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
Scale
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
