Brownie Recipes

Red Velvet Oreo Brownies with Cookies 'N Cream Frosting

Dense red velvet brownies layered with Oreo frosting, fudgy chocolate ganache, and topped with Oreos.

~Ingredients:

-Red Velvet Brownies:

2 Large Eggs.

1/2 Cup Unsalted Butter.

1 Cup Granulated Sugar.

2 Teaspoons Vanilla Extract.

1/4 Cup Unsweetened Cocoa Powder.

1/8 Teaspoon Salt.

1 Tablespoon Red Food Coloring.*

3/4 Teaspoon White Vinegar.

3/4 Cup All Purpose Flour.

-Cookies 'N Cream Frosting:

1/4 Cup Unsalted Butter, softened to room temperature.

1 3/4 Powdered Sugar.

2 - 3 Tablespoons of Heavy Whipping Cream.

6 Oreos, Crushed.

-Chocolate Ganache:

4 ounces Semi Sweet Chocolate.**

1/2 Cup Heavy Whipping Cream.

2 Tablespoons Unsalted Butter, softened to room temperature.

~Directions:

~Making the Brownies:

Step 1: Preheat the oven to 350 degrees fahrenheit. Line a 9 inch by 9 inch pan with parchment paper or aluminium foil and grease lightly. Leave enough aluminum foil overhanging on the sides to lift the brownies out of the pan. Set aside.

Step 2: In small bowl, beat the 2 eggs together. Set aside.

Step 3: Melt the butter in a large microwave safe bowl in 30 second increments until melted. 

Step 4: Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, the red food coloring, and the vinegar. Mix each of those ingredients into the batter in that order.

Step 5: Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.

 Step 6: Pour the brownie batter into prepared baking pan.

Step 7: 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. 

Step 8: Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.

~Making the Frosting:   

Step 9: In a medium bowl beat the butter on medium - high until light and creamy - about 1 minute. 

Step 10: Add the powdered sugar and 2 tablespoons heavy whipping cream, beating on medium until creamy. 

Step 11: Add 1 more tablespoon heavy whipping cream until the frosting is to a spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. 

Step 12: Fold in the crushed Oreos. 

Step 13: Lift the cooled brownies out of the pan and spread them with the frosting.

Step 14: Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.

~Making the Ganache:

Step 15: Break up the chocolate into small pieces in a medium bowl.

Step 16: Heat the heavy whipping cream until boiling, either in the microwave or on the stove top. 

Step 17: Pour the boiling cream over the chocolate and stir until the chocolate is melted and smooth. 

Step 18: Put the butter in, one small piece at a time, and stir until smooth. 

Step 19: Spread over the frosted brownies. 

Step 20: Chill for at least 30 minutes before cutting.

Step 21: Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat. 

Step 22: Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.

~Recipe Notes:

*You can use as little or as much red food coloring you want. It depends on your taste and what kind of food coloring you are using (gel, powder etc...)

**We have never had luck making ganache that tastes right or is the correct consistency when using chocolate chips. We always use pure baking chocolate that can be found in the baking aisle of any store.

1) You may double this recipe in a 9 by 13 baking pan. The oven temperature remains the same for baking the brownie layer, but the bake time will be 35 - 45 minutes.

Enjoy!

Please leave us a picture in the comments below if you make it!

~Hannah and Hailey :)