Oreo brownies are delicious but transform them into red velvet oreo brownies and you’ve got quite a dessert showstopper! I used the new flavor of oreos in this recipe…cookie dough!!!! BUT, use any oreos you’d like!!!
Red Velvet Oreo Brownies
Chocolate Brownies -Ingredients:
1 cup (2 sticks) butter
1 1/4 cups unsweetened cocoa powder
2 1/4 cups sugar
4 eggs
1 Tablespoon (3 teaspoons) vanilla extract
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon red food coloring
Directions:
Line a 9 x 13 pan with nonstick foil and preheat oven to 350. In microwave safe bowl, melt butter. Stir in cocoa and combine well. Stir in sugar to combine. Add vanilla and 1 egg at a time, stirring well between each egg. Add the flour, salt and baking powder to combine. Add food coloring. Pour in pan and bake approx 25 mins. Cool completely. Then top with the frosting below.
Cookies ‘n Cream Frosting
1/2 cup butter, softened to room temperature
3 1/2 cups confectioners’ sugar
4-6 Tablespoons heavy cream
10 Oreos, crushed (I used cookie dough flavor)
In a mixer, beat butter and sugar until creamy. Add cream slowly…you want it to be creamy but thick for easier cutting/serving. Fold in oreos. Spread over cooled brownies and chill in fridge while preparing the chocolate ganache below.
Chocolate Ganache
8 ounces semi-sweet chocolate (use bar kind, not chips and break into small pieces)
1 cup heavy cream
4 Tablespoons butter, softened to room temperature
Heat heavy cream in microwave until very hot. Pour over the chocolate and stir until smooth. Stir in butter until smooth. Pour over chilled frosting layer and return to the fridge to chill for an hour. Cut into squares with a sharp knife.
Recipe adapted from Sally’s Baking Addiction
Chocolate Brownies -Ingredients:
1 cup (2 sticks) butter
1 1/4 cups unsweetened cocoa powder
2 1/4 cups sugar
4 eggs
1 Tablespoon (3 teaspoons) vanilla extract
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
Directions:
Line a 9 x 13 pan with nonstick foil and preheat oven to 350. In microwave safe bowl, melt butter. Stir in cocoa and combine well. Stir in sugar to combine. Add vanilla and 1 egg at a time, stirring well between each egg. Add the flour, salt and baking powder to combine. Pour in pan and bake approx 25 mins. Cool completely and cut.
– See more at: http://hugsandcookiesxoxo.com/?s=brownies#sthash.TCsrM9vG.dpuf
Cookies ‘n Cream Frosting
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
Make Raspberry-Coconut Chocolate Cupcakes
Chocolate Ganache
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
Directions:
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 350F degrees. 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 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.
Make the frosting: 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.
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. 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.
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