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

stack of red velvet Oreo brownies on a white plate with a bite taken from one

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. 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.

stack of 3 red velvet Oreo brownies

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.

red velvet Oreo brownies on a white plate

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. 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?

Oreo frosting in a bowl with a spatula

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. Chocolate ganache is usually made with pure cream and chocolate, but we’re adding butter to this layer. 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?

chocolate ganache in a white bowl with a spatula

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!

stack of red velvet Oreo brownies

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. 😉

jude dog staring at red velvet Oreo brownies
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stack of red velvet Oreo brownies on a white plate with a bite taken from one

Red Velvet Oreo Brownies

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 22 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Dense red velvet brownies layered with Oreo frosting, fudgy 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 pure 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 (94g) all-purpose flour (spoon & leveled)

Cookies ‘n Cream Frosting

  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 23 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 350°F (177°C). Line an 8×8 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.


  1. Chocolate: I have never had luck making ganache that tastes right or is the correct consistency when using chocolate chips. Please use pure chocolate.
  2. Double Batch: You may double this recipe in a 9×13 baking pan. The oven temperature remains the same for baking the brownie layer, but the bake time will be 35-45 minutes.
  3. Red velvet layer adapted from Sunny Anderson, Food Network.

Keywords: red velvet oreo brownies

Reader Questions and Reviews

  1. 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.

  2. 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!

    1. 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:

    2. 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 🙂

  3. 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! 🙂

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

  5. 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!

  6. 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!!!

  7. 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?

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

  8. 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…

  9. 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:)

  10. 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?

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

  11. 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?

  12. 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!

  13. 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.

  14. 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!

  15. 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 😉

  16. 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!

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

  17. 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!

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

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

  19. This recipe is absolutely a perfect treat. I’m only have a 6x6inch on hand, do I have to make any changes in the recipe and the baking time? Hope you can reply soon cause today it’s my sis’s birthday and I making it for her.

  20. I just made these, they’re to DIE for! Used dark chocolate for the ganache though. I’m glad I did too. That cookies and creme layer is so so so sweet! 

  21. Hello Sally, I made them and it turns out so sweet I also used sweet chocolate in my ganache and when I baked the brownies for 20min. it turns out dry also. How can I reduce the sweetness of the frosting but still keep it thick? Do you have alternative?

  22. Would it be possible to make these in a cupcake pan for individual servings?

  23. My boyfriend and I have used this recipe a couple of times with chocolate chips just because it was a little cheaper (we’re both students haha) and the ganache always came out runny… but his dad asked us to make them for his birthday and we decided to splurge on a bar chocolate for once. OH MY GOSH, SALLY. It made allll the difference– they came out just like your pictures! <3 We should have believed in you from the beginning lmao! Ty for all your fab recipes!

    1. I’m glad you had an excuse to try it with real chocolate….it makes all the difference!

  24. Hi Sally. First of all, love your recipes! I think the fudge brown cupcakes with cookie dough frosting have been the biggest hit so far.

    I plan on making these brownies for a birthday. I’d like to have a happy birthday message on it. Problem is my icing writing skills leave a lot to be desired. I was thinking about putting a message in a candy or chocolate chip (white chocolate chips, m&m’s, small oreos, or something like that).

    Do you have any recommendations on what to use? Also would you think it best to put on before the ganache chills or after with some sort of gel? I’d like to make sure they stay on but still shows well. Thanks so much!

    1. Hi Greg! It’s totally up to you on what to use. I think writing in candies would be cute! Mini M&Ms would be great for that purpose. I recommend putting them on before the ganache chills.

  25. Hi sally,thank you for the recipe!i love all of those layers but for the cookies and cream frosting,can i replace heavy cream with fresh milk?for the next batch,i decided to use your salted caramel instead choc ganache(which i always make if have a leftover of cream)

  26. I made these once before (and they were delicious!) but I made the whole recipe all at one time. If I made the brownie later today, and the other 2 layers either tomorrow or the next day, do you think they would still turn out right? Thank you!

    1. Yes, that should be fine! The brownie layer needs to be completely cool before adding the second layer anyway! 🙂

  27. Sally,
    these look so amazing! I mean…like all the other recipes! Thank you so much for giving us lots and lots of reasons to bake ☺

    I just have a 9×9 baking pan (couldn’t get an 8×8 one here in Germany).
    Would you change the recipe or would you just leave it like that?

    I would love to make these!!!
    Thank you

    1. You can use the 9×9 pan. Your brownies will just be a bit thinner than mine but the bake time should remain about the same. Enjoy!

  28. Hi Sally.
    What do you think about a 4 layer dessert with red velvet, brownie, cheesecake and chocolate chip cookie?
    I don’t know the order to finish or assemble it.
    And How to bake? Each layer separaty or maybe some together?
    I think the cheesecake has to be firm so can be stand and hold at the “tower”.
    Let me know you thougs and of you want to make it.
    Thank you.

    1. WOW! Sounds decadent! I would bake each layer separately (or maybe the bottom layer could be my Bookie Pie?) and stack them with the heaviest on the bottom, so brownies and cookies as the the bottom and then cheesecake and cake as the top two. Let me know if you try this!

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