fudgy 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!

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!

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.

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.

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.

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.

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.

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

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