Red Velvet Oreo Brownies.

Dense red velvet brownies layered with Oreo frosting, fudgy chocolate ganache, and topped with Oreos.

Red Velvet Oreo Brownies by -- dense red velvet brownies layered with Oreo frosting, fudgy chocolate ganache, and topped with Oreos.

Warning: If you’re on a diet, you might want to step away from the computer right now.

Do you like red velvet? It’s taken some time for me to warm up to the flavor. I never really enjoyed red velvet anything until I tasted my friend’s wedding cake a couple years ago. My heavens. It was so luxuriously moist! Layered with white chocolate buttercream and completely melt-worthy on my tastebuds.

Red velvet is magical. It’s not quite chocolate and not quite vanilla. Just a wonderful medley of the two paired together. Ever since that slice of red velvet cake, I’ve been dreaming of fun ways to dress up this scarlet red, lush flavor.

Homemade red velvet brownies layered with Oreo frosting, chocolate ganache, and topped with Oreos. Recipe at

One way to dress up red velvet? Cheesecake. These Red Velvet Cheesecake Brownies completely blow my mind. I made them twice in one weekend earlier this year. Yes, they were that good.

I took that moist, chewy, flavor-packed brownie recipe and remixed it yesterday. Added a thick layer of cookies ‘n cream frosting, a little chocolate ganache, and crushed Oreos.

Pinch me! This dessert is seriously a dream come true.

Homemade red velvet brownies layered with Oreo frosting, chocolate ganache, and topped with Oreos. Recipe at

So what exactly is this over-the-top red velvet dessert made of?

Well, we’ve got four tempting layers of goodness:

  • Moist red velvet brownies
  • Thick cookies ‘n cream frosting
  • Chocolate ganache (that tastes like fudge)
  • Crushed Oreos

Let’s start with the brownies. The bottom layer is a fudgy chocolate brownie with lots of buttery vanilla flavor. The brownie batter is dyed red with food coloring and a touch of white vinegar to make the red stand out against all the cocoa powder. (Don’t worry, you can’t taste it.) The brownies are quite dense; they’re not cakey in the slightest, which is exactly how I prefer my chocolate brownies.

It’s a standard brownie recipe. Just butter, sugar, eggs, flour, and cocoa powder. Line your baking pan with foil and spoon the batter inside. Bake for a quick 22-24 minutes. Try not to overbake the brownies. We all know what dry brownies taste like, right? Well, you don’t want dry red velvet brownies! An easy way to see if the brownies are done is to stick a toothpick into the center. Look for a few moist crumbs on your toothpick. Not wet at all, just a couple small moist crumbs.

An important note: lining your baking pan with aluminum foil will make your life much easier! Make sure there is enough overhang on the sides to lift the brownies out of the pan as a whole. This makes frosting and cutting the brownies a cinch.  Allow the red velvet brownies to cool completely before moving onto the next layer.

Now, the second layer: cookies ‘n cream frosting. Swooooon! Standard frosting recipe – butter, confectioners (powdered) sugar, and cream. Diet food, really. It’s a rather thick frosting, so I don’t recommend using it to frost a cupcake or cake unless you add more butter and/or cream. Beat the ingredients together and fold in 6 crushed Oreos. Not too difficult, right?

How to make Cookies 'n Cream Frosting. Recipe at

Don’t you just want to eat it with a spoon? Try hard to resist! You’ll need every last bit of frosting to spread on top of the cooled brownies. Once frosted, chill the brownies in the refrigerator until your ganache is ready.

There’s only 3 ingredients required to make the chocolate ganache. You’ll need 4 ounces of pure semi-sweet chocolate. I always use 1 Ghirardelli Semi-Sweet Baking Bar (or Baker’s brand – both found in the baking aisle). Any pure, sweetened chocolate would be fine. I never have luck making ganache from chocolate chips, so avoid using them since they do not melt into the proper texture.

Pour 1/2 cup of boiling heavy cream over the chocolate. Stir until the chocolate is melted, then add 2 Tablespoons of butter. That’s it! You just made silky, smooth chocolate ganache. Easy, right?

