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Home » Recipes » Dairy Free

fudgy red velvet oreo brownies

January 25, 2023 4 Comments

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These Red Velvet Oreo Brownies are ultra fudgy with crackly tops and oreo pieces folded in. These brownies come together in one bowl in just 10 minutes, and bake in under 30! They taste like a rich red velvet cake in brownie form – prepare to swoon!

A close-up on a stack of the fudgy red velvet brownies. this recipe

If you love red velvet desserts, you will love these brownies! They have the perfect red velvet flavor, wrapped up in a chewy brownie. Let’s dive in to the recipe.

Why you’ll love this recipe:

  • Red Velvet Flavor – These chewy red velvet brownies truly do taste like red velvet. They’re less chocolatey than a brownie, but still have a subtle chocolate flavor and the slight tang of a red velvet cake.
  • Oreo Pieces – Was there ever a better match than oreo and red velvet? The subtle crunch from the oreo pieces contrasts perfectly with the fudgy brownies.
  • Easy Dessert Recipe – These bars come together in 10 minutes in one bowl, and take under 30 minutes to bake. This truly is the best Red Velvet Brownies recipe – and they’re perfect for Valentine’s Day!
A close-up on one red velvet brownie peeking up over the edge of another.

Ingredient Overview

  • Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Some people make brownies with vegetable oil, but I prefer butter for the flavor!
  • Eggs – Use large eggs.
  • Sugar – Sugar provides structure and sweetness. We’re using a mix of granulated sugar and brown sugar for depth of flavor.
  • Flour – Flour adds structure. Use all-purpose flour. Spoon & level your flour for best results, or use a scale. Scooping the measuring cup directly in will lead to too much flour.
  • Cocoa Powder – Using slightly less cocoa powder than usual in my brownie recipes is what helps give these the red velvet taste – it’s a little more of a subtle chocolate flavor.
  • Vanilla extract – Use real vanilla extract for the best flavor.
  • Red Food Coloring – Use a red gel food coloring like Wilton for a bright red color without having to add a ton of extra liquid. If you prefer not to use food dyes, you can omit this.
  • White Vinegar – This helps add that little bit of tang that you’d taste in a red velvet cake. I promise it won’t make these brownies taste like vinegar!

Ingredient Substitutions:

  • Dairy-free – Use your favorite dairy-free butter sticks to make this recipe dairy-free.
  • Gluten-free – I have not tested a gluten-free version of this recipe, but in theory a gluten-free 1:1 all-purpose flour would work.
  • Oreos – Feel free to leave out the oreos if you’re not a fan. Alternate mix-in ideas are listed in the recipe variations section at the bottom of this post.

How to Make this Recipe Step-by-Step:

Step 1: Make the Brownie Batter. Melt the butter in a large bowl. Whisk in the sugar, then whisk in the eggs and vanilla extract, and whisk for 2 minutes – the mixture will lighten and become fluffy (pictured below). Add red food coloring to desired amount, then stir in the dry ingredients. Add a bit more food coloring if desired. Fold in the crushed oreos.

Two images - a fluffy, light butter, sugar, and egg mixture and the luscious red velvet batter.

Step 2: Bake the Brownies. Spread the red velvet brownie batter in a 9×9 pan lined with parchment paper and sprinkle a few more oreo pieces on top. Bake as directed in the recipe card below.

Two images - red velvet oreo brownie batter in the pan, and the baked red velvet brownies.

And, that’s it! This easy dessert comes together in almost no time, with just two basic steps – making the batter, and baking the red velvet brownies.

A stack of red velvet brownies with milk bottles in the background.

Expert Success Tips:

  • Crinkly brownie tops – Don’t skip the step of whisking the eggs for a good 2 minutes – this incorporates air into the batter which will provide that nice shiny, crinkly top to the brownies!
  • Don’t over bake – Follow the doneness cues given in the recipe card below to ensure nice, fudgy, gooey brownies.

FAQs:

  • Can I double this recipe? Yes, double and bake in a 9×13 pan. Start with a similar bake time as in the recipe card below, adding a few minutes more at a time as needed.
  • Can I halve this recipe? Yes, try baking it in a standard size loaf pan. Start with 18 minutes and go from there, checking for doneness in the same way.
  • How do I get crackly tops on my brownies? Whisking the eggs into the melted butter & sugar for a few minutes adds air to the batter, which creates that crinkly effect on top.
  • Are these brownies fudgy? Yes! These are fudgy and chewy – not cakey brownies.
  • Can I use a different size or shape pan? Yes. You can also use an 8 or 9 inch oven safe skillet or a 8 or 9 inch round cake pan in a pinch.
  • Can I use regular food coloring from the grocery store instead of gel food coloring? I suppose you can, but you won’t be able to get a deep red color without adding enough liquid that it will likely alter the recipe. So, if you do this limit it to 1 tsp at most and you’ll just have a more subtle color.

