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Red Velvet Oreo Brownies Recipe

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★★★★★

4.9 from 97 reviews

These Red Velvet Brownies are a decadent twist on classic brownies, featuring a vibrant red batter layered with crunchy Oreo cookies for extra texture and flavor. Perfectly moist with a rich cocoa undertone and a hint of vanilla and vinegar acidity, these brownies are a showstopper dessert ideal for any celebration or just a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cup all-purpose flour (156 grams)
  • 1/4 cup cocoa powder (22 grams)
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Additional

  • 22 Oreo cookies (16 for layering, 6 crushed for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, ensuring an overhang on the edges; lightly grease the pan beforehand to help the parchment adhere better, or alternatively grease the pan directly.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed. Set aside.
  3. Mix Butter and Sugar: In a large bowl, whisk the melted butter and granulated sugar until no pools of butter remain on top and the mixture is homogenous.
  4. Add Wet Ingredients: Whisk the eggs, red food coloring, vanilla extract, and vinegar into the butter-sugar mixture until the batter turns a uniform bright red and no pieces of egg remain.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mix into the wet ingredients, gently whisking until all streaks and clumps vanish to form a smooth batter. Sift dry ingredients beforehand if needed to avoid lumps.
  6. Layer Batter and Oreos: Pour about half the batter into the prepared pan and spread into an even layer. Arrange 16 Oreo cookies in 4 rows of 4 on top of the batter, pressing down slightly to embed them.
  7. Add Remaining Batter: Spoon the remaining batter evenly over the Oreo cookie layer, distributing it in dollops and then spreading carefully to fully cover the cookies.
  8. Top with Crushed Oreos: Chop or crumble the remaining 6 Oreo cookies and sprinkle them across the top of the final batter layer for added texture and flavor.
  9. Bake the Brownies: Place the pan in the middle rack of the preheated oven and bake for 30-33 minutes. Bake time may vary based on your oven and desired gooeyness; the brownies are done when the top sets and a toothpick inserted comes out clean or with a few moist crumbs but no wet batter.
  10. Cool Completely: Allow the brownies to cool in the pan until it is no longer warm to the touch, which may take a few hours to ensure proper setting.
  11. Slice and Serve: Use the parchment paper overhang to lift the brownies out of the pan onto a cutting board, then slice with a thin, sharp knife. If you did not use parchment, slice carefully in the pan.

Notes

  • Using gel food coloring helps achieve a more vibrant red color without adding too much liquid.
  • Pressing the Oreo layer slightly into the batter helps keep the cookies embedded during baking.
  • Cool brownies thoroughly for cleaner slices and better texture.
  • Adjust baking time depending on whether you prefer fudge-like gooeyness or a more set brownie texture.
  • You can omit crushed Oreo topping if desired, using only 16 cookies for layering.

Keywords: red velvet brownies, Oreo brownies, layered brownies, chocolate brownies, dessert recipe, baked brownies

Find it online: https://biteandenjoy.com/red-velvet-oreo-brownies-recipe/