Fudgy Red Velvet Oreo Brownies

Imagine a tray of brownies that looks luxe and tastes indulgent, yet comes together in one simple bowl. These Red Velvet Oreo Brownies deliver a fudgy center, a crackly top, and generous Oreo crunch in every bite. The red velvet tint is deep and inviting, not overpowering, while the Oreo pieces surprise with every mouthful. Quick to mix, easy to bake, and perfect for any occasion from busy weeknights to party dessert tables. Ready to bake? Jump straight to the recipe below.

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Why You’ll Love These Red Velvet Oreo Brownies

Rich red velvet flavor that shines through chocolatey notes.
Irresistibly fudgy texture that stays moist.
Signature crackly tops for a bakery-style finish.
Oreo crunch adds a playful contrast.
Simple one-bowl method saves cleanup time.

Ingredients + Notes/Substitutions

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
3/4 tsp white vinegar
Red gel food coloring (use a gel to achieve rich color with minimal liquid)
1/2 cup + 1 tbsp all-purpose flour, spooned and leveled, 73 grams
3 1/2 tbsp cocoa powder
1/4 tsp salt
8 Oreos, broken up

Notes & Substitutions

Butter choice: salted or unsalted both work; adjust salt if you go unsalted.
Sugar blend: a mix of granulated and brown sugar contributes depth and moisture.
Cocoa: a touch of cocoa powder deepens the velvet chocolate vibe without overpowering.
Vanilla: use good quality vanilla to elevate flavor.
White vinegar: helps the batter rise just enough and enhances the crust.
Gel coloring: use gel for deep color without adding extra liquid.
Dairy-free option: substitute dairy-free butter and check the Oreo ingredient list.
Mix-ins: crushed chocolate sandwich cookies or chopped dark chocolate chips are nice swaps.
Velvet color ideas: for a lighter hue, reduce gel slightly or swap in a tiny bit of beet juice for natural color.

Instructions

Preheat oven to 350°F. Prepare a 9×9 inch pan by spraying with nonstick spray and lining with parchment paper.
Melt butter, then whisk in sugars, eggs, vanilla, and vinegar, whisking for 2 minutes to create a crackly top. Add red gel food coloring. Fold in flour, cocoa powder, salt, and 2/3 of the broken Oreos, then spread the batter into the prepared pan and sprinkle with remaining Oreos.
Bake for 24-29 minutes until the edges are clean and the center is mostly set but slightly underdone.
Let the brownies cool for at least 30 minutes before slicing. Store cooled brownies in an airtight container at room temperature for 4-5 days or in the fridge for 5-7 days.

According to various baking resources, vinegar plays a crucial role in red velvet baked goods by reacting with cocoa powder to enhance the red color and contribute to the “velvet” texture.

Pro Tips & Troubleshooting

Whisk eggs and sugars long enough to form a crackly top; this is key for that signature finish.
Do not overbake; the goal is fudgy, not dry.
An oven thermometer helps keep bake times accurate.
Measure flour with a scale for consistent results.
Adjust bake times if you use a different pan size.
Let ingredients come to room temperature for even mixing.
Avoid overmixing once the flour is added to keep the batter tender.

Serving, Storage & Variations

Serve warm for a gooey bite or cooled for clean slices.
Store cooled brownies airtight at room temperature for 4–5 days, or in the fridge for 5–7 days.
Reheat gently to revive fudgy texture.
Freeze baked brownies for longer storage.
For extra decadence, top with a light cream cheese frosting or dust with cocoa.
Swap in other mix-ins like chocolate chips or crushed candy bars for variety.

Nutrition Information

Per serving: calories, macros, and more. The numbers are approximate and can vary with ingredients.

Serving	Calories	Carbohydrates	Protein	Fat
1 brownie	274 kcal	37 g	3 g	14 g

Note: Values are approximate and intended for general guidance.

Frequently Asked Questions (FAQ)

Can I double this recipe?

Yes, you can double the batter and bake in a 9×13 pan. Expect a slightly longer bake time, so start checking around 30 minutes and continue in 5-minute increments if needed.

Can I halve this recipe?

Yes, halve the ingredients and bake in a smaller pan, like a loaf or mini pan. Start checking around 14 minutes.

How do I get crackly tops?

Whisk the eggs with the sugars for about 2 minutes to develop the crackly crust.

Conclusion

These Red Velvet Oreo Brownies prove that quick, easy baking can deliver big wow. The fudgy center, crackly top, and Oreo crunch come together in a one-bowl method that fits busy parents and beginners alike. The velvet hue and chocolate notes make this treat feel special without the effort. Give them a try, share with friends, and don’t forget to leave a rating and comment to tell Bethany how your batch turned out.