Fudgy Oreo Red Velvet Brownies
Oreo red velvet brownies are chewy and fudgy with Oreo pieces throughout. They're a rich, decadent treat perfect for Valentine’s Day or any occasion.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
- 1 square baking pan 8X8 or 9X9-inch
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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
- ½ teaspoon red gel food coloring
- 94 grams all purpose flour
- 25 grams cocoa powder
- ½ teaspoon salt
- 16 Oreo cookies
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a square baking pan with parchment paper, leaving 1-2 inches of overhang so you can lift the brownies out.
- Add the chopped chocolate and butter to a medium heatproof bowl. Microwave for 1-2 minutes, stirring every 20 seconds until melted and smooth. Let cool slightly.180 grams chopped chocolate, 114 grams unsalted butter
- In a separate large bowl, beat the granulated sugar, brown sugar, eggs, egg yolk, vanilla, and vinegar with an electric mixer or stand mixer with the paddle attachment on medium-high speed for 2-3 minutes or until the mixture is foamy and pale yellow. Then mix in the food coloring on low speed.200 grams granulated sugar, 55 grams brown sugar, 3 large eggs, 1 egg yolk, 2 teaspoons vanilla extract, 1 teaspoon white vinegar, ½ teaspoon red gel food coloring
- Scrape down the sides of the bowl. Turn the mixer on low and stream in the melted chocolate mixture. Mix until well combined.
- Stop the mixer and add the flour, cocoa powder, and salt. Gently fold them in with a rubber spatula until there are a few white streaks of flour remaining.94 grams all purpose flour, 25 grams cocoa powder, ½ teaspoon salt
- Add the Oreos to a large zip-top bag and smash them with a can or rolling pan. Fold most of the crushed Oreos into the brownie batter, leaving some pieces to sprinkle on top.16 Oreo cookies
- Spread the batter into an even layer in the prepared pan. Top with more Oreo pieces. Bake for 30-36 minutes until a toothpick inserted in the center comes out with sticky crumbs, but no wet batter.
- Carefully take the brownies out of the oven and let cool in the pan for 5-10 minutes. Lift the parchment paper out of the hot pan and transfer the brownies to a wire rack. Cool completely.
- Slice the brownies with a sharp knife and enjoy!
Notes
Use room temperature eggs so they mix into the batter fully.
Measure the flour in grams with a kitchen scale for the best results.
Storage: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for 5-6 days.
Freezing: Let the brownies cool completely, then cut into squares. Wrap each in plastic wrap and aluminum foil. Place in a sealed container and freeze for up to 3 months.
Nutrition
Serving: 1brownieCalories: 275kcalCarbohydrates: 35.8gProtein: 3.5gFat: 13.8gSaturated Fat: 7.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4.4gTrans Fat: 0.3gCholesterol: 58.8mgSodium: 135mgPotassium: 141.8mgFiber: 2gSugar: 25gVitamin A: 244.7IUCalcium: 23.3mgIron: 2.9mg
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