Red Velvet Oreo Brownies

Last week someone posted a link to 30 Red Velvet recipes on Facebook.   With my love of all things red velvet I knew I’d love to stuff my face with all of it…..and eventually I will.    Another snow day = more baking.  The girls and I headed out in the state of emergency (due to an ice storm) to get the stuff we needed.  Probably not the smartest thing, but I only had to drive a minute to the nearest food store.    I couldn’t decide which recipe I wanted to make, but finally settled on these brownies to start.  I also got stuff to make a few other recipes too…just in case we had another snow day the following day (thankfully, we didn’t) because it’s been the norm in Jersey this winter.

The girls and I got right to work……because there are a few different layers in this recipe and it seemed a bit time consuming.   This recipe has a red velvet brownie layer, an Oreo frosting layer, a chocolate gnache layer all topped with more crumbled Oreos!   DELICIOUS!  Not exactly a recipe you’d eat when you’re watching your calories…but everything in moderation, right?

Red Velvet Oreo Brownies
2 large eggs
1/2 cup unsalted butter
1 cup sugar
2 teaspoons vanilla extract
1/4 cup cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup  flour
1/4 cup butter, softened to room temperature
1 and 3/4 cups confectioners’ sugar
2-3 Tablespoons heavy cream 
6 Oreos, crushed
4 ounces semi-sweet chocolate 
1/2 cup heavy cream 
2 Tablespoons  unsalted butter, softened to room temperature



Preheat the oven to 350°

Line an 8×8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.

Make the brownies: In a small bowl, beat the 2 eggs together. Set aside.

Melt the butter.

Stir in 1 cup sugar, 2 teaspoons 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 overmix.
Pour the brownie batter into prepared baking pan. 
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. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
Make the frosting: With a handheld or stand mixer  beat the butter until light and creamy – about 1 minute.
Add the confectioners’ sugar and 2 Tbsp cream, beating on medium until creamy.
Add 1 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.
Make the ganache: Break up the chocolate into small pieces in a medium bowl.
Heat the heavy cream until boiling, either in the microwave or on the stovetop.
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.
Chill the gnache for a little bit in the fridge until it’s thick enough to spread.
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.
Thanks, Sally!  These were amazing!!!

Red Velvet Cream Cheese Brownies

Here is a post from a few years ago when the NY Giants were in the Super Bowl…it was worth carrying over here for a great super bowl dessert to bring to a party or serve to your family.  Well…it’s really a good dessert for anytime!

I finally had the kitchen all cleaned up from dinner last night, when I got a text from a friend of mine saying her daughter was sick, and my oldest couldn’t go over and play today.  I knew I’d have a disappointed 6 year old after school, because she was so excited to go to her friend’s house.   I decided we’d have a fun afternoon and night at home….early dinner, a board game or 2 and a family movie…..and obviously we’d need to bake a yummy dessert!   But what should we bake???  We did cookies a few days ago and they didn’t turn out how I’d planned…..but we needed something different!  I went through a bunch of blogs I follow and a bunch of recipes I have saved (for rainy days….or when I have a sad kid on my hands that needs cheering up), but nothing was jumping at me!   I wondered over to Fake Ginger (the genius behind the pretzel bowls) to see what kind of yummy desserty recipes she might have (I hadn’t gotten a chance to browse her recipes yet) and found one that JUMPED!   And boy did it jump!

Anyone who knows me, knows I LOVE Red Velvet anything…..cake, cupcakes, cake balls, alcoholic beverages…you name it, I want it!   And it’s funny because I DON’T like chocolate (for shame, I know!) And red velvet is chocolate cake with red food coloring…well more or less.  Aside from the cocoa powder — I don’t see the similarity (or taste it).   I also am slightly obsessed with cream cheese…and cream cheese frosting is one of my most favoritest things on Earth.  So this recipe JUMPED!  And my girls and I jumped right on it!    I also think it would be a fun dessert to make for a Super Bowl party!  IMG_0062

It was very simple, and my kids enjoyed making them with me.  It helps that red is Olivia’s color and Ava’s 2nd favorite color!   They also enjoyed swirling the batter with a toothpick!

These were very delicious, and looked beautiful!  A bit on the rich side, but red velvet cake is known to be more rich and heavy…so that was fine with me!   It’s amazing how this recipe makes the red velvet much more brownie-like. , though!    My husband (the sweetest tooth in the house) who we had to hide them from……really liked them, once we let him get his hands on them!  A definite recipe we will keep for a long time!

Red Velvet Cream Cheese Brownies

(Fake Ginger)


For brownie layer

1/2 cup butter (1 stick)

1 cup sugar

1 tsp vanilla

1/4 cup cocoa powder

pinch of salt

1 Tbsp red food coloring (I used liquid, probably should’ve used gel or powder like the originator said).

1 tsp.  white distilled vinegar

2 eggs

3/4 cups flour


For cream cheese layer

8 oz. cream cheese — softened

1/4 cup sugar

1 egg

1/8 tsp vanilla



Preheat oven to 350.  Line an 8×8 baking pan with parchment paper or butter generously.  

Melt butter. 

In large bowl add butter, sugar, vanilla, cocoa powder, salt, food coloring and vinegar and stir to combine everything.   

In separate bowl, whisk eggs.  

Add eggs to the butter mixture slowly and whisk constantly.

Fold the flower into the mixture, being careful not to over mix.

Reserve 1/4 cup of mixture.

Pour remaining batter into prepared pan.


In stand mixer beat cream cheese until soft.  

Add sugar, egg and vanilla; beat until combined.

Gently spread the cream cheese mixture over the brownie batter in pan.

Dollop the remaining batter (1/4 cup you reserved) onto the cream cheese layer.  

Drag a toothpick or knife through the batter to create swirls.

Bake for 25-30 minutes or until cream cheese is set. 

Let cool completely on wire rack before cutting.

The flag was added for a Superbowl Party when the Giants were in it a few years ago!

The flag was added for a Superbowl Party when the Giants were in it a few years ago!


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