Name: Red Velvet Oreo Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 16
Ingredients: For Red Velvet Brownies:; 2 large eggs; ½ cup butter; 1 cup granulated sugar; 2 tsp pure vanilla extract; ¼ cup cocoa powder; ⅛ tsp salt; 1 tbsp liquid red food coloring; ¾ tsp white vinegar; ¾ cup all-purpose flour; For Cookies ‘n Cream Frosting:; ¼ cup butter; 1¾ cups confectioners’ sugar; 3 tbsp heavy cream; 6 oreos; For Chocolate Ganache:; 4 oz chocolate; ½ cup heavy cream; 2 tbsp butter

How To Make Red Velvet Oreo Brownies

Have a delightful bite of these rich Red Velvet Oreo Brownies layered with a sweet Oreo frosting, smooth chocolate ganache, topped with Oreo crumbs.

Preparation: 15 minutes

Cooking: 25 minutes

Cool and Chill Time: 1 hour

Total: 1 hour 40 minutes

Serves:

Ingredients

For Red Velvet Brownies:

2large eggs
½cupbutter,unsalted
1cupgranulated sugar
2tsppure vanilla extract
¼cupcocoa powder,unsweetened
⅛tspsalt
1tbspliquid red food coloring,or gel red food coloring
¾tspwhite vinegar
¾cupall-purpose flour,spoon & leveled

For Cookies ‘n Cream Frosting:

¼cupbutter,unsalted, softened to room temperature
1¾cupsconfectioners’ sugar
3tbspheavy cream,(aka double cream, whipping cream)
6Oreos,crushed

For Chocolate Ganache:

4ozchocolate,semi-sweet
½cupheavy cream,(aka double cream, whipping cream)
2tbspbutter,unsalted, softened to room temperature

Instructions

Set out the butter needed for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
Preheat the oven to 350 degrees F.
Line an 8×8-inch baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan.
Set aside.

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 of sugar, 2 teaspoons of 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 the prepared baking pan.
Bake the brownies for 22 to 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.
With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high for about 1 minute until light and creamy.

Cookies ‘n Cream Frosting:

Add the confectioners’ sugar and 2 tablespoons of cream, beating on medium until creamy.
Add 1 more tablespoon of cream until the frosting is a spreadable consistency. Make it 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 while preparing the ganache. Have the frosting slightly chill on the brownies.

Chocolate 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, 1 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 the large knife off with a wet paper towel between cuts so that the layers stay neat.
Cover the brownies tightly and keep chilled in the refrigerator for up to 5 days.

Recipe Notes

Use pure chocolate in making the ganache instead of chocolate chips.

This recipe can be doubled in a 9×13-inch baking pan. The oven temperature remains the same for baking the brownie layer, but the bake time will be 35 to 45 minutes.