Bring smiles to everyone’s faces with my red velvet Oreo brownies recipe!
Who can resist the vibrant scarlet color, slightly tangy flavor, and the smooth chocolate of red velvet? We all love red velvet cupcakes, of course, but combine that wonderful flavor with the ooey-gooey goodness and the crackly top of my of cosmic brownies and you get a dessert brownies sensation, that’s red velvet perfection!
Chocolatey, gooey, crunchy, DELICIOUS — this red velvet Oreo brownies recipe is here to add the signature red velvet flare to your baking!
Let’s bake some brownies!
- Beautiful, festive red color
- Easy, pre-made ingredients that let you whip this up in a snap
- Great for any holiday party
You’ve probably made red velvet brownies before, likely for Valentine’s Day, am I right? But you’ll be changing your red velvet tune once you see how festive these brownies can be!
With a few simple twists, we make this red velvet Oreo brownies recipe a holiday treat to remember.
- Parchment Paper: In my red velvet Oreo brownies recipe, I suggest you grease your pan. However, if you’ve got parchment paper available, use that instead!
- Parchment paper is a no-fail way to keep any brownies from sticking without adding extra grease to the batter. Your brownies will be easy to cut and will slide out of your pan no problem.
- Room Temp Eggs: It’s best to use room temperature eggs in this recipe. Cold eggs don’t mix as well with your other ingredients, and they can change the texture of the brownies once they’re finished.
- Let your eggs sit out on the counter for an hour or so before you crack them.
- Check your brownies: The bake time I listed in this red velvet Oreo brownies recipe was exact – for me. Depending on your oven, your bake time may vary slightly.
- Don’t stalk your brownies – opening the oven door every five minutes won’t help. But do check them a few minutes before your timer goes off to prevent over-baking.
- For the best results, don’t bake them in a glass pan. Instead, use a dark metal pan, or even silicone works well.
How Long Can You Keep This In The Fridge?
I like to store leftovers in the fridge sealed in an airtight container. They’ll be good for up to 4 days.
Can You Freeze These Red Velvet Oreo Brownies?
Yes. Store in an airtight container in your freezer for up to six months.
Make Ahead Tips
This brownies works best when you have some time to let the ganache set — preferably overnight!
So definitely plan ahead when making these (though, if you just can’t wait, there’s nothing at all wrong with eating unset ganache…just be prepared for a deliciously gooey mess!).
Make this whole recipe, then store it in the fridge overnight. Wake up to brownie heaven!
- Turn these into cookies. Not feeling brownies? Make cookies instead! Red velvet white chocolate chip cookies or even red velvet crinkle cookies are so easy to make and still give you that sensational red velvet experience.
- Make cake balls Skip the brownie pan and try my red velvet cake balls! (one of my all-time reader favorite recipes!)
Looking for more perfectly festive brownies a la my red velvet Oreo brownies recipe? Check these out!
- Christmas Tree Brownies
- German Chocolate Brownies
- Lemon Brownies
- Cookie Dough Brownies
- Caramel Brownies
Red Velvet Oreo Brownies
- 1 box red velvet cake mix
- 1 cup unsalted butter melted, divided
- 2 large eggs
- 2 packages Holiday Oreo's
- 1 (11.5-ounces) bag milk chocolate chips
- 1 (12-ounces) bag mini chocolate chips
- 1 cup heavy whipping cream
Red Velvet Brownie Layer:
- Preheat oven to bake at 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- Beat together eggs, cake mix, and ½ cup of melted butter, using an electric mixer, until the mixture is smooth.
- Press mixture into the bottom of a prepared baking pan (I use my hands). Nestle a few Oreos to brownie mixture and bake in preheated oven for 13 minutes.
Crushed Oreo Layer:
- Meanwhile, crush one package of Oreo's in a food processor or with a rolling pin in a 1-gallon ziplock. Mix the crushed Oreo's with 1/2 cup melted butter until combined. Sprinkle mixture evenly over the baked brownies and gently press down.
- Add milk chocolate chips to a mixing bowl. In a small saucepan, bring the heavy cream to a simmer. Pour heated cream over chocolate chips. Allow mixture to sit for 5 minutes. Whisk the mixture until completely smooth. Pour ganache evenly over the Oreo layer and sprinkle the top with mini chocolate chips. Cool brownies to room temperature. Cover and refrigerate until cold and set. I prefer them cooled overnight. Cut and serve!
Fans Also Made:
- Use room temperature eggs.
- Dark metal pan or silicone pan are preferred. Don't use glass pan for this recipe.