Oreo Stuffed Red Velvet Brownies

Plate of Oreo red velvet brownies, stacked on top of each other.

Oreo Stuffed Red Velvet Brownies

Oreo stuffed red velvet brownies - what more could you want in a dessert? These thick and fudgy brownies have a delicious red velvet flavor and the ultimate brownie texture that's verging on gooey. They're stuffed with Oreo cookies and topped with even more crushed Oreos on top.

Course Dessert

Cuisine American

Keyword Oreo Red Velvet Brownies, Oreo Stuffed Red Velvet Brownies

Prep Time 30

Cook Time 30

Total Time 1

Servings brownies

Calories 349kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

1 ¼ cup all-purpose flour (156 grams)
¼ cup cocoa powder (22 grams)
¼ teaspoon salt
¾ cup unsalted butter (168 grams) melted and cooled slightly
1 ¼ cup granulated sugar (250 grams)
2 large eggs
1 tablespoon red food coloring I used gel
2 teaspoons vanilla extract
1 teaspoon white vinegar or distilled vinegar
22 Oreo cookies you will only need 16 if you don't plan on putting crushed Oreos on top

Instructions

Preheat the oven to 350F (180C). Line an 8x8 inch (20x20 cm) pan with parchment paper so that there is an overhang around the edges. I recommend lightly greasing the pan so that the parchment paper sticks to the pan. Alternatively, simply grease the pan.
In a medium bowl, whisk together the flour, cocoa and salt. Set aside.
In a large bowl, whisk together the melted butter and sugar until you no longer see pools of melted butter sitting on top of the sugar.
Whisk the eggs, red food coloring, vanilla and vinegar into the butter mixture. Whisk until you no longer see pieces of egg and the mixture is an even consistency. It will be quite neon red.
Add the dry ingredients into the wet ingredients. If the cocoa is very lumpy, you may want to sift them in. Gently whisk the batter together until you no longer see streaks or clumps of dry ingredients.
Pour about ½ of the batter into the prepared pan and spread into an even layer.
Place a layer of Oreo cookies on top of the batter - you will need 4 rows of 4 cookies. Press them down slightly.
Spoon the remaining batter over the Oreo layer, dropping spoonfulls so that the batter is evenly distributed over the Oreos.
Spread the batter into an even layer so that the Oreo layer is covered.
Chop or crumble the remaining 6 Oreo cookies and sprinkle over the top of the batter.
Bake in the middle of the preheated oven for about 30-33 minutes, or until the top is set and an inserted toothpick comes out clean or with a few damp crumbs. Bake time will vary depending on your oven and how gooey you like your brownies. If a toothpick comes out with gooey batter on it, the brownies are not done baking.
Cool the brownies in the pan until the pan is no longer warm to the touch. This will take a few hours.
When ready to slice, lift the brownies out of the pan using the overhang of the parchment paper. Place on a cutting board and slice. If you simply greased the pan, slice the brownies in the pan. Always use a thin, sharp knife.

Notes

Cocoa: I used Dutch processed cocoa for this recipe. Natural would work as well. The darker your cocoa powder, the darker red or burgundy your brownies will be.
Food Coloring: I use gel food coloring for a deep red color. You can use more or less food coloring, depending on how deep of a red color you'd like.
Storage: Store brownies in an airtight container at room temperature or in the fridge for up to 4 days.
Nutrition: Details provided are based on 1 large brownie, assuming the pan is sliced into 12 uniform pieces. It is an estimate only. You can likely get 16 brownies from this recipe.

Nutrition