Klutzing Around With: Autumn Oreo Brownies

It’s here.

After suffering through the sweltering summer months, my moment has finally come: FALL! The time of year where everything is crisp, cool, and most importantly, spooky. Halloween has always been my favorite holiday and I’m constantly looking for new ways to celebrate the season.

That’s why, while scrolling through Pinterest, one dessert in particular caught my eye: Autumn Oreo Brownies. Made with Halloween Oreos, the contrast between the bright orange creme and the dark chocolate brownie put me on a single-minded quest to make this decadent dessert.

So, typically, this happened around June, months away from the release of Halloween Oreos. Sigh. But now that the time for pumpkin spice everything has come again (and yes, there will be pumpkin-infused recipes featured here in the not-too-distant future. My enthusiasm for all things fall will not be contained), it’s finally brownie time!

The Recipe

So one thing I didn’t expect when I first pulled up this recipe—the blogger is vegan and used all sorts of ingredients I neither have nor have used before. I was especially surprised because Oreos are not actually vegan. This recipe was posted in 2014, however, so it’s possible that information wasn’t public knowledge when it was originally published.

Since I don’t have a lot of the special ingredients and I’m not a practicing vegan, I decided to substitute several of the original ingredients out for their non-vegan counterparts. Here’s hoping my conversions are correct and this isn’t a complete disaster!

Making the Brownies


This recipe was a bit trickier because as I mentioned above,  I’m not a vegan and do not have a lot of the instructed materials. Instead, I substituted them out for the below ingredients:

  • 2 eggs
  • 2/3 cup all purpose flour, minus 2/3 tablespoon
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons canola oil
  • 1/4 cup Skippy Peanut Butter, Creamy
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons nonfat milk
  • 1 teaspoon vanilla extract
  • 24 Halloween Oreos

The equipment needed for this recipe consisted of:

  • An oven
  • An 8″ x 8″ baking pan
  • Cooking spray
  • Medium mixing bowl
  • Large mixing bowl
  • Hand mixer
  • Measuring cups and spoons
  • Spatula
  • Paring knife
  • Cutting board

To get things started, I preheat the oven to 350 degrees, then mix the flour, cocoa powder, baking powder, and salt together in the medium bowl. After that I pull out the larger mixing bowl and beat the oil, peanut butter, brown sugar, eggs, and milk together using the hand mixer.

After those sets of ingredients are mixed together, I add vanilla to the large bowl and mix again, then begin adding the flour mixture half at a time.

This winds up being a bit…difficult. For some reason these ingredients do not seem to want to come together and getting them beaten into one mixture takes longer than I anticipated, making me a bit flustered. It doesn’t help my mom is trying to make dinner in the same space and I am completely in the way (the things we do to avoid heating up the oven more than necessary).

When the ingredients finally come together, I put it aside to douse the 8″ x 8″ baking pan in cooking spray. Next, I pour half the batter into the pan and smooth it out using the spatula. Then it’s time to lay out 16 of the Halloween Oreos, four across and four down the pan.

The blogger says to dab the remaining batter onto each Oreo, “lightly spreading out the batter evenly without disturbing the cookies,” but at this point I’m frustrated and antsy from sharing the kitchen, so I haphazardly dump the remaining batter over the cookies. They don’t move much, so a win!

Finally, it’s time to cut up the remaining cookies to top the brownie. As I chop them up on the cutting board using the paring knife, it occurs to me it probably would have been easier to put them in a plastic bag and smash them with a rolling pin, instead of cutting each cookie one by one.

It’s too late though, and I finally dump the cookie chunks on top of the brownie and throw it in the oven for 25 minutes. The timer goes off and these Autumn Oreo Brownies are good to go!

The Final Product

Processed with MaxCurve
The brownies!

I don’t care how aggravating it was, these are the most Halloween-y brownies I’ve ever seen and I love it. I almost don’t care how it tastes, the aesthetic is so on point. And as for time…I unfortunately forgot to take a photo of the stopwatch, but all in it took approximately an hour, compared to the 45 minutes promised in the recipe. Not a huge difference and it’s likely my fault for cutting the cookies so slowly.

The Verdict

Processed with MaxCurve
Autumn Oreo Brownies on a boo-tiful plate

These are pretty good! I love the mix of the Oreo and the brownie together, though it is a tad dry. I think this might be in part because I used mixed the vegan and non-vegan ingredients. I should have gone all in either way instead of picking and choosing.

I really enjoyed this recipe and I would like to try my own take on it later in the season. While it’s good as is, I think I can make it better if I take a different brownie recipe and infuse it with the spirit of this one—the Halloween spirit, of course.

Official Ingredients/Directions

  • 2 eggs (I use a chia seed egg = 1 egg equals 1 Tbsp. chia flour and 3 Tbsp. water so double that for 2 eggs)
  • 1 teaspoon coconut oil for lightly oiling the pan
  • 2/3 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons coconut oil
  • 1/4 cup creamy peanut butter
  • 3/4 cup firmly packed brown sugar
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • 24 Oreos in the autumn colors


  1. Mix the chia eggs and set aside. – A chia egg is actually made with chia seed meal/flour not the bare seed. The way you make meal/flour is by grinding the chia seed in a processor such as one for your coffee beans or a spice grinder. I use mine to strictly grind seeds so that I do not mix flavors. Grind until it is a fine meal. I do about 4 ounces at a time and keep it in a little freezer safe canning jar – in the freezer. When I need a Tablespoon or so it is all ready to go.
  2. Lightly oil a 8″ x 8″ baking pan with coconut oil.
  3. In a medium bowl mix the flour, cocoa powder, baking powder and salt together.
  4. In a large bowl use a Hand Mixer and beat the oil, peanut butter, brown sugar , chia eggs mixture, and milk mixture together.
  5. Add the vanilla and mix.
  6. Add in the flour mixture – half at a time.
  7. Pour half of the batter into the prepared baking pan and smooth out evenly to all edges.
  8. Lay out 16 oreo cookies – 4 across and 4 down.
  9. Dab the rest of the batter onto each cookie. Then lightly spread out the batter evenly without disturbing the cookies.
  10. Coarsely chop about 8 Oreos (use your discretion) but leave some a little chunky. Sprinkle all over the top layer of batter. Lightly press in with the palm of your hand. Just so there is a better connection between the batter and some of the crumbled cookies.
  11. Bake at 350 degrees for 23 to 28 minutes.
  12. Cool on a wire rack.
  13. I cut the first slice a little from the left side so that I think I am cutting through the center of the first cookie. Do this in all directions.
  14. The little bit of the first and last slice can be a quick snack for you or the hubby or the kids.
  15. You will have 12 perfectly sliced brownies with the Oreo cookies showing at each corner and you will have those leftover edges which equal 4 brownies.

Have a food you’d like to see me klutz around with? Let me know in the comments or reach out through my contact page!


One Comment Add yours

  1. j4tayl says:

    These are awesome!


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