Can I use gluten-free flour?

Yes, you can substitute the all-purpose flour with a gluten-free blend. Ensure it's a 1:1 replacement for best results.

Can I use a different type of chocolate in the brownie layer?

Absolutely! Feel free to add chocolate chips or chunks to the brownie batter for an even richer chocolate experience.

Yes, you can bake these a day or two in advance and store them in an airtight container at room temperature.

Yes, chopped walnuts or pecans would be a delicious addition to either the brownie or cookie layer.

A spooky-fun dessert combining fudgy brownies with chewy cookies, topped with colorful Halloween sprinkles. Perfect for parties or festive treats!

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Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a bowl, mix melted butter, sugar, cocoa powder, and salt until smooth. Stir in vanilla and eggs one at a time. Fold in flour until combined. Spread brownie batter in pan.
In another bowl, cream butter, sugar, and brown sugar until fluffy. Beat in egg and vanilla. Whisk flour, baking soda, and salt separately, then add to wet mixture. Fold in half the sprinkles.
Drop spoonfuls of cookie dough over brownie batter. Sprinkle remaining sprinkles on top.
Bake 25-30 minutes, until a toothpick comes out with fudgy crumbs. Let cool completely before cutting.

Don’t overmix the batter. Use good quality cocoa powder. Chill cookie dough if desired for less spreading. Watch the edges while baking.