If you’re looking for a rich, fudgy dessert with a surprise in every bite, look no further than these Oreo Stuffed Red Velvet Brownies!
Made with simple pantry staples and a straightforward method, they’re incredibly easy to prepare, and if you already love our banana pudding brownies, you’ll enjoy this chocolate twist.
Did you know that red velvet is known for its subtle cocoa flavor and gentle tang, the same spirit found in our red velvet cookie cake? With just a few simple ingredients, you can bake a pan of brownies that will impress your family and friends.
Let’s dive into the ingredients, preparation, and some tips to make this dessert truly shine!
Ingredients for Oreo Stuffed Red Velvet Brownies
To create the perfect batch, you’ll need the following ingredients:
Essential Ingredients
- 1 1/4 cups all-purpose flour (156 grams), measured by spooning into the cup and leveling off
- 1/4 cup cocoa powder (22 grams), unsweetened
- 1/4 teaspoon salt to balance the sweetness
- 3/4 cup unsalted butter (168 grams), melted and cooled slightly
- 1 1/4 cups granulated sugar (250 grams)
- 2 large eggs at room temperature
- 1 tablespoon red food coloring (gel works best for a vibrant color)
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar (or distilled vinegar)
- 16 Oreo cookies for stuffing the brownies
Optional Ingredients
- 6 Oreo cookies crushed into crumbs for sprinkling on top
How to Make the Brownie Batter
Here’s how to make it:
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Mix the Wet Ingredients: In a large bowl, whisk the melted butter and granulated sugar for about 1 minute until smooth, then add the eggs one at a time, whisking well after each addition.
- Add the Color and Flavor: Stir in the red food coloring, vanilla extract, and white vinegar until the batter is an even, deep red.
- Fold in the Dry Ingredients: Whisk the flour, cocoa powder, and salt in a separate bowl, then fold them into the wet mixture with a spatula until no dry streaks remain.
- Crush the Topping: Place the 6 optional Oreos in a zip-top bag and crush them into fine crumbs with a rolling pin.
Assembly: Stuffing and Baking the Brownies
Once your batter is ready, it’s time to assemble your brownies!
- Layer the Batter: Spread about half of the batter evenly in the prepared pan.
- Add the Oreos: Arrange the 16 whole Oreos in a single layer over the batter, spacing them evenly.
- Cover and Top: Spread the remaining batter over the Oreos, then sprinkle the crushed Oreo crumbs over the top.
- Bake: Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs rather than wet batter.
- Cool and Slice: Let the brownies cool in the pan for 1 hour, then lift them out using the parchment and cut into 16 squares.
Variations and Customizations
One of the great things about these brownies is their versatility!
- Mint Twist: Swap the regular Oreos for mint Oreos for a refreshing holiday version.
- Golden Surprise: Use golden Oreos in place of the classic ones for a lighter, vanilla-forward center.
- Sprinkle Finish: Top the cooled brownies with rainbow sprinkles for a festive party look.
- Bite-Size Option: Bake the batter in a mini muffin tin with a whole Oreo in each cup for quick, portable treats.
Serving Suggestions
If you’re hosting, serve these brownies alongside a slice of easy chocolate cream pie for a dessert spread that will wow your guests.
For a classic pairing, serve each square with a cold glass of cold milk, which balances the deep cocoa and sweet Oreo filling beautifully.
Conclusion
In just a few simple steps, you’ve created a fudgy, colorful dessert that is sure to become a family favorite.
These brownies are perfect for weeknight treats, bake sales, or holiday gatherings whenever you need a crowd-pleaser.
Don’t hesitate to get creative with your toppings and add-ins, because there’s no limit to how you can customize this recipe!
Try it today and experience the deliciousness for yourself!
Recipe FAQ’s
Can I skip the crushed Oreos on top?
Yes, you can skip the topping and use only the 16 whole Oreos for stuffing. The brownies will still bake up fudgy and delicious.
Can I use gel or liquid food coloring?
Gel food coloring gives the richest red, but liquid coloring works too, though the shade may be a little lighter.
How should I store leftover brownies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days for a firmer, chewier texture.
Oreo Stuffed Red Velvet Brownies
Ingredients
- 1 1/4 cups all-purpose flour 156 grams
- 1/4 cup cocoa powder 22 grams, unsweetened
- 1/4 teaspoon salt
- 3/4 cup unsalted butter 168 grams, melted and cooled slightly
- 1 1/4 cups granulated sugar 250 grams
- 2 large eggs room temperature
- 1 tablespoon red food coloring gel works best
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar or distilled vinegar
- 22 Oreo cookies 16 whole for stuffing, 6 crushed for topping (use only 16 if skipping the topping)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Mix the Wet Ingredients: In a large bowl, whisk the melted butter and granulated sugar for about 1 minute until smooth, then add the eggs one at a time, whisking well after each addition.
- Add the Color and Flavor: Stir in the red food coloring, vanilla extract, and white vinegar until the batter is an even, deep red.
- Fold in the Dry Ingredients: Whisk the flour, cocoa powder, and salt in a separate bowl, then fold them into the wet mixture with a spatula until no dry streaks remain.
- Crush the Topping: Place the 6 optional Oreos in a zip-top bag and crush them into fine crumbs with a rolling pin.
- Layer the Batter: Spread about half of the batter evenly in the prepared pan.
- Add the Oreos: Arrange the 16 whole Oreos in a single layer over the batter, spacing them evenly.
- Cover and Top: Spread the remaining batter over the Oreos, then sprinkle the crushed Oreo crumbs over the top.
- Bake: Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs rather than wet batter.
- Cool and Slice: Let the brownies cool in the pan for 1 hour, then lift them out using the parchment and cut into 16 squares.
