These fun and easy dirt and worms brownies are perfect for your Halloween festivities! Featuring layers of rich and moist chocolate brownie, smooth and creamy chocolate pudding buttercream, edible "dirt" crushed Oreos, and spooky gummy worms.
Halloween isn't complete without fun desserts like these brownies or butterfinger Halloween themed macarons!
Jump to:
Why You'll Love This Recipe
- The brownie is super soft, moist, and topped with a silky smooth chocolate pudding frosting, edible dirt made from crushed Oreos and creepy crawly gummy worms.
- These fun spooky brownies are so easy to make and taste just like the classic dirt and worms cup.
- You're looking for Halloween dessert ideas and these brownies are the perfect treat to bring to a party.
- Decorating the brownies is so fun and the result is bakery worthy Halloween brownies!
Step by Step Video
Ingredient Notes and Substitutions
The base for these Halloween brownies comes together really quickly in one bowl!
- Butter- this recipe uses unsalted melted butter.
- Eggs- this recipe calls for large eggs and they can be either cold or room temperature.
- Cocoa powder- for the darkest, richest brownies, use a high quality dutch process cocoa powder. It can be substituted for regular cocoa powder, but your brownies will not be as rich or as dark.
- Flour- all-purpose flour will make our brownies extra soft and tender.
- Oreos- the edible "dirt" of the dirt and worms. Scrape out the middle filling and just use the chocolate cookie. You can crush them in a plastic bag to get them finely crushed.
- Gummy worms- any brand will work, I do not recommend substituting for sour worms.
Expert Tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Cook the pudding until VERY thick- the pudding should be super super thick before taking it off the heat. If it is too thin, it will separate out of the buttercream when mixing.
- Cool the brownies before decorating- frosting the brownies while they're still warm will melt the buttercream.
- Don't over bake the brownies- check the brownies by inserting a tooth pick into the center and pulling it out. It should have just a few crumbs on it and not be completely clean.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: First make the chocolate pudding base. In a small bowl, add the cocoa powder, flour, sugar, and milk and whisk well to combine.
Step 2: Pour the pudding base into a small pot and cook over medium heat for 5-6 minutes until it comes to a boil, whisking every minute or so. Once boiling, whisk constantly for 3 minutes until the pudding is super thick and pudding-like.
Whisking the chocolate pudding ingredients. -
Chocolate pudding before cooking.
Step 3: Transfer the thick pudding to a small bowl and cover it with a piece of plastic wrap so that it touches the surface. Place the bowl in the fridge to cool while the brownies are made.
Step 4: Preheat the oven to 350 degrees F. In a small pot or pan, add the butter and melt over medium low heat. When the butter is melted, remove the pot from the heat and whisk in the sugar and brown sugar. Set it aside to cool for 5 minutes.
-
Super thick chocolate pudding base. -
Melting sugar and butter for the Halloween brownies.
Step 5: Whisk the eggs into the butter and sugar one at a time until completely combined, then add the vanilla.
Step 6: Add the cocoa powder, flour, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the brownie batter. Stop mixing as soon as there are no flour streaks to not over mix the batter.
-
Adding eggs to the brownie batter. -
Adding the dry ingredients for the dirt and worms brownies.
Step 7: Line a square 8x8 baking pan with parchment paper so that it hangs over the sides. Pour the brownie batter into the pan and smooth the top evenly with the spatula. Bake the brownies for 18-20 minutes or until a tooth pick comes out clean. Allow the brownies to cool completely on a wire rack.
Step 8: In a kitchen aid stand mixing bowl, add the soft butter. Using the paddle attachment, beat the butter on medium low for 2 minutes until smooth.
Stop the mixer and add the cooled thick chocolate pudding into the butter 1 tablespoon at a time whipping well after each addition. Do not add more than 1 tablespoon at a time or it will separate from the butter. When all of the pudding has been added, whip the buttercream on high for 2 minutes or until it's light, fluffy, and pale in color.
-
Halloween brownie batter before baking. -
Mixed butter before adding the pudding.
Decorating
These Halloween brownies are super fun to decorate with the edible "dirt" and gummy worms. They end up tasting exactly like the classic dirt and worms cups you had when you were younger, and if you never had that growing up you are in for such a treat.
Remove the brownies from the baking pan by lifting up the sides of the parchment paper. Use a small offset to loosen the sides if they stick to the pan. Spread the pudding buttercream evenly over the top of the brownies with a spoon or offset spatula.
Scrape the filling from the middle of 3-4 Oreos. Crush the cookies into crumbs and then sprinkle them evenly over the top of the pudding buttercream layer. Cut the brownies into 9 portions and finally top the brownies with gummy worms.
FAQ's
If stored or covered properly, these brownies will stay soft and moist for 3-4 days at room temperature.
Gently tap the top of the brownie, if it springs back when touched its done. You can also insert a tooth pick into the center, and if it comes back with just a few crumbs it's done.
You added the pudding too quickly. Read above under step 8 for mixing the pudding buttercream correctly.
