Description
Halloween Sugar Cookie Brownies are chewy, festive brownie cups with a bright orange base, dark chocolate chips, and ready-to-bake Halloween sugar cookie tops.
Ingredients
Scale
- 1 cup golden brown sugar, packed
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 eggs
- Yellow food coloring, about 6 teaspoons or as needed
- Red food coloring, about 1/8 teaspoon or as needed
- 1 cup all-purpose flour
- 1/2 teaspoon cocoa powder
- 1 cup dark chocolate chips
- 12 Pillsbury ready-to-bake Halloween sugar cookies
Instructions
- Preheat the oven to 350°F and prepare a 12-cup muffin tin so the brownies release easily after baking.
- Add the packed golden brown sugar, melted butter, vanilla extract, salt, and eggs to a mixing bowl.
- Stir until the mixture looks glossy, smooth, and fully combined.
- Add the yellow food coloring and stir until the batter begins turning bright orange.
- Add the red food coloring gradually and stir again until the batter reaches a Halloween-orange shade.
- Add the all-purpose flour and stir only until no dry streaks remain.
- Add the cocoa powder and stir until evenly mixed into the batter.
- Fold in the dark chocolate chips until evenly distributed.
- Scoop the batter into the prepared 12-cup muffin tin, filling each cup about halfway.
- Bake the brownie bases for 12 to 15 minutes, until the edges begin to set but the centers are not fully baked.
- Remove the muffin tin from the oven and place one unbaked Halloween sugar cookie on top of each brownie cup.
- Press each cookie gently so it attaches to the brownie surface without sinking too deeply.
- Return the muffin tin to the oven and bake for about 12 more minutes, until the brownies are fully set and the sugar cookies are baked.
- Remove from the oven and let the brownies cool in the muffin tin for at least 10 minutes.
- Carefully remove the brownies from the muffin tin once they are stable enough to handle.
- Serve and enjoy.
Notes
- Do not overmix after adding the flour, or the brownie cups may turn tougher instead of chewy.
- Use yellow food coloring first, then add red gradually to create a bright Halloween-orange color.
- Gel food coloring usually gives stronger color with less liquid, while liquid food coloring may slightly loosen the batter if too much is added.
- Fill each muffin cup about halfway so there is room for the sugar cookie topping.
- Bake the brownie base before adding the cookies so the cookies sit on top instead of sinking.
- Press the cookies gently; pressing too firmly can push them too far into the brownie batter.
- Avoid overbaking during the second bake so the brownie cups stay soft and chewy.
- Let the brownies cool in the muffin tin for at least 10 minutes before removing them.
- Store fully cooled brownies in an airtight container at room temperature for best texture.
- For longer storage, refrigerate them, but the cookie tops may become firmer.
- These brownies can be frozen, although the sugar cookie tops may soften slightly after thawing.
- Nutrition is estimated and may vary depending on the exact cookie brand, chocolate chips, butter, and serving size.
- Prep Time: Estimated 15 minutes
- Cook Time: 24 to 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: Estimated 340 kcal
- Sugar: Estimated 34g
- Sodium: Estimated 210mg
- Fat: Estimated 18g
- Saturated Fat: Estimated 11g
- Unsaturated Fat: Estimated 6g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 45g
- Fiber: Estimated 2g
- Protein: Estimated 4g
- Cholesterol: Estimated 55mg