Simple chocolate ganache recipe

Spread the rich chocolate ganache over the frosted brownies (which had been in the refrigerator chilling). It doesn’t have to be completely neat because you’ll be covering the top with crushed Oreos. Crumble up 3 Oreos and crumble onto the wet ganache.

Chill the layered brownies in the refrigerator for at least 30 minutes before cutting. This will allow the ganache to set so you aren’t left with a huge mess. Make sure you wipe your knife off with a wet paper towel as you cut into the brownies. That’s how my layers stayed clean and neat.

While these brownies are timely to make, each step is quite simple. Work through one layer at a time, making sure to chill the layers as you go – as instructed in the recipe below. Each bite is completely worth it! 

Red Velvet Oreo Brownies by -- dense red velvet brownies layered with Oreo frosting, fudgy chocolate ganache, and topped with Oreos.

Both red velvet lovers and non-red velvet lovers will go crazy for these decked out brownies. Each layer is completely over the top in the best way possible. Worth every single step on the treadmill, trust me.

PS: I’m not the only one who thought these brownies were irresistible. 😉


Red Velvet Oreo Brownies

Yield: 16 brownies

Prep Time: 2 hours (includes chilling)

Total Time: 2 hours, 25 minutes

Print Recipe

Homemade red velvet brownies layered with Oreo frosting, chocolate ganache, and topped with Oreos.


Red Velvet Brownies

  • 2 large eggs
  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 1 Tablespoon liquid or gel red food coloring
  • 3/4 teaspoon white vinegar
  • 3/4 cup (95g) all-purpose flour

Cookies 'n Cream Frosting

  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners' sugar
  • 2-3 Tablespoons (30-45ml) heavy cream (aka double cream, whipping cream)
  • 6 Oreos, crushed

Chocolate Ganache

  • 4 ounces semi-sweet chocolate*
  • 1/2 cup (120ml) heavy cream (aka double cream, whipping cream)
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature


  1. Set out the butter you'll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
  2. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.
  3. Make the brownies: In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan. Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
  4. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy - about 1 minute. Add the confectioners' sugar and 2 Tbsp cream, beating on medium until creamy. Add 1 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. Fold in the crushed Oreos. Lift the cooled brownies out of the pan and spread them with the frosting. Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
  5. Make the ganache: Break up the chocolate into small pieces in a medium bowl. Heat the heavy cream until boiling, either in the microwave or on the stovetop. Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth. Cut in the butter, one small piece at a time, and stir until smooth. Spread over frosted brownies. Chill for at least 30 minutes before cutting.
  6. Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.

Additional Notes:

*I have never had luck making ganache that tastes right or is the correct consistency when using chocolate chips. Please use pure chocolate.

*You may double this recipe in a 9x13 baking pan. The oven temperature remains the same for baking the brownie layer, but the bake time will be 35-45 minutes.

Red velvet layer adapted from Sunny Anderson, Food Network

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


A couple related recipes to today’s brownies…

Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Brownies


Cookies ‘n Cream Cupcakes with Milk Chocolate Frosting

Cookies n Cream Cupcakes with Milk Chocolate Frosting


Mint Chocolate Chip Cheesecake Brownies

Mint Chocolate Chip Cheesecake Brownies


These are a must try!

Red Velvet Oreo Brownies by -- dense red velvet brownies layered with Oreo frosting, fudgy chocolate ganache, and topped with Oreos.





163 Responses to “Red Velvet Oreo Brownies.”

  1. #
    Trish - Mom On Timeoutposted December 11, 2013 at 9:41 am

    Totally decadent and gorgeous with all those dreamy layers! Oreo and red velvet together are a match made in heaven!


  2. #
    Judyposted December 11, 2013 at 7:40 pm

    Looks delish are you using Dutch processed cocoa powder in the brownie base?
    Thanks Judy xx


    • Sallyreplied on December 12th, 2013 at 7:48 am

      No, natural unsweetened. Though dutch would be OK.


