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.