Red Velvet Oreo Brownies Recipes

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RED VELVET OREO BROWNIES



Red Velvet Oreo Brownies image

Dense red velvet brownies layered with Oreo frosting, fudgy chocolate ganache, and topped with Oreos.

Provided by Sally

Categories     Brownies

Time 2h30m

Number Of Ingredients 16

2 large eggs
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 teaspoons pure vanilla extract
1/4 cup (21g) unsweetened cocoa powder
1/8 teaspoon salt
1 Tablespoon liquid or gel red food coloring
3/4 teaspoon white vinegar
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (60g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) confectioners' sugar
2-3 Tablespoons (30-45ml) heavy cream (aka double cream, whipping cream)
6 Oreos, crushed
4 ounces semi-sweet chocolate*
1/2 cup (120ml) heavy cream (aka double cream, whipping cream)
2 Tablespoons (30g) unsalted butter, softened to room temperature

Steps:

  • Set out the butter you'll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
  • Preheat the oven to 350°F (177°C). 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.
  • In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. 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.
  • 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 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.
  • 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. 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. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.

RED VELVET OREO TRUFFLE BROWNIES



Red Velvet Oreo Truffle Brownies image

These impossibly delicious Red Velvet Oreo Truffle Brownies are so easy to make with red velvet cake mix. Filled with creamy Oreo truffle filling and topped with rich chocolate ganache & chocolate chips, these brownies are ultimate decadence.

Provided by Kevin and Amanda

Categories     Dessert

Time 45m

Number Of Ingredients 7

1 box (18.25 oz) red velvet cake mix
1 cup butter, divided
2 eggs
1 package (about 36) whole Oreos
1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)
1 bag (12 oz) mini chocolate chips (about 1.5 cups)
1 cup (1/2 pint) heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.
  • Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
  • Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

Nutrition Facts : Calories 645 calories, Sugar 30.3 g, Sodium 266.3 mg, Fat 42.1 g, SaturatedFat 23.9 g, TransFat 0.9 g, Carbohydrate 69 g, Fiber 3.3 g, Protein 6 g, Cholesterol 90.4 mg

RED VELVET OREO BROWNIES RECIPE



Red Velvet Oreo Brownies Recipe image

Have a delightful bite of these rich Red Velvet Oreo Brownies layered with a sweet Oreo frosting, smooth chocolate ganache, topped with Oreo crumbs.

Provided by Kristen Jimenez

Categories     Bars and Brownies

Time 1h40m

Yield 16

Number Of Ingredients 19

For Red Velvet Brownies:
2 large eggs
½ cup unsalted butter
1 cup granulated sugar
2 tsp pure vanilla extract
¼ cup unsweetened cocoa powder
⅛ tsp salt
1 tbsp or gel red food coloring liquid red food coloring
¾ tsp white vinegar
¾ cup spoon & leveled all-purpose flour
For Cookies 'n Cream Frosting:
¼ cup unsalted, softened to room temperature butter
1¾ cups confectioners' sugar
3 tbsp (aka double cream, whipping cream) heavy cream
6 crushed oreos
For Chocolate Ganache:
4 oz semi-sweet chocolate
½ cup (aka double cream, whipping cream) heavy cream
2 tbsp unsalted, softened to room temperature butter

Steps:

  • Set out the butter needed for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
  • Preheat the oven to 350 degrees F.
  • Line an 8×8-inch 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 2 eggs together. Set aside.
  • Melt the butter in a large microwave-safe bowl in 30-second increments until melted.
  • Stir in 1 cup of sugar, 2 teaspoons of 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 the prepared baking pan.
  • Bake the brownies for 22 to 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.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high for about 1 minute until light and creamy.
  • Cookies 'n Cream Frosting:
  • Add the confectioners' sugar and 2 tablespoons of cream, beating on medium until creamy.
  • Add 1 more tablespoon of cream until the frosting is a spreadable consistency. Make it 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 while preparing the ganache. Have the frosting slightly chill on the brownies.
  • Chocolate 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, 1 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 the large knife off with a wet paper towel between cuts so that the layers stay neat.
  • Cover the brownies tightly and keep chilled in the refrigerator for up to 5 days.

Nutrition Facts : Carbohydrate 38.97g, Cholesterol 63.99mg, Fat 17.69g, Fiber 1.20g, Protein 2.50g, SaturatedFat 10.56g, ServingSize 16.00 Piece, Sodium 51.42mg, Sugar 0.00, UnsaturatedFat 5.12g

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