Oreo Stuffed Red Velvet Brownies
Okay, let me be real: if you love red velvet and Oreos, this recipe is going to blow your mind. I’m talking about rich, fudgy brownies with that classic red velvet tang and a surprise twist—whole Oreos popping up inside like little pockets of crunchy, creamy magic. It’s like combining two desserts into one, and honestly, it’s pure genius. When I first pulled these out of the oven, the smell alone—sweet cocoa with that hint of tangy cream cheese frosting from the Oreos—made me want to dive right in with a big glass of cold milk. I can’t wait for you to make these because they bring a little wow factor to your everyday brownies without any complicated fuss.
Quick Facts
- Yield: Serves 9–12
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Main Dish:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 24 Oreo cookies (classic)
How I Make It
Step 1:
First, preheat your oven to 350°F and grease or line a 9×9-inch baking pan with parchment paper—this helps with easy removal later. In a large bowl, whisk together the melted butter and sugar until smooth and glossy. This base sets the stage for a fudgy brownie.
Step 2:
Next, beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the vanilla extract, red food coloring, and cocoa powder. The batter should turn this luscious, deep red color that’s so pretty it almost feels wrong to bake it because you just want to stare at it!
Step 3:
Now mix in the salt, baking powder, and flour gently—don’t overmix here or your brownies can turn cakey instead of fudgy. Fold just until the flour disappears.
Step 4:
Pour about half the batter into the prepared pan and spread it evenly. This layer is your foundation for the secret Oreo surprise.
Step 5:
Place the whole Oreos in a single layer across the batter. It’s okay if they’re a little snug; they puff up slightly as they bake but won’t melt down completely, which is the fun part!
Step 6:
Pour the remaining batter over the Oreos, spreading gently to cover the tops without smashing the cookies. Pop the pan in the oven and bake for about 25 minutes, or until a toothpick inserted near the edge comes out with just a few moist crumbs (just don’t poke too close to the Oreos!). Let cool completely before slicing—this helps everything set up in perfect fudgy harmony.
Variations & Tips
- Swap classic Oreos for Double Stuf or Golden Oreos for a fun flavor twist.
- If you want extra richness, stir in 1/2 cup of mini chocolate chips in the batter.
- For a cream cheese swirl, dot softened cream cheese on top of the batter before baking and swirl with a toothpick.
- Don’t skip cooling before cutting—warm brownies tend to crumble.
- Use an offset spatula to spread batter gently over the Oreos without breaking them.
How I Like to Serve It
I love these brownies slightly warmed, paired with a scoop of vanilla ice cream for a dreamy dessert or just as they are with a cold glass of milk on movie night. They’re perfect for birthday parties, bake sales, or whenever you want to impress friends with minimal effort but maximum wow-factor. During holidays, they add a festive red pop that makes your dessert table stand out!
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat briefly in the microwave (10–15 seconds) for that freshly-baked warmth sensation.
Closing: These Oreo Stuffed Red Velvet Brownies are my go-to when I want a quick crowd-pleaser that never disappoints because they’re fudgy, fun, and fabulously surprising every single time.