  3. #
    Lindsayposted December 14, 2013 at 6:07 pm

    I don’t know if anyone will answer this in time, but I’m planning on making these tomorrow and have two questions.

    1. I’m not a baking pro, and I’m wondering what role the vinegar plays. I feel like leaving it out, but will include it if it’s important!

    2. Has anyone made it in a 9×13 pan? I’m debating between two 8×8 or one 9×13.

    I can’t wait to try these little pretties! :)


    • Sallyreplied on December 14th, 2013 at 6:09 pm

      Hi Lindsay! The vinegar’s role is so the red food coloring is prominent over the cocoa powder. It’s a normal ingredient for some red velvet recipes. You cannot taste it or smell it in the batter or the baked brownie. You can bake in a 9×13 pan, but I recommend two 8×8 pans because the smaller size makes it easier to remove from the pan to frost. Enjoy!


  4. #
    Nutmeg Nannyposted December 18, 2013 at 3:39 pm

    Whoa. I think my heart just skipped a beat for these beauties! I am in love with these, yum!


  5. #
    Kendisposted December 23, 2013 at 9:08 pm

    I just made these tonight to take to a family Christmas celebration tomorrow. Simply amazing! Festive, fun, and each layer comes together really quick! It’s really worth a little extra time. Plus, it was my first time making ganache…. WOW, so easy! Can’t wait to share with my family, thank you for sharing!!!!!!!!


    • Sallyreplied on December 23rd, 2013 at 10:01 pm

      Yes! Ganache is a piece of cake. (and well, you should try it on a piece of cake next…!) So glad you tried these brownies, Kendis. They’re a very festive holiday treat that’s for sure.


  6. #
    Annaposted December 27, 2013 at 12:04 am

    Hey Sally can i just say – LOVE your recipes! could i use a 11×7 inch baking tray for this?
    about to buy a set of new baking stuff and wondering what the best size for baking tray is – one that covers most of your recipes!


    • Sallyreplied on December 27th, 2013 at 3:28 pm

      Hi Anna! Yes, an 11×7 will be just fine. Enjoy!


  7. #
    Megposted January 2, 2014 at 1:01 pm

    I made these a couple of weeks ago when I was trapped in the house allll day long due to a snow storm. I thought nothing would ever replace me love for the cream cheese swirled red velvet brownies, but I think these did. I would have never thought to combine RV and cookies and cream. You have a beautiful mind 😉


  8. #
    sherryposted January 2, 2014 at 1:12 pm

    Hi^^ I have been lurking this blog for months and always drooled at the pictures lol . Ok I don’t how to cook or bake but I’m planning to ask my aunt or mum to make this for my birthday later this month. But I’m planning to ask them to make the frosting to be mint flavored just because I love mint with chocolate. But do I need to use your other brownies recipes or can still use this one? Owh btw if baking this in regular sized cheesecake baking tray do we need to double the recipe? The regular size has quite a lot of surface area right and I want the brownie, frosting and chocolate topping to be thicker.


  9. #
    Meg Jones | The Spatularetteposted January 9, 2014 at 10:19 am

    Hi Sally! Just wanted to let you know that I made these last night as a bday treat for my red velvet and oreo obsessed best guy friend.

    I brought the extras to work today and my coworkers keep stopping by my desk to say how crazy good they are.

    Thanks for another AWESOME recipe! (super rich, but AWESOME!)


    • Sallyreplied on January 10th, 2014 at 6:38 am

      I am so glad these brownies were a hit! Not that I’m surprised – they always are! Thanks Meg, I appreciate you reporting back!


