Several years ago, I shared our family’s favorite Red Velvet Brownie Bar Recipe. It’s a simple dessert recipe made with a boxed cake mix. It has been loved in our house time and time again – and shared with lots of friends.

That original red velvet recipe was the inspiration behind trying this red velvet recipe! These Red Velvet Oreo Brownies are the perfect blend of our love of red velvet and our lifelong obsession with Oreos!

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Why You’ll Love These Red Velvet Oreo Brownies

They’re incredibly decadent! Red velvet is known for being fudgy and moist, and these brownies are just that. This recipe will make dense red velvet brownies that even the pickiest red velvet lovers will get excited about trying.
They’re simple. Other red velvet Oreo desserts are so involved that, let’s be honest, the recipe will sit untried in your recipe box for years. This concoction tastes incredible and has a visual wow factor, without requiring you to fuss around with an Oreo truffle filling or a chocolate ganache.
They’re perfect for holidays! The red coloring makes them favorite desserts for Christmas and Valentine’s Day gatherings.
They use real ingredients. Don’t get me wrong, there’s no shame is reaching for a box of red velvet cake mix or brownie mix. But let’s face it – desserts made from scratch do taste better, and if you’re going to be making red velvet Oreo brownies, you want them to taste as rich and delectable as they should.

Ingredients You’ll Need For This Red Velvet Brownie Recipe

1/4 Cup of Butter – Use unsalted butter, because you’ll be adding salt later. This butter is used for creaming together with sugar, so set your butter out ahead of time so that it can come to room temperature.
1 1/2 Cup of Sugar – I use white castor sugar, but you can use any other granulated sugar, such as stevia, coconut sugar, or palm sugar.
2 Eggs – Two large eggs – They’ll incorporate more evenly with your batter if you set them out ahead of time, so they can come up to room temperature. Just grab them when you get your butter out of the fridge.
1 Teaspoon of Vanilla – Is it even a baking recipe if it doesn’t call for vanilla extract?
3-4 Drops of Red Food Coloring – Just a few drops, to give it that “red velvet cake” flair.
1/4 Cup of Oil – Yes, you are going to use both oil and butter.
1/4 Teaspoon of Salt – Just enough to balance the sweetness.
3 Tablespoons of Cocoa Powder – This is where we get the “brownie” part of the recipe.
1 1/4 Cups of Flour – I use plain all-purpose flour, but you can use other flours (like almond flour, for example) as long as you adjust your liquids in the recipe accordingly.
Crushed Oreos – You can buy crushed Oreo cookies pieces, but I like to make my own my putting cookies in a Ziploc bag and using a rolling pin to crush them up. You can also use a food processor to chop them.
Whole Oreos – You’ll use these to top the brownies. You’ll still want to break them up somewhat. You don’t want a whole entire cookie on top of your brownie! You’ll break them into larger chunks, rather than the crushed pieces that go into the batter.

How To Make This Oreo Red Velvet Brownie Recipe

Cream together your butter and sugar, using a hand mixer, or stand mixer with its paddle attachment. Add the vanilla, then each egg individually, giving time for the each egg to incorporate fully.
Add your food coloring. Remember that you’ll be fighting against the darkness of the cocoa powder, so start with 4 drops and add more if your red needs more pop.
Add the oil, salt, and cocoa powder, then add your flour. Be careful not to overmix the batter when you add the flour mixture. Mix it until the flour is just incorporated.
Take your bowl off of the mixer, and use a rubber spatula to carefully fold in most of your crushed Oreo pieces.
Pour the batter into a prepared pan, place the rest of your Oreo pieces on top, and then pop it into your preheated oven. After 45 minutes, take them out, let them cool, and enjoy.

Food Coloring being Added to Wet Ingredients

Oreos added to Red Velvet Brownie Batter

Simple recipes like this are perfect opportunities to invite your kids into the kitchen with you.

How To Store Leftover Red Chocolate Brownies

When you’re finished enjoying your brownies, you’re going to want to make sure you don’t allow any leftovers to dry out sitting out uncovered.

Be sure to store your leftovers in an airtight container.

They will stay fresh on the counter for 3 days, or in the fridge for a week. Not that you’ll probably have any leftover brownies in a week’s time!

Other Ways To Top Your Red Velvet Brownies

Don’t feel like you have to put more crushed Oreo pieces on top of your brownies!

There are other toppings that would go quite well with the flavors of this recipe.

Chocolate Chips – It doesn’t matter what kind! Dark chocolate chips and white chocolate chips would taste particularly delicious.
Frosting – Use an offset spatula to spread a layer of Oreo frosting or cream cheese frosting across the top of cooled brownies.
Powdered Sugar – A dusting of powdered sugar looks very delicate and elegant.
Golden Oreos – These contrast nicely with the cocoa flavor of the brownie themselves.

Tips For Perfect Presentation

If you’re making these Red Velvet Oreo brownies for a special occasion, there are some tips so that they look just as good as they taste.

To get the tallest brownies possible, just spray the bottom of the baking pan – not the sides. This will let the batter grip to the sides of the pan somewhat as the batter rises, so it can climb up and not slide down. These brownies will be just as moist as any red velvet cake recipe, but they’ll be more airy and less dense.
Go the extra mile when preparing your baking dish. Using a nonstick cooking spray will keep the brownies from sticking to the bottom of the pan, yes – but lining the pan with parchment paper will make them look even nicer! Cut two strips of parchment paper. They should match the length of the sides of your pan. One strip will go from one side of the pan to the other, and the second strip will go from the top to the bottom. Make sure you cut the strips with plenty of length, so there’s enough overhang over the edge of the pan. Once your brownies are cooked and cooled, simply use the overhang to pull the brownies straight up from your pan.