Get ready to fall head over heels for Cookies & Cream Red Velvet Brownies, the ultimate mashup of two iconic desserts! These brownies combine the classic tang of red velvet, the crunch of chocolate sandwich cookies, and a rich, fudgy texture that will have everyone reaching for seconds. Whether you’re baking for a holiday, a party, or just a cozy night in, this is one treat that never fails to impress and always disappears fast.
Ingredients You’ll Need
Gathering your ingredients for Cookies & Cream Red Velvet Brownies couldn’t be more straightforward, but each one is absolutely essential to creating those unforgettable layers of flavor and texture. Every component works its magic, from the vivid red hue to the irresistible pockets of cookies and cream.
- Unsalted butter (1/2 cup, melted): Gives these brownies their rich, moist crumb while letting all the other flavors shine.
- Granulated sugar (1 cup): Sweetens the batter and helps create that irresistibly shiny, crinkly brownie top.
- Eggs (2 large): Bind everything together and add to the brownies’ fudgy texture.
- Red food coloring (1 tablespoon): This is what gives the brownies their signature red velvet color—go bold for the best visual impact!
- Vanilla extract (1 teaspoon): Rounds out the flavors and adds a subtle warmth.
- Unsweetened cocoa powder (1/3 cup): The backbone of that classic chocolatey taste, balancing the sweetness beautifully.
- Salt (1/2 teaspoon): Just enough to enhance all the flavors and keep the brownies from tasting flat.
- All-purpose flour (3/4 cup): The perfect amount for structure without making the brownies cakey.
- Chocolate sandwich cookies (10, such as Oreos, coarsely chopped): Bring the cookies & cream magic and a delightful crunch.
- White chocolate chips (1/2 cup, optional): Little bursts of creamy sweetness that make every bite extra special.
- Extra crushed cookies for topping: Sprinkle on top before baking for extra crunch and that unmistakable cookies & cream look.
How to Make Cookies & Cream Red Velvet Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy lifting later, and lightly grease it. This step ensures your Cookies & Cream Red Velvet Brownies come out of the pan cleanly with those gorgeous edges intact.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture is well combined and glossy. Add in the eggs, red food coloring, and vanilla extract, whisking until smooth and vibrantly red. This is the moment you’ll see that iconic red velvet color come to life!
Step 3: Combine the Dry Ingredients
Sift in the cocoa powder and salt to avoid any lumps, then stir until they’re fully incorporated. Add the flour and mix just until you don’t see any dry streaks. Take care not to overmix, as this can make your brownies less fudgy and more cake-like.
Step 4: Fold in the Cookies & Cream Goodness
Gently fold in the chopped chocolate sandwich cookies and white chocolate chips (if you’re using them) with a spatula. You want every bite of your Cookies & Cream Red Velvet Brownies to have a perfect balance of chewy brownie and crunchy cookie.
Step 5: Assemble and Bake
Spread the batter evenly into your prepared pan, smoothing the top with your spatula. Sprinkle extra crushed cookies across the surface for a show-stopping finish. Bake for 25 to 30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. Avoid overbaking for maximum fudginess!
Step 6: Cool and Slice
Let your brownies cool completely in the pan—this helps them set and makes slicing so much easier. Once cooled, lift them out using the parchment paper, then cut into 16 squares. Admire those beautiful red-and-cream swirls before diving in!
How to Serve Cookies & Cream Red Velvet Brownies
Garnishes
For a showstopping finish, try dusting the brownies lightly with powdered sugar or drizzling with melted white chocolate. If you’re feeling extra fancy, a dollop of whipped cream and an extra cookie on top will make your Cookies & Cream Red Velvet Brownies look bakery-worthy.
Side Dishes
These brownies pair beautifully with a scoop of vanilla ice cream or a tall glass of cold milk. For a more grown-up treat, try them with a cup of rich coffee or a latte—the flavors complement each other perfectly.
Creative Ways to Present
Stack the brownies on a tiered dessert tray for parties, or wrap individual squares in parchment and twine for a sweet homemade gift. For special occasions, cut the brownies into fun shapes using cookie cutters—hearts, stars, or even mini rounds turn Cookies & Cream Red Velvet Brownies into a festive centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover brownies in an airtight container at room temperature for up to 4 days. They stay moist and delicious, and the cookies keep their delightful crunch, making them just as tempting on day four as they were fresh from the oven.
Freezing
Want to save some for later? Once fully cooled, wrap the brownies tightly in plastic wrap and then foil, or place in a freezer-safe container. They’ll keep beautifully for up to 2 months. Thaw at room temperature before enjoying.
Reheating
If you love warm brownies, pop a square in the microwave for about 10–15 seconds. The chocolate chips get melty, and the cookies soften just enough for that perfect bite. Just be sure not to overheat, or the white chocolate may scorch.
FAQs
Can I use natural or Dutch-process cocoa powder?
Either works in Cookies & Cream Red Velvet Brownies, but Dutch-process cocoa will give a slightly richer, deeper chocolate flavor and a smoother texture. Use whichever you have on hand.
What kind of red food coloring is best?
Gel food coloring is your best bet for a vibrant, true red without affecting the batter’s consistency. Liquid food coloring can be used in a pinch, but you may need a bit more to achieve the same color.
Can I double the recipe for a crowd?
Absolutely! Double all the ingredients and bake in a 9×13-inch pan, checking for doneness at around 30–35 minutes. These are always a hit at parties and potlucks.
Can I make these brownies gluten free?
Yes—substitute a 1:1 gluten-free flour blend and use gluten-free chocolate sandwich cookies. The results are just as decadent and delicious.
Can I leave out the white chocolate chips?
Definitely! The white chocolate chips are optional, but they add a lovely creamy touch. Feel free to skip them or substitute with milk or dark chocolate chips for a different twist.
Final Thoughts
There’s just something magical about sharing Cookies & Cream Red Velvet Brownies with the people you love. With their bold color, irresistible flavor, and playful cookie crunch, they’re guaranteed to brighten any day. Go ahead and give them a try—you’ll be hooked from the very first bite!
Print
Cookies & Cream Red Velvet Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Cookies & Cream Red Velvet Brownies, combining the rich, moist texture of red velvet with chunks of chocolate sandwich cookies and a hint of white chocolate. Perfect for holiday baking or any chocolate lover’s treat, these brownies offer a delightful balance of fudgy and creamy flavors topped with extra crushed cookies for an irresistible crunch.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
Mix-ins & Topping
- 10 chocolate sandwich cookies (such as Oreos), coarsely chopped
- 1/2 cup white chocolate chips (optional)
- Extra crushed cookies for topping
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to ensure the brownies release easily after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until fully combined. Add the eggs, red food coloring, and vanilla extract, whisking until the mixture is smooth and uniform in color.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder and salt to the wet mixture to avoid lumps. Stir in the all-purpose flour gently just until the batter has no visible dry streaks to avoid overmixing, which can toughen brownies.
- Fold in Cookies and Chocolate Chips: Carefully fold the coarsely chopped chocolate sandwich cookies and white chocolate chips (if using) into the batter, distributing them evenly.
- Assemble and Bake: Spread the batter evenly into the prepared baking pan. Sprinkle extra crushed cookies over the top for added texture and visual appeal. Bake in the preheated oven for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper and cut into 16 equal squares. Serve and enjoy!
Notes
- For a fudgier texture, slightly underbake the brownies and chill them before slicing.
- Using gel food coloring instead of liquid will result in a more vibrant red color.
- Store brownies in an airtight container at room temperature for up to 4 days to maintain freshness.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
