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. 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?

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. 😉


Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Red Velvet Oreo Brownies

  • Author: Sally
  • Prep Time: 3 hours
  • Cook Time: 22 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 16 brownies
  • 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 (95g) 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

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


  1. 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! 🙂

    1. 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!

  2. 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!!!!!!!!

    1. 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.

  3. 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!

  4. 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 😉

  5. 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.

    1. Hi Sherry, what are the measurements of your cheesecake baking tray? This recipe will only fit into an 8-inch or 9-inch pan, which holds about 8 cups of batter. You may use whichever brownie recipe you like to make your mint brownies. Try using this recipe:

  6. 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!)

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

  7. 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 🙂

  8. 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!

    1. 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.

  9. 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.

  10. 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!

    1. Hi Delilah! These brownies are not ideal for shipping. The ganache and the oreo frosting must be kept chilled. They’ll be quite messy too! How about these cookies instead:

  11. 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.

  12. 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?

    1. 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!

      1. 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! 🙂

  13. 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 🙂

  14. 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! 🙂

      1. 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!

  15. 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:)

  16. 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!

  17. 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!!!

  18. 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?

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

  19. 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?

  20. 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!

  21. 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…

  22. 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?

  23. 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:)

  24. 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.

  25. 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?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally