Description
These Monster Halloween Brookies combine the rich, fudgy texture of brownies with chunky, chewy cookies, all adorned in festive Halloween colors and candy eyes for a spooky treat perfect for parties and seasonal celebrations.
Ingredients
Scale
Brownie Mix and Add-ins
- 2 boxes Brownies mix (18.3 oz each)
- Additional ingredients listed on the Brownie boxes (usually eggs, oil, and water)
Cookie Dough
- â…” cup creamy peanut butter
- 4 Tbsp unsalted butter, room temperature
- ½ cup light brown sugar
- 4 Tbsp white sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- â…” cup all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup quick oats
- ½ cup miniature chocolate chips
- 1 cup Halloween sprinkles
Frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tsp pure vanilla extract
- 2 tbsp heavy whipping cream
- Gel food coloring (Neon Green)
- 1 package candy eyes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brookies.
- Prepare Pan: Spray a 9×13-inch baking pan with nonstick baking spray, then line it with parchment paper leaving an overhang on all four sides to lift the brookies out easily after baking.
- Make Brownie Batter: Prepare the brownie batter according to the instructions on the brownie mix boxes, including adding the required eggs, oil, and water. Set aside.
- Make Cookie Dough: In a mixing bowl, cream together the peanut butter, 4 Tbsp butter, brown sugar, and white sugar until smooth. Beat in the eggs and 1 tsp vanilla extract. Gradually mix in the flour, baking soda, and salt. Fold in the quick oats, chocolate chips, and Halloween sprinkles to complete the cookie dough.
- Layer Batter and Dough: Pour brownie batter into the prepared pan spreading it evenly. Dollop spoonfuls of the cookie dough over the brownie batter and gently swirl with a knife or spatula to create a marbled effect without fully mixing.
- Bake Brookies: Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the brownie portion comes out with a few moist crumbs. Avoid overbaking to keep the brookies fudgy.
- Cool and Remove: Allow the brookies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the brookies out of the pan for easy cutting.
- Prepare Frosting: Beat the softened ½ cup butter until creamy. Gradually add the powdered sugar and beat until smooth. Mix in vanilla extract and heavy whipping cream until light and fluffy. Add neon green gel food coloring and mix until uniformly colored.
- Frost Brookies and Decorate: Spread the green frosting evenly over the cooled brookies. Decorate the top by placing candy eyes to create fun monster faces for Halloween.
- Serve: Cut into 20 bars and serve your spooky Halloween brookies at parties or as festive treats.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Do not overmix the brownie and cookie layers to maintain a marbled effect.
- Let brookies cool completely before frosting to prevent melting.
- Store brookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nut-free option, substitute peanut butter with sunflower seed butter and omit chocolate chips with nuts.
