Fudgy Red Velvet Oreo Brownies
These fudgy red velvet brownies are studded with crushed Oreo cookies, offering a rich chocolatey flavor with a hint of tang and a vibrant red hue. They feature a delightful crackly top and a tender, moist interior.
Equipment
- 9x9 ceramic or metal pan
- Nonstick spray
- Parchment paper
- Large or medium bowl
- whisk
- Toothpick
- airtight container
Ingredients
Main 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 get rich color without adding tons of extra liquid - try Wilton gel food colors
- 1/2 cup + 1 tbsp all-purpose flour spooned & leveled, 73 grams
- 3 1/2 tbsp cocoa powder
- 1/4 tsp salt
- 8 oreos broken up
Instructions
Instructions
- Preheat oven to 350°F. Prepare a 9x9 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.
Notes
For neatest slices, allow brownies to cool completely. Enjoy warm or at room temperature. Brownies can be stored in an airtight container for 4-5 days at room temperature or 5-7 days in the fridge.