Halloween Brownies with Cookies and Toppings

Preheat the oven to 350 F. Line a 8x8 baking pan with parchment paper.

In a heatproof bowl, set it over a pot of simmering water, melt the butter and 1 1/4 cups dark chocolate together, stirring until smooth. Remove from heat and let cool slightly.

In a separate large bowl, beat the eggs, vanilla, brown sugar, and granulated sugar until pale, thick, and doubled in volume. I like to whisk it until I can no longer feel the granulated bits of sugar in the mixture.

Slowly whisk the cooled chocolate mixture into the egg mixture until fully incorporated.

Sift in the flour and cocoa powder and gently fold until just combined.

Gently fold in the halloween sprinkles and chocolate chips.

Place 9 cookies on the bottom of the pan. Gently pour the batter into the prepared pan and smooth the top. Place Oreos and more chocolate on top if desired. Bake for 25–32 minutes, or until the edges are set and the center has a slight wobble.

Let the brownies cool completely in the pan before lifting out and slicing into squares.