Keep them in the baking pan and cover tightly with a piece of plastic wrap, or store them in an airtight sealed container.
More Decadent Chocolate Recipes
- Dark Chocolate Pistachio Macarons
- Malted Dark Chocolate Macarons
- Black Cocoa Miso Brownies
- Espresso Chocolate Chip Cookies
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Dirt and Worms Halloween Brownies
Equipment
- small pot
- saute pan
- rubber spatula
- kitchen aid stand mixer
- 4 qt mixing bowl
- paddle attachment
- parchment paper
- whisk
- plastic wrap
Ingredients
Chocolate Pudding Buttercream
- ½ cup granulated sugar
- ⅓ cup all-purpose flour
- 2 tablespoon dark cocoa powder
- ½ cup 2% milk
- ½ cup unsalted butter, room temperature
Brownie Batter
- ¾ cup unsalted butter
- 1 ⅛ cup light brown sugar
- ⅓ cup granulated sugar
- 3 large eggs
- 1 ½ teaspoon vanilla extract
- ¾ cup dark cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ tsp salt
- 3-4 oreos, crushed into "dirt" filling scraped out
- ⅔ cup assorted gummy worms
Instructions
Making the Chocolate Pudding Buttercream
- In a small bowl, combine the sugar, flour, cocoa powder and milk. Whisk well to combine.⅓ cup all-purpose flour, 2 tablespoon dark cocoa powder, ½ cup 2% milk, ½ cup granulated sugar
- Pour the mixture into a small pot and bring it to a boil over medium heat, about 5-6 minutes, whisking every minute. When the mixture is boiling, let it boil for 3 minutes whisking constantly, until it is very very thick and pudding-like.
- Remove from heat and transfer the pudding into a small bowl. Place a piece of plastic wrap over the top of the pudding so it touches the surface, then place it in the fridge to cool for at least 30 minutes while the brownies are made.
- When the pudding is completely cooled, place the room temperature butter into a stand mixing bowl and whip with the paddle attachment for 2 minutes on medium low until smooth.½ cup unsalted butter, room temperature
- Add the pudding into the butter 1 tablespoon at a time, whipping well after each addition until completely combined. When all the pudding has been added, whip on medium high speed for 2 minutes, until the buttercream is pale, light, and fluffy.
Making the Brownie Batter
- Preheat the oven to 350 degrees F/177 degrees C.
- Place the butter into a small pot and heat over medium low until melted.¾ cup unsalted butter
- Whisk the sugar and brown sugar into the melted butter, remove the pot from the heat and allow it to cool for 5 minutes.1 ⅛ cup light brown sugar, ⅓ cup granulated sugar
- Then add the eggs in one at a time, whisking well after each addition. Add the vanilla extract and mix to combine.3 large eggs, 1 ½ teaspoon vanilla extract
- Add the cocoa powder, flour, baking powder, and salt and use a rubber spatula to fold them into the batter.¾ cup dark cocoa powder, ½ cup all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt
- Line a square 8x8 baking pan with parchment paper so it hangs over the sides. Pour the brownie batter into the baking pan and smooth the top evenly with the spatula. Bake the brownies for 18-20 minutes, or until a tooth pick inserted into the middle comes out clean.
- Place the pan on a wire rack to cool completely.
Topping the Brownies
- When the brownies are completely cooled, remove the brownies from the pan by lifting up the parchment paper. Loosen any stuck sides with an offset spatula.
- Spread the chocolate pudding buttercream evenly over the top. Sprinkle the oreo crumbs over the top. Cut the brownies into 9 portions. Add the gummy worms on top.3-4 oreos, crushed into "dirt", ⅔ cup assorted gummy worms
- Enjoy!
Notes
Ingredient Notes and Substitutions
- Butter- this recipe uses unsalted melted butter.
- Eggs- this recipe calls for large eggs and they can be either cold or room temperature.
- Cocoa powder- for the darkest, richest brownies, use a high quality dutch process cocoa powder. It can be substituted for regular cocoa powder, but your brownies will not be as rich or as dark.
- Flour- all-purpose flour will make our brownies extra soft and tender.
- Oreos- the edible "dirt" of the dirt and worms. Scrape out the middle filling and just use the chocolate cookie. You can crush them in a plastic bag to get them finely crushed.
- Gummy worms- any brand will work, I do not recommend substituting for sour worms.
Expert Tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Making the pudding buttercream
- The pudding should be VERY thick before removing from heat.
- The pudding should be completely cooled before adding it to the butter.
- Do NOT add more than 1 tablespoon of the pudding to the butter at one time or it will start to separate from the butter and the final buttercream will look curdled.
- Storing the brownies
- Keep the brownies in the pan wrapped tightly in plastic wrap or in a sealed air tight container at room temperature.
- After the first day, the chocolate pudding buttercream will get darker in color and not be as light as the first day. This is normal!
Andrew says
These brownies are a blast from the past! They were seriously too good and tasted just like a dirt and worms cup!!!