  10. #
    Annaposted January 11, 2014 at 11:02 am

    Hi Sally! I’m always baking and especially recipes of yours, and never have I had a problem, but I think I messed these up :/ my butter was room temp and I only microwaved it 30 seconds and it was melted. So I added the sugar, then realized they weren’t combining and I assumed the butter was just not warm enough at all. So then.. I broke a baking rule and put the butter/sugar back I’m microwave for 30 seconds. Probably not smart! So I continued doing everything to a tee (doubled for 9×13) and when I folded in my flour I saw clumps of it and the texture was iffy. I wanted to whisk it but I wanted to follow the fold directions. Well, as it baked it leveled up on one side a tad and looked odd. I also over cooked it a bit but the middle needed it.
    With the edges trimmed and frosting/ ganache Added it’s amazing! But the plain brownie didn’t seem to work.:/
    Based on your expertise, weremy two uh-ohs the cause??
    But as always a delicious recipe that I plan to re-make!! Love love love your blog. Sorry for the long comment :)


  11. #
    Elizabethposted January 29, 2014 at 8:32 pm

    Hi! Okay so I made these delicious brownies and some how the ganache turned out with the consistency of pudding. I used a ghiradelli milk chocolate baking bar and followed the directions exactly. Do you think they turned out like this because I used milk chocolate instead of semi sweet? And do you have any ideas to make them any less messy? Thank you so much!


    • Sallyreplied on January 31st, 2014 at 10:09 am

      Hey Elizabeth! It doesn’t have to do with the milk chocolate vs semi-sweet. But try semi-sweet next in case that adds to the issue. Is it humid where you are located? Like tempered chocolate, ganache does not like humidity. It sounds like you may need to add more chocolate chips. If you ever want to try it again, add 1/4 cup more.


  12. #
    Danielleposted January 30, 2014 at 9:47 pm

    These are fabulous!!! Made them tonight for my baby sister who just found out she prego with her second baby:) I love your site and food.


  13. #
    Ashleighposted February 4, 2014 at 8:24 am

    my husband saw this email in my inbox and requested that I make these for him for Valentine’s… SCORE!


  14. #
    Delilahposted February 4, 2014 at 2:31 pm

    Hey! These look delicious! I was hoping to make some treats and then be able to ship them to my loved ones. Do you think these bars would hold up? Or do they need to be kept relatively cool?

    Thanks so much!


  15. #
    Amandaposted February 9, 2014 at 2:28 pm

    My mouth is watering! But is it okay to use white distilled vinegar?


    • Sallyreplied on February 9th, 2014 at 2:32 pm

      yes, that would be fine. Enjoy!


  16. #
    Lauraposted February 10, 2014 at 10:14 am

    I just made these last night. They are very sweet! If I were to make them again, I would increase the amount of cocoa powder in the brownie and decrease the amount of sugar to around 2/3 cup. They are difficult to cut after sitting in the fridge so I suggest a serrated bread knife.


  17. #
    Jordanposted February 11, 2014 at 2:21 pm

    Hi Sally! Just recently stumbled on your website and made both your easy cinnamon rolls and your confetti cake batter cookies which all turned out fabulous! Planning on making this for my husband for Valentine’s Day (and cutting into mini hearts to hopefully make them last longer!!) and I had a question. When you put the brownies in the fridge to cool before adding frosting do you cover them? Also would you cover them after adding the frosting before adding the ganache?


    • Sallyreplied on February 12th, 2014 at 8:54 am

      Mini heart shaped red velvet oreo brownies – sounds amazing Jordan! Perfect Vday treat. I do cover the brownies with aluminum foil at all times in the refrigerator. Sorry for not being clear about that!


      • Jordanreplied on February 13th, 2014 at 10:41 am

        Thanks! I figured it was a no brainer, but baking can have weird quirks that make or break a dishes sometimes so I was just double checking! :)

  18. #
    Jordanposted February 13, 2014 at 10:42 am



  19. #
    Olivia Helmposted February 14, 2014 at 7:32 pm

    Hi Sally! These brownies are delicious, so much so that my friend has requested these for her birthday (above your Chewy Chocolate Chunk Cookies!), and my other friend was going crazy about how good they are. I was telling my teacher about them, and she requested a gluten-free version of these brownies for her baby shower. While I know that you don’t lead a gluten-free lifestyle, is there a recipe that you would recommend? Thanks!


