Happy Valentine’s Day! The kids have a bake sale at school today and last night I finished up some Red Velvet Oreo Brownies for the sale. My passion for red velvet only began a year or so ago. I had tasted it occasionally before, but it didn’t become such an obsession until I tasted Piazza De Nardi’s Red Velvet Cake ~ Oh my goodness! Since then, I have tried out recipes now and again, but a Valentine’s Day bake sale seemed like the perfect opportunity to try out a few more red velvet recipes. Earlier in the week, I made Red Velvet Crinkle Cookies. They are absolutely delicious and the recipe is a definite keeper.
Well, these Red Velvet Oreo Brownies are incredibly good as well and the three layers make them look so pretty! I found the recipe on Sally’s Baking Addiction, so all of the credit goes to her. She mentions at the end of her post, that she adapted the Red velvet layer from Sunny Anderson at the Food Network.
Red Velvet Oreo Brownies:
- 2 large eggs
- 1/2 cup butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 Tablespoon red food colouring
- 3/4 teaspoon white vinegar
- 3/4 cup all-purpose flour
COOKIES ‘N CREAM FROSTING
(I adapted this slightly as I thought it would be criminal not to include a bit of cream cheese.)
- 1/4 cup butter (at room temperature)
- 1/4 cup cream cheese, softened
- 1 and 3/4 cups icing sugar
- 2-3 Tablespoons whipping cream
- 6 Oreos, crushed (plus 3 extra to break on top of ganache)
- 4 ounces semi-sweet chocolate (not chocolate chips)
- 1/2 cup whipping cream
- 2 Tablespoons butter, softened to room temperature
- Set out the butter to soften.
- Preheat the oven to 350. Foil line an 8×8 baking pan with extra foil extending over the sides, so that you can easily lift the cook brownies out of the pan after. Set aside or freeze and complete the last two layers closer to the day you need the brownies.
Break the chocolate into small pieces and place in a small bowl. Heat the heavy cream until boiling, either in the microwave or on the stove top. (I microwaved mine.) 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. Add the additional crushed Oreos to the top and then chill for at least 30 minutes before cutting.
- Cut the brownies into squares and then cover them tightly in a sealed container. They can keep chilled in the refrigerator for up to 5 days.
- If you double this recipe, use a 9×13 baking pan and bake for 35-45 minutes at 350.
These turned out really good. I was sad to package them up to send to the bake sale. I am sure the original frosting recipe would be very good as well, but I love the cream cheese flavour with red velvet. These are a must try!
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