If you’re looking for a dessert that’s the perfect blend of chocolatey, creamy, and a little bit fancy, look no further than these Cookies & Cream Red Velvet Brownies. Think of the rich, velvety texture of red velvet cake, paired with the crunchy goodness of cookies and cream. It’s an irresistible combination that’ll have everyone coming back for seconds. These brownies are a showstopper, whether you’re hosting a get-together or just craving a decadent treat. Trust me, once you try these, you’ll wonder why you hadn’t made them sooner!
Why You’ll Love This Recipe?
The best part about these brownies is the layers of flavor and texture. You get the fudgy, melt-in-your-mouth richness of a red velvet brownie, with chunks of crunchy Oreo cookies throughout. The contrast between the soft, dense brownie and the crisp, creamy cookies creates the most satisfying bite. Plus, it’s so easy to make! You don’t need to be a baking pro to pull these off, but they look like something you’d get from a bakery. Whether you’re a fan of red velvet or just love cookies and cream, this dessert will quickly become a favorite.
Ingredients
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking powder
- Salt
- Unsalted butter
- Sugar
- Brown sugar
- Eggs
- Red food coloring (liquid or gel)
- Vanilla extract
- Buttermilk
- Oreos (crushed)
- White chocolate chips (optional)
(You’ll find the full list of ingredients below, but these are the essentials to get started on your irresistible brownies!)
Directions
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking. This will make removing the brownies much easier once they’re done.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set this mixture aside while you prepare the wet ingredients. This step is important because it ensures there are no lumps in your dry ingredients and helps create a smooth, evenly mixed batter.
Step 3: Prepare the Wet Ingredients
In a large bowl, melt the butter and then whisk it together with the sugar and brown sugar until the mixture is smooth and well combined. Add in the eggs, one at a time, whisking after each addition. Next, stir in the vanilla extract and red food coloring. Be generous with the red food coloring—it’s what gives the brownies their signature rich, vibrant color.
Step 4: Add the Buttermilk
Now, add the buttermilk into the wet ingredients and whisk everything together until smooth. The buttermilk is key in keeping these brownies moist and tender, giving them that classic red velvet texture.
Step 5: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Don’t overmix, as this can make the brownies dense and tough. Fold in the crushed Oreos and white chocolate chips (if using). This adds a lovely crunch and creamy bits throughout the brownie.
Step 6: Bake the Brownies
Pour the brownie batter into your prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs sticking to it. The top should look set and slightly cracked, while the center remains soft and fudgy.
Step 7: Cool and Serve
Once the brownies are done baking, remove them from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before cutting them into squares. You can top them with extra crushed Oreos or a dusting of powdered sugar for a little added flair.
Expert Tips and Tricks
- If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
- For extra moist brownies, try adding a tablespoon of sour cream to the batter. It will make the texture even fudgier.
- Don’t skimp on the red food coloring! Red velvet isn’t red velvet without that deep, vibrant hue, so use enough to get the color you want.
- Make sure to fold the Oreos in gently so they don’t crumble into pieces too small. You want nice chunks of cookies throughout the brownies.
Recipe Variations and Possible Substitutions
- Dark Chocolate Red Velvet Brownies: If you’re a fan of a richer chocolate flavor, you can swap some of the cocoa powder with dark chocolate chunks or chips.
- Vegan Version: Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg) and substitute the buttermilk with a non-dairy milk like almond milk.
- Nutty Brownies: Add in some chopped walnuts or pecans for a little extra crunch and a nice contrast to the soft, creamy texture of the brownies.
Serving and Pairing Suggestions
These brownies are already pretty indulgent on their own, but here are a few ideas to elevate the experience:
- Serve them with a scoop of vanilla ice cream or whipped cream for the ultimate dessert.
- For a fun twist, drizzle some chocolate or cream cheese icing on top.
- Pair them with a tall glass of cold milk or a warm cup of coffee to balance out the sweetness.
- If you’re feeling extra fancy, top each brownie with a few more Oreo crumbs and a dollop of whipped cream for an over-the-top treat.
Storage and Reheating Tips
Store your brownies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, freeze them! Wrap individual brownies tightly in plastic wrap and then foil, and freeze for up to 2 months. When you’re ready to eat, simply thaw at room temperature or heat them in the microwave for a few seconds to enjoy that fresh-baked taste.
4 FAQs
- Can I make these brownies without the red food coloring?
Yes! If you prefer, you can leave out the red food coloring. While the brownies won’t have the classic red velvet color, they’ll still taste amazing with the cookies and cream flavor. - Can I use other types of cookies besides Oreos?
Absolutely! If you’re not a fan of Oreos, try using other chocolate sandwich cookies, or even crushed graham crackers for a different twist. - Can I make these brownies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these brownies gluten-free. Just make sure your baking powder is also gluten-free. - Why are my brownies too cakey instead of fudgy?
To keep the brownies fudgy, avoid overbaking them. A little moistness in the middle is a good thing, and they will set as they cool. Also, make sure to use buttermilk or a milk substitute to keep the texture soft and tender.
Conclusion
These Cookies & Cream Red Velvet Brownies are the perfect combination of rich chocolate flavor, creamy filling, and a hint of tang from the red velvet. They’re easy to make, and the results are guaranteed to impress. Whether you’re baking for a special occasion or just because, this recipe is sure to satisfy your sweet tooth. So grab your mixing bowls, and get ready to enjoy the ultimate brownie indulgence!
Print
Cookies & Cream Red Velvet Brownies: The Ultimate Indulgence
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12–16 brownies 1x
- Category: Dessert, Brownies, Red Velvet
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cookies & Cream Red Velvet Brownies combine the rich, velvety texture of red velvet with the crunch of Oreo cookies, making them a decadent treat. Perfect for any occasion, these brownies are sure to be a showstopper at your next gathering!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1–2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 10–12 Oreos, crushed
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: In a large bowl, whisk the melted butter, sugar, and brown sugar until smooth. Add eggs, one at a time, mixing well after each. Stir in vanilla extract and red food coloring.
- Add Buttermilk: Stir in the buttermilk until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the crushed Oreos and white chocolate chips.
- Bake the Brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean.
- Cool and Serve: Let the brownies cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into squares. Optionally, top with more crushed Oreos or powdered sugar.
Notes
- If you don’t have buttermilk, use a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- Don’t skimp on the red food coloring—it’s key for that signature red velvet look and flavor.
- For extra moist brownies, add 1 tablespoon of sour cream to the batter.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg