Oreo Red Velvet Brownies: A Decadent Fusion of Flavor and Texture

Ingredients with Measurements

• 1 ¼ cups (2 ½ sticks) unsalted butter
• 2 ½ cups (500 g) light brown sugar, packed
• 4 large eggs, room temperature
• 1 ½ cups (150 g) regular cocoa powder
• 1 teaspoon salt
• 2 tablespoons red velvet emulsion (LorAnn’s or similar) or red food gel
• ⅔ cup (95 g) all-purpose flour
• 15 crushed Oreo cookies
• 3 extra Oreo cookies, crushed (for garnish)

Detailed Instructions

1. Prepare the Oven and Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Pan: Line an 8×8 inch baking pan with parchment paper. Make sure the parchment paper extends up the sides of the pan by an inch or two, creating “handles” that will make it easier to lift the brownies out later.
3. Secure Parchment Paper: Use metal binder clips to secure the parchment paper to two opposite sides of the pan. This prevents the parchment from folding in on the batter while you’re pouring and spreading it.
4. Grease Pan: Spray the bottom and sides of the lined pan with non-stick cooking spray. This provides extra insurance against sticking.

2. Melt Butter and Sugar: Creating the Rich Base

1. Combine Butter and Sugar: In a microwave-safe bowl, combine the unsalted butter and light brown sugar.
2. Melt in Microwave: Microwave the mixture in 30-second increments, stirring after each interval, until the butter is mostly melted and the sugar is dissolved. The mixture should be glossy but may still have some sugar granules, which is normal.
   • Tip: Be careful not to overheat the mixture. You want it warm and melted, but not boiling.

3. Incorporate Eggs and Food Coloring: Adding Richness and Color

1. Cool Slightly: Allow the melted butter and sugar mixture to cool slightly for a few minutes. This prevents the eggs from scrambling when they’re added.
2. Whisk in Eggs: Whisk in the room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue to whisk until the mixture lightens in color and becomes smoother.
3. Add Red Velvet Emulsion or Food Gel: Add the red velvet emulsion (or red food coloring gel) and whisk until the color is evenly distributed throughout the batter.

4. Combine Dry Ingredients: Adding Depth of Flavor

1. Sift Cocoa Powder: Sift the cocoa powder into a separate bowl to remove any lumps.
2. Add Salt: Add the salt to the cocoa powder.
3. Incorporate into Batter: Gradually add the cocoa powder and salt mixture to the wet ingredients, mixing with a whisk until just combined.

5. Fold in Flour and Oreos: Achieving Fudgy Texture and Cookie Crunch

1. Add Flour: Using a rubber spatula, gently fold in the all-purpose flour until just a few streaks of flour remain. Be careful not to overmix.
2. Add Oreo Chunks: Fold in the 15 crushed Oreo cookies until they’re evenly distributed throughout the batter.

6. Bake to Perfection: Achieving the Ideal Brownie Texture

1. Transfer Batter: Pour the batter into the prepared 8×8 inch pan and spread it evenly with an offset spatula or the back of a spoon.
2. Garnish: Sprinkle the remaining 3 crushed Oreos over the top of the batter for an extra touch of Oreo goodness.
3. Bake: Bake for 55-65 minutes.
   • Check for Doneness: Begin checking for doneness at 50 minutes. Insert a toothpick into the center of the brownies. The toothpick should come out with a few moist crumbs attached, not wet batter. The recipe author notes that her brownies took the full 65 minutes.
   • Tip: It’s crucial not to overbake these brownies, as that will make them dry. They should be fudgy, not cakey.

7. Cool, Cut, and Serve: The Final Steps to Brownie Bliss

1. Cool in Pan: Remove the pan from the oven and set it on a wire rack to cool. Let the brownies cool completely in the pan for at least 15-20 minutes before attempting to cut them. This allows them to set properly.
2. Cut into Squares: Once cooled, use the overhanging parchment paper to lift the brownies out of the pan. Carefully peel off the parchment paper. Using a sharp knife, cut the brownies into squares of your desired size.

