These Red Velvet Oreo Brownies are a decadent twist on two beloved treats, combining rich cocoa and cream cheese swirls with crunchy Oreo chunks. In just 22 minutes of baking, you’ll create a dessert that’s fudgy, velvety, and irresistibly indulgent. The contrast of smooth red velvet batter and the satisfying crunch of cookies makes every bite a delightful surprise. Perfect for sharing or savoring solo, these brownies are a guaranteed crowd-pleaser.
With a total time of under 3 hours, including chilling, these brownies are surprisingly simple to whip up yet feel luxuriously special. The vibrant red hue and creamy swirls make them as stunning as they are delicious. Whether you’re a red velvet enthusiast or an Oreo lover, this recipe brings the best of both worlds to your table. Warm, gooey, and packed with flavor, they’re the ultimate treat for any occasion.
Ingredients for Red Velvet Oreo Brownies
- Red Velvet Brownies:
- 2 large eggs
- 1/2 cup (8 Tbsp; 113g) unsalted butter (melted)
- 1 cup (200g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup (21g) unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 Tablespoon liquid or gel red food coloring
- 3/4 teaspoon white vinegar
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- Cookies ‘n Cream Frosting:
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) heavy cream (or double cream, whipping cream)
- 6 Oreos, crushed
- Chocolate Ganache:
- 4 ounces semi-sweet chocolate (chopped)
- 1/2 cup (120ml) heavy cream (or double cream, whipping cream)
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Step-by-Step Instructions
- Prepare Ingredients: Set out the butter for the frosting and ganache to soften. Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil, leaving overhang on the sides for easy removal. Set aside.
- Make the Brownies: In a small bowl, beat the eggs and set aside. Melt the butter in a microwave-safe bowl in 30-second increments. Stir in sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk in the eggs, then fold in the flour until just combined. Pour the batter into the prepared pan and bake for 22-24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool at room temperature for 30 minutes, then refrigerate to cool completely.
- Make the Frosting: Using a handheld or stand mixer with a paddle attachment, beat the butter on medium-high until creamy (about 1 minute). Add confectioners’ sugar and 2 Tbsp cream, beating until smooth. Add 1 more Tbsp cream if needed for a thick, spreadable consistency. Fold in crushed Oreos. Lift the cooled brownies from the pan and spread with frosting. Refrigerate while preparing the ganache.
- Make the Ganache: Place chopped chocolate in a medium bowl. Heat the cream until boiling, then pour over the chocolate. Stir until melted and smooth. Add butter, one piece at a time, stirring until smooth. Spread over the frosted brownies. Chill for at least 30 minutes before cutting.
- Serve: Cut into squares, wiping the knife with a wet paper towel between cuts for clean layers. Store tightly covered in the refrigerator for up to 5 days.
Perfect Pairings: Serving Suggestions
These Red Velvet Oreo Brownies are a showstopper on their own, but you can elevate them further! Serve with a scoop of vanilla ice cream for a decadent dessert or pair with a glass of cold milk for a classic treat. For a festive touch, sprinkle extra crushed Oreos on top before serving.
Storage Secrets: Keeping Brownies Fresh
Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.
Time-Saving Tips for Busy Bakers
Short on time? Skip the ganache and double the frosting for a simpler yet equally delicious option. You can also use store-bought cream cheese frosting and mix in crushed Oreos for a quick shortcut. Pre-crush the Oreos while the brownies bake to save time.
Recipe Variations to Try
Experiment with different flavors by swapping the Oreos for mint or peanut butter cookies. For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the brownie batter. If you’re feeling adventurous, drizzle caramel sauce over the ganache for an extra layer of sweetness.
Essential Equipment for Success
Make sure you have an 8-inch square baking pan, a handheld or stand mixer for the frosting, and a microwave-safe bowl for melting butter and chocolate. A sharp knife and wet paper towel are key for clean, neat cuts. Don’t forget parchment paper or aluminum foil for easy removal!
Red Velvet Oreo Brownies Recipe
Ingredients
Semi-sweet chocolate
- 2 large eggs
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup (21g) unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 Tablespoon liquid or gel red food coloring
- 3/4 teaspoon white vinegar
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
Cookies‘n Cream Frosting
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (210g) confectioners’ sugar
- 2–3 Tablespoons (30-45ml) heavy cream (aka double cream, whipping cream)
- 6 Oreos, crushed
Chocolate Ganache
- 4 ounces semi-sweet chocolate
- 1/2 cup (120ml) heavy cream (aka double cream, whipping cream)
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
Instructions
- Set out the butter you’ll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.
- Make the brownies: In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan. Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
- Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy—about 1 minute. Add the confectioners’ sugar and 2 Tbsp cream, beating on medium until creamy. Add 1 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. Fold in the crushed Oreos. Lift the cooled brownies out of the pan and spread them with the frosting. Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
- Make the ganache: Break up the chocolate into small pieces in a medium bowl. Heat the heavy cream until boiling, either in the microwave or on the stovetop. Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth. Cut in the butter, one small piece at a time, and stir until smooth. Spread over frosted brownies. Chill for at least 30 minutes before cutting.
- Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.