Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant flavor and color of red velvet cake. Topped with crunchy Oreo cookies, this dessert is both visually stunning and irresistibly delicious—perfect for special occasions or an indulgent treat.

A close-up of three thick brownie squares stacked on top of each other on a white marbled surface, showing multiple layers inside. Each brownie has a deep red velvet outer layer with soft, crumbly texture and dark, almost black chocolate layers accenting the middle. In between the chocolate layers, there are visible white cream layers from Oreo cookies embedded inside, with some Oreo cookie bits scattered on top. To the left of the stack, a whole Oreo cookie rests on the white marbled surface. The background is a soft blur of white tiles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup all-purpose flour (156 grams)
1/4 cup cocoa powder (22 grams)
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams), melted and cooled slightly
1 1/4 cup granulated sugar (250 grams)
2 large eggs
1 tablespoon red food coloring (gel recommended)
2 teaspoons vanilla extract
1 teaspoon white vinegar (or distilled vinegar)
22 Oreo cookies (16 for layering, 6 for topping)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the pan first so the parchment sticks well, or simply grease the pan directly.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, and salt. Set this dry mixture aside.
Step 3: In a large bowl, combine the melted butter and sugar. Whisk until the mixture is smooth and no pools of butter remain visible.
Step 4: Add the eggs, red food coloring, vanilla extract, and vinegar to the butter mixture. Whisk until fully combined and smooth, with a vibrant neon red color.
Step 5: Gradually add the dry ingredients to the wet ingredients. If your cocoa powder is lumpy, sift it in to ensure a smooth batter. Gently whisk until there are no streaks or lumps.
Step 6: Pour half of the batter into the prepared pan and spread it evenly.
Step 7: Arrange 16 Oreo cookies (4 rows of 4) over the batter layer, pressing them down slightly.
Step 8: Spoon the remaining batter over the Oreo cookies in small dollops, distributing it evenly.
Step 9: Spread the top batter layer carefully to cover the Oreos completely.
Step 10: Chop or crumble the remaining 6 Oreo cookies and sprinkle them over the top of the batter.
Step 11: Bake in the center of the oven for 30 to 33 minutes. The brownies are done when the top is set and a toothpick inserted comes out clean or with a few moist crumbs. Avoid underbaking to prevent gooey batter.
Step 12: Let the brownies cool in the pan until it feels room temperature, which may take a few hours for best results.
Step 13: Using the parchment overhang, lift the brownies from the pan and transfer to a cutting board. Slice with a thin, sharp knife. If you did not use parchment, carefully slice them while still in the pan.

Tips & Variations

For a deeper red color, increase the amount of red food coloring slightly or use a high-quality gel food coloring.
To make the brownies extra fudgy, slightly underbake them and let them set as they cool.
Substitute Oreos with your favorite sandwich cookies or add chopped nuts for extra texture.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Storage

Store the cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm a slice briefly in the microwave or let it come to room temperature if frozen, to enjoy the best texture.

How to Serve

The image shows two stacked square red velvet brownies with Oreo cookies inside. The bottom layer is a dark red, moist brownie base, topped with a layer of Oreo cookies showing black outer cookies with white cream inside. Above this is another layer of dense red velvet brownie, and the top surface is bright red with a soft texture, sprinkled with broken Oreo cookie pieces. The photo is taken on a white marbled surface, with a blurred glass of milk and more brownies in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Yes, but gel food coloring provides a more vibrant color without adding extra liquid, which helps maintain the batter’s consistency.

Do I have to use Oreos in this recipe?

No, you can omit the Oreos or replace them with other cookies or nuts depending on your preference. They add a fun crunch and flavor contrast but are not essential.