Halloween Sugar Cookie Brownies – 12 Easy Party Cups
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Author:Patricia Jannet
Total Time:Estimated 49 to 52 minutes, including cooling time
Yield:12 brownies 1x
Diet:Vegetarian
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.
