These Dirt and Worm Brownies are a fun and easy treat made with boxed brownie mix and chocolate frosting, topped with crushed Oreo cookies and gummy worms. Perfect for a quick dessert that’s sure to bring a smile, they’re a great choice for parties or a simple weekend baking activity.
Easy Dirt and Worm Brownies
A couple of months ago, I shared my Dirt Worm Cookies, and I absolutely loved how they turned out—cute, fun, and perfect for Halloween! But I wanted to put a new spin on the classic dirt and worms, so these brownies were born.
Unlike the cookies, which are topped with a rich ganache, these brownies have a homemade chocolate buttercream frosting that pairs perfectly with the boxed brownie base. Of course, if you prefer, you can use your own brownie recipe, but I went with the shortcut for simplicity.
These brownies are perfect for Halloween and come together a lot quicker than the cookies since there’s no need to individually decorate each piece. Just bake, frost, and top with Oreo crumbs and gummy worms, and you’re all set! They’re a great option for parties, a fun dessert, or whenever you need a fun treat that’s easy to whip up.
Simple Ingredients
- Boxed brownie mix + ingredients listed on the package: This provides the quick and easy base for the dessert.
- Butter: Adds richness and creaminess to the homemade chocolate buttercream frosting.
- Powdered sugar: Sweetens and thickens the buttercream, giving it a light, fluffy texture.
- Cocoa powder: Infuses the frosting with deep chocolate flavor to complement the brownies.
- Salt: Helps balance the sweetness of the frosting.
- Vanilla extract: Enhances the overall flavor of the frosting with a hint of sweetness.
- Milk: Adjusts the frosting consistency for smooth spreading.
- Chocolate sandwich cookies: Crushed on top, these create the “dirt” look and add a crunchy texture. I used Oreos.
- Gummy Worms: For the classic dirt and worms look, making these brownies fun and perfect for Halloween!
Making the Brownies
- Prepare the brownies: Preheat your oven according to the brownie mix instructions. Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal. Prepare the brownie batter as directed on the package, then pour the batter into the lined pan. Bake according to package instructions and let the brownies cool completely in the pan.
- Make the frosting: While the brownies are cooling, beat the butter in a large bowl until creamy. Gradually mix in the powdered sugar, cocoa powder, vanilla extract, salt, and 1 tablespoon of milk until smooth and fluffy. Add more milk, 1 teaspoon at a time if needed, to reach your desired consistency.
- Frost the brownies: Once the brownies have cooled, lift them out of the pan using the parchment paper overhang. Spread the chocolate buttercream frosting evenly over the top of the brownies.
- Decorate: Crush the chocolate sandwich cookies and sprinkle them over the frosted brownies to create a “dirt” layer. Cut the brownies into squares, then press a gummy worm onto each square, pressing lightly so they stick to the frosting.
- Serve: Serve and enjoy!
Variations and substitutions
Brownie Base: Instead of a boxed mix, you can make your favorite homemade brownie recipe for a more personalized touch. Try using a blondie mix or peanut butter brownies as the base for a different flavor.
Frosting: Swap the chocolate buttercream for store-bought chocolate frosting to save time. You could also top the brownies with a chocolate ganache for a smoother, richer topping as I did in my Dirt and Worm cookies.
Toppings: For a twist on the “dirt” layer, try using crushed graham crackers, chocolate graham crackers, or even chocolate sprinkles. For added crunch, mix in some mini chocolate chips or chopped nuts.
Gummy Worms: If gummy worms aren’t your thing, use other gummy critters like spiders or bugs to match the Halloween theme. You can also skip the gummies and top with candy eyes or Halloween-themed sprinkles.
Tips for Success
- Line the pan: Use parchment paper to line your 9×9 inch baking pan, leaving some overhang on the sides. This makes lifting the brownies out of the pan easier.
- Cool completely: Make sure the brownies are completely cooled before frosting them. Warm brownies will cause the frosting to melt and slide off.
- Adjust frosting consistency: If your buttercream is too thick, add a little extra milk, a teaspoon at a time, until it’s smooth and spreadable. If it’s too thin, add a bit more powdered sugar to thicken it up.
- Press the gummy worms: After cutting the brownies into squares, gently press a gummy worm into each piece so they stick well to the frosting. This will help keep them in place, especially if transporting or storing.
- Cutting neatly: Use a sharp knife to cut the brownies into squares, and wipe the knife clean between cuts for the neatest edges.
Storage
Store the brownies in an airtight container at room temperature for 3-4 days.
The brownies can be frozen without the gummy worms for up to three months. Flash-free the brownies on a baking tray for 30 minutes, or until they are solid, transfer them to a freezer-safe bag or container to store. Place a sheet of parchment paper between layers to prevent sticking. Thaw at room temperature before enjoying.
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Dirt and Worm Brownies
Ingredients
- 1 box brownie mix + ingredients listed on the package usually eggs, oil, and water
- 1/2 cup unsalted butter softened (1 stick)
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of Salt
- 1 tablespoon milk plus more as needed
- 12 Oreo cookies crushed
- 16 Gummy Worms
Instructions
- Preheat your oven according to the brownie mix instructions. Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare the boxed brownie mix as directed on the package, then pour the batter into the lined pan. Bake according to package instructions and let the brownies cool completely in the pan.
- While the brownies are cooling, beat the butter in a large bowl until creamy. Gradually mix in the powdered sugar, cocoa powder, vanilla extract, salt, and 1 tablespoon of milk until smooth and fluffy. Add more milk, 1 teaspoon at a time, if needed to reach your desired consistency.
- Once the brownies have cooled, lift them out of the pan using the parchment paper overhang. Spread the chocolate buttercream frosting evenly over the top of the brownies.
- Sprinkle the crushed Oreos over the frosted brownies to create a “dirt” layer.
- Cut the brownies into squares, then gently press a gummy worm onto each square, so they stick to the frosting.
- Serve and enjoy!
Notes
- Store the brownies in an airtight container at room temperature for 3-4 days.
- The brownies can be frozen without the gummy worms for up to three months. Flash-free the brownies on a baking tray for 30 minutes, or until they are solid, transfer them to a freezer-safe bag or container to store. Place a sheet of parchment paper between layers to prevent sticking. Thaw at room temperature before enjoying.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.