries, a glass of milk, & chocolate-dipped strawberries.
STATS:
- Calories: 300 kcal
- Prep time: 15 minutes
- Portion size: 1
- Cooking Duration: Twenty-five minutes
- Course: Dessert
- Diet: Vegetarian
- Cuisine: American
- Serving: 12
- Total time: 40 minutes
EQUIPMENT:
- Mixing vessel
- Whisk
- Rubber spatula
- Microwave-safe bowl
- Baking pan
- Parchment paper
- Oven
- Toothpick
- Cooling rack
- Knife
INGREDIENTS:
- ⅔ cup butter
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ tsp. salt
- ⅓ cup brown sugar
- Two big cold eggs
- ⅔ cup cocoa powder
- ½ cup all-purpose flour
- One tsp. vanilla extract
- 15 Halloween Oreos for the center
- 5 extra Halloween Oreos
INGREDIENT NOTES:
HALLOWEEN OREOS:
- Include the Halloween Oreos to provide a crunchy cookie filling in the center of these brownies. We can use regular Oreo cookies if Halloween-themed cookies are unavailable.
BUTTER:
- Include the butter to provide a rich flavor & help create a soft & fudgy texture. We can use unsalted butter to control the salt level & provide a balanced chocolate flavor.
COCOA POWDER:
- Include the unsweetened cocoa powder to provide a profound chocolate flavor. We can use good-quality natural or Dutch-process cocoa to create flavorful brownies.
ALL-PURPOSE FLOUR:
- Include the all-purpose flour to provide structure, and it keeps them soft. We have to measure it properly to prevent the brownies from becoming cakey and maintain the fudgy texture.
INSTRUCTIONS:
- Heat the oven to 350°F and put the parchment on the tray.
- Then add the butter in the pan and melt in on the slow flame then cool it slightly.
- Add the sugar, oil, brown sugar, & melted butter along with vanilla essence & eggs and mix to make it smooth.
- Then include the all-purpose flour, cocoa powder, and salt, and mix to make it smooth.
- Add half the batter to the pan, then add fifteen Oreos in one line on the batter, then add the leftover batter on the cookies and spread it equally.
- Now crush the remaining Oreo and sprinkle it over the batter and press gently.
- Put the dish in the oven and bake for 25 to 35 minutes, then check it with a toothpick; it should come out with moist crumbs.
- Take the pan out and leave them to get cool then take the brownies out and make 12 slices with knife & serve.
SERVING SUGGESTIONS:
FRESH FRUITS:
- Strawberries
- Raspberries
- Blueberries
DRINKS:
- Regular milk
- Hot coffee
- Green tea
DESSERT PAIRINGS:
- Vanilla yogurt
- Fresh fruit salad
- Berry compote
HALLOWEEN TREATS:
- Chocolate pretzels
- Halloween fruit cups
- Popcorn snack mix
TIPS:
- We don’t have to overmix the batter or the brownies become tough and dry.
- Utilize the sharp knife to make clean cuts.
- Add some chocolate chips to add chocolate flavor.
STORAGE INFORMATION:
FRIDGE:
- Place the cooled brownies in a tight box and store for five days.
FREEZER:
- Cover the brownie slices separately in the wrap, then freeze them for two to three months.
FAQs:
Will I prepare them in advance?
- Yes, you can easily prepare them in advance, store them in a closed box, and make the slices when required.
Why do the brownies get dry?
- You might overbake the brownies or add too much flour, so the brownies get dry.
How to make the brownies without using dairy?
- We have to utilize the vegan butter & vegan chocolate sandwich cookies to make them without dairy.
NUTRITIONAL INFORMATION:
Serving: 12
Iron: 2 g
Calories: 320 kcal
Total carbs: 43 g
Serving size: 1
Net carbs: 39 g
Vitamin A: 0.08 g
Fiber: 2 g
Calcium: 0.04 g
Protein: 3 g
Sodium: 0.22 g
Potassium: 0.12 g