Troubleshooting Common Problems: Tips for Brownie Success

• Brownies Too Cakey:
  • Problem: The brownies have a cake-like texture instead of being fudgy.
  • Solutions: Don’t overmix the batter after adding the flour. Make sure you’re using the correct amount of flour (⅔ cup). Don’t overbake the brownies.
• Brownies Too Dry:
  • Problem: The brownies are dry and crumbly.
  • Solutions: Don’t overbake. Use the correct amount of flour and make sure your ingredients, especially eggs, are at room temperature.
• Oreos Sinking to the Bottom:
  • Problem: The Oreo chunks sink to the bottom of the brownies during baking.
  • Solutions: Try roughly chopping the Oreos into slightly larger pieces.
• Batter too thick:
  • Problem: Batter is too thick to mix.
  • Solution: Make sure your butter is melted, but not hot, when you add the eggs.

Tips and Variations: Customize Your Oreo Red Velvet Brownies

• Different Oreos: Experiment with different Oreo flavors, such as Golden Oreos, Mint Oreos, or Birthday Cake Oreos.
• Add Nuts: Incorporate 1/2 cup of chopped walnuts or pecans into the batter for added texture and flavor.
• Cream Cheese Swirl: Swirl a simple cream cheese mixture (softened cream cheese, sugar, and an egg) into the brownie batter before baking for a cheesecake-like twist.
• White Chocolate Chips: Add 1/2 cup of white chocolate chips to the batter for a sweeter, creamier flavor.
• Frosting: Top the cooled brownies with your favorite frosting, such as cream cheese frosting, chocolate ganache, or a simple buttercream.

Serving Suggestions: Perfect for Every Occasion

• Parties: These brownies are a guaranteed crowd-pleaser at any party or gathering.
• Holidays: The red velvet color makes them especially fitting for Valentine’s Day or Christmas.
• Dessert Platters: Arrange the brownies on a platter with other treats for a visually appealing dessert spread.
• Afternoon Snack: Enjoy a brownie with a glass of milk or a cup of coffee for a delightful afternoon pick-me-up.
• Bake Sales: These brownies are sure to be a top seller at any bake sale.

Oreo Red Velvet Brownies: A Decadent Fusion of Flavor and Texture

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• Author: Jessica

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Ingredients

Scale 1x2x3x

• 1 ¼ cups (2 ½ sticks) unsalted butter
• 2 ½ cups (500 g) light brown sugar, packed
• 4 large eggs, room temperature
• 1 ½ cups (150 g) regular cocoa powder
• 1 teaspoon salt
• 2 tablespoons red velvet emulsion (LorAnn’s or similar) or red food gel
• ⅔ cup (95 g) all-purpose flour
• 15 crushed Oreo cookies
• 3 extra Oreo cookies, crushed (for garnish)

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Instructions

1. Prepare the Oven and Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Pan: Line an 8×8 inch baking pan with parchment paper. Make sure the parchment paper extends up the sides of the pan by an inch or two, creating “handles” that will make it easier to lift the brownies out later.
3. Secure Parchment Paper: Use metal binder clips to secure the parchment paper to two opposite sides of the pan. This prevents the parchment from folding in on the batter while you’re pouring and spreading it.
4. Grease Pan: Spray the bottom and sides of the lined pan with non-stick cooking spray. This provides extra insurance against sticking.

2. Melt Butter and Sugar: Creating the Rich Base

1. Combine Butter and Sugar: In a microwave-safe bowl, combine the unsalted butter and light brown sugar.
2. Melt in Microwave: Microwave the mixture in 30-second increments, stirring after each interval, until the butter is mostly melted and the sugar is dissolved. The mixture should be glossy but may still have some sugar granules, which is normal.
   • Tip: Be careful not to overheat the mixture. You want it warm and melted, but not boiling.

3. Incorporate Eggs and Food Coloring: Adding Richness and Color

1. Cool Slightly: Allow the melted butter and sugar mixture to cool slightly for a few minutes. This prevents the eggs from scrambling when they’re added.
2. Whisk in Eggs: Whisk in the room-temperature eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue to whisk until the mixture lightens in color and becomes smoother.
3. Add Red Velvet Emulsion or Food Gel: Add the red velvet emulsion (or red food coloring gel) and whisk until the color is evenly distributed throughout the batter.

4. Combine Dry Ingredients: Adding Depth of Flavor

1. Sift Cocoa Powder: Sift the cocoa powder into a separate bowl to remove any lumps.
2. Add Salt: Add the salt to the cocoa powder.
3. Incorporate into Batter: Gradually add the cocoa powder and salt mixture to the wet ingredients, mixing with a whisk until just combined.

