It’s almost Valentine’s Day, and I couldn’t possibly let it go by without a sweet little red dessert to share – shut your mouth decadent Red Velvet Oreo Brownies.
It was the first time.. I’ve ever made a red velvet dessert before. After days and days deciding what kind of homemade red velvet recipe would be my first, I finally settled on a oreo brownie recipe.. Instead of dinner in a crowded restaurant, make an unforgettable homemade dessert. Cooking with LOL for someone signifies thoughtfulness and effort.
A damn good brownies layered with Oreo frosting, fudge chocolate ganache and sprinkled with Oreos. The ooey gooey goodness of these red velvet brownies will make your stomach smile
These delicious red velvet brownies are soft, chewy, chocolaty with buttery Oreos and delectable sweetened whipping cream. Red velvet is moist and flavor. Somewhere in the middle of chocolate and vanilla.
Oreo was always one of my favorite cookies and red velvet is always attractive with it’s color. And when you mix all that into a brownies recipe, you get a really amazing this Red Velvet Oreo Brownies. The brownies are almost gone now. I’ll definitely make these again sometime in the future.
- RED VELVET BROWNIES
- 1 Tbsp red food coloring
- 2 tsp vanilla extract
- 3/4 tsp white or apple cider vinegar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup unsalted butter
- 3/4 - 1 cup granulated sugar
- 1/8 tsp salt
- 3/4 cup all-purpose flour
- CREAM FROSTING
- 3-4 tbsp heavy cream (whipping cream)
- 1/3 cup unsalted butter, softened
- 1 1/2 - 2 cups powdered sugar
- 8 Oreos, crushed
- CHOCOLATE GANACHE
- 4 ounces chocolate chip or dark chocolate
- 1/2 cup heavy cream (whipping cream)
- 2 Tbsp unsalted butter, softened
- Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.
- BROWNIES: In a small bowl, beat the eggs together. Set aside. Melt the softened butter in a large microwave safe bowl in 30 second increments until melted. Stir in sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not over mix. Pour the brownie batter into prepared baking pan. Bake the brownies for 25 minutes or until a toothpick inserted in the middle comes out mostly clean. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
- CREAM FROSTING: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy - about 1 minute. Add the powdered sugar and 2 Tbsp cream, beating on medium until creamy. Add 1-2 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. Fold in the crushed Oreos. Lift the cooled brownies out of the pan and spread them with the frosting. Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
- CHOCOLATE GANACHE: Break up the chocolate into small pieces in a medium bowl. Heat the heavy cream until boiling. Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth. Cut in the butter, one small piece at a time, and stir until smooth. Spread over frosted brownies. Chill for at least 30 minutes before cutting.
- Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat.
Adapted from www.sallysbakingaddiction.com/