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Oreo Stuffed Red Velvet Brownies Recipe

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★★★★★

4.7 from 63 reviews

Deliciously rich and moist red velvet brownies stuffed with a creamy layer of Oreo cookies. These Oreo Stuffed Red Velvet Brownies combine the classic flavors of red velvet cake and Oreos in a fudgy, layered treat that’s perfect for dessert lovers and Oreo fans alike.

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 preferred)
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar or distilled vinegar

Other Ingredients

  • 22 Oreo cookies (16 for layering inside and 6 for topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper leaving an overhang on the edges for easy removal, and grease lightly so the parchment sticks or simply grease the pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt until combined. Set aside.
  3. Combine Butter and Sugar: In a large bowl, whisk the melted butter and granulated sugar together until the mixture is smooth and no pools of butter remain.
  4. Add Eggs and Flavors: Whisk in the eggs, red food coloring, vanilla extract, and white vinegar into the butter-sugar mixture. Continue whisking until fully combined and the batter is bright red in color with no visible egg pieces.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Sift first if the cocoa powder is lumpy. Gently whisk until just combined and no dry streaks remain.
  6. Layer Batter and Oreos: Pour half of the batter evenly into the prepared pan. Arrange 16 Oreo cookies in four rows of four on top of the batter, pressing them gently down.
  7. Top with Remaining Batter and Oreos: Spoon the remaining batter over the Oreo layer, distributing it evenly. Spread the batter into a smooth, even layer. Chop or crumble the remaining 6 Oreo cookies and sprinkle them over the top.
  8. Bake: Place the pan in the center of the preheated oven and bake for 30-33 minutes, or until the top is set and a toothpick inserted comes out clean or with just a few moist crumbs. Baking time may vary depending on your oven and desired gooeyness.
  9. Cool and Slice: Allow the brownies to cool in the pan until the pan is no longer warm, which may take a few hours. Use the parchment paper overhang to lift the brownies out of the pan and place them on a cutting board. Use a thin, sharp knife to slice into squares. If you did not use parchment, slice the brownies directly in the greased pan.

Notes

  • For best results, use gel food coloring to achieve vibrant red color without altering the batter consistency.
  • If you prefer, you can substitute regular Oreos with gluten free Oreos for a gluten free version.
  • Ensure brownies are fully cooled before slicing to keep the layers intact.
  • Baking time can be adjusted slightly for softer or firmer brownies based on your preference.
  • Line the pan with parchment overhang to make removing the brownies easier and cleaner.

Keywords: Oreo brownies, red velvet brownies, stuffed brownies, dessert, chocolate dessert, Oreo dessert

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