Recipe Variations:

  • Alternate mix-ins – If you don’t want to use oreos, try using white chocolate chips, semi-sweet chocolate chips, or chocolate chunks. You can even top these with a cream cheese frosting to turn these into red velvet cheesecake brownies. Just be sure to let them cool first.
  • Other Velvet Colors – This may sound odd, but I have known people who requested a blue velvet or a green velvet birthday cake. So, you could use any color in these bars if you would like a different color.
A bird's eye view of the sliced brownies in neat rows.

Serving + Storing this Recipe:

Let these brownies cool at least 30 minutes before digging in. The longer you let them cool, the neater slices they’ll hold, but they really are amazing while they’re still a little warm and gooey. This red velvet brownie recipe keeps in an airtight container at room temperature for 3-4 days and 5-7 days in the fridge.

Special Tools:

(Affiliate links)

  • 9×9 Pan – A ceramic or metal 9×9 square pan is ideal for this recipe.
  • Offset Spatula – An offset spatula makes spreading batter a breeze, and I use it for tons of things – especially when frosting cakes, bars, etc.
A top down view of the sliced red velvet brownies, with one turned askew with the fudgy insides showing.

More Homemade Brownies to Love:

  • Gooey S’mores Brownies
  • Fudgy Gluten-Free Brownies
  • Black Forest Brownies
  • Layered Mint Chocolate Brownies
  • Fudgy Triple Chocolate Skillet Brownie
  • Salted Caramel Pretzel Brownies
  • 5-Ingredient Brownies

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!


Red Velvet Oreo Brownies

These Red Velvet Oreo Brownies are ultra fudgy with crackly tops and oreo pieces folded in. These brownies come together in one bowl in just 10 minutes, and bake in under 30! They taste like a rich red velvet cake in brownie form – prepare to swoon!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Easy Desserts, Valentine’s Dessert, Red Velvet
Prep Time: 10 minutes
Cook Time: 28 minutes
Servings: 9 to 18 bars
Author: Stephanie Simmons

Ingredients

  • 1/2 cup salted butter 113 grams
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed 60 grams
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • red gel food coloring Use a gel to get rich color without adding tons of extra liquid – try Wilton gel food colors
  • 1/2 cup + 1 tbsp all-purpose flour, spooned & leveled 73 grams
  • 3 and 1/2 tbsp cocoa powder
  • 1/4 tsp salt
  • 8 oreos, broken up

Instructions

  • Prep: Preheat your oven to 350°F. Spray a 9×9 ceramic or metal pan with nonstick spray and line with parchment paper (so the paper stays in place).
  • Make the Brownies: Melt the butter in a large or medium bowl. Whisk in the sugars. Whisk in the eggs and vanilla extract. Then, whisk for 2 additional minutes – this will create the crackly top. Add the gel food coloring to your desired effect. Fold in the flour, cocoa powder, and salt. Fold in about 2/3 of the oreos, then spread the batter in your prepared pan. Sprinkle remaining oreos on top.
  • Bake: 24 to 29 minutes. A toothpick inserted into the edges will come out clean or mostly clean, and one inserted into the center will pull out some thick batter that may look a *tad* underdone – but the center shouldn't be super jiggly anymore.
  • Serve + Store: Let brownies cool at least 30 minutes before diving in. (The longer they cool, the neater your slices will be, but these are a joy to eat warm!)
    Store cooled brownies in an airtight container at room temperature for 4-5 days or in the fridge for 5-7 days, letting come back to room temperature before enjoying (or try them cold if you like!)
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Comments

  1. Chels says

    February 13, 2023 at 7:54 am

    5 stars
    I made this this weekend for my daughter to take to her Girls Club. Got them out of the oven and cut the pieces really small so I could keep some. (Sorry, not sorry!) So glad I did! Chewy, fudgy, absolutely Delicious!! Will be making these from now on when a brownie craving hits.

    Reply
    • Stephanie Simmons says

      February 13, 2023 at 3:15 pm

      Thanks so much for taking the time to leave a review, Chels! ☺️ Glad you enjoyed these.

      Reply
  2. Kristin (Hill Valley Workshop) says

    February 10, 2023 at 12:34 pm

    5 stars
    Blue Bowl knocks it out of the park once again! These brownies were a huge hit. I made them and a couple other favorite cookies and gave them to my adult kids for a Valentine’s Day treat. They were super easy to put together and they are so fudgy and delicious! BB is my go-to for great recipes and this is staying in my tried-and-true pile for sure!

    Reply
    • Stephanie Simmons says

      February 11, 2023 at 10:13 pm

      Thank you so much Kristin! ☺️

      Reply

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