These Halloween brownies are perfect for spooky season! They are fudgy brownie layers and topped with orange colored cheesecake. It is also swirled with extra brownie on top. These are a perfect orange and black fun halloween treats!

Stack of Halloween brownies.

These Halloween brownies are pretty easy to make and makes such a fun festive treat! My favorite part about these brownies is they are actually marbled cheesecake brownies, but dyed orange! This would be the perfect brownies to make for a Halloween party or for kids.

Halloween brownie on it's side.

Tips for making brownies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Flour- Make sure the flour is spooned and leveled. If you stick a measuring cup into the flour, this will compact the flour. Which will dry out the brownies and turn them cakey.
  • Tip 2: The sugar and eggs with the brownie batter, needs to be beaten on high for 5 minutes.
  • Tip 3: When the flour mixture is almost all the way mixed into the brownie batter, use a rubber spatula to fold the rest of the way. Over mixing the batter will cause the air bubbles to pop and it loose the crackle top and the rise.
  • Tip 4: When preparing the pan, make sure to place parchment paper on the bottom and 2 sides of the pan. This will let you be able to remove them easily from the pan after they chill.

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Brownie batter in a glass bowl.
The brownie batter gets the rise from the beating air into eggs and sugar. Make sure when stirring in the flour mixture to not knock out the air.
Brownie batter in the pan.
Spreading the batter immediately into the pan, as it thickens as it sits.
Drizzled brownie batter on top of cheesecake layer.
Spread the cheesecake filling and the brown batter mixed with hot water. It needs that water to easily mix into the cheesecake batter.
Swirled brownie batter in a pan.
Use a butter knife to swirl the brownie batter into the cheesecake batter.
Stack of brownies with one bite missing.

For more Halloween recipes, try my Ghost Cookies and Halloween Chocolate Cake.

Two brownies on its side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Stack of Halloween brownies.
5 from 4 reviews

Halloween Brownies

Stephanie Rutherford
These Halloween brownies are actually marbled cheesecake brownies. The brownie layer is super fudgy and it is topped with cheesecake batter that is dyed orange. Then, extra brownie is swirled on top. They are great orange and black Halloween treats.
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Prep Time: 30 minutes
Cook Time: 50 minutes
Chilling Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 12 brownies

Ingredients
 
 

Brownie Layer

  • 1 cup White granulated sugar
  • 2 Large eggs
  • 4 TBSP Unsalted butter, melted
  • 1/4 cup Oil, canola or vegetable oil
  • 1 tsp Pure vanilla extract
  • 2/3 cup All-purpose flour
  • 2/3 cup Unsweetened cocoa power, dutch-process is best
  • 1/2 TBSP Cornstarch
  • 1/2 tsp Salt
  • 1 1/2 TBSP Hot water

Cheesecake Layer

  • 8 oz Cream Cheese, room temperature
  • 1/4 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • Orange food dye

Instructions
 

Brownie Layer

  • Preheat the oven to 325°F. Spray an 8X8-inch baking pan with baking nonstick spray. Line the bottom and 2 sides of the pan with parchment paper. Spray again.
  • In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside.
    2/3 cup All-purpose flour, 2/3 cup Unsweetened cocoa power, 1/2 TBSP Cornstarch, 1/2 tsp Salt
  • Using a mixer with a whisk attachment. Beat the sugar and eggs on high speed for 5 minutes. It will become light and pale in color. While it is mixing, melt the butter.
    1 cup White granulated sugar, 2 Large eggs
  • Add the melted butter, oil, and vanilla and mix on low until combined. Add the dry ingredients and mix on low until combined.
    4 TBSP Unsalted butter, 1/4 cup Oil, 1 tsp Pure vanilla extract
  • Take off the mix and mix using a rubber spatula. Save 1/4 cup of brownie batter to the side. Spread the brownie batter in the pan.

Cheesecake Layer

  • In a medium bowl using a hand mixer, beat the cream cheese, sugar, and vanilla extract on high speed for 1 minute. Add the orange food dye and mix until desired color. Then, add in the egg and mix on low speed.
    8 oz Cream Cheese, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, Orange food dye, 1 Large egg
  • Spread the cheesecake batter on top of the brownie batter. Heat the water on the stove until steaming. Pour the water into the leftover brownie batter and whisk until combined.
    1 1/2 TBSP Hot water
  • Pour the brownie batter on top of the cheesecake batter and use a butter knife to swirl the brownie into the cheesecake. Be very gentle when swirling.
  • Bake for 40-50 minutes. Stick a toothpick in the center, if a lot of batter comes out, bake for another 5 minutes.
  • Cool on a cooling rack completely. Wrap in foil and chill overnight or at least 2-3 hours. Then, cut the brownies into squares.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 250kcal, Carbohydrates: 27g, Protein: 2g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 157mg, Potassium: 35mg, Fiber: 0.2g, Sugar: 22g, Vitamin A: 370IU, Calcium: 21mg, Iron: 0.4mg
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