Cookies and Cream Red Velvet Brownies
These cookies and cream red velvet brownies combine rich, fudgy red velvet with crushed Oreos for the ultimate dessert mashup. They’re incredibly easy to make and always a crowd favorite.
With a striking red color and cookies baked right in, these brownies look as stunning as they taste. Perfect for holidays, parties, or when you’re craving something extra special.
You only need one bowl and about 10 minutes of prep time. No mixer required, and they bake up perfectly every single time.
Why You’ll Love This Recipe
These brownies strike the perfect balance between cakey and fudgy. The red velvet base is rich without being too dense, and the Oreos add a delightful crunch in every bite.
They’re incredibly forgiving for beginner bakers. The simple method means you can’t really mess them up, and they always come out looking bakery-worthy.
The flavor combination is absolutely irresistible. Chocolate red velvet plus cookies and cream creates a dessert that feels indulgent but comes together in under an hour.
Read More: Harvest Marshmallow Bars
Ingredients You’ll Need
The ingredient list is straightforward with mostly pantry staples. You’ll need all-purpose flour, cocoa powder, butter, eggs, sugar, and red food coloring for that signature look.
Crushed Oreos are the star add-in here. Use regular Oreos or try golden Oreos for a different twist. Don’t skip the vanilla extract as it enhances the chocolate flavor beautifully.
A touch of vinegar and baking soda creates the classic red velvet tang. This small addition makes a big difference in achieving that authentic red velvet taste.
How to Make Them
Start by mixing your wet ingredients in one large bowl. Melt the butter, then whisk in sugar, eggs, vanilla, and food coloring until smooth and glossy.
Fold in the dry ingredients gently until just combined. Stir in most of your crushed Oreos, saving some to press on top for a prettier presentation.
Pour into a lined baking pan and bake at 350°F for 25 to 30 minutes. They’re done when a toothpick comes out with just a few moist crumbs, not wet batter.
Cookies and Cream Red Velvet Brownies
Course: DessertCuisine: AmericanDifficulty: Easy16
servings10
28
minutes38
minutesFudgy red velvet brownies loaded with crushed Oreos create an irresistible dessert that’s perfect for any occasion. One bowl, simple ingredients, and stunning results every time.
Ingredients
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 tablespoon red food coloring (liquid or gel)
1 teaspoon white vinegar
3/4 cup (95g) all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (180g) crushed Oreos (about 15 cookies)
Directions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large mixing bowl, whisk together melted butter and sugar until well combined. Add eggs, vanilla extract, red food coloring, and vinegar. Whisk until smooth and glossy.
- Add flour, cocoa powder, baking soda, and salt to the wet ingredients. Gently fold with a spatula until just combined with no dry streaks remaining. Avoid overmixing.
- Reserve about 1/4 cup of crushed Oreos for topping. Fold the remaining crushed Oreos into the brownie batter until evenly distributed.
- Pour batter into the prepared pan and spread evenly. Sprinkle reserved Oreos on top and gently press them into the surface.
- Bake for 25 to 30 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The center should look slightly underdone.
- Cool completely in the pan on a wire rack for at least 1 hour before lifting out and cutting into 16 squares. For cleanest cuts, chill in the refrigerator for 30 minutes before slicing.
Notes
- Storage: Keep in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freezing: Wrap individual brownies in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature.
Food Coloring: Gel food coloring gives more vibrant color with less product. Start with 1 tablespoon and add more if desired.
Pan Size: Using a 9×9 pan will yield thinner brownies with a slightly shorter bake time (22 to 25 minutes).
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Total Fat | 8g |
| Saturated Fat | 4.5g |
| Cholesterol | 35mg |
| Sodium | 95mg |
| Total Carbohydrates | 27g |
| Dietary Fiber | 0.5g |
| Sugars | 19g |
| Protein | 2g |
Tips for Perfect Brownies
Don’t overbake these brownies or they’ll turn dry and cakey. Check them at the 25-minute mark and look for that slightly underdone center, it will set as they cool.
Let them cool completely before cutting for clean edges. Use a sharp knife wiped clean between cuts, or try a plastic bench scraper for the neatest slices.
Store leftovers in an airtight container at room temperature for up to 4 days. They also freeze beautifully for up to 3 months wrapped tightly in plastic wrap and foil.
Variations to Try
Swap Oreos for other cookies like Chips Ahoy or Nutter Butters for different flavor profiles. You can also try mixing in white chocolate chips alongside the cookies.
For a cream cheese swirl version, drop spoonfuls of sweetened cream cheese on top of the batter and swirl with a knife. This adds a tangy richness that pairs perfectly with red velvet.
Make them gluten-free by using a 1:1 baking flour blend. The texture stays just as fudgy and delicious with this simple swap.
Frequently Asked Questions
Can I make these brownies without red food coloring?
Yes, you can skip the food coloring entirely and you’ll have delicious chocolate cookies and cream brownies. The red color is purely for aesthetics and doesn’t affect the taste. You can also use natural red food coloring from beets, though the color will be less vibrant.
Why are my red velvet brownies cakey instead of fudgy?
Overbaking is the most common culprit for dry, cakey brownies. Always pull them from the oven when they still look slightly underdone in the center, as they continue cooking while cooling. Using too much flour or not enough butter can also affect texture, so measure carefully.
Can I use a different type of cookie instead of Oreos?
Absolutely, feel free to experiment with any sandwich cookie or chocolate chip cookie you prefer. Golden Oreos, Chips Ahoy, or even homemade cookies work wonderfully. Just crush them to similar sized pieces for even distribution throughout the brownies.
