Introduction

These fudgy Oreo red velvet brownies combine the rich, creamy texture of classic brownies with the vibrant color and subtle tang of red velvet. Packed with chunks of Oreo cookies, this dessert is both visually stunning and irresistibly delicious, perfect for parties or a special treat.

The image shows a square metal baking pan filled with rich, dark brown chocolate brownie batter that has a smooth, slightly swirled texture on top. Scattered over the surface are broken pieces of dark chocolate sandwich cookies with white cream filling, adding a contrast of black and white against the deep brown base. The batter looks thick and glossy, with the cookie pieces pressed lightly into the top before baking. The pan sits on a white marbled surface, highlighting the dark colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

180 grams chopped chocolate (dark, bittersweet, or semi-sweet)
114 grams unsalted butter
200 grams granulated sugar
55 grams brown sugar
3 large eggs (room temperature)
1 egg yolk (room temperature)
2 teaspoons vanilla extract
1 teaspoon white vinegar
1/2 teaspoon red gel food coloring
94 grams all purpose flour
25 grams cocoa powder
1/2 teaspoon salt
16 Oreo cookies

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a square baking pan with parchment paper, leaving 1-2 inches of overhang to lift the brownies out later.
Step 2: Melt the chopped chocolate and butter together in a medium heatproof bowl. Microwave for 1-2 minutes, stirring every 20 seconds until smooth. Let it cool slightly.
Step 3: In a large bowl, beat the granulated sugar, brown sugar, eggs, egg yolk, vanilla extract, and white vinegar with an electric mixer on medium-high speed for 2-3 minutes until foamy and pale yellow.
Step 4: Add the red gel food coloring and mix on low speed until the color is evenly incorporated.
Step 5: Scrape down the sides of the bowl, then stream in the melted chocolate mixture while mixing on low speed until fully combined.
Step 6: Stop the mixer and gently fold in the flour, cocoa powder, and salt with a rubber spatula. Fold just until a few white streaks remain.
Step 7: Crush most of the Oreo cookies in a large zip-top bag using a rolling pin or can. Fold the crushed Oreos into the batter, reserving some pieces for topping.
Step 8: Spread the batter evenly into the prepared pan. Sprinkle the remaining Oreo pieces on top.
Step 9: Bake for 30-36 minutes, or until a toothpick inserted in the center comes out with sticky crumbs but no wet batter.
Step 10: Let the brownies cool in the pan for 5-10 minutes. Then lift them out using the parchment paper overhang and transfer to a wire rack to cool completely.
Step 11: Slice with a sharp knife and enjoy your fudgy Oreo red velvet brownies!

Tips & Variations

Use a dark or semi-sweet chocolate with at least 60% cocoa for the richest flavor.
Room temperature eggs help the batter emulsify better for a smoother texture.
For a more intense red color, increase the gel food coloring slightly, but avoid adding too much to prevent bitterness.
Try substituting Oreos with other sandwich cookies or chopping up white chocolate chips for a twist.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy them fresh, bring refrigerated brownies to room temperature before serving or warm briefly in the microwave.

How to Serve

A square piece of rich, dark chocolate brownie sits on a white marbled surface, with a rough texture and moist inside. The brownie has two broken pieces of black and white cookies embedded on the top layer, showing the creamy filling and the dark cookie crumbs. In the background, blurred, is the larger remaining brownie with more cookie pieces on top and a visible missing section where the smaller piece was cut out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute Oreos with any sandwich cookies or chocolate chip cookies of your choice. Just crush them similarly and fold into the batter.

Why is vinegar added to the batter?

The white vinegar enhances the classic tangy flavor of red velvet and helps activate the cocoa powder for a deeper color and taste.