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
- 2–3 Tablespoons (30-45ml) heavy cream (aka double cream, whipping cream)
- 6 Oreos, crushed
- 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
- Set out the butter you’ll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chocolate: I have never had luck making ganache that tastes right or is the correct consistency when using chocolate chips. Please use pure chocolate.
- 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.
- Red velvet layer adapted from Sunny Anderson, Food Network.
Keywords: red velvet oreo brownies