    • Sallyreplied on February 14th, 2014 at 8:21 pm

      So glad these brownies were a hit. I do not have a GF version of them and without testing it myself, I can’t be certain how to make them appropriately. Here are all of my gluten free recipes:


    • Stephaniereplied on May 9th, 2014 at 4:20 pm

      I made another one of Sally’s brownie recipe gluten free but just substituting Bob’s Red Mill all purpose gluten free flour. They took a little longer to bake, but were still deliciously decadent. You can buy gluten free “oreos” at some stores. Look for Glutino. It’s on my to do list to attempt to make these gluten free :)


  20. #
    Emmaposted February 18, 2014 at 8:26 pm

    Thanks for the great recipe they literally disappeared! These made my dad a lover of red velvet too. Now people can’t stop asking me to make these again! they are simply amazing a total hit with everyone! :)


  21. #
    Lauraposted February 19, 2014 at 7:02 pm

    Hi Sally,
    Just wondering, do you need to use food coloring in this recipe? I don’t have a lot on hand… :)


    • Sallyreplied on February 19th, 2014 at 8:30 pm

      No you do not have to use it!


      • Laurareplied on February 20th, 2014 at 11:31 pm

        Alright, thanks. Hoping to make these soon! They look so good… Yum.

      • Laurareplied on February 20th, 2014 at 11:45 pm

        Oh, and sorry to bother you, but I was planning to leave the Oreos out, and put vanilla extract in instead. Would that work? How much vanilla extract should I use? Thank you!

  22. #
    Laceyposted May 3, 2014 at 12:36 pm

    these look amazing! there’s a casino in the city where my mom lives that have something similar except it’s just a regular chocolate brownie a cookie dough layer and chocolate ganache. we love them! my mom would even send one to me! unfortunately the casino has stopped making them: / so these are a great idea! i may even try to replicate the ones from the casino with your chewy fudge brownie recipe and this ganache recipe:)


  23. #
    Stephanieposted May 9, 2014 at 4:17 pm

    I made these for a coworker’s birthday. She loves red velvet anything and was amazed with these. I doubled the recipe to feed the office, and they were a HUGE hit. I’ve never made something that received so much positive feedback. I’m definitely adding this recipe to my favorites. Thanks Sally!


  24. #
    Lacey Gardnerposted May 17, 2014 at 9:00 am

    I made these last night and they are SO yummy! The only thing I might change would be to put some cream cheese in the cookies & cream frosting layer. Think that might help cut through the sweetness of these. Thanks so much for the recipe!!!


  25. #
    Ayseposted June 15, 2014 at 9:25 am

    Hey Sally!
    These look amazing, but I’d like to know which red color you use. I’ve found some but there are different reds (Tulip Red, Super Red and Red Red). Which one would be the best?


    • Sallyreplied on June 15th, 2014 at 2:17 pm

      I typically don’t have those options with the store brands I buy – but I would choose Red Red if I had your options.


  26. #
    Beth Coppardposted July 23, 2014 at 9:37 am

    I tried these last night and they turned out great! Very sweet though of course haha. I think though, the red food colouring didn’t work so well, do I need more vinegar or more food colouring?


    • Sallyreplied on July 23rd, 2014 at 1:52 pm

      I would add a little more coloring until the batter has reached the color you’d like.


  27. #
    JJposted July 28, 2014 at 8:57 am

    Im only 12 and is stirring the ganashe as we speak and I just wanted to say this is a cracking recipe . I haven’t actually finished this recipe but it looks amazing so far. Comments to the chef!


  28. #
    Allisonposted August 29, 2014 at 1:55 pm

    Hi Sally,
    I am an avid baker and love your stuff–I have your cookbook and follow your blog religiously. I made a cake form of this recipe for a co-workers b-day today and everyone absolutely raved about it. It was an 8-inch round, and I made a cream cheese oreo frosting instead. I let the ganache drip over the sides (everyone was super impressed but I assured them it was quite easy lol). The birthday girl had requested red velvet cupcakes but I am not usually a fan of red velvet myself–you have officially converted me! Thank you for doing what you do and above all inspiring me to be creative and keep a good balance in the kitchen. Cheers to you and a lifetime of happiness to you and Kevin! :) P.S. I am literally making these again TONIGHT for a party my parents are hosting tomorrow…


  29. #
    Jillposted September 13, 2014 at 10:52 pm

    hi, i would really love to make these some time, but I’m in highschool and have a hard time juggling my love for baking as well as my need to complete my homework! about how long are the prep and bake times for this recipe?


  30. #
    Maddiposted October 29, 2014 at 4:39 pm

    I absolutely love this recipe! I felt completely the same about red velvet(although I didn’t have my epitome at a friend’s wedding) until I made these back in March for one of my best friends birthday’s. She adored them, as did her family. They were gone in one night! Since then, I’ve made these three times more – all to rave reviews. This is also my favourite recipe for ganache too. I’ve made many a cake (not to mention brownie) topped with this variety of ganache. Your blog is one of my favourites for baking. You’re kind of a genius at coming up with new and interesting desserts! I can totally see why you made two batches of these and other red velvet recipes, in one weekend. Definitely eyeing them, just like your dog is;) Please feel free to check out my blog and make some suggestions. I’m just starting up, but hoping for success!

    All the best in your baking endeavors:)


  31. #
    liezel lopezposted November 17, 2014 at 11:43 am

    Is it okay if I’ll use cream cheese instead of heavy cream in the cookies ‘n cream frosting so it will kinda taste like a cheesecake? If yes how much cream cheese should I put? Thank you.


  32. #
    Karenposted November 19, 2014 at 8:14 pm

    Hi Sally! These look delicious, I’m really looking forward to trying them but I’m unsure about what you mean by folding in the flour and the Oreos? Is there a super essential step that I must be absolutely sure I do right if I don’t want to mess the whole thing up?


    • Sallyreplied on November 20th, 2014 at 8:04 am

      Hi Karen, by “folding” I mean gently turning these ingredients into the other ingredients as directed.


  33. #
    ktposted December 13, 2014 at 9:52 am

    Hi, I was wondering if these brownies are okay to freeze?


  34. #
    vickyposted December 18, 2014 at 11:50 am

    I plan on bringing these for presents to school, do they need to ‘ve refrigerated?


    • Sallyreplied on December 18th, 2014 at 12:11 pm



      • vickyreplied on December 18th, 2014 at 1:15 pm

        I mean I know they have to be refrigerated after making, but could it be kept at room temperature the next morning? Or would the frosting melt?

        • Sallyreplied on December 18th, 2014 at 2:00 pm

          A few hours at room temperature is ok– just not for too long. Things start to get a little melty.

  35. #
    Rachelposted December 24, 2014 at 8:15 pm

    Can I leave these in the fridge overnight or should I leave them out but covered. I’m making them tonight to be eaten tomorrow! :)


  36. #
    Carlyposted December 27, 2014 at 3:16 pm


    None of the recipes on your page are showing up on my phone or computer. I think your website might be messed up. If not, could you please send me the recipe? Thank you!



    • Sallyreplied on December 27th, 2014 at 3:27 pm

      Hi Carly! I was in the middle of updating my website– the recipe should be showing for you now. Happy holidays!


  37. #
    Tariqposted January 30, 2015 at 4:26 pm

    Hello, I’m thinking about making these for the Super Bowl, could i use dark blue instead of red for the food coloring and have them still turn out?


    • Sallyreplied on January 30th, 2015 at 6:13 pm



  38. #
    jackieposted February 8, 2015 at 3:43 pm

    I am going to make these for Valentines Day. I have not tasted the Red Velvet flavored Oreo’s, but do you think they might work instead of regular oreo’s?


    • Sallyreplied on February 9th, 2015 at 8:30 am

      I’ve never had that flavor before, but I’m sure they are tasty and can work in these brownies.


