Oreo-Stuffed Red Velvet Brownies

There’s something irresistibly nostalgic about red velvet. The rich crimson hue, the soft cocoa flavor, the hint of tang—it’s a flavor that carries tradition, warmth, and celebration. Now imagine that timeless comfort meeting the beloved crunch of a classic Oreo cookie. These Oreo-Stuffed Red Velvet Brownies are more than just dessert—they’re an experience.

I first made these during a snowed-in weekend, craving something special but comforting. The pantry held a box of Oreos and the usual baking essentials. I’d just watched my niece sink her spoon into a red velvet cupcake earlier that week, and the idea sparked—why not layer the velvety depth of red velvet with the creamy crunch of Oreos?

What resulted was a gooey, fudgy masterpiece with bold red velvet flavor and surprise Oreo centers that sent my family into raptures. These brownies have become a new holiday staple, right alongside cinnamon rolls and apple pie. They’re perfect for Valentine’s Day, birthdays, bake sales, or whenever you want to bake something that feels like a celebration.

Each bite tells a story: the soft chew of red velvet, the satisfying bite of an Oreo, the crisp edges of the brownie top. They’re beautiful to look at, satisfying to make, and impossible to eat just one. Whether you serve them with a tall glass of milk, a scoop of vanilla ice cream, or wrap them in parchment as edible gifts, they’ll make every occasion feel more magical.

Why You’ll Love This Recipe

• Foolproof for beginners – Easy to follow, no mixer required.
• Gorgeous presentation – That bright red color with the black-and-white Oreo contrast? Pure visual drama.
• Layered textures – Fudgy brownie, soft Oreo cream, crisp cookie top.
• Crowd-pleaser – Kids love it. Adults pretend they made it for the kids.
• Flexible – Works in an 8×8 or 9×9 pan. Easy to double for parties.

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INGREDIENTS YOU’LL NEED

• 1 1/4 cups (156 g) all-purpose flour
• 1/4 cup (22 g) Dutch-processed cocoa powder
• 1/4 tsp salt
• 3/4 cup (168 g) unsalted butter, melted
• 1 1/4 cups (250 g) granulated sugar
• 2 large eggs
• 1 tbsp red food coloring (gel for best color)
• 2 tsp vanilla extract
• 1 tsp white vinegar
• 22 Oreo cookies (16 for layering, 6 crushed for topping)

How to Make Oreo-Stuffed Red Velvet Brownies

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and prepare your pan
Line an 8×8-inch baking pan with parchment paper, leaving an overhang so you can lift the brownies out later. Lightly grease the parchment. Preheat your oven to 350°F (180°C).

Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, and salt. This helps the cocoa blend evenly through the brownies.

Step 3: Make the red velvet base
In a separate large bowl, whisk the melted butter and sugar together. The mixture should look glossy and smooth. Add the eggs one at a time, then stir in the red food coloring, vanilla extract, and vinegar.

Step 4: Combine the batters
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain. The batter should be thick, silky, and a vibrant red.

Step 5: Layer in the Oreos
Pour half the batter into your prepared pan and smooth it out evenly. Then place 16 Oreo cookies in a 4×4 grid over the batter, gently pressing them down.

Step 6: Add the final layer
Spoon the rest of the batter over the Oreos and spread it gently, being careful not to shift the cookies. Crush the remaining 6 Oreos and sprinkle them generously over the top.

Step 7: Bake
Bake in the center of the oven for 30–33 minutes. The edges will look set and slightly crisp, and a toothpick inserted in the center should come out with a few moist crumbs (but not wet batter).

Step 8: Cool completely
This is the hardest part—resist cutting into them too soon! Let the brownies cool in the pan for at least 3 hours. Once fully cooled, lift out using the parchment overhang and slice cleanly with a sharp knife.

Helpful Tips

• Use gel food coloring for a vibrant red hue without watering down the batter.
• Don’t skip the vinegar—it enhances the red color and adds a subtle tang that makes red velvet shine.
• Cool fully before slicing for neat, clean squares.
• Want bigger batches? Double the recipe and use a 9×13-inch pan.

DETAILS

Prep Time: 30 minutes
Cook Time: 30–33 minutes
Total Time: ~4 hours (includes cooling)
Yield: 12 large brownies
Category: Brownies & Bars
Method: Baking
Cuisine: American
Diet: Vegetarian

Notes

• These brownies taste even better the next day as the flavors deepen and the texture gets fudgier.
• Swap Oreos for other sandwich cookies (chocolate mint, peanut butter, etc.) for seasonal twists.

Nutritional Information (per serving)

Calories: 349 kcal
Carbs: 47 g
Protein: 4 g
Fat: 17 g
Saturated Fat: 9 g
Cholesterol: 62 mg
Sodium: 148 mg
Fiber: 2 g
Sugar: 30 g

Frequently Asked Questions

Can I use natural cocoa powder?
Yes, though Dutch-processed gives a richer color and smoother flavor.

Do I have to use parchment paper?
It makes removing and slicing the brownies much easier, especially with the gooey center.

Can I freeze them?
Absolutely. Wrap individual squares in plastic and freeze for up to 2 months.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Keeps up to 5 days. Let come to room temp before serving.
• Freezer: Wrap tightly and freeze for 2 months. Thaw at room temperature.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• A Slice of Summer: Strawberry Cream Cheesecake Pie
• A Taste of Sunshine: Lemon Blueberry Mini Cheesecakes
• Pina Colada Cheesecake Mousse

Conclusion

Baking these Oreo-Stuffed Red Velvet Brownies is like wrapping yourself in a cozy blanket. They are beautiful to look at, indulgent to eat, and heartwarming to share. Whether you’re making them for the holidays or a weeknight surprise, you’ll always want to keep this recipe close.