5. Fold in Flour and Oreos: Achieving Fudgy Texture and Cookie Crunch

1. Add Flour: Using a rubber spatula, gently fold in the all-purpose flour until just a few streaks of flour remain. Be careful not to overmix.
2. Add Oreo Chunks: Fold in the 15 crushed Oreo cookies until they’re evenly distributed throughout the batter.

6. Bake to Perfection: Achieving the Ideal Brownie Texture

1. Transfer Batter: Pour the batter into the prepared 8×8 inch pan and spread it evenly with an offset spatula or the back of a spoon.
2. Garnish: Sprinkle the remaining 3 crushed Oreos over the top of the batter for an extra touch of Oreo goodness.
3. Bake: Bake for 55-65 minutes.
   • Check for Doneness: Begin checking for doneness at 50 minutes. Insert a toothpick into the center of the brownies. The toothpick should come out with a few moist crumbs attached, not wet batter. The recipe author notes that her brownies took the full 65 minutes.
   • Tip: It’s crucial not to overbake these brownies, as that will make them dry. They should be fudgy, not cakey.

7. Cool, Cut, and Serve: The Final Steps to Brownie Bliss

1. Cool in Pan: Remove the pan from the oven and set it on a wire rack to cool. Let the brownies cool completely in the pan for at least 15-20 minutes before attempting to cut them. This allows them to set properly.
2. Cut into Squares: Once cooled, use the overhanging parchment paper to lift the brownies out of the pan. Carefully peel off the parchment paper. Using a sharp knife, cut the brownies into squares of your desired size.

Pairing Recommendations: Delicious Complements

• Drinks:
  • Milk: A cold glass of milk is a classic pairing for brownies.
  • Coffee: The richness of coffee complements the chocolate flavor.
  • Hot Chocolate: A cozy and comforting choice, especially during colder months.
  • Ice Cream: A scoop of vanilla bean or cookies and cream ice cream makes for an extra decadent dessert.
• Sides:
  • Fresh Berries: The tartness of fresh berries, such as raspberries or strawberries, provides a refreshing contrast to the rich brownies.
  • Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch.

Nutritional Information: A Decadent Treat

Per serving (approximate, will vary based on size and specific ingredients): Calories: 350-400, Fat: 20-25g, Carbohydrates: 40-45g, Protein: 4-5g. (Note: This is an approximation and may vary based on the specific ingredients used).

Comprehensive FAQ: Your Oreo Red Velvet Brownie Questions Answered

• Q: Can I make these brownies ahead of time?
  • A: Yes, you can bake these brownies a day or two in advance. Store them in an airtight container at room temperature.
• Q: How do I store leftover brownies?
  • A: Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. ¹  
    1. www.karissasvegankitchen.com

    www.karissasvegankitchen.com
• Q: Can I freeze these brownies?
  • A: Yes, you can freeze these brownies for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before serving.
• Q: Can I use a different type of chocolate?
  • A: Yes, you can use dark chocolate or milk chocolate instead of semi-sweet.
• Q: What if I don’t have red velvet emulsion?
  • A: You can use red food coloring gel. Start with a small amount and add more until you reach the desired shade of red.
• Q: Can I use Dutch-process cocoa powder?
  • A: While you can, it is not recommended. This recipe calls for regular cocoa powder, and substituting it can affect results.
• Q: Can I double this recipe?
  • A: Yes, you can double the recipe. You will need to use a 9×13 inch pan and adjust the baking time accordingly. Start checking for doneness around the 35-40 minute mark.
• Q: How do I prevent the brownies from sticking to the pan?
  • A: Lining the pan with parchment paper and using binder clips to hold it in place is the best way to prevent sticking and ensure easy removal.
• Q: What’s the best way to cut brownies cleanly?
  • A: Let the brownies cool completely before cutting. Use a sharp knife, and for extra clean cuts, you can dip the knife in hot water and wipe it dry between each cut.
• Q: Can I make these brownies without the Oreos?
• A: Yes, you can omit the Oreos for classic red velvet brownies.
• Q: Can I use a different size pan?
• A: While an 8×8 pan is recommended, you could use a 9×9 inch pan. You will need to decrease baking time.