  39. #
    Briannaposted February 9, 2015 at 9:09 am

    I’m planning on making these for Valentine’s Day on Saturday. Since all of my classes are cancelled today, I was wondering if I could make them today and freeze them for the six day period, or if they would thaw weird. Or, would you recommend making all of the components separately and freezing- or should certain things be refrigerated instead?


    • Sallyreplied on February 9th, 2015 at 1:15 pm

      You can prepare and freeze the brownie layer. Then thaw overnight in the refrigerator and make the final two layers the day of (or night before) serving. I do not suggest freezing all three layers.


  40. #
    Kimposted February 13, 2015 at 2:18 pm

    I just wanted to say that I’m a huge fan of your recipes! I’ve never quite found that one specific blog that had every recipe for desserts that I could think of or even dream of.. I’m always looking up new recipes to try and I always wind up on your blog! I mean it’s amazing to have one blog that has every recipe you could want or need and trust me I’m not just saying that! I’m a very very picky eater. Your blog satisfies my sweet tooth, thank you for that!


  41. #
    Sandyposted February 16, 2015 at 8:13 am

    I made these for Valentine’s day and they were so goood. I accidentally only put in 1 cup of confectioner’s sugar for the frosting layer and everything was still perfect. Thank-you for this recipe, the brownies are almost gone now, I just have one left for lunch. I’ll definitely make these again sometime in the future.


  42. #
    Maryposted February 16, 2015 at 10:46 am

    I made these brownies for Valentine’s Day, and the white frosting portion barely made enough to cover the brownies. I baked them in an 8×8 pan per the directions. I’m not sure what the problem would have been? The only thing I can think of was that maybe the butter wasn’t soft enough to whip (the house is kept at 68 so a little colder than typical room temp) so not much air was incorporated into the frosting to increase the volume? Also the crushed oreos turned the frosting sort of gray in color, maybe I crushed them too much. They were delicious but just not as pretty as they are in your pictures!


  43. #
    Cheeseposted February 17, 2015 at 1:32 pm

    Looks great! How long do they last in the refrigerator? Would they still be good after a day or so?



  44. #
    Sarah-Janeposted February 24, 2015 at 7:39 pm

    Thank you Sally for another great recipe. I made these for a family dinner with my in laws. Boy did they go down a treat! So incredibly delicious, and something that no one had tried before. I ended up making two batches in the one weekend! They didn’t last very long 😉


  45. #
    Eishitaposted March 1, 2015 at 5:54 am

    How can I cut the sweetness of the brownie? Extremely sweet


  46. #
    Amyposted March 8, 2015 at 10:14 pm

    Do these need to be refrigerated? I had a few bars left over (I know, right?!), and accidentally left them on the counter overnight. I don’t want to throw out these little pieces of heaven!


    • Sallyreplied on March 9th, 2015 at 7:22 am

      Yep. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.


  47. #
    Lindaposted March 12, 2015 at 9:02 pm

    Hi Sally!

    I absolutely LOVE your food blog! I am definitely addicted to baking now. This recipe was amazing and my in laws were really impressed. My mother in law even said that I could sell them lol! Thanks for all of your amazing recipes!


  48. #
    Olivia Marcinoposted May 25, 2015 at 12:23 pm

    Hi Sally! I was wondering if it would be okay if I used bittersweet chocolate instead of semi-sweet? Thanks!


    • Sallyreplied on May 25th, 2015 at 12:40 pm

      That would be just fine!


  49. #
    Kacieposted June 18, 2015 at 4:04 pm

    How can I cut the sweetness of these? Thanks so much!


    • Sallyreplied on June 19th, 2015 at 10:30 am

      Kacie, you can slightly reduce the sugar in each layer to fit your tastes.


      • Kaciereplied on June 25th, 2015 at 11:49 am

        Thank you so much for responding so quickly!

  50. #
    Saherposted July 2, 2015 at 6:30 am

    Love this recipe and can’t wait to try it, is it okay to use apple cider vinegar instead of white vinegar?


    • Sallyreplied on July 2nd, 2015 at 11:30 am